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Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and black pepper ice cream, consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations. It’s an exciting sign-of-the times that so many consumers are open to exploring new tastes, and even to mixing them up themselves.
In short, consumers are continuing their voyage down the path of gastronomic sophistication. They understand the principles of umami better, are savoring peak-of-ripeness fruit from the farmers market and are consuming more spices.
Along with this sophistication comes a keen interest among some for hotter heat, more explosive mustard and similar eating experiences that really bring on the sweat. But aromatic heat from chiles and blasts from horseradish aren’t the only extreme flavors; we also see extreme sour candy and extremely bitter beer, not to mention achingly sweet desserts. Our palate is being pushed in all kinds of sweet, salty, sour and bitter directions, even as whole new flavors tempt us from the edge of the culinary ingredient spectrum.
Extreme and Edgy Flavors: Culinary Trend Mapping Report focuses on extreme and edgy flavors, whether emerging or well-rooted, that are appearing across the Trend Map. They come from:
The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot—and what will be—in the food world.
The reports leverage the Center for Culinary Development’s (CCD) signature Trend Mapping technique, a validated method for identifying which culinary trends are gaining traction and which are simply flashes in the pan.
Each 65+ page journal is packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.
Each Issue of the Culinary Trends Mapping Report
Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:
Published every other month, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.
New Extreme & Edgy Food Flavors Come from the Wild, Global Cuisine and the Past
New York, March 23, 2011 — Today’s consumers continue down the path of gastronomic adventure in their pursuit of hotter heat, tangier sours and edgier flavor combinations. Bigger, bolder and more unusual flavors are increasingly available from a variety of new sources, according to the Extreme & Edgy Flavors: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and leading market research publisher Packaged Facts. For food and beverage product developers striving to stay ahead of the curve, these flavors deliver exciting new sensory experiences on top of culinary adventure and, in some cases, wellness benefits.
“Consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations,” says Kimberly Egan, CEO of CCD. “Our palates are being pushed in all kinds of sweet, salty, sour and bitter directions, while new flavors tempt us from the edge of the culinary ingredient spectrum.”
Using CCD’s proprietary five-stage Trend Map®, the report profiles seven emerging and accepted flavors that are transporting consumers to new flavor places. They come from three primary sources:
Whether food product developer, food manufacturer or restaurant operator, flavor is always in the forefront. This report offers fresh and forward flavor ideas for meats, snacks, beverages, condiments, confections and more.
About the Center for Culinary Development — CCD is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise.
About Packaged Facts— Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services.
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