What’s Cooking for 2011: Adventurous Flavors & Wellness Foods Propel New Food & Beverage Trends

Press Release
Jan 6, 2011
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For Immediate Release
Contact:
Jenn Tekin
Packagedfacts.com
(240) 747-3015
jtekin@packagedfacts.com

What’s Cooking for 2011:
Adventurous Flavors & Wellness Foods Propel New Food & Beverage Trends

New York, January 6, 2011 — Burrowing out of the recession, hungry consumers will be exploring more exotic territory in the quest for unique flavors and nourishing foods in 2011. The Center for Culinary Development (CCD) and Packaged Facts, expert trend trackers, make their predictions on the food and beverage trends that will be buzz-generating this year.

Using CCD’s signature 5–stage Trend Mapping® technique–where Stage 1 trends are emerging from independent restaurants and Stage 5’s have landed in the mainstream–CCD and Packaged Facts have identified eight culinary trends that will be attracting adventurous diners and influencing product development this year. These trends will be profiled in 2011 issues of the bi–monthly Culinary Trend Mapping Report.

Douglas Fir and other "Wild by Nature" Flavors: Stage 1 – Fine dining chefs have a new source for ingredients: nature. They are finding new ingredients by foraging in forests and along seashores, seeking new plants, herbs and flowers to flavor creative dishes and add a touch of the wild. Mixologists will join in the fun adding "wild" flavors at the bar.

Cloudberry: Stage 1 – This alpine and arctic berry is an element of trendy Nordic cuisine. Traditionally made into jams and liqueurs, it’s now appearing in beer, wine and sparkling drinks. Could this be the next elderberry for the beverage world?

Arepas: Stage 1 – This South American griddled cornmeal patty is both tasty and versatile, such that areperias have already spread across Latin America and areas in the U.S. with Colombian and Venezuelan immigrants. One San Francisco–based Venezuelan restaurateur has already turned arepas into trendy sandwich carriers for local foodies, and we expect to see them spread to many more urban areas considering they are filling, delicious, vegetarian–friendly and gluten–free.

Yuzu and Exotic Citrus: Stage 2 – We have been spotting new foods made with the floral–flavored Japanese lime at Fancy Food Shows lately and believe this trend is ready to blossom. With lime already such a flavor standard, yuzu and other more specialty citrus varieties like sudachi will offer consumers an exciting exotic twist for salad dressings, beverages and condiments.

Coconut Oil: Stage 2 – The word is spreading about the many health benefits of coconut oil. It has a positive effect on metabolism due to its medium–chain fatty acid structure and also is a great substitute for butter for dairy–free baking and cooking. The fact that it makes stir–fried greens taste great seals the deal.

Popovers &Gougéres: Stage 2 –American consumers are ready for new savory baked goods to freshen up the breadbasket. The traditional airy popover and cheesy French cream puff are well positioned to do just that, being versatile, pop–able and novel.

Grass–fed Dairy: Stage 3 – Free of artificial hormones and containing higher levels of healthful fatty acids, products made from grass–fed dairy appeal to both health–focused consumers and those seeking more natural, traditional and authentic foodstuffs.

Umami: Stage 3 – American consumers are becoming more sophisticated about great tastes that come from umami, the fifth flavor found in many fermented and aged products, as well as seaweed, meat stock, parmesan cheese and tomatoes. Expect to see more applications of umami–laden ingredients—soy sauce, fish sauce, dashi, mushroom broths —in 2011.

Overarching interest in Flavor Adventure and Wellness is driving food and flavor trends this year, illustrating how worldly our palates are becoming and how good–for–you foods can also be delicious and a little exotic. Look for our upcoming 2011 Culinary Trend Mapping Reports on Extreme & Edgy Flavors, Baked Goods, Condiments & Sauces, New Old–World Cuisine and Fats & Oils.

The Culinary Trend Mapping Report is co–published by the Center for Culinary Development and Packaged Facts. Individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

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. Visit www.ccdsf.com, or contact Kara Nielsen at (415) 693-8900 x110, kara@ccdsf.com.

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. To learn more, visit: www.packagedfacts.com Follow us on Facebook, LinkedIn and Twitter.

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