The Culinary Trend Mapping® Report is an indispensable tool to stay abreast of what's hot - andwhat will be - in the food world. Published
six times a year, each report is a 75+ page journal packed with trends, data, strategies
and insights on the food industry that simply aren't available anywhere else. |

View a sample
report |
Using the Center for Culinary Development’s (CCD) signature Trend Mapping® technique, a validated method identifying which culinary trends are
gaining traction and which are simply flashes in the pan, each report
concentrates on a theme that is shaping the food industry, and then
looks at the emerging and established cooking styles, meal items and ingredients, along
the Trend Map® that are driving this theme. |
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| Featured Publication: Artisan Foods: Culinary Trend Mapping Report |
Artisan foods are everywhere. Take bread and baked
goods, for instance: Grocery store bakeries at large
chains now feature in-house
baked “artisan” loaves, while fast casual chains
such as Panera have built an entire sandwich
menu around freshly baked breads ranging from
focaccia to sesame semolina.
Powering this artisan trend are five important drivers
that revolve around local and seasonal eating, a
love of handmade and authentic food, a quest for
exciting new flavors, a desire to engage with food and
producers, and finally an eco-consciousness.
Manufacturers and restaurant operators have recognized that “artisan” has become another term for “quality.” It evokes small producers making traditional foods by hand, treating production as a craft and putting great care into the outcome. Larger producers are able to capture the aura of artisan with rustic-looking products, distinctive ingredients, unique cooking methods and stories that connect products to consumers.
This report explores the possibilities available in the world of artisan foods, and tracks some of the most exciting contemporary trends associated with this popular culinary segment.
| Local & Seasonal Eating: |
Many artisans source their ingredients from nearby farms or grow their own, making a concerted effort to only use what’s available and in season to create a high quality, fresh-tasting product. Consumers savor these regional specialties and unique flavors. |
| Homemade/Authentic: |
Artisan foods give consumers sustenance with a story featuring products that are more authentic and less conventional. For consumers it’s as much about nostalgia as it is about security in knowing they are feeding their families quality cuisine. |
| Flavor Adventure: |
Modern day artisans specialize and innovate on the traditional, producing savory and exotic ice creams, unusual types of cheese or specialized spirits to enliven and entice the palate. |
| Consumer Engagement: |
Like modern street food vendors, artisans make process part of their product, offering consumers a window into the traditions of the past. |
| Going Green: |
The current wave of artisan foodmakers is making the environment a priority, employing business strategies that minimize waste and negative impact on the earth. Reusable containers, compostable packaging and other eco-friendly practices allow consumers to be socially responsible while also enjoying an excellent product. |
More | View Table of Contents |
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Subscriptions span seven key themes with current and upcoming
individual issues listed below:
Global & Regional Cuisines
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Health & Wellness
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Cross-Category Focus
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Category Focus
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Mealtime Trends
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Foodservice Trends
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Targeting Generations
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One year subscriptions (six issues) of the Culinary Trend Mapping® report
are priced at $17,500 for a global site license or $12,500 for a single-user license.
Call for purchase options - 800.298.5294 |
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Craving chocolate or chips? Blame it on your date of birth.
On the surface, most of us crave many of the same foods: ice cream, chocolate, grilled cheese, chips. However, different generations can crave different foods─and, as importantly, different incarnations of those foods─for different reasons.
Do Boomers and their Gen Y offspring turn to the same foods for comfort? How about Gen Xers, raising children in a new world of healthful options and global flavors? And what role do venerable food brands play in definitions of comfort food by generation? |
This free 4-minute audio segment highlights identifies the different eating habits among Gen-X, Gen-Y and Baby Boomer cohorts. |

View the audio segment |
| Read by Kara Neilsen, trendologist for the Center of Culinary Development, this presentation combines tracking of today’s culinary trends with fresh consumer insights. Manufacturers and foodservice operators can rarely go wrong with savvy catering to consumers’ comfort food cravings. To really hit the target, look to our trend translations for a world of contemporary comfort food opportunities. |
What is Trend Mapping®?
The five Trend Mapping® stages from the Center for Culinary Development are identified below:
Stage 1 The ingredient, dish and/or cooking technique appears at upscale dining establishments, ethnic and popular independent restaurants blessed with creative chefs and diners with adventurous palates.
Stage 2 The item is featured in specialty consumer-oriented food channels such as Gourmet, and Bon Appétit magazines, The Food Network plus retail stores such as Sur la Table that target culinary professionals and serious home chefs.
Stage 3 The item begins to appear in mainstream chain restaurants – Applebee’s or Chili’s – as well as retail stores such as Williams-Sonoma that target recreational cooks.
Stage 4 The women’s magazines and family-oriented publications – Family Circle, Better Homes and Gardens – pick up the buzz.
Stage 5 Finally, the trend makes its way to quick service restaurant menus and are either starting to appear or are having an increased presence on grocery store shelves.
| Complete Report Subscription Options |
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| Title |
Published |
| Street Food: Culinary Trend Mapping Report |
Apr 13, 2010 |
| Confections and Dessert: Culinary Trend Mapping Report |
Feb 15, 2010 |
| Emerging Global Cuisines: Culinary Trend Mapping Report, Vol. 6, No. 3 |
Dec 10, 2009 |
| Beverage Trends: Culinary Trend Mapping Report, Vol. 6, No. 2 |
Sep 24, 2009 |
| Generational Comfort Food: Culinary Trend Mapping Report |
Jul 14, 2009 |
| Snack Foods Culinary Trend Mapping Report:, Vol. 5, No. 6 |
Apr 1, 2009 |
| Latino Foods: The Next Wave Culinary Trend Mapping Report |
Feb 19, 2009 |
| How Gen Y Eats Culinary Trend Mapping Report |
Dec 24, 2008 |
| Kids' Food Culinary Trend Mapping Report |
Sep 11, 2008 |
| Prepared Meal Solutions Culinary Trend Mapping Report |
Sep 11, 2008 |
| Emerging Global Health and Wellness Trends Culinary Trend Mapping Report |
Jun 18, 2008 |
| Where Are They Now: A Look Back Culinary Trend Mapping Report |
Apr 1, 2008 |
| Hand-Held Foods: Culinary Trend Mapping Report |
Jan 30, 2008 |
| Indulgent Foods |
Nov 1, 2007 |
| Meat Trends: Culinary Trend Mapping
Report |
July 26, 2007 |
| Spices and Seasonings:
Culinary Trend Mapping Report |
May 15, 2007 |
| Specialty Cafes: Culinary
Trend Mapping Report |
Feb 1, 2007 |
| Looking
at Food Textures: Culinary Trend Mapping Report, December 2006 |
Dec 1, 2006 |
| Looking at Bakeries and Baked Goods: Culinary Trend Mapping Report , September 2006 |
Oct 4, 2006 |
| Culinary Trend Mapping Report: Flavor on Fire -- Global Barbecue and Grilling |
Aug 1, 2006 |
| Culinary
Trend Mapping Report: Focus on Health and Wellness Foods |
May 15, 2006 |
| Culinary Trend Mapping Report,
Winter 2006 |
Feb 15, 2006 |
| Culinary Trend Mapping Report |
May 15, 2005 |
| Culinary Trend Mapping Report-
Fall 2005 |
Nov 15, 2005 |
| Culinary Trend Mapping Report,
Summer 2005 |
Aug 15, 2005 |
| Culinary Trend Mapping Report
Winter 2005 |
Feb 15, 2005 |
| Culinary Trend Mapping Report, Fall 2004: A Quarterly Journal of Food and Ingredient
Insight |
Nov 1, 2004 |
| Culinary Trend Mapping Report, Summer 2004: A Quarterly Journal of Food and Ingredient
Insight |
Aug 1, 2004 |
| Culinary Trend Mapping Report: A Quarterly Journal of Food and Ingredient Insight |
May 1, 2004 |
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