Culinary Trend Mapping® Reports

 

CTM coverThe Culinary Trend Mapping® Reports are an indispensable tool to stay abreast of what's hot - and what will be - in the food world. Published six times a year, each report is a 65+ page journal packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.

Using CCD Innovation's (formerly the Center for Culinary Development) 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.

To further enrich our already industry leading analysis, our reports now include new charts, listings, and other features based on results culled from Datassential MenuTrends, a database that tracks 7,000 distinct U.S. restaurants and over one million menu items.

Each Issue of the Culinary Trends Mapping Report:

  • Identifies the maturity level of foods and ingredients according to CCD’s unique, proprietary 5-stage trend mapping process.
  • Concentrates on a theme that is affecting the food industry, and then looks at the emerging and established trends along the Trend Map that are shaping this theme.
  • Delves into these trends and what they mean for you and the manufacturing, retailing, and foodservice industries.
  • Gives strategic insight into how consumers are thinking of and reacting to new foods and ingredients.
  • Provides business know-how regarding opportunities, challenges, and ways to implement current trends into foodservice, retail, and packaged goods operations.
  • Presents a feature interview with a member chef from CCD’s exclusive 80+ member Chefs’ Council who offers expert analysis and unique perspective on a specific trend.

 

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Featured Publication: December 2012

Asian and Latin: Culinary Trend Mapping Report

It's time to redefine healthful foods, starting with the positive-sounding word "healthful." This notion of promoting good health also focuses on the presence of beneficial nutrients and the use of inherently nutritious foods, instead of just the absence of certain ingredients that may negatively affect health when over-consumed. The New Healthful is also about the growth on new distribution outlets, new places where healthful foods can be found. As these increase, the existence of healthful food and beverage options alongside more indulgent ones will become an everyday occurrence.

Taco CartWhile flavors and dishes from Asian and Latin cuisines have been incorporated into the American mainstream diet for many decades, more authentic and traditional foods are increasingly important in the restaurant and packaged foods marketplace. This new wave caters to the larger percentage of the population—including Millennials as well as the growing Asian and Latin populations--calling for a broader spectrum of food choices. All appreciate authentic flavors, so establishing credibility as a supplier of authentically inspired regional favorites is a way to stand out from culturally diluted offerings. With the target marketing of supermarket products, the differences come factors such as cooking skill levels and habits and the relative priority on convenience.

Pho Vietnamese Noodle SoupThis report features specific strategic ideas and directions by food category: meals, sauces & condiments, beverages, and sweets. Behind these trending dishes, drinks, and product types are the consumer drivers to our heightened interest in Asian and Latin specialties: authenticity, flavor adventure, and comfort food.

Based on CCD Innovation’s signature Trend Mapping technique, these trends are:

  • Stage 1: Lomo Saltado - A product of Peru’s Chifa (Chinese-inspired) cuisine, lomo saltado exhibits the unique blending of ethnic influences in the country’s foodways.
  • Stage 1: Asian Burritos - The portable, meal-worthy burrito form naturally lends itself to all kinds of filling flavors in this era of creative culinary blending, such as the mash-up of savory Asian flavors and ingredients into a classically Mexican dish.
  • Stage 2: Vietnamese Coffee - Growth of banh mi sandwiches and pho has led to an interest in authentic Vietnamese drinks, including Vietnamese coffee brewed through a unique metal filter and served hot or iced.
  • Stage 2: Frozen Treats - Global frozen treats entice kids and grown-ups of all ages with new fruit and spice flavors and styles. This includes Asian- and Latin-inspired frozen desserts such as ice pops, shaved ice, and halo-halo.
  • Stage 3: One-Bowl Meals - Easy-to-eat, filling and comforting bowls built on a foundation of rice or noodles topped with a variety of vegetables/proteins/sauces/condiments are one-stop shopping meals that are versatile and reasonably healthful.
  • Stage 4: Flavor on the Grill - New Asian and Latin seasonings are flavoring marinades, spice rubs and toppings for grilled food made at home.
  • Stage 5: Convenience Meals - Soups, prepared meals and meal kits are moving into new flavor territory by offering authentic food lovers convenient products without excessive taste compromise.

More Information / Order Report


Subscriptions span seven key themes with current and upcoming individual issues listed below:

Global & Regional Cuisines

Health & Wellness

Cross-Category Focus

Category Focus

Mealtime Trends

Foodservice Trends

Targeting Generations


* coming soon

One year subscriptions (six issues) of the Culinary Trend Mapping® Report are priced at $18,500 for a global site license or $13,500 for a single-user license.

Call for purchase options - 800.298.5294


What is Trend Mapping®?

The five Trend Mapping® stages from CCD Innovation 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:

 Title Published     
Asian and Latin: Culinary Trend Mapping Report Dec 20, 2012
The New Healthful: Culinary Trend Mapping Report Sep 28, 2012
Collegiate Gen Y Eating: Culinary Trend Mapping Report July 18, 2012
Heat and Spice: Culinary Trend Mapping Report Apr 30, 2012
Freshness: Culinary Trend Mapping Report Feb 28, 2012
Vegetables and Sides: Culinary Trend Mapping Report Dec 29, 2011
Fats and Oils: Culinary Trend Mapping Report Oct 20, 2011
New Old World Cuisine: Culinary Trend Mapping Report Aug 31, 2011
Condiments and Sauces: Culinary Trend Mapping Report Jun 21, 2011
Baked Goods: Culinary Trend Mapping Report Apr 20, 2011
Extreme and Edgy Flavors: Culinary Trend Mapping Report Feb 23, 2011
Wellness Ingredients: Culinary Trend Mapping Report Dec 22, 2010
Breakfast Trends: Culinary Trend Mapping Report Oct 26, 2010
Sandwiches: Culinary Trend Mapping Report Aug 18, 2010
Artisan Foods: Culinary Trend Mapping Report Jun 18, 2010
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 Dec 10, 2009
Beverage Trends: Culinary Trend Mapping Report Sep 24, 2009
Generational Comfort Food: Culinary Trend Mapping Report Jul 14, 2009
Snack Foods Culinary Trend Mapping Report 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 Oct 21, 2008
Prepared Meal Solutions: Culinary Trend Mapping Report Sep 1, 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: Culinary Trends Mapping Report 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 Dec 1, 2006
Looking at Bakeries and Baked Goods: Culinary Trend Mapping Report Oct 4, 2006
Flavor on Fire -- Global Barbecue and Grilling: Culinary Trend Mapping Report Aug 1, 2006
Focus on Health and Wellness Foods: Culinary Trend Mapping Report May 15, 2006
February 2006: Culinary Trend Mapping Report Feb 15, 2006
May 2005: Culinary Trend Mapping Report May 15, 2005
November 2005: Culinary Trend Mapping Report Nov 15, 2005
August 2005: Culinary Trend Mapping Report Aug 15, 2005
February 2005: Culinary Trend Mapping Report Feb 15, 2005
November 2004: Culinary Trend Mapping Report Nov 1, 2004
August 2004: Culinary Trend Mapping Report Aug 1, 2004
May 2004: Culinary Trend Mapping Report May 1, 2004
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