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Thanks to increased selection, tasty preparations, good nutrition and overall wholesomeness, vegetables are taking over a bigger portion of the dinner plate. Farmers are growing new, colorful varieties; creative chefs are whipping up flavorful vegetable dishes in restaurants and prepared food counters; and inviting magazine recipes are exploiting seasonal bounty. The end result has pushed vegetables and the side dishes they grace to the culinary forefront.

This explosion of delicious vegetable dishes bursting with good nutrition has raised American consumers’ vegetable IQs and influenced their lifestyles by encouraging them to add new veggie varieties to their diets. And not just as sides, but as green breakfast smoothies, meatless entrées and even veggie-centric desserts that extend vegetables into new dayparts. Many consumers can now identify several types of heirloom tomatoes which have opened the door for more exotic vegetables from watermelon radishes to kabocha squash to even sea vegetables. Unsurprisingly, many consumers are showing a renewed interest in learning how to grow their own produce and are either turning their yards into garden plots or are making a weekly trip to the farmers market their main shopping event.

Consequently, supermarkets are competing by retooling produce sections, expanding variety and square footage while also offering more convenience and value-added products, like prechopped mirepoix for soup making or peeled, cubed butternut squash for easy roasting or stir-frying.

Vegetables and Sides: Culinary Trend Mapping Report, by Packaged Facts and the Center for Culinary Development (CCD), is designed to help participants in the food industry seize a leading position and give consumers a new perspective on vegetables via innovative products. The culinary trends profiled in this report reveal that vegetables are coming from the sea, are being baptized in the fryer and are being pressed into nutritious juices. Along with flavoring new styles of grain-based side dishes, vegetables are also being transformed into new snacks, like kale chips, and adding novel flavor to desserts. Vegetables and Sides: Culinary Trend Mapping Report will help industry players discover how to capitalize on this trend and spread the abundance even further.

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

Global & Regional Cuisines

• New Old World Cuisine
• Latino Foods: The Next Wave
• Emerging Global Cuisines
• Close-up on Latino and Asian*

Health & Wellness

• Wellness Ingredients
• Emerging Global Health and Wellness Trends
• Focus on Health and Wellness Foods
• Healthful Fast Food*

Cross-Category Focus

• Artisan Foods
• Extreme and Edgy Flavors
• Looking at Food Textures
• Spices and Seasonings
• Indulgence Foods
• Flavor Trends: Heat*
• Freshness Trends*

Category Focus

• Hand-Held Foods
• Beverage Trends
• Confections & Dessert
• Meat Trends
• Baked Goods
• Condiments & Sauces
• Fats and Oils
• Vegetables and Sides

Mealtime Trends

• Snack Foods
• Breakfast Trends
• Sandwiches
• Global BBQ & Grilling

Foodservice Trends

• Looking at Bakeries and Baked Goods
• Specialty Cafes
• Prepared Meal Solutions
• Street Food

Targeting Generations

• How Gen Y Eats
• Kids' Food
• Generational Comfort Food
• Collegiate Gen Y Eating*

* 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.

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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.