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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.

While 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.

This 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

• New Old World Cuisine
• Latino Foods: The Next Wave
• Emerging Global Cuisines
• Asian and Latin

Health & Wellness

• Wellness Ingredients
• Emerging Global Health and Wellness Trends
• Focus on Health and Wellness Foods
• New Healthful

Cross-Category Focus

• Artisan Foods
• Extreme and Edgy Flavors
• Looking at Food Textures
• Spices and Seasonings
• Indulgence Foods
• Freshness Trends
• Heat & Spice

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.

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.