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 75+ page journal packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.

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: January 2012

Vegetables and Sides: Culinary Trend Mapping Report

Deep fryingThanks 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

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 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:

 Title Published     
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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