| Packaged Facts and the National Confectioners Association have partnered to make authoritative market research available to the food and beverage industries. Through this partnership, NCA members have unique access to Packaged Facts research briefs on all aspects of the market – from gourmet foods to on-the-go eating to nutraceutical foods and beverages to gourmet chocolate.
Preview analyst David Sprinkle's recent presentation to the
National Confectioners Association.
NCA members are also entitled to a 10% discount on full Packaged Facts market research studies. Make sure to use code 0208NCA.
For more information about the Packaged Facts/NCA partnership or reports, or to order a report, contact your research specialist at 800-298-5294.
For more than 45 years, Packaged Facts has been a leading publisher of market research in the food, beverage, consumer packaged goods, and demographic sectors. Its comprehensive, timely, quality research and presentation of market intelligence have made Packaged Facts a premier source of market information for top industry decision makers.
Packaged Facts food and beverage market studies are written by seasoned analysts with 20+ years of experience tracking food and beverage markets. For example: Elaine Tecklenburg, author of the Food Flavors and Ingredients Outlook 2008, has been a food scientist for the last 20 years. Curtis Vreeland has tracked all things chocolate for the past 20 years. Led by David Lummis, Marigny Group has been producing market intelligence in niche food industries for the past 20 years, notably Convenience Foods in the U.S. in two volumes.
Packaged Facts also has a special arrangement with The Center for Culinary Development (CCD) to produce The Culinary Trend Mapping Report, an indispensable tool for those whose job it is to stay abreast of what's hot - or 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 CCD’s 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, or trend, that is affecting the food industry, and then looks at the emerging and established ingredients, cooking styles and products along the Trend Map that are driving this theme.
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Our Newest Report |
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Food Flavors and Ingredients Outlook 2008
Taste, convenience, and health continue to be the primary drivers of food choices, both at home and away. However, evolving world, regional and local cultural, political and economic climates are impacting the relative importance of each of these for individual consumers. In 2008, expect to see the marketplace respond as consumer preferences and priorities change and grow increasingly complex. Click here for more information or to order this report. |
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