Stage 1

• Yerba Mate
• Torta

Stage 2

• Flat Iron Steak
• Guarana
• Tamarind
• Low Glycemic Foods

Stage 3

• Polenta
• Habanero Chile
• Grilled and Roasted Fruit

Stage 4

• Thai Flavor Profile

Stage 5

• Skewered Foods
• Flat Breads
• Papaya
• Salsa

Chef’s Council® Feature Article

• • Chef Speak: Tea Leads - Consumption Is Up, New Varieties Are Blooming Throughout the U.S.

Wharf Research Study

• Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)
• New Feature: Consumer Dining and Shopping Behavior Insights
  • How often do you eat in a restaurant in an average month?
  • When you eat out, do you typically . . . (ordering habits)
  • When grocery shopping, do you buy organic products?
  • How often do you personally buy groceries from (retail venues)
  • Which of the following food publications/food media channels do you follow?
  • Which of the following cuisines have you eaten in the past 30 days?

Profile of Regional Mexican Cuisine

• Emerging Ethnic Cuisine - America Takes A Shine to Caribbean Cuisine’s Bold and Distinctive Flavors

Strategic Implications

• Low Glycemic Index: Heralding the Next Low Carb, Or, Maybe Not

Back Trends

• Provoking A Reaction: “Active Spices” Tempt, Tease, Titillate and Sometimes Even Torment Adventurous Tastebuds

Sources

What's Ahead?
Here's a sampling of the ingredients and trends that will be featured in upcoming issues of the Culinary Trend Mapping Report:

Winter 2006
Trend Mapping, including (not an exhaustive list):

• Aji Amarillo chile
• Guava
• Niman Ranch branded meats
• Varietal honey
• Lychee

Regional Cuisine Focus: Southeast Asian (Thai, Vietnamese, Philippines)
Primary Consumer Research:
Strategic Implications: Premium and Gourmet Meat
Chefs’ Council Article: (Unusual) Spices in Desserts
Looking Back: Bridging A Great Divide: Sweet and Savory Flavors Reconcile in Exciting Ways