August 2005: Culinary Trend Mapping Report

Aug 15, 2005
100 Pages - Pub ID: LA1152235
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Introducing the Summer 2005 issue of the Culinary Trend Mapping Report: A Quarterly Journal of Food and Ingredient Insight

Produced in collaboration between the Center for Culinary Development and Packaged Facts, the Culinary Trend Mapping Report is a new quarterly report on food and ingredient trends and developments. Four times a year, subscribers will receive a 90+ page journal that:

  • Identifies 12-15 ingredients, dishes, cooking styles, and flavor profiles, and their "maturity" level according to CCD’s unique, 5-stage tracking process.
  • Delves in-depth into each trend and discusses what they mean for the food industry.
  • Gives proprietary insight into how consumers are reacting and adopting these trends.
  • Offers strategic implications for food manufactures, retailers, and foodservice clients as they look ahead 12 months.
  • Taps the expertise of CCD’s exclusive 80-member Chefs’ Council, with feature articles written by member chefs offering their perspectives on trends.

The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what’s hot - or what will be - in the food world. Four times a year, subscribers to the Report will receive a 90+ page journal packed with trends, data, strategies and insight on the food industry that simply isn’t available anywhere else.

Check the Table of Contents to see what hot trends are covered in this issue.

Trend Mapping
CCD's Trend Mapping technique is a validated method designed to determine which culinary trends are "gaining traction" and which are simply flashes in the pan. Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:

  • Stage 1: The ingredient, dish and/or cooking technique appears at upscale dining establishments, ones with creative chefs and diners with adventurous palates.
  • Stage 2: The item is featured in specialty consumer-oriented food magazines, such as Gourmet, Food & Wine and Gourmet.
  • Stage 3: The item begins to appear in mainstream chain restaurants -- Applebee's or Chili's -- as well as gourmet retail stores such as Williams-Sonoma.
  • Stage 4: Publications such as Family Circle and Better Homes and Gardens pick up the buzz.
  • Stage 5: Finally, the trend makes its way to quick service restaurant menus and grocery store shelves.

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:

Fall 2005
Trend Mapping, including (not an exhaustive list):

  • Low Glycemic Foods
  • Tamarind
  • Flatiron Steak
  • Cooking method: grilled fruit
  • Salsa
  • Thai Flavor Profile

  • Regional Cuisine Focus: Caribbean
  • Primary Consumer Research:
  • Strategic Implications: Low Glycemic Foods
  • Chefs’ Council Article: Tea: Varieties and Culinary Uses
  • Looking Back: Provoking a Reaction: 'Active Spices' tempt teased and titillate and sometimes even torment adventurous taste buds


What is the Center for Culinary Development (CCD)?
Based in San Francisco, CCD is a food and beverage product development company that blends culinary creativity with strategic marketing expertise. Their strength in identifying the latest food trends, from both a culinary and consumer-behavior perspective, makes them uniquely qualified to help clients create food products that satisfy consumer expectations. CCD has been responsible for many popular food product introductions, most recently the new Pannido sandwich from Jack in the Box.

For example, CCD clients have an inside track on culinary developments such as:

  • The undermining of the Chinese hold on the American palate by Pan-Asian cooking
  • Regional American cooking and "small plate" eating trends would find their way from the restaurant to home kitchen.
  • Consumers nationwide would have a seemingly insatiable appetite for low-carb foods.

CCD has looked to its 80+ member Chefs' Council, comprising the nation's most prominent culinary experts, to help identify emerging trends.

What is the Chefs' Council?
The Chefs' Council is an 80+ member panel of nationally recognized, award-winning chefs, food writers, nutritionists, instructors and other food professionals who advise CCD on culinary trends and developments. Representing restaurants, cooking schools and publications from all regions of the country, the council members represent the leading edge of the food industry. Members are regularly featured in magazines such as Food and Wine, Bon Appetite and Gourmet.

For more information on our partner for this quarterly report, please click to The Center for Culinary Development website.

Subscribe to Culinary Trend Mapping Report today and benefit from Packaged Facts' 30+ years of food industry and market research expertise. A year's subscription, which includes four issues sent quarterly, is $4,995. Or, you can purchase an individual quarter's report for $1,750.

Each quarter Culinary Trend Mapping Report will offer an unparalled view into what’s hot - and what will be - in the food world.

Inside the 100-page Summer 2005 Issue:

Classification of Culinary Trends By Stage - Where are They Now?
Stage 1

  • Chimichurri
  • Cooking Method: Churrasco
  • Burrata Cheese

Stage 2
  • Farro
  • White Tea
  • Serrano Ham

Stage 3
  • Lettuce Wraps
  • Dulce de Leche flavor profile
  • Drinking Chocolate

Stage 4
  • Infused Olive Oils
  • Ciabatta
  • Braised Short Ribs
  • Applewood Smoked Bacon

Stage 5
  • Chinese Chicken Salad
  • Fresh Ginger

Chef’s Council® Feature Article
  • Chef Speak: Americans Are Getting More Serious About Their Chocolate

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 - Chefs see greater authenticity, regional specialization emerging in Mexican food

    Strategic Implications
    • Moving Beyond the Taco: Introducing Authentic, Regional Mexican Ingredients and Dishes to a Nation Accustomed to Chips and Salsa

    Back Trends
    • Looking Back: A Growing Fondness for Handcrafted Things

    Sources