• World Flavors
• Flavor Trendsetters
• Sweet Partners
• Fruits and Berries
• Fresh, Natural, and Authentic
• Protein Power
• Health and Wellness

Chapter 2 Distribution Channels

• Dining Out Is A Way of Life
• Variety of Flavors
• Take Out Takes Off
• The Search for Quality/Gourmet/Exotic
  • Making it MY Way
  • Specialized Restaurants
  
  
• Comfort, Familiarity, and Tradition Also Key Drivers
  • Barbecue Back Again
  • Traditional Foods: Slow Food and Native American
  
  
• Eye-Opening Breakfast Trends
• Fresh and Healthy ¯ Huge Influence in 2006
  • Salad Days for Greens
  • Portion Size Big Topic
  • Challenge: Healthy Doesn’t Always Sell
  
  
• Small Is Big
  • Sliders With a Touch of Class
  • Japanese Tapas
  • Table 2-1 Fastest Growing Ingredients on Chain Menus in 2004
  • Table 2-2 How Often Do You Order Carryout?
  
  
• Supermarkets Adapting to Competition and Consumers’ Needs
• Demand for Convenience and Home Cooked
  • Table 2-3 What is Your Definition of a Homemade Meal?
  
  
• Health and Fresh Big Winners
• Refrigerated and Frozen Items Warming Up
• Manufacturer Perspective
  • Table 2-4 Culinary and Foodservice Product Development Trends

Chapter 3 World Flavors

• Packaged Facts Flavor Picks: Asian, Latin, Spanish, Eastern Mediterranean, Middle East and North Africa, Indian
• Key Trends - Authentic, Yet Individual
• Moving Beyond Borders - Chipotle, Wasabi, and Chimichurri
• Asian Continues to Be Top Influence
• Asian Trends 2005: Comfort Foods (Pho, Bao, Gyoza), Seaweed/Nori Kaffir Lime, Miso
  • Comfort foods - Pho, Bao, Gyoza
  • Seaweed and Nori
  • Key Ingredients: Miso, Kaffir Lime, White Soy
  
  
• Latin Continues to Sizzle
• Latin Trends 2006: Regional Cuisine, Sandwiches and Small Plates, and Beverage Flavors
  • Latin Regional Favorites - Peru and Yucatan
  • South-of-the-Border Sandwiches
  • Flavorful Beverage Trends
  
  
• Spanish Continues to Grow
• Spanish Trends 2006: Ham and Cheese, Safron and Paperika, Salted Seafood
  • Ham and Cheese Still Hot
  • Saffron and Paprika Going More Mainstream
  • Salted Cod, Cured Tuna
  
  
• Eastern Mediterranean - Middle East and North Africa - Coming Into the Sun
• Middle East and North Africa Flavor Trends 2006: Pomegranate Molasses, Turkish Kebabs, Middle Eastern Sweets, Harissa, and Ras el Hanout
• Indian - In or Out?
• Indian Trends 2006: Regional Cuisine, Chaat, Cardamom
  • Cardamom - Starring Role for 2006
  • Chaat - On the Move
  • Regional Cuisine
    • Table 3-1 Ethnic Foods’ Trendiness: Culinary Professionals Rate General Public’s Awareness of Ethnic Foods
    • Table 3-2 Ethnic Cuisines Most Often Represented on Menus
    • Table 3-3 Which Ethnic Cuisines Do You Currently Eat on a Regular Basis?
    • Table 3-4 Which Ethnic Foods Have you Eaten In/Out of the Home?
    • Table 3-5 Ethnic Cuisines Highlighted by Consumer Media
    • Table 3-6 Trend Map: Asian Influences
    • Table 3-7 Asian Regional Recipes on Food Network
    • Table 3-8 Latin/Hispanic Regional Recipes on Food Network

Chapter 4 Flavor Trendsetters

• Packaged Facts Flavor Picks: Smoky, Pungent, Cool/Fiery, Peppercorns, Salt, Nut Oils, and Sandwiches
  • Table 4-1 A Taste For Adventure: What New Flavors Are You Interested In Trying In Your Cooking/Eating?, 2005
  
  
• Layering Flavor Intensity
• Sandwiches: Today’s Top Flavor Ambassador
• Beyond the Burn ¯ Emerging Flavor Profiles
  • Where There’s Smoke, There’s Fire
  • Pungency Adds Punch
  • Cooling Down Assertive Flavors
  
  
• The Evolution of Hot ¯ From Peppers to Peppercorns
  • Peppercorns Hot in 2006
  • Table 4-2 New Product Introductions: Peppers
  
  
• Buffalo, Barbecue, Caesar, and Cajun ¯ the Big Four
• Pumping Up the Pantry
  • Condiments Coming On Strong
  • Ready Made Sauces and Marinades
  • Flavored Oils Heat Up
  • Vinaigrettes Add Tartness
  • Salt of the World
  
  
• Color Intensity as a Flavor?
  • Table 4-3 New Product Counts: Condiments

Chapter 5 How Sweet It Is

• Packaged Facts Flavor Picks: Sweet and...Spicy, Tart, Salty;
• Gourmet Sugar, Brown Flavors (Dulce De Leche, Caramel, etc);
• and Chocolate
• Sweet - Top Partner in 2006
  • Sweet and Spicy Hottest Trend
  • Sweet and Tart - A Fresh Approach
  • Sweet and Salty - Going Nuts
  • Ice Creams and Gelatos Often Showcase Trendsetting Flavors
  • Table 5-1 Most Popular Desserts on Menus
  
  
• Sugar Goes Upscale
• Sweet Brown Flavors
  • Table 5-2 New Product Introductions: Sweet “Brown” Ingredients
  • Coffee, Tea, and Chai
  • Table 5-3 Dessert Ingredients Highlighted by Consumer Media
  • Honey is Hot
  
  
• Chocolate Heats Up
  • Chocolate Becomes Even More Specialized
  • Healthy Chocolate
  • Nibs, Beans, and New Flavors
  • Table 5-4 New Product Introductions: Sweet Flavors and Ingredients

Chapter 6 Fruits and Berries Lead the Way

• Packaged Facts Flavor Picks: Pomegranate, Meyer Lemon, Black Currant, Acai, Guava
• Sunny Long-term Forecast
• Exotic and Tropical Fruits Blossom
  • Pomegranate Top Banana
  • Mango Continues to Lead; Tamarind and Passion Fruit Attracting Interest
  • Quince and Lychee Up and Coming
  • Table 6-1 New Product Introductions: Exotic and Tropical Fruits
  
  
• Citrus - Still the Leading Fruit Flavor
  • Meyer Lemons Looking Sweet
  • Seville Orange and Blood Orange Attracting Attention
  • Grapefruits Not So Sour
  • Table 6-2 New Product Introductions: Citrus
  
  
• Berries Bursting Out
  • Blueberries Lead the Way
  • Cherries and Cranberries Branching Out
  • Less Familiar Berries May Bloom
  • Table 6-3 New Product Introductions: Berries
  
  
• Emerging Exotic Super Fruits
  • Acai Creating Biggest Buzz
  • Gurarana Also Getting Notice
  • Goji Berries Going Places
  • Cupuacu on the Horizon?
  • Table 6-4 New Product Introductions: Exotic Super Fruits
  
  
• “New” Old Fruits
  • Fashionable Figs
  • Guava - Next Super Fruit?
  • Watermelon Ripening?
  • Table 6-5 New Product Introductions: “New” Old Fruits
  
  Chapter 7 Fresh, Natural, and Authentic
  
  • Packaged Facts Flavor Picks: Organic; Kosher; Root, Micro, and Heirloom Vegetables; Pickling; Pre-cut Produce; Fresh Herbs
  • Terms that Promote Authenticity
    • Table 7-1 “Natural” Most Popular Label
    
    
  • Organic - The Original Pure
    • Private Label and Produce - Top Picks
    • “No” Labels Gaining Ground
    • Table 7-2 Why Americans are Purchasing Organic Foods and Beverages
    • Table 7-3 “No” Labels Gaining Ground
    • A Cloud on the Horizon?
    
    
  • Kosher Label Gains Cachet
  • Vegetables’ Day in the Sun
    • Table 7-4 Top Premium Marketing Claims on Menus - Fruits and Vegetables
    • Back to Roots
    • It’s a Small World
    • Heirloom Heir Apparent - the Tomato
    
    
  • Natural Can Mean Nostalgia - Pickles, Relishes
    • Saurkraut - Super and Sexy?
    • The Kimchi Cure?
    
    
  • Fresh-Cut is on a Fast Track
    • Pre-Cut Salads Gaining Sophistication
    • Table 7-5 Retail Fresh-Cut Market Share by Segment, 2004
    
    
  • Fresh Herbs Continue to Gain Attention

Chapter 8 Proteins Pack More Power

• Packaged Facts Flavor Picks: Premium Meats, Game and Goat, Seafood, Cheese, and Tofu
• Meat - From Natural to International
  • Premium, Natural, and Organic
  • Table 8-1 Top Premium Meat, Fish, Poultry Marketing Claims on Menus
  • Table 8-2 Organic Meat Market Trends
  • No Kidding, More Goat
  • Buffalo Stampeding Onto Menus
  • Specialty Value Cuts Winning Favor
  • Bacon Still Sizzling
  
  
• A New Wave of Seafood
  • Tilapia Today, Black Cod Tomorrow
  • Shrimp, Crab and Octopus
  • Raw Strength
  • Table 8-3 Most Commonly Menued Fish and Shellfish Varieties
  
  
• Just Say Cheese
  • Burrata on International Horizon
  • Chocolate and Curds Coming Up
  • Table 8-4 New Product Introductions: Cheese
  
  
• Soy - Tofu and Edamame Gain Attention
  • A Second Wind for Tofu
  • Edamame, the Fresh Soy

Chapter 9 Health Claims and Nutritional Ingredients

• Packaged Facts Flavor Picks: Whole Grains, Antioxidants, Omega-3, No-Gluten, Glycemic Index
• Fat Continues to Be Hot Button
• Whole Grain, High Fiber Get Top Attention in 2006
  • Antioxidants and Super Foods
  • Omega-3 Fatty Acids Gaining Interest
  • Probiotics On the Horizon
  • Gluten-free Growing
  • Sugar Not So Sweet
  • Glycemic Index -Will it Catch On?
  • Table 9-1 New Product Introductions Package Tags or Claims
  • Table 9-2 Which Features Would Influence Your Decision to Buy a Brand at the Supermarket?
  • Table 9-3 Percentage of Respondents Who Say They “Regularly” Check Food Labels

Chapter 10 Wellness Winners

• Packaged Facts Flavor Picks: Bread, Specialty Grains, Yogurt, Tea, and the Color Black?
• The Carb Comeback
• Bread is Rising and Shedding White Bread Image
  • Specialty Breads Add Cachet
  • Bread Coming into Its Own
  • Table 10-1 Most Used Flavors in Bread Products
  • Go Go Grains
  • Kamut Coming on Strong
  • Quinoa Emerges
  • Barley Buzz
  • Farro/Spelt Takes Off
  • Buckwheat/Kasha Still Growing
  • Wheat Berry
  • Table 10-2 New Product Introductions: Specialty Grains
  
  
• Specialty Rice Takes On a New Role
• Yogurt - The “Food of the Day”
  • Table 10-3 Dairy New Products
  
  
• Tea - Drink to Your Health
  • White Tea Passing Up Green and Black
  • Rooibos on a Roll
  • Yerba Mate On the Horizon
  • Tea Rooms Bubbling Away
  • Table 10-3 New Product Introductions: Teas
  
  
• The Color Black?

Chapter 11 Trends and Opportunities

• Make Fresh Easier
• Health On-the-Go
• Not From Concentrate
• Beverage Bouillon Cubes?
• Flavor + Convenience = Success
• Make it Fresh
• High Quality Speed Scratch
• Customizing for Fragmented Families
• International Street Foods
• Early Bird Gets the Word
• Customizing Nutritional Information Can Build Loyalty
• Looking for More Energy
• Out of The Box, Into The Car
• Premium Nutrition
• Small is Big
• The Jackpot