Food Flavor and Ingredients Outlook 2010, 7th Edition

Published: Feb 1, 2010 - 122 Pages

Table of Contents:

Chapter 1: Executive Summary
Scope
Key Drivers
Financial Breathing Room
Value Redefined
Simplification
Appetite for Change
Anticipation of the 2010 Dietary Guidelines
Going Really Green
A Look Back and Ahead
International Flavors
Redefining Healthy Eating
Local Leads
Reenacted Flavors
Savory Sensations
Sweet Stuff Sells
Chapter 2: International Flavors
Asian Influence Grows
Korean and Korean Fusion Steal the Show
Japanese Here to Stay
Asian Sandwich Shops - The New, New York Deli?
New Horizons for Latin Food
Ethnic Retailing Trends
Hispanic Brands and Ingredients
Indian Brands
French Food Still Alive
Classes and Parties
Fear of Butter
American Southern Earns Its Place
Keeping Kosher - Commitment Continues
Unified Mediterranean Goes Mainstream
Chapter 3: Sustainability the World Can See
Big Box Drives Sustainable Product Index
Step 1: Supplier Assessment - 2010 Focus
Step 2: Lifecycle Analysis Database - Will it Take a Lifetime?
Step 3: Sustainability Ratings Everyone Will See
Waste Matters More
Ecological Worthiness - Checking the Score
Bigger Battles Ahead for Bottled Water
Consumer Tastes, Priorities Change
Local Communities Gain Clout
Fair Trade Flourishes
Who’ll Be Stuck Holding The Bag?
Bribing Consumers to Use Reusables
More Support for Banning Bags
Paper or Plastic - Taxing Either Way
Next Crackdown - Produce Bags
Make Room for Compost
Cities Get Serious
Foodservice Operators Out in Front
Manufacturers Join the Pile
More, More, More…Recyclable, Biodegradable, Compostable
Less, Less, Less….Packaging Material
Chipping at Shipping
Starbucks Outlets to Get Eco-Friendly Designs
Chapter 4: Local Leads
Farm to Table Movement - New Ideas to Cover Less Ground
More Thoughtful Mergers of Farming and Dining
Farmers’ Markets - Increasing, and Not Just Produce
Figure 4-1: Number of Operating Farmers Markets USA, 1994-2009
CSAs Go Hog Wild
Retailers Showcase Local Producers
Even Fresher When Home Delivered
Local in the Lunchroom = Healthier State Economy
National Brands Promote More Local Ingredients
Restaurant Chains - Will they Follow Chipotle’s Lead?
Eliminate the Local Farmer - Grow Produce at Home
Canning - Putting a Lid on Local
Chapter 5: Organic and Natural - A Fresh Perspective
Organic, Natural Sales - Proven Recession-Proof, What’s Next?
Shopper Strategies
Whole Foods Promotes Value
Compelling Organic Categories
Not More Nutritious, but So What?
USDA Definition - Hurry Up and Wait
Chapter 6: Food Safety for the 21st Century
Riskiest Foods
Table 6-1: CSPI Top Ten Riskiest Foods
Eggs and Produce in the Spotlight
New Legislation to Modernize & Enhance Food Safety
Provisions Added by the Senate
Industry Initiatives to Streamline Safety Efforts
Getting the Word Out
Reportable Food Registry - Another Way for FDA to Keep Tabs
Just How Cool is COOL?
BPA Debate Continues
Chinese Imports - Growing, Yes, but Safer?
Table 6-2: Select Agricultural and Seafood Imports from China, 2002 vs. 2008
U.S. Import Refusal History - Shaking a Scary Past
Fish and Shellfish - Continue to Lead the Way
Watching Out for Fruits, Vegetables, Nuts and Other Items
Chapter 7: Trends to Watch 2010
Retailers and Consumers Redefine Value - The New Normal
Store Brands - Quality Counts
What’s Next?
One-Stop Shopping - Hiatus or History?
Foodservice Winning Combo - Dining Deals AND Innovation
Serving It Up on Retail Shelves
More Food Trucks Get Rolling
New Meaning to Dining In or Out
What’s For Lunch?
Media Magnets, Social and Otherwise
Simplify
Less Is More
More Like Homemade
Cinema Eateries - More Showings
Novel and Reenacted Flavors Grab Attention
Black Garlic
Bourbon
Maple
Crazy for Coconut Water
Fermented Food Fascination
Food Vetting
More Trading Up on Downscale Favorites
Burgers, Burgers, Everywhere!
Beyond Burgers - From Ordinary to Extraordinary
Chapter 8: Redefining Healthy Eating
Consumers More Aware of Impact of Food Choices on Health
Table 8-1: Consumer Awareness of Health-Benefit Pairings (%)
Nutrition Label Makeover - Front AND Back?
Attack on Obesity - Keeping it in Balance
Obesity Crackdown in Schools
Local Battles Needed
Calories: Counting, But is Anyone Cutting?
Kids’ Cereals Still Fun, But Not as Sweet
Aroma, Vinegar - Secret Weapons in War on Obesity?
Speculation Increases Over New Dietary Guidelines
Sodium - How Much is Too Much?
Potassium - A Magic Bullet?
Sugary Sodas Take a Hit
Saturated Fat Limit Too High?
Trans Fat - Get It All Out!
More Omega-3
Probiotics - Bad Turn for Good Bugs
Time to Relax - Energy Drink Backlash
Brain Food - Boosting Cognitive Function Without Claiming It
Chapter 9: Savory Sensations
Meaty Musings
Local Producers Spawn New Era of Butchering
Creative Uses for Offal
Lamb - Reenacted for the Recession
Poultry Pleasers
Fried Chicken - The Next Burger?
Grilled AND Fried
Can’t Get Enough Chicken!
Eggs Are Hot
Sustainable Seafood - Consumers More Caught Up
Small Solutions for a Big Problem
Once Committed, Say So!
Going Exclusively Sustainable
More Interesting Carbs
Grits Go Upscale
Quinoa Goes Mainstream
More Ancient Grains Add Variety
Flatbreads More Mainstream and Ethnic
Vegetables More Trendy
Sweet Potatoes Still Appealing
Kale - The Next “It” Vegetable?
Brussels Sprouts Still Trendy
Winter Squash - More Versatile and Mainstream
Vegetable Ceviche Heating Up
Chapter 10: Sweet Stuff Sells
Sweeteners to Watch
Schizophrenic Sugar
Full Steam Ahead for Stevia
Agave More Mainstream
New Directions for Beverages
Niche Soft Drinks Add Fizz
Big Brands Go Retro
Specialty Iced Teas Still Steeping
Coffee Battle - No Cooling Off Yet
Single Serve Brewing Still Hot
Phenomenal Fruit
Rediscovering Blackberries
Superfruit “Bashing” Tempers Excitement
Superfruits More Exotic than Nutritious
Ice Cream Goes Gourmet & Retro
Back To the Future
Sensational Sandwiches
Desserts - Retro and Comfort Lead the Way
Passion for Pies
Breakfast for Dessert
Appendix: Healthy Weight Commitment Foundation - Participating Companies

Abstract:

While Wall Street claims that the recession has ended, Main Street will continue to face financial challenges through most, if not all, of 2010. Frugal behaviors consumers adopted in 2009 are becoming engrained and reflect a new normal when it comes to shopping, dining and eating preferences for the foreseeable future. What constitutes value is being redefined and consumers are starting to make different choices than in years past that will drive their food and beverage purchases. Food Flavors and Ingredients Outlook 2010 describes the trends that Packaged Facts predicts will influence the flavors and ingredients that will drive food and beverage selection at retail and in restaurants and other foodservice establishments in the coming year and beyond.

The 2010 edition of this annual report (which was first published in 2004) includes coverage of eight primary focus areas impacting flavor and ingredient trends. To assess the shift in trends over time, predictions for last year are summarized along with Packaged Facts’ expectations for 2010 in relation to:

  • International Flavors
  • Redefining Healthy Eating
  • Local Food Production and Sourcing
  • Reenacted Flavors
  • Savory Trends
  • Sweet Trends

Read an excerpt from this report below.

Report Methodology

The information in Food Flavors and Ingredients Outlook 2010 is based on both primary and secondary research. Primary research included interviews with the Hartman Group, the Kruse Company and the Center for Culinary Development in addition to firsthand examination of the retail marketplace. Secondary research involved gathering data from various trade, business and government sources, including company websites and Internet blogs.

What You’ll Get in This Report

Food Flavors and Ingredients Outlook 2010 highlights predictions for the key drivers that will affect the U.S. food and beverage industry in 2010 including strategies to increase financial breathing room in tough economic times, redefining value, simplification, coping with and embracing change, anticipation of the 2010 Dietary Guidelines for Americans and the heightened attention to eco-friendliness and all things green.

As compared with previous editions, this year’s report provides a separate chapter dedicated to local food production and sourcing given its growing importance. Coverage of sustainability has been expanded due to the increased market focus on this topic. An insightful discussion of ten key trends impacting food and beverage manufacturers, retailers and foodservice operators sheds light on how these areas are likely to unfold in the coming year.

Benefits of This Report Include:

  • Comprehensive coverage of the food flavors and ingredients trends expected to impact consumer food and beverage choices in 2010 contained in a single source
  • Insight into how flavor and ingredient trends are moving through the retail and foodservice arenas
  • In-depth assessment of how consumers, retailers and foodservice operators are redefining value
  • Reference citations provided for secondary research sources throughout the report

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