Baked Goods: Culinary Trend Mapping Report

   Single User - $2,640
   Global Site License Fulfilled by Publisher - $18,500
   One year (six issues) PDF delivery from publisher - $14,500

Published Apr 20, 2011 | 71 Pages | Pub ID: LA6275359
Special offer: now 20% off original price of $3,300
For the past several years, consumers have been soothing themselves with all manners of goodies from the bakery, ranging from freshly made pies and Parisian macarons to decadent cookies and oozing lava cakes—all while enjoying new twists on old favorites as well as a more varied selection of baked goods and flavors.

Despite recent economic difficulties, baked goods generally remain an affordable indulgence, and one consumers can access in many places that offer bakeries and baked goods. The recession hasn’t prevented sales of bakery goods from growing, as the market has been pushed by a variety of drivers: convenience, premium ingredients, global flavor twists, wellness and nostalgia/comfort.

In Baked Goods: Culinary Trend Mapping Report, Packaged Facts and the Center for Culinary Development use the CCD’s signature Trend Mapping technique to profile seven sweet and savory bakery trends that provide fresh ideas for manufacturers and restaurant operators to enliven stale offerings, spruce up the bread basket and add excitement to both the baking aisle and freezer case.

  • Stage 1: The Micropatisserie - A newer, younger and hipper version of the traditional bakeshop, the micopatisserie offers a more select collection of baked goods made with artisan methods, gourmet or locally sourced ingredients, and a growing range of global flavors.

  • Stage 1: Alfajores - A sweet South American treat with a familiar sandwich cookie form and gooey caramel filing that makes them readily appealing to the American audience, who can find alfajores being sold at farmers markets, online, and at local specialty markets.

  • Stage 2: Popovers & Gougères - Restaurants are placing a greater emphasis on the pre-meal traditional bread basket, adding everything from sophisticated French pastry puffs (gougères) to traditional American popovers. What’s more, these old-but-new savory bakery goods are already moving beyond restaurant chef innovations to gourmet retail, appearing in ready-to-bake form for those who want to upgrade the bread they serve at home.

  • Stage 3: Specialty Frozen Desserts - From French grocery stores specializing in frozen foods to Trader Joe’s and other specialty retailers, frozen baked goods are available in more varieties and flavors than ever. A number of high-end pastry makers see a virtue to going frozen: it’s convenient, keeps longer and it allows customers to participate in preparation, even if that’s just sticking it in the microwave.

  • Stage 3: Better Baking Mixes - The days of basic-only baking mixes are over. As Americans cultivate more sophisticated palates, small companies with specialty tastes are putting out an increasing number of unconventional baking mixes with a widening range of concepts and ingredients.

  • Stage 4: Pretzel-mania - Pretzels are undergoing an upgrade, having been rediscovered by creative bakers and entrepreneurs—and even home cooks—for their unique texture and salty flavor. This twisted treat is showing up everywhere from fine dining restaurants and swanky bars to specialty shops, and it’s taking on new and better forms: as a bar snack, sandwich roll, crusting agent and ingredients in sweets.

  • Stage 5: Gone Gluten-Free - A rapid expansion of gluten-free products— everything from pasta to breakfast cereal to pizza dough—has made it easier for consumers to try out this formerly niche dietary regime. While celiac disease sufferers must avoid all gluten, people with a host of other ailments are similarly giving up wheat to see if they are better off without. Now that the marketplace offers so many new selections, consumers can still have bread, pies, crackers and even doughnuts while they experiment their way to wellness.
  • • • • • •

    The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot—and what will be—in the food world.

    The reports leverage the Center for Culinary Development’s (CCD) signature Trend Mapping technique, a validated method for identifying which culinary trends are gaining traction and which are simply flashes in the pan.

    Each 65+ page journal is packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.

    Each Issue of the Culinary Trends Mapping Report

    • Identifies the maturity level of foods and ingredients according to CCD’s unique, proprietary 5-stage trend mapping process.
    • Concentrates on a theme that is affecting the food industry, and then looks at the emerging and established trends along the Trend Map that are shaping this theme.
    • Delves into these trends and what they mean for you and the manufacturing, retailing, and foodservice industries.
    • Gives strategic insight into how consumers are thinking of and reacting to new foods and ingredients.
    • Provides business know-how regarding opportunities, challenges, and ways to implement current trends into foodservice, retail, and packaged goods operations.
    • Presents a feature interview with a member chef from CCD’s exclusive 80+ member Chefs’ Council who offers expert analysis and unique perspective on a specific trend.
    Trend Mapping

    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, ethnic and popular independent restaurants.
    • Stage 2: The item is featured in specialty consumer-oriented food magazines such as Bon Appetit plus retail stores such as Sur La Table that target culinary professionals and serious home cooks.
    • Stage 3: The item begins to appear in mainstream chain restaurants—Applebee's or Chili's—as well as retail stores such as Williams-Sonoma that target recreational cooks.
    • 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 either starts to appear or gains increased mainstream presence on grocery store shelves.

    Published every other month, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.

  • Executive Overview
    Why Baked Goods?
    - Kimberly Egan
    Executive Summary
    Trend Summary
    Stage 1 - The Micropatisserie
    - Alfajores
    Stage 2 - Popovers & Gougères
    Stage 3 - Specialty Frozen Desserts
    - Better Baking Mixes
    Stage 4 - Pretzel-mania
    Stage 5 - Gone Gluten-Free
    Chef Speak: CCD Chefs’ Council® Voices
    Greg Tompkins: Reacting to Baked Good Trends
    Strategic Implications
    Opportunities for Baked Goods
    Source List