August 2004: Culinary Trend Mapping Report

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Published Aug 1, 2004 | 108 Pages | Pub ID: LA1020434

Introductory Offer: Subscribers to a year's subscription of the Culinary Trend Mappingsm Report will also receive a free copy of the 2004 Chefs' Council Report, an annual summary of observations and predictions from CCD's member chefs. Subscribe today and learn what these tastemakers believe will characterize 2004's trends in ethnic cuisines, healthy eating, fast food, comfort foods and sustainable agriculture.
Introducing the Summer 2004 issue of the Culinary Trend Mapping Report: A Quarterly Journal of Food and Ingredient Insight , the second issue of the series.

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, ethnic and popular independent restaurants.
  • Stage 2: The item is featured in specialty consumer-oriented food magazines, such as Gourmet and 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 are either starting to appear or are having increased presence on 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:

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

  • Coconut milk
  • Ethnic Condiments (such as sambal, fish sauce, chutneys)
  • Pho
  • Piquillo peppers
  • Garam Masala spice blend
  • Cooking Method: Smoking

Cuisine Focus:Regional American Cuisine
Primary Consumer Research
Strategic Implications
Chefs' Council ArticleThe Rise of Chiles in America
Looking Back: Does that Duck have a Resume? Regionality is Hitting Home

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 108-page Summer 2004 Issue:

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

  • Stage 1
    • Pimeton
    • Tagine
    • Yuzu

  • Stage 2
    • Chorizo
    • Pomegranate
    • Quinoa

  • Stage 3
    • Ahi Tuna Salad with Tropical Fruit
    • Citrus Soy Glazed Salmon
    • Poblano Chile

  • Stage 4
    • Artisan Breads
    • Sea Salt
    • Tofu

  • Stage 5
    • Low Temperature Cooking (Braising)
    • Sweet/Savory Flavor Profile
    • Wasabi

  • Chef’s Council® Feature Article
    • Chef Speak: “Going with the Grains”

  • Wharf Research Study
    • Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)

  • Profile of Mediterranean Cuisine
    • Emerging Ethnic Cuisine - and a Profile of Joyce Goldstein, consultant and cookbook author and former owner of the pan-Mediterranean-themed San Francisco restaurant, Square One

  • Stats
    • Packaged Facts data on Mediterranean cuisine and food ingredients.

  • Strategic Implications
    • “Mediterranean Beyond Italy”

  • Back Trends
    • Looking Back: “The Magic Bullet” of weight loss products

Inside the 78-page Spring 2004 Issue:
Classification of Culinary Trends By Stage - Where are They Now?

  • Stage 1
    • Buckwheat Noodles
    • Kaffire Lime & Leaves
    • Mole
    • Naan
    • Wood Plank Cooking

  • Stage 2
    • Farm-Raised Seafood
    • Grass-Fed Beef
    • Herbed Desserts
    • California Farmstead Cheese

  • Stage 3
    • Sake
    • Jicama

  • Stage 4
    • Tomatillo
    • Sweet Heat

  • Stage 5
    • Caesar Salad

  • Chef’s Council® Feature Article
    • Chef Speak: "Still Hailing Ceasar"

  • Wharf Research Study
    • Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)

  • Profile of Latin American Cuisine
    • Emerging Ethnic Cuisine - and a Profile of Chef James Schenk, owner of the South American-themed San Francisco restaurant, Destino

  • Stats
    • Packaged Facts data on the "ethnic" consumer and Latino population

  • Strategic Implications
    • "The Tastebud Implications of the 'Latin-zaiton' of America"

  • Past CCD Trend Article by Marc Halperin
    • Looking Back: "Homage to American Fromage: Surely Even the Moon Will Soon be Made of U.S. Artisan Cheeses"

  • Sources