Extreme and Edgy Flavors: Culinary Trend Mapping Report
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Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and black pepper ice cream, consumers around the globe are thrilling to new, bigger, bolder flavors and unique flavor combinations. It’s an exciting sign-of-the times that so many consumers are open to exploring new tastes, and even to mixing them up themselves.
In short, consumers are continuing their voyage down the path of gastronomic sophistication. They understand the principles of umami better, are savoring peak-of-ripeness fruit from the farmers market and are consuming more spices.
Along with this sophistication comes a keen interest among some for hotter heat, more explosive mustard and similar eating experiences that really bring on the sweat. But aromatic heat from chiles and blasts from horseradish aren’t the only extreme flavors; we also see extreme sour candy and extremely bitter beer, not to mention achingly sweet desserts. Our palate is being pushed in all kinds of sweet, salty, sour and bitter directions, even as whole new flavors tempt us from the edge of the culinary ingredient spectrum.
Extreme and Edgy Flavors: Culinary Trend Mapping Report focuses on extreme and edgy flavors, whether emerging or well-rooted, that are appearing across the Trend Map. They come from:
- nature (Douglas Fir, Sea Buckthorn)
- global cuisines (Yuzu, Tamarind, Chocolate & Chile, Wasabi)
- and from history (Cocktail Bitters and Amari)
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 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 Extreme & Edgy Flavors?
- - Kimberly Egan
- Executive Summary
- Trend Summary
- Stage 1 - Douglas Fir
- - Sea Buckthorn
- Stage 2 - Yuzu
- - Bitter Brews
- Stage 3 - Tamarind
- Stage 4 - Chocolate & Chile
- Stage 5 - Wasabi
- Chef Speak: CCD Chefs’ Council® Voices
- H. Joseph Ehrmann: Raising the Bar on Flavor
- Strategic Implications
- Opportunities for Extreme & Edgy Flavors
- Source List