Food Flavor and Ingredients Outlook 2010, 7th Edition
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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 MethodologyThe 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
- 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
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