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 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