Fresh Takes on Fruit: Culinary Trend Mapping Report

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Published Mar 29, 2013 | 80 Pages | Pub ID: LA5009781
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In Fresh Takes on Fruit , the latest culinary trend report from CCD Innovation and Packaged Facts, we examine a number of new ways fruit is inspiring innovation, whether because it’s a wholly novel item, as is the case in New Varietals and Hybrids, or just newer to our shores, like the Mangoes we are so mad about. New science is turning us on to impressive health benefits of some familiar favorites, like Tart Cherries, while traditional artisan methods are bringing hand crafted Apple Ciders back to our tables. By the same token, processors both traditional and ultra-modern are extracting sweeteners from fruit to expand our choices, which you’ll discover in our look at Sugar From Fruit.

Meanwhile, creative producers continue to play with their fruit, preserving them in contemporary ways for today’s flavor-loving audiences, whether by pickling or preparing them with unexpected flavorings. This same approach has led to a new breed of Fruit and Botanical Beverages, sipped on their own or in inspired cocktails.

Put it all together, and we think you’ll see that our everyday and not so ordinary fruits are busy working overtime to deliver flavor, fun and goodness. Let this look at fresh takes on fruit be an impetus for further exploration for both packaged products and foodservice items so our love affair with this form of nature’s bounty can continue to … bear fruit.


The CCD Innovation 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 CCD Innovation’s 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. To further enrich our already industry leading  analysis, our reports now include new charts, listings, and other features based  on results culled from Datassential MenuTrends, a database that tracks 7,000  distinct U.S. restaurants and over one million menu items.

Each Issue of the Culinary Trends Mapping Report:

        Identifies the maturity level of foods and ingredients according to CCD

        Innovation’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 Innovation’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.


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