New Spins on Standards 2017: Culinary Trend Tracking Series

Published: October 30, 2017

Table of Contents

  • INTRODUCTION: SCOPE OF REPORT
  • FOREWORD
  • PROFILES
  • New Spins on Cauliflower
    • Cauliflower at Center & Side
      • Table Menuing Rates, 2007 – YTD 2017
  • New Spins on Eggs Benedict
    • Bent Eggs Benedict
      • Table Menuing Rates, 2007 – YTD 2017
  • New Spins on Mac & Cheese
    • Not Your Mom's Mac & Cheese
      • Table Menuing Rates, 2007-2017
      • Table Relative Household Usage Indexes for Cheese Types by Generational Age Bracket, 2017
  • New Spins on Meatballs
    • Meatballs on a Roll
      • Table Fine Dining Menuing Rates, 2007 – YTD 2017
  • New Spins on Olives
    • Olives Across the Board
      • Table Menuing Rates, 2007 – YTD 2017
  • New Spins on Ricotta
    • Getting Fresh with Ricotta
      • Table Menuing Rates in Fine Dining, 2007 – YTD 2017
  • Quick CuTTS
    • Quick CuTTS.Beet Goes On
      • Table Menuing Rates, 2012 – YTD 2017
    • Quick CuTTS.Brioche, the Other French Bread
      • Table Menuing Rates, 2012 – YTD 2017
    • Quick CuTTS.Brown Butter: Comfort Food Double Down
      • Table Menuing Rates, 2012 – YTD 2017
    • Quick CuTTS.Cracked Pepper Is the New Sea Salt
      • Table Black Pepper Menu Call Out Rates, 2007 – YTD 2017
    • Quick CuTTS.Featuring Fig
      • Table Casual Dining Menuing Rates, 2007 – YTD 2017
    • Quick CuTTS.More Tastes of Honey (and Honeycomb)
      • Table Honey Butter Menuing Rates, 2012 – YTD 2017
    • Quick CuTTS.Pistachio Country Transcontinental
      • Table Menuing Rates, 2007 – YTD 2017
    • Quick CuTTS.Sweet Potato With Foreign Accent
      • Table Menuing Rates, 2007 – YTD 2017
    • Quick CuTTS.Tea Time at Dessert: It's Not Too Late
      • Table Earl Grey Menuing Rates, 2007 – YTD 2017

Abstract

Special offer: now 20% off original full report price

Culinary trend tracking is about rubber-necking for the next sriracha, but it’s not only that.  For this issue of Culinary Trend Tracking Series (CuTTS), Packaged Facts goes back-to-the-basics to look at chef-driven trends around menu, kitchen, and pantry staples: beets, black pepper, bread, butter, cauliflower, eggs, figs, honey, meatballs, nuts, olives, pasta and cheese, ricotta, sweet potato, and tea.  As a key piece of the puzzle, we’ll look at how creative new applications can span the restaurant vs. retail divide to participate in progressive food industry innovation.  The analysis provides:

  • Quick, menu data-supported introduction to basic ingredients and dishes trending on restaurant/foodservice menus
  • Generous listing of current menu items and images featuring these trending ingredients and dishes
  • Detailed, on-target trend translation tips for menus and retail foods
  • Fresh, relevant insights for tying substantive innovation to culinary and consumer market trends.

Several key trend drivers propelling food trends are discussed throughout this report. These will be familiar to marketers, brand managers, and consumer trend specialists who are tracking what is compelling to consumers and motivates them to purchase and consume certain foods and beverages, and to replace one menu selection or packaged product with another:

  • Redefining Quality and Premium
  • Nutritional and Dietary Drivers
  • Food Affordability, Safety, and Sustainability
  • Rooted and Crafted
  •  Multiculturalism and Fusion
  • Sensory Adventure: Color, Flavor, Texture
  • Do-It-Yourself (DIY) and Customization
  • Comfort Foods & Indulgence
  • Redefining Mealtime and Snacking
These drivers align with core consumer values that can be tapped for menu and new product development, brand and product positioning and marketing, and communications. Menu and retail trend translation tips included in the profiles provide detailed ideas and suggestions on how these culinary trends could be used to generate business growth.  


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