February 2006: Culinary Trend Mapping Report

Published: February 15, 2006 - 35 Pages

Table of Contents

Six times a year, the Culinary Trend Mapping Report will offer an unparalled view into what’s hot - and what will be - in the food world.

Inside the 106-page Winter 2006 Issue:

Classification of Culinary Trends By Stage - Where are They Now?

Stage 1

  • Kurobuta Pork
  • Niman Ranch Branded Meats
  • Rooibos Tea
  • Guajillo Chile

Stage 2

  • Bento Box
  • Varietal Honey

Stage 3

  • Chicken Apple Sausage
  • Lychee
  • Desserts made with Unusual Spices
  • Wild Seafood

Stage 4

  • Carnitas
  • Empanadas
  • Fresh Spring Rolls
  • Guava

Stage 5

  • Brick Oven Cooking

Special Feature:

  • Where Are They Now? A Look at Where Trends Have Moved Over the Last 2 Years

Chef’s Council® Feature Article

  • Chef Speak: “Not Just Desserts”

Wharf Research Study

  • Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)

  • Consumer Dining and Shopping Behavior Insights
    • How often do you eat in a restaurant in an average month?
    • When you eat out, do you typically . . . (ordering habits)
    • When grocery shopping, do you buy organic products?
    • How often do you personally buy groceries from (retail venues)
    • Which of the following food publications/food media channels do you follow?
    • Which of the following cuisines have you eaten in the past 30 days?

Profile of Southeast Asian Cuisine

  • Emerging Ethnic Cuisine - Americans finding intrigue in the provocative flavors of Southeast Asian cuisine

Strategic Implications

  • A Natural Progression for Premium and Gourmet Meats

Back Trends

  • Looking Back: Bridging the Great Divide



Introducing the Winter 2006 issue of the Culinary Trend Mapping Report.

Produced in collaboration between the Center for Culinary Development and Packaged Facts, the Culinary Trend Mapping Report is a new six-times a year report on food and ingredient trends and developments. Six times a year, subscribers will receive a 30+ page journal that:

  • Focuses on a major theme affecting the food industry, be it foodservice or retail.
  • Identifies 6-8 ingredients, dishes, cooking styles, and flavor profiles, and their "maturity" level according to CCD's unique, 5-stage tracking process.
  • Delves in-depth into each trend and discusses what each means for the food industry.
  • Gives CCD's strategic insight into how consumers are reacting to and adopting the theme trend into their at-home and away-from-home eating habits.
  • Offers insight into the business implications of these themes and trends for food manufactures, retailers, and foodservice operators from noted food industry expert and writer Joan Lang.
  • Taps the expertise of CCD's exclusive 80-member Chefs' Council, with feature articles written by member chefs offering their perspectives on trends.

The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot - or what will be - in the food world. Six times a year, subscribers to the Report will receive a 30+ page journal packed with trends, data, strategies and insight on the food industry that simply isn't available anywhere else.

Upcoming Reports
In 2006, Culinary Trend Mapping Report will examine the hottest "themes" affecting the food industry. Topics will include:

  • Wellness Foods
  • Specialty Cafes
  • Textures in Foods
  • BBQ and Ethnic Cuisines
  • Organic Foods

Trend Mapping
CCD's Trend Mapping technique is a validated method designed to determine which culinary trends are "gaining traction" and which are simply flashes in the pan. 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 Gourmet and 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 are either starting to appear or are having increased presence on grocery store shelves.

What is the Chefs' Council?
The Chefs' Council is an 80+ member panel of nationally recognized, award-winning chefs, food writers, nutritionists, instructors and other food professionals who advise CCD on culinary trends and developments. Representing restaurants, cooking schools and publications from all regions of the country, the council members represent the leading edge of the food industry. Members are regularly featured in magazines such as Food and Wine, Bon Appetite and Gourmet.

For more information on our partner for this quarterly report, please click to The Center for Culinary Development website.

Get full details about this report
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Fax: 240.747.3004