Focus on Health and Wellness Foods: Culinary Trend Mapping Report

Published: May 15, 2006 - 90 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 90-page May 2006 Health and Wellness Issue:
Executive Summary
  • Trend Mapping - A New Report
  • Why Health and Wellness?
  • Trend Summary
  • Health and Wellness Overview

Classification of Culinary Trends By Stage - Where are They Now (including Menu Tracking)?
Stage 1

  • Nut Oils
  • Superfoods: Goji Berries

Stage 2

  • Superfoods: Quinoa

Stage 3

  • Pepitas

Stage 4
Stage 5

  • Omega 3s: Salmon
  • Dark Chocolate
  • Cinnamon

Strategic Implications

  • Strategic Implications: Consumer Wellness Trends
  • Health and Wellness: Challenges and Opportunities for the Food Industry

Chef Speak

  • Q&A with Patricia Hart, nutritionist, dietician and food industry consultant


  • Menu Listings by Food Beat


This issue examines the wellness craze: foods, ingredients and cooking styles the Center for Culinary Development (CCD) has identified for the Trend Map that fit into the “wellness” profile, including Omega-3 fatty acids, nut oils, dark chocolate, pepitas, “superfoods” quinoa and gojiberry, and cinnamon.

Key Strategies

  • Where these “wellness” products are appearing along the trend map
  • Actual menu trends that include “wellness” features
  • Where these products/ingredients are appearing on the foodservice side of the business - from white tablecloths to the---top chains
  • Activity in the packaged foods/retail side of the business
  • New product introductions featuring “wellness” ingredients/qualities
  • Future impact of wellness foods on the industry

Market Assessment: Consumers, Professionals, Business

Consumer Buy-in: This report examines the strategic implications for the food industry in a world where consumers want their wellness products, but want to eat their cake, too.

Professional Perspective: For a fresh perspective from an insider’s point of view, professional chef, dietician and nutritionist Patricia Hart, addresses wellness eating and how the industry can better accommodate consumers who want to orient their diets in a more healthy direction.

Industry Insights: Joan Lang is another industry veteran who has made her reputation working for and writing about food for a diverse library of publications, ranging from the Zagat Guide to Restaurant Business to Foodservice Director. She’s also been a managing editor for the Culinary Institute of America and has been a consultant to many of the top food marketing companies in the country.

Joan offers a definitive point of view on wellness and what it means for the food business. She analyzes the challenges, opportunities, and strategies that can be helpful to food marketing companies trying to incorporate a wellness angle into their offerings.

With extensive profiles of each ingredient/food emerging within the five stages of the trend map, this wellness issue of the Culinary Trend Mapping Report provides you with the most up-to-date, insider’s look at what’s hot and what’s not in the world of food. Top food marketers rely on trend mapping to keep them on the pulse of what’s happening and what’s about to happen as far as consumer tastes are concerned.

• • • 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!

Using the Center for Culinary Development’s (CCD) signature Trend Mapping technique, a validated method identifying which culinary trends are “gaining traction” and which are simply flashes in the pan, each report concentrates on a theme, or trend, that is affecting the food industry, and then looks at the emerging and established ingredients, cooking styles and products along the Trend Map that are driving this theme.

Each report is a 75+ page journal packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.

Each Issue of the Culinary Trends Mapping Report
• Identifies the maturity level of foods and ingredients according to CCD’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 affect—or are affected by—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’s exclusive 80+ member Chefs’ Council® that offers expert analysis and his or her perspective on a specific trend.

Additional features include:
• Menu Tracking: Menu mentions of our featured Trend Map items. Within the trend profiles, we will offer a summary of how often the trend has appeared on menus in restaurants ranging from 75 white tablecloth restaurants to the top 200 chains.

• Trend Dishes: Actual descriptions of all dishes for top restaurant chains for each of the trends appear in the report Appendices to provide a comprehensive overview of how the trends are being served.

• Industry Veterans Speak: Points of view from an industry perspective on what each trend means—whether positive or negative—to the food industry at large, including consumers, professionals and businesses.

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 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 is either starting to appear or is having increased presence on grocery store shelves.

Published bimonthly, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.

Get full details about this report
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