Food Flavors and Ingredients Outlook 2012, 9th Edition

Published: January 1, 2012 - 128 Pages

Table of Contents

Chapter 1: Executive Summary
Key Drivers
Forever Frugal and Trading Down
Table 1-1: New Product Introductions by Shelving Types: Food vs. Non-Alcoholic Beverages, 2010 vs. 2011 (number of reports and stock-keeping units)
Table 1-2: New Product Introductions by Selected Categories: Food vs. Non-Alcoholic Beverages, 2010 vs. 2011 (number of reports and stock-keeping units)
The Downwardly Mobile Middle Class
Going to Extremes
A Look Back and Ahead
Ethnic and Regional Enticements
Produce Predominates
Trend Watching 2012
Flavor and Ingredient Crossovers
Making Healthy Easier
Beverages Breaking Through
Protein: Lean and Luscious
Sexy Sandwiches
Sweet Treats
Chapter 2: Ethnic and Regional Enticements
Beyond Korean & Korean Fusion
Peruvian Progressing
Southern Revival
Celebrating U.S. Regional Ingredients
Mexican Misconceptions: Appealing to the Hispanic Population
What Foodies Want: U.S. Cities with Ethnic Food Appeal
Table 2-1: Top U.S. Destination Cities with Ethnic Food Appeal
Providence - Portuguese Roots Plus Peculiar Pleasantries
Santa Fe Specialties
Chapter 3: Produce Predominates
Heirlooms: Starting with Old, Very Old, Seeds
Ratcheting Up “Real” with Fresh Fruits and Vegetables
Produce Promises at Progressive Fast Casuals
Juicing It Up
Produce Pronto: On-the-Go and At Home
Fruit & Veggies On-the-Go
Salad and Cook-Ready Veggies: Available On Demand
Popular Produce
Specialty Mushrooms
Vegetables: The New Luncheon Meat?
Potato Appeal
Vegetables From the Sea
Edible Plants from the Wild
Bountiful Fruits
Sensational Superfruits
Trendy Tropicals
Tangy Citrus
Apples Abound
Food Stamps = Plethora of Produce
Farmers’ Markets: Too Many, Too Few, Time for Something New?
Table 3-1: Number of Operating Farmers' Markets in the United States
CSAs and Farmers’ Markets - Collaborators or Competitors?
Supermarket Produce - Getting More Local
Supermarket Produce Aisle - THE Place to Be
Veggies, Veggies Everywhere - Except the Diet?
Chapter 4: Trend Watching 2012
New Crop of Young Farmers
Historic Gastronomy: Recreating Recipes of Olde
Linner & Brinner: Millennials Redefine Eating
New Market Formats for DIY Food Crafts
Gourmet Gadgets - Goofy or Godsends?
Perfecting Mini Pies
Whoopie Pies Go Wild
Serious Stuff for Sous Vide Fans
Panini Press On
Yonanas: Going Bananas
New Twists in Food Tourism
Agritourists Seek Farmer Chefs
Tour de Compost
Home is Where the Chicken Roosts
Future Food: Dinner for …… 7 Billion!
Breadfruit Believers Battle Bland
Betting on Bug Bites
Vampires, Line Up
Crossovers: Ingredients in Unexpected Places
Duck Fat: Good for You, or Just Good?
Desserts Get Peppered Up
Pretzel Power
Waffles - Unwavering
Luxurious Layering
Combos and Value Meals in New Places
Chapter 5: Making Healthy Easier
Plate vs. Pyramid
Figure 5-1: USDA Choose MyPlate Icon for Communicating 2010 Dietary Guidelines for Americans
Harvard: Healthy Eating Plate
Figure 5-2 :Harvard School of Public Health Proposed Healthy Eating Plate Icon
Managing Weight - Still a Hefty Task
Making Dining Out More Nutritious
Ronald’s Reckoning: Reinvention Triumphs Over Retirement
The Power of Peer Pressure: Kids LiveWell Program
Dietitians - The New Menu Celebrities?
Consumers’ Nutrition Concerns
Gluten-Free Going Gangbusters
Table 5-1: New Product Reports by Claims: Food vs. Non-Alcoholic Beverages, 2010 vs. 2011
Vexing Vitamins
Defining Beauty
Explosive Energy
Chapter 6: Mostly, Friendlier Fats
Preindustrial Fats - Pure Pleasure
Artisanal Butter
Healthier and Heavenly
Specialty Seed, Nut and Vegetable Oils
Pumpkin Seed Oil
Avocado Oil
Nut Oils
Chapter 7: Beverages Breaking Through
Smoothies: More Shaking & Stirring
Table 7-1 Recently Launched U.S. Retail Smoothie Products
Jazzing Up the Juice
Juice Bar Makeover - Revolution or Evolution?
Retail Market - Less Juicy?
Drink Your Vegetables!
DIY Beverages Get Personal
Table 7-2: New Product Reports by Packaging Materials and Types: Food vs. Non-Alcoholic Beverages, 2010 vs. 2011
Customized Concentrates
Portable Powder Sticks Still Popular
Getting Personal, At Home
Chapter 8: Protein: Lean and Luscious
Retailers Increasingly Committed to Sustainability
Boat-to-Table: Hi Tech Enabled
Canned Tuna - Under Attack
The Dietary Guidelines & Seafood Consumption
Savoring Small, Oily Fish
Poultry Preoccupation
Chasing Chickens
Tantalizing Turkey
Pies - Not Just for Dessert
Bye, Bye Boxed Beef!
Sizzling Sausages
Ethnic Dogs
“If It Ain’t In a Casing, it isn’t worth tasting.”
Sausage Stats
Corn Dogs
Boastful Burgers - Can You Top This?
Mighty Meat Combos
Seafood Combos
Utmost Umami
Chapter 9: Sexy Sandwiches
Burgers Beware!
Haute Sandwiches
Glamorous Grilled Cheese - Getting Cheesier
Scanwich: Sandwiches as Art
Super Convenient Sandwiches
Popovers - The Next Sandwich Ingredient?
Chapter 10: Sweet Treats
Classics Redefined
Luscious Layer Cakes Return
Puddings with Pizazz
Crisps, Cobblers and Other Baked Fruit Desserts
Petite Pies and Other Pleasing Permutations
Worldly Butter Cakes
Kouign Amann: Move Over, Macarons!
Ooey, Gooey Spreads Beyond Saint Louie
The British Are Coming!
Newly Fashioned Nostalgic Flavors
Lemon & Lime
Ice Cream Indulgences


Whether or not there is a double dip recession or the Euro Zone financial crisis spills over onto U.S. shores, the economic picture for 2012 appears bleak, at best. Feeling the squeeze, both the employed and out-of-work will continue to practice the frugal behaviors adopted during the Great Recession of 2008 while also attempting to incorporate healthy food choices into their daily routines.

Seeking to overcome the boredom of extended frugality, consumers will especially value creative attempts by manufacturers, retailers, and foodservice operators to affordably introduce variety, comfort and indulgence to their taste experiences.

As in years past, the goal of this report is to identify and discuss the flavor and ingredient trends expected to have a major impact in 2012 on food consumed both at home and away.

The ninth edition of this report takes a look back to 2011 and examines flavor and ingredient trends anticipated for 2012 in relation to:

  • Ethnic & Regional Enticements

  • Produce Predominates

  • Flavor & Ingredient Crossovers

  • Making Healthy Easier

  • Mostly, Friendlier Fats

  • Beverages Breaking Through

  • Protein: Lean & Luscious

  • Sexy Sandwiches

  • Sweet Treats

Report Methodology

The information in Food Flavors and Ingredients Outlook 2012, 9th Edition is based on both primary and secondary research, including interviews with the Kruse Company, the Center for Culinary Development, Produce Retailer and Agricultural Consultant and Owner of Harmony Valley Farm, Richard de Wilde. 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 2012 outlines the anticipated key drivers likely to impact the U.S. food and beverage industry in 2012. These include economic uncertainty arising from the seemingly slow pace of the U.S. economic recovery and financial woes in the Euro Zone, tenuous consumer confidence, the shrinking middle class, continued consumer frugality and trading down.

This year’s report focuses more on flavor and ingredient trends across a wider range of food and beverage categories. A change from last year, it does not address sustainability, organic and natural ingredient trends, which are more appropriately covered in other, dedicated Packaged Facts reports.

Benefits of this Report Include:

  • A single source providing extensive coverage of food flavors and ingredient trends expected to impact consumer food and beverage selection in 2012 and beyond

  • Insight into how flavor and ingredient trends are moving through retail and foodservice

  • An in-depth look at the new found importance and increased availability of produce, especially locally grown, both fruits and vegetables, from the perspective of growers, consumers, processors, retailers and foodservice operators

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