Table of Contents
- Executive Overview
- Why Confections & Desserts? - Kimberly Egan
- Executive Summary
- Trend Summary
- Stage 1 - Olive Oil Desserts
- Stage 2 - Micro-batch Chocolate
- - Parisian Macarons
- - Japanese Sweets
- Stage 3 - Salty Sweets
- Stage 4 - Whoopie Pies
- Stage 5 - Caramelized Flavors
- Chef Speak: CCD Chefs’ Council® Voices
- William Werner: Reinventing the Familiar
- Strategic Implications
- Strategic Opportunities for Confections & Desserts
- Source List
1. Nostalgia - Sweets are connected to positive childhood memories, including family celebrations and holidays. Recent innovative desserts often take familiar American flavors of the past (malt, buttermilk, vanilla, caramel) and diner-classic forms (sundaes, shakes, floats, pie) and re-interpret them in new ways.
2. Indulgence - In difficult economic times, Americans seek out small pleasures they can afford - and sweets are one of them. We’re seeing interesting combinations of indulgent flavors.
3. Flavor adventure - Americans may enjoy traditional flavors, but they’re opening up to new taste combinations as well, at once driven by and propelling their increased enthusiasm for global cuisine. In the dessert arena, this trend is manifested in the popularization of savory sweets with international flavors and textures.
4. Artisan appeal - During a time when many Americans are more preoccupied than ever with eating food that is local, sustainable or organic, consumers continue to develop an appreciation of artisan producers and products. Artisan producers use higher-quality ingredients, more skill- and labor-intensive preparation methods, and traditional product formats that make finesse and freshness de rigueur. These appeal to consumer desires for authenticity - and stirs nostalgic cravings for products from a time before the mass industrialization of sweets.
- Olive Oil Desserts: Sweets that use olive oil as a savory twist or as a healthier fat are showing up in fine dining restaurants nationwide.
- Micro-batch Chocolate: Small, artisan manufacturers are turning chocolate-making into an art form, with an emphasis on socially conscious, environmentally friendly means of production.
- Parisian Macarons: These sophisticated sandwich cookies are appearing in bakeries stateside, and taking on unusual flavors like lime-basil and Earl Gray tea.
- Japanese Sweets: Exotic, colorful candy and cookies from Japan are making their way into the American mainstream, as consumers embrace extraordinary flavors and innovative forms.
- Salty Sweets: From gourmet candymakers to Starbucks, salted caramel and chocolate bacon sweets are making their mark.
- Whoopie Pies: An old-fashioned treat hailing from the Northeast, these hand-held cake sandwiches are catching on all over.
- Caramelized Flavors: From butterscotch to dulce de leche, authentically created caramelized flavors are back on the front burner.
• • • • • •
The Culinary Trend Mapping 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 Center for Culinary Development’s (CCD) 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.
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 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’s exclusive 80+ member Chefs’ Council who offers expert analysis and unique perspective on a specific trend.
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.
Published bimonthly, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.
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