Extreme and Edgy Flavors: Culinary Trend Mapping Report
Get more info on this report!Extreme and Edgy Flavors: Culinary Trend Mapping ReportFebruary 23, 2011Whether it’s Third-Degree Burn Doritos or lamb cooked with orange blossom and blackpepper ice cream, consumers around the globe are thrilling to new, bigger, bolderflavors and unique flavor combinations. It’s an exciting sign-of-the times that so manyconsumers are open to exploring new tastes, and even to mixing them up themselves.In short, consumers are continuing their voyage down the path of gastronomicsophistication. They understand the principles of umami better, are savoring peak-of-ripeness fruit from the farmers market and are consuming more spices.Along with this sophistication comes a keen interest among some for hotter heat, moreexplosive mustard and similar eating experiences that really bring on the sweat. Butaromatic heat from chiles and blasts from horseradish aren’t the only extreme flavors;we also see extreme sour candy and extremely bitter beer, not to mention achinglysweet desserts. Our palate is being pushed in all kinds of sweet, salty, sour and bitterdirections, even as whole new flavors tempt us from the edge of the culinary ingredientspectrum.Extreme and Edgy Flavors: Culinary Trend Mapping Report focuses on extremeand edgy flavors, whether emerging or well-rooted, that are appearing across the TrendMap. They come from: nature (Douglas Fir, Sea Buckthorn) global cuisines (Yuzu, Tamarind, Chocolate & Chile, Wasabi) and from history (Cocktail Bitters and Amari)•••••The Culinary Trend Mapping Report is an indispensable tool for those whose job it is tostay abreast of whats hot—and what will be—in the food world.The reports leverage the Center for Culinary Development’s (CCD) signature TrendMapping technique, a validated method for identifying which culinary trends are gainingtraction and which are simply flashes in the pan.
Each 65+ page journal is packed with trends, data, strategies and insights on the foodindustry that simply arent 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 MappingTrend Mapping is guided by the premise that major food trends pass through fivedistinct 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— Applebees or Chilis—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.AvailabilityPublished every other month, the Culinary Trend Mapping Report is available forpurchase as a single issue or a six-issue subscription.
Table of ContentsExecutive Overview Why Extreme & Edgy Flavors? - Kimberly Egan Executive SummaryTrend Summary Stage 1 - Douglas Fir - Sea Buckthorn Stage 2 - Yuzu - Bitter Brews Stage 3 - Tamarind Stage 4 - Chocolate & Chile Stage 5 - WasabiChef Speak: CCD Chefs’ Council® Voices H. Joseph Ehrmann: Raising the Bar on FlavorStrategic Implications Opportunities for Extreme & Edgy FlavorsSources Source ListAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2844501US: 800.298.5699UK +44.207.256.3920