New Old World Cuisine: Culinary Trend Mapping ReportDocument Transcript
Get more info on this report!New Old World Cuisine: Culinary Trend Mapping ReportAugust 31, 2011In 2011, technically post-recession but still experiencing hard times and in need ofcomfort, many U.S. consumers are looking to a part of the world that, far from beingcompletely exotic or foreign to the American palate, has rather long influenced it. TheNorthern Old World regions explored in New Old World Cuisine: Culinary TrendMapping Report are being virtually and literally revisited by hungry and curiousconsumers eager to learn more about the heritage behind some of the everyday foodsmany of us have long enjoyed. So whether it’s unearthing a traditional method formaking pretzels by hand or going back to the drawing board to improve the standard hotdog, chefs, diners, do-it-yourself aficionados and food lovers of all stripes are delvinginto the food cultures of Belgium, Scandinavia, Germany, and Austria.With the comfort quotient high for many of these hearty cuisines, the report providesfood industry players and marketers a great starting point for exploring the NorthernNew Old World to see what it has to offer to today’s demanding consumer. Thisincludes an exploration of the drivers behind the interest in this cuisine: Authenticity Artisanal Cooking Healthful & Satisfying Foods Flavor AdventureThe report is organized into profiles of the four culinary regions themselves. Throughthese in-depth looks, CCD experts paint the big picture of the culture surrounding thecuisine and present a variety of ways in which these trends can be translated forproduct or menu development.•••••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 New Old World Cuisine? — Kimberly Egan Executive SummaryTrend Profiles Trend Summary Belgian Scandinavian GermanicChef Speak: CCD Chefs’ Council® Interview Paul Fabré: Authentic Old World Comfort Attracts AnewStrategic Implications Opportunities for New Old World CuisineSources Source ListAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2895582US: 800.298.5699UK +44.207.256.3920Intl: +1.240.747.3093Fax: 240.747.3004