Get more info on this report!Artisan Foods: Culinary Trend Mapping ReportJune 18, 2010Artisan foods are everywhere, from their pervasive presence at large chain grocerystore bakeries featuring in-house baked “artisan” loaves to fast casual chains such asPanera Bakery that have built an entire sandwich menu around freshly baked breads.Manufacturers and restaurant operators have recognized that “artisan” has becomeanother term for “quality.” It evokes small producers making traditional foods by hand,treating production as a craft and putting great care into the outcome. Larger producersare able to capture the aura of artisan with rustic-looking products, distinctiveingredients, unique cooking methods and stories that connect products to consumers.This report explores the possibilities available in the world of artisan foods, and trackssome of the most exciting contemporary trends associated with this popular culinarysegment. Local & Seasonal Eating — Many artisans source their ingredients from nearby farms or grow their own, making a concerted effort to only use what’s available and in season to create a high quality, fresh-tasting product. Consumers savor these regional specialties and unique flavors. Homemade/Authentic — Artisan foods give consumers sustenance with a story featuring products that are more authentic and less conventional. For consumers it’s as much about nostalgia as it is about security in knowing they are feeding their families quality cuisine. Flavor Adventure — Modern day artisans specialize and innovate on the traditional, producing savory and exotic ice creams, unusual types of cheese or specialized spirits to enliven and entice the palate. Consumer Engagement — Like modern street food vendors, artisans make process part of their product, offering consumers a window into the traditions of the past. Going Green — The current wave of artisan foodmakers is making the environment a priority, employing business strategies that minimize waste and negative impact on the earth. Reusable containers, compostable packaging and other eco-friendly practices allow consumers to be socially responsible while also enjoying an excellent product.
•••••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 bimonthly, the Culinary Trend Mapping Report is available for purchase as asingle issue or a six-issue subscription.Table of ContentsExecutive Overview Why Artisan Foods? — Kimberly Egan Executive SummaryTrend Summary Stage 1 - Gastropubs Stage 2 - Condiments, Preserved Foods & Heirloom Produce - Boutique Booze - Handmade Ice Cream Stage 3 - Butchery Stage 4 - Artisan Pizza Stage 5 - Reinvented American CheeseChef Speak: CCD Chefs’ Council® Voices Adrian Hoffman: The Craftsman ApproachStrategic Implications Strategic Opportunities for Artisan FoodsSources Source ListAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2700356