Get more info on this report!Snack Foods Culinary Trend Mapping Report:, Vol. 5, No. 6April 1, 2009Time-crunched Americans are snacking more than ever, and in a serious way. In lieu ofmore traditional meals, consumers are turning to snacks as meal stand-ins — oatmealbars and bottled smoothies in the car for breakfast; a container of yogurt and a handfulof nuts at the desk for lunch; a fast-food snack wrap and soda for dinner. They are alsomunching on more mini-meals throughout the day to avoid energy crashes. Becausesnacks are less and less the hunger-soothing bridge between formal meals and morevaluable gastronomical events in their own right, consumers want more from theirsnacks.This leaves many consumers feeling conflicted. On one hand, we want the snackindulgence we are used to: crisp textures, salty coatings and the kind of satisfyingmouthfeel that only high-calorie foods can deliver. On the other hand, we want healthy— nutritious, low-calorie, high-fiber nibbles with the goodness of fruits, veggies andwhole grains so we feel better about eating snacks more often. Consumers have usuallyhad to choose one option or the other. But no longer.Emerging snacks are combining health and indulgence, with a new focus on ingredientquality, a kind of “premiumization” trend affecting snacks across categories. This newquality trend stems in part from the fact that many snacks are initially developed inrestaurants.In this report, we have mapped some ways the new snacking dynamics are playing outalong the Trend Map®: • Goodbye down-home, hello upscale: Swanky Pork Rinds are all the rage in high-end bars and restaurants. • It isn’t just an add-on to that Cineplex soda anymore — Gastro Popcorn is transforming popcorn with some very grown-up flavor profiles. • Care for some amino acids with that chip? Seaweed Snacks offer a globally inspired taste of health and beauty. • Why settle for plain potato when you can crunch the rainbow? Alternative Chips offer a delicious palate of options.
• Crispy Veggies and Legumes combine classic crunch with a punch of vitamins and fiber — for many snackers, an irresistible combo. • Made with healthful ingredients like brown rice and soybeans, Whole-Nutrition Sweets promise nutrition and indulgence. • Lavished with flavor profiles from around the world, Nuts Gone Global transform the familiar via striking new personalities.With extensive profiles of each ingredient/food emerging within the five stages of thetrend map, this issue of the Culinary Trend Mapping Report provides you with the mostup-to-date, insider’s look at what’s hot and what’s not in the world of food. Top foodmarketers rely on trend mapping to keep them on the pulse of what’s happening andwhat’s about to happen as far as consumer tastes are concerned.…The Culinary Trend Mapping Report is an indispensable tool for those whose job it isto stay abreast of whats hot - or what will be - in the food world!Using the Center for Culinary Development’s (CCD) signature Trend Mappingtechnique, a validated method identifying which culinary trends are “gaining traction”and which are simply flashes in the pan, each report concentrates on a theme, or trend,that is affecting the food industry, and then looks at the emerging and establishedingredients, cooking styles and products along the Trend Map that are driving thistheme.Each report is a 65+ page journal packed with trends, data, strategies and insights onthe food industry 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 affect—or are affected by—this theme. • Delves into these trends and what they mean for 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® that offers expert analysis and his or her perspective on a specific trend.Trend Mapping®
Trend 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 Gourmet and Bon Appétit 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 is either starting to appear or is having increased presence on grocery store shelves.Table of ContentsExecutive Summary Why Snack Foods — Kimberly Egan Executive SummaryTrend Summary Stage 1 - Swanky Pork Rinds Stage 2 -Gastro Popcorn - Seaweed Snacks - Alternative Chips Stage 3 - Crispy Veggies & Legumes Stage 4 - Whole-Nutrition Sweets Stage 5 - Nuts Gone GlobalChef Speak: CCD Chefs’ Council® Voices James Ormsby: Snacks with SizzleStrategic Implications Strategic Opportunities for Snack FoodsSources Source ListAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2021233 US: 800.298.5699
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