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What' Hot, What's Not
New Culinary trend released
NEW YORK -- Who can keep track of what's hot and what's not in the world of culinary trends? Luckily, four years of culinary trend ups-and-downs are plotted in Where Are They Now: A Look Back Culinary Trend Mapping report. As expected, pomegranate has moved swiftly to mainstream while quinoa is finally attracting consumer interest.
Since 2004, the Center for Culinary Development (CCD) and Packaged Facts have explored emerging, advancing and mainstream ingredients, dishes, flavor profiles and cooking techniques in the Culinary Trend Mapping report, placing trends along CCD's Five-Stage Trend Map. In this special Look Back issue, the report measures trend movement between the stages and explores the consumer drivers propelling these trends.
By understanding the power of drivers, marketers can gain strategic insight into which emerging trends have the staying power needed to create successful new food and beverage products.
Among the trends that made the most progress are superfoods like green tea, edamame and acai. "The trend of using ultra-healthful ingredients in categories of all kinds won't stop. In fact, the next wave of functional foods will include those that improve your mood, make you more beautiful and fill you up faster so you don't over eat," says Kimberly Egan, CEO of CCD.
Other trends, such as mole, manchego cheese and pho, haven't moved as quickly, though they are not down for the count. With growing interest in fresh-flavored Vietnamese food, pho should soon be leaping up to new Trend Map stages.
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