News & Media
CCD Innovation's work and innovation process are frequently profiled in highly regarded trade and general consumer publications. Learn more about how we successfully track trends and create craveable consumer products from our latest news healdine or contact one of our expert innovators to speak at your next food and beverage industry event.
PRESS RELEASES
01/19/12: Vegetables & Sides Culinary Trend Mapping Report
09/12/11: Fats & Oils Culinary Trend Mapping Report
09/12/11: New Old World Cuisine Culinary Trend Mapping Report
07/25/11: Condiments & Sauces Culinary Trend Mapping Report
EVENTS
3/31/12: Going to the IACP Conference?
CCD Innovation's Trendologist Kara Nielsen is leading "Spotting & Translating Trends: How to Stay Ahead and Put Them to Use," a panel of top trendspotters at the annual IACP conference in New York City on Saturday, March 31 at 4 pm. For more information »
CCD INNOVATION IN THE NEWS - LATEST HEADLINES
12/11: CCD Innovation predicts poutine popularity for 2012 in Restaurant Business
In the December issue entitled the 2012 Trend Book, Kara Nielsen pitches poutine, the decadent dish of French fries covered in gravy and cheese curds—or variations of—as a 2012 dish we'll be seeing more of. We also believe we'll be talking more about new types of fat, especially duck fat and rice bran oil, in the context of fries and frying. Read more »
11/30/11: In-store bakery suggestions in Perishables Buyer
Kara Nielsen discusses the advantages in-store supermarket bakeries have to sample and try new, trend-forward recipes, while keeping user demographics in mind for improved holiday sales in "Sweetening Holiday Sales." Read more »
11/29/11: An inside look at what the Trendologist thinks of end-of-year trend lists at Chow.com
Seeing end-of-year lists as a somewhat arbitrary moment to take trend temperatures, Kara Nielsen also puts the cupcake trend into perspective (part of the specialty bakery trend at this point) and wishes more writers would dig deeper into trend drivers. Read more »
11/28/11: Online food purveyors thrive on customized product creation in Supermarket News: Whole Health "Have it your way"
Consumers with specific health conditions, like a need to eat gluten- or lactose-free, are good candidates for using online food websites that allow for customization of foods like snack bars, trail mix and even breakfast cereal, according to Kara Nielsen. Read more »
11/8/11: Gatorade’s G Series Fit Prime Pre-workout Fuel energy bites, developed by CCD Innovation in Food Business News
In "Nutrition workout: Consumers eye sports drinks, energy bites for boost," Kara Nielsen talks about the principles behind the bar, namely to be more like real food and less like a laboratory-made product, to appeal to consumers’ interest in more natural, real feeling energy foods. This trend extends to more naturally rooted energy drinks, like coconut water, that are based on traditional nutritional principles. Read more (registration required) »
11/8/11: CCD Innovation’s Fats & Oils Culinary Trend Mapping Report in Food Business News
In "Swinging the pendulum on fats," Kimberly Egan challenges the food industry to take a leading position and give consumers a new perspective on fats and oils via innovative products and an effort to change consumer mindsets that all fats are bad. Read more (registration required) »
9/11: Meatingplace magazine looks at Asian sandwiches
CCD Innovation continues its conversation around bao and banh mi sandwiches in this Food Focus Sandwiches article. A natural extension of our love of Asian food, these newcomers to the sandwich scene offer bigger global flavors in a safe format for the uninitiated. Read more (registration required) »
Summer 2011: Nielsen on sweet trends in Gift Shop
"Gourmet treats stack up sales" traces new candy and chocolate trends influencing the industry. Kara Nielsen mentions the trend of chocolate paired with chile, now almost a mainstream trend, as well as new savory flavorings, such as herbs and spices. Read more »
9/19/11: Kara Nielsen comments on Boomer Marketing at Natural Food Network
In "Marketing to Baby Boomers," CCD Innovation's Trendologist notes how Boomers have embraced nutritional education, strive to live longer, healthier lives, and are a good target for natural food marketing. Read more »
9/11: On sandwich trends in Meatingplace magazine
Kara Nielsen touches on the Asian sandwich trend profiled in our Sandwiches Culinary Trend Mapping Report for this trend exploration. She cites Asian-inspired bao sandwiches, made from Chinese steamed buns and tasty fillings, often pork belly, as a step in sandwiches' global evolution. Read more »
9/11: CCD Innovation's Condiments & Sauces Trends in Food Technology magazine
The trends we profiled in our Condiments & Sauces Culinary Trend Mapping Report were mentioned in "Highflying Sauces," including gastrique, romesco and aioli. Read more (membership may be required) »
6/11: Kara Nielsen discusses today's definition of "artisanal" in Natural Food Network
The term "artisanal" is being used by small and large manufacturers to connote a higher quality product, whether or not it's really made "by hand." Read more in "The art of artisanal." »
Sprouted Grains and the Wellness Ingredients Culinary Trend Mapping Report in the news:
- 6/14/11: Washington Post –"Sprouts: Culprits in Germany, but on the rise in America"
CCD Innovation says: "More than 100 new sprouted foods have entered the retail market since 2006. Sprouted nuts make up snack mixes. Sprouted grains go into granola. Sprouted whole-grain flour becomes pasta and pretzels." - 5/17/11: Toronto's Globe & Mail – "Sprouted grains: Are they as healthy as the claims?"
CCD Innovation says: "People are looking back to more ancient and more traditional ways of growing food. And since digestion is such a big issue for people ... people are also just sort of realizing there are better ways of eating grain."
5/11: Trendologist on Asian meat trends in Meatingplace
Authentic ramen, with its cooked-for-hours meaty stock, is one example of hot Asian foods this year mentioned in "Food Focus: Asian – Exotic Tastes" at meatingplace.com by Stephanie Soong.
CCD Innovation in the News Archive »
CHEFS' COUNCIL® NEWS
12/11: Andrew Hunter cooks Thanksgiving dinner in Afghanistan
It's not everyday that a chef is invited to cook dinner for Green Berets, especially on duty in Afghanistan. Andrew Hunter did just that this past holiday, spending two weeks overseas giving back to our service personnel. Read more about his unique culinary mission in his blog Special Fork. Read more »
12/11: New bread baking digital cookbook from Mike Kalanty
Baking instructor Mike Kalanty is excited to roll out his cookbook for iPads, Bread Baking the Artisan Way, the first HD video instruction manual with five hours of videos showcasing 90 techniques from his book, now in its second printing, How to Bake Bread: The Five Families of Bread. Mike is also now teaching bread baking at the Art Institute of San Francisco International Culinary School.
12/11: Elizabeth Falkner re-organizes her restaurants; competes on "The Next Iron Chef"
Elizabeth Falkner has become an even bigger celebrity chef following her performance on Fall 2011's version of The Next Iron Chef" on the Food Network. She came in second, but wowed audiences with her creative savory and sweet recipes. It was exciting following the series and we congratulate her on an excellent competition! In other news, Elizabeth has closed both of her restaurants, Citizen Cake and Orson, to make way for new culinary adventures, including a new book, in 2012.
12/11: Erica Holland Toll behind new American Eatery
Erica Holland-Toll is the chef at Prather Ranch’s newly opened American Eatery in the San Francisco Ferry Building. The take-out shop serves "honest chow that's sustainably and humanely raised." Menu includes a host of burgers, "Today’s Rib," soups, stews and chili, along with a few sandwiches and salads, including the Herb Marinated Grilled Steak Salad with baby turnips, grilled red onions and blue cheese.
12/11: William Werner launches new hospitality venture
After closing his exciting Tell Tale Preserves Company, which sold unique and creative preserves, confections and baked goods via subscription and at local farmers markets, William has a new project, Outfit Generic. The group will open a pastry shop in the spring.
11/19/11: Alice Medrich is the subject of a profile in the Wall Street Journal
"It’s all about hitting the sweet spot" follows Alice in her kitchen, preparing recipes for an upcoming book on gluten-free baking. Her work is meticulous, involving separating batters, testing them with different flours and fats, taking copious notes including sensory ones to help guide her work. Read more »
11/11: New member Joe Hargrave opens Tacolicious II and Mosto in the Mission
One of our newest Chefs' Council® members is Joe Hargrave, the owner and mastermind behind Tacolicious, a popular taqueria in San Francisco’s Marina district. His second location opened with a bang in November and includes the tequila bar Mosto. Congratulations to Joe and his wife, food writer extraordinaire Sara Deseran!
10/11: Mat Shuster opens Canela Bistro Bar in San Francisco’s Castro district
Mat Shuster is now chef and co-owner of a Spanish accented restaurant called Canela Bistro Bar.
10/11: Elizabeth Falkner re-organizes her restaurants; competes on "Iron Chef"
Elizabeth has been busy transforming her Citizen Cake restaurant on Fillmore into Elizabeth Falkner's Citizen Cake Ice Cream Parlor & Eats, featuring outrageous ice cream sundaes and ice cream frozen with liquid nitrogen. She is also closing her second restaurant, Orson, and turning that into an event and party space. She'll do pop-up dinners there this fall focused around menus from Food Network's "The Next Iron Chef" which premiers October 30.
8/11: Joyce Goldstein anchors panel for SF Chefs 2011
The culinary festival in San Francisco's Union Square includes a panel on the "Pioneers of San Francisco" including Joyce talking about her leading role as chef/owner of the influential Mediterranean restaurant Square One. Link »
7/17/11: S.F. Chronicle outlines "Chefs who paved way for today's restaurants"
Learn more about Joyce Goldstein's contributions in the 1980s culinary scene in this informative feature by Michael Bauer.