CCD Innovation releases its Spring 2018 Trade Show Trendspotting Report

CCD Innovation releases its Spring 2018 Trade Show Trendspotting Report

Food and Beverage trade shows reveal insights to innovative new products, emerging brands and fresh examples of trends on our radar. Our Spring report covers The 2018 Winter Fancy Food Show and The Natural Products Expo West. 

This season's Trade Show Trendspotting report outlines the trends that exuded energy at the show or suddenly surged into something tangible. They point to future innovation that satisfies consumers’ ever-evolving tastes and demands, mostly for “better-for-you” versions of healthful and indulgent foods, but also for convenience, flavor adventure and even “beyond organic” sourcing. Get it now>>

Kara Nielsen will moderate the Innovative Protein Challenger Brands Panel

Kara Nielsen will moderate the Innovative Protein Challenger Brands Panel

Kara Nielsen will moderate the Innovative Protein Challenger Brands Panel at this year's 2018 Protein Trends & Technologies Seminar hosted by Global Food Forums, May 22-23 in Chicago. A few of the dynamic entrepreneurial panelist include CEOs from Miyoko's Kitchen, Vital Proteins and The Hatchery Chicago.  

Challenger brand companies have captured the attention of the business community and loyal consumers as their boldness and creativity change the status quo. With resources less than would be expected, they've often achieved success that has altered the way industry looks at innovation. Kara will share trend insights from the protein innovation space and then lead the panel in a discussion of business challenges such as product development, marketing, the regulatory environment and operations. 

The Protein Trends & Technologies Seminar provides product developers with solutions to formulation challenges of protein-enhanced foods, emerging protein technologies, regulatory updates and key consumer trend insights among other topics. Learn more >>

CCDI’s Kara Nielsen weighs in on Flavor & The Menu’s Top 10 Trends.

CCDI’s Kara Nielsen weighs in on Flavor & The Menu’s Top 10 Trends.

Every year I look forward to Flavor & The Menu's Top 10 Trends. This year's crop included eye-opening Seacuterie and intriguing Next Level Texture, just two restaurant trends that show how consumers seek to be wowed and have fun adventure at the table. As a proud member of the magazine's expert panel interviewed for trend insights, I share a few of my observations that were included in this year's round-up.

·         Next Level Texture: Younger consumers are driving this trend in their quest for new craveable sensory thrills that bring them back for more. Of course, all diners are benefiting from more exciting dishes--often bowls--that include toothsome grains, creamy sauces, tender vegetables and crunchy toppings.

·         Indian Mash-Ups: Innovative dishes from chefs with roots in Indian culture are in greater supply than ever, showcasing complex and inviting flavor profiles and creative applications. A favorite of mine is the Manchurian Cauliflower that was served by chef Preeti Mistry at the now sadly shuttered Juhu Beach Club in Oakland, CA. Preeti continues exploring the intersection of Indian cuisine elements married with familiar food forms, such as pizza, at her new spot, Navi Kitchen, happily located near CCD Innovation's offices in Emeryville. A terrific recipe for this dish is found in Preeti's new cookbook Juhu Beach Club, co-written by food writer extraordinaire Sarah Henry.

·         Hummus & Beyond: Dips, spreads and other condiments made from vegetables are proliferating on menus, adding wholesome goodness, gorgeous color and great taste to toasts, appetizers, sandwiches and main dishes. We believe people are ready to dip into something unique and fun in these plant-obsessed times.

·         Sorghum Soars: I am a long-time fan of sorghum syrup, a molasses-like condiment often found in the South. Sorghum the grain, however, is appearing in many more forms today: milled into flour, popped like mini popcorn and cooked like rice. This traditional grain has been found in gluten-free flour blends in the last decade yet is now standing out on its own in many nutritious and creative ways.

·         On the horizon, I expect all things sesame to continue attracting attention this year, including black sesame ice cream, an example included in our Asian Treats & Sweets trend, one of CCD Innovation's own 2018 Food Trends That Matter.

All together, these trends show significant influence from Middle Eastern flavors and ingredients (yogurt, falafel and Eastern Mediterranean are other trends), fun with food (tacos, playful cocktails) and our never-ending love of blending global flavors. A delicious year awaits! Read More >>

CCD Innovation brings food trend expert Kara Nielsen back into the fold

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CCD Innovation brings food trend expert Kara Nielsen back into the fold

CCD Innovation has named Kara Nielsen as Vice President, Trends & Marketing. She will lead the strategic food and beverage innovation agency’s cornerstone culinary trend practice and oversee marketing outreach. She joins CCD Innovation’s leadership team, taking a key role in strategic initiatives and developing intellectual property. Nielsen previously served as the agency’s Trendologist from 2006 to 2013. Read More>>

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CCDI's latest white paper: "Loss Into Gain"

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CCDI's latest white paper: "Loss Into Gain"

Food Waste is a growing concern, nationally and abroad. At CCDI, we are tracking this rising trend that will have a big influence on how consumers feel about it and what companies are doing about it. From environmental concerns to humanitarian issues, we explore the problem of Food Waste in the U.S. and how businesses can use their influence and resources to do more social good while creating growth opportunities. Download CCDI’s report, Loss Into Gain, to further explore this issue and learn how it can impact business. Download>>

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Loss into Gain, a new white paper from CCD Innovation

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Loss into Gain, a new white paper from CCD Innovation

At CCD Innovation, we understand how the issue of food waste goes beyond economic loss to impact the health of our planet. Keep an eye out for an upcoming white paper series about food waste in America and how an innovative approach can transform food waste into new growth opportunities.

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CCDI: In Stores Now

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CCDI: In Stores Now

Fruit Refreshers

The Challenge: Del Monte enlisted CCD Innovation to help it transform the Canned Fruit Category and to expand its portfolio through unique and proprietary product innovation.

The Result: Innovation that resulted in an adult-focused premium platform extending Del Monte’s brand to contemporary, fruit-based snacks that provide healthier snacking options with on-the-go convenience.

The Process: Partnered in identifying consumer insights that informed the CCD Innovation methodology. Identified platform concepts, along with product and flavor profiles that led to development of the Fruit Refreshers.  

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Food 2030: The Seeds of a Revolution

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Food 2030: The Seeds of a Revolution

How will technology change the way we eat in 2030?
We facilitated a three day Opportunity Workshop with 20 leaders across the food and technology value chains to find out.
In the course of this exercise, we identified over 30, $1 Billion+ emerging business opportunities.
Check out the video to discover your place in the future of food.
Thank you to our friends at ReThink Food, the Culinary Institute of America, MIT Media Lab and Food Tech Connect for making this possible.

 

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Christine Keller explains "hot sensations" with the San Francisco Chronicle.

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Christine Keller explains "hot sensations" with the San Francisco Chronicle.

“I would say 2012 is when things started getting hot — excuse the pun,” says Christine Keller, director of trend practice at CCD Innovation, an Emeryville food and beverage development company.

But it’s not heat for its macho factor, it’s about trying out new types of chiles, spice blends and sauces for their own distinct flavors. Tabasco, Cajun and jerk spices are getting edged out by Padrón peppers, piri piri and togarashi. And while Americans used to stay in the relative comfort zone of smoky and sweet spices like barbecue sauce and chipotle, more of us are learning to navigate the more complex territory of sour and fermented heat, whether by sprinkling the Mexican chile-lime seasoning Tajín on fresh fruit or turning kimchi into an everyday staple. Read More>>

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Kimberly explains the origins of a food trend with RN Blueprint for Living, Australia

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Kimberly explains the origins of a food trend with RN Blueprint for Living, Australia

When does a food fad become a food trend, and how can you predict what foods will suddenly be insanely popular?

From quinoa to kale, to the predictions of the latest food trends to hit our plates, we get the lowdown from two trend spotters from the US. We also hear from an Australian kale farmer about what it is like to suddenly be at the centre of a food frenzy. Read More>> Listen Now>>

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Perishable Foods Council Interns Visit CCDI

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Perishable Foods Council Interns Visit CCDI

Early this May, 25 food scientist and packaging students from UC Davis and San Jose State visited the offices of CCDInnovation to gain industry insights. 
In addition to a business strategy and trend presentation, an ideation session was created for the students to experience real-world food innovation. In this session, the students were tasked with creating a product using Hemp as the featured ingredient. Learn More about the PFC Internship>>

 

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A Sea of Options: Christine shares more reasons why Seaweed is one of CCDI's top trends for 2016

One may not think to look underwater in pursuit of vegetables, but that’s what many chefs are doing today. More than 30 varieties of sustainable and nutritious sea plants exist, and consumers and chefs are taking notice. In the past year alone, according to Datassential Menu trends, there has been a 10.3-percent increase in the appearance of seaweed on fine dining menus across the country. Read More>>

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Kimberly Egan teaches the professionals at the Kellogg School of Management

CEO & Principal, Kimberly Egan teaches the professionals at the Kellogg 

School of Management how to actively observe & leverage what you are seeing to 

connect the dots for innovation platforms & products inspired by trend.

“By defining the resonators & activators of a trend and plotting it on the trend map 

we can discuss and identify product development platforms that best fit brands. “

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