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Culinary Trend Mapping® ReportThe Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot - or what will be in the food world. Using CCD Innovation's signature Trend Mapping® technique, 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 established ingredients, cooking styles and products along the Trend Map that are driving this theme. Published six times a year, each report is a 75+ page journal packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else. Learn More »
REPORT TESTIMONIALS Here's what our subscribers are saying about this invaluable tool: "The Culinary Trend Mapping® subscription is my market research lifeblood! The information is actually the most forward thinking food research on the market today. It empowers me to confidently surmise ways we can be one step ahead of the market place. In other words, it makes me look good…and I can’t live without it!" -Excerpts from the Director of Marketing - La Brea Bakery, Inc.
CURRENT REPORT TOPICSCCD Innovation produces the bi-monthly Culinary Trend Mapping® Report in partnership with Packaged Facts. Choose a title below to view report summaries, pricing and purchase information from the Packaged Facts web site: EACH ISSUE OF THE CULINARY TREND MAPPING REPORT®: |
Culinary Trend Mapping Report New Issue: Vegetables & Sides December 2011Thanks to increased selection, tasty preparations, good nutrition and overall wholesomeness, vegetables are taking over a bigger portion of the dinner plate. Farmers are growing new, colorful varieties; creative chefs are whipping up flavorful vegetable dishes in restaurants and prepared food counters; and inviting magazine recipes are exploiting seasonal bounty. The end result has pushed vegetables and the side dishes they grace to the culinary forefront. The culinary trends profiled in this report reveal that vegetable innovation is coming from the sea, the fryer and even juice presses. Along with new styles of grain-based side dishes, vegetables are also being transformed into new snacks, like kale chips, and adding novel flavor to desserts. Find inspiration for new product and menu development from today's overflowing vegetable bin. Profiles:
Chefs’ Council® Interview: Sascha Weis Learn More About This Report »
Fats & Oils —October 2011Fats and oils are undergoing a career revival from nutritional villains to essential components of dietary equilibrium. Fueling this sea change are a number of compelling drivers, including nutritional science that is pushing through new ideas about how our bodies metabolize fats. Whole-food minded writers, thinkers, and consumers are turning to the fats used in pre-industrial times to recapture what they feel is lost goodness. The nose-to-tail and farm-to-table culinary trends also bring to the fore fats from farm animals that once dominated home and restaurant kitchens but lost favor in recent decades. All of these drivers are pushing new points of view and new products in the fats and oils category. It is the ideal time to take a closer look at the types of fat used in existing products and menu items and assess them for possible nutritional overhauls, flavor upgrades, and even recipe tweaks that could add to authenticity. Profiles:
Chefs’ Council® Interview: Mat Shuster Learn More About This Report »
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