Media
CCD IN THE NEWS
01/20/10: New York Times quotes Kara Nielsen on children’s incessant snacking
With the proliferation of kids’ activities, snacking is growing as well, fueled by needy organizations, notions that kids need to eat all the time and parental desire to control kids’ diets. Read the article »
12/01/09: CCD Trendologist discusses the pervasiveness of sweet snacks in National Association of Convenience Store News
Because snacks are playing a bigger role in our daily nutrition, they have become more important, Nielsen pointed out in “Category Close-Up: How Sweet It Is!” by Pat Pape. Read the article »
11/01/09: Kimberly Egan on the shifting role of snacks in Wall Street Journal
In “Tighter Belts Mean Thicker Waists," Kimberly Egan comments on the major finding of our Snack Foods Culinary Trend Mapping Report. "Snacks are less and less the hunger-soothing bridge between formal meals. They have become valuable gastronomical events in their own right." Read the article »
10/20/09: Gourmet Retailer illustrates beverage trends from recent Culinary Trend Mapping Report
Coconut water, holistic wellness drinks and trendy cocktails are detailed in “Healthy Beverage Choices and Other Trends.” Read the article »
10/01/09: Trendologist Kara Nielsen on the emerging global cuisines in The Art Institute’s AI Insight
In “Ethnic cuisine evolves as eaters seek new flavors,” Kara discusses Peruvian, Moroccan and Korean as hot cuisines taking American diners by storm. Read the article »
9/01/09: Kara Nielsen on Gen Y and nutrition in Culinology
Trendologist Kara Nielsen discusses Generation Y’s knowledge about nutrition and omega-3 fatty acids in Culinology’s Tea Leaves column by Kate Harrigan, "Omega-3s Rising". Read the article »
7/10/09: Kara Nielsen voices in on the improved reputation of MSG for the Associated Press
Thanks to the growing understanding and appreciation of umami, the fifth flavor, MSG's reputation is improving, says Nielsen in "No longer the notorious MSG: Monosodium glutamate remains ubiquitous." However, artificial additives in food are falling out of favor, so natural MSG will be the way to go. Read the article »
July/Aug '09: Kara Nielsen judges "America's Healthiest Frozen Scoops" in Health magazine
Yes, somebody had to do it: judge America's most healthful ice creams this summer. Kara did her part, loving Haagen-Dazs mango sorbet and enjoying the fun of trying over 10 ice creams and frozen yogurts to pick the winners. Read the article »
6/29/09: How snacks are changing in Drug Store News
In “New snacking ideas present growing opportunities,” Kara Nielsen explains how consumers are snacking more during the day, treating snacks more like mini-meals. Consequently, they are demanding more from these snacks, including nutrition and flavor. Read the article »
6/14/09: "Gen Y Roars" in Natural Food Network magazine
Kara Nielsen talks about Gen Y's natural food habits. Read the article »
6/12/09: Marc Halperin on innovation in the fast-food industry from Investor's Business Daily
In"Using a double dose of product creativity," CCD's COO, explains how consumers are increasingly savvy and demanding. Taco Bell, cited in the article, tests 20 items annually in search of the hot new dish for its menu. Read the article »
6/2/09: Kara Nielsen attests to international grilling trends in Cheers
San Francisco writer Amy Sherman explores how restaurants are pairing wines with grilled foods in "The Thrill of the Grill." Read the article »
6/09: CCD's Snack Report cited in Canadian Grocer Today
Kara Nielsen discusses new better-for-you snacks featured in the Snack Trends Culinary Trend Mapping Report made from seaweed, root vegetables like cassava or beet, and more familiar veggies like green beans in "Hip Chips." Read the article »
04/20/09: CCD Generation Y research on The Canadian Press wire
Kara Nielsen discusses CCD research findings on Generation Y with Judy Creighton from The Canadian Press. See if its balanced Omega-3 and -6 fatty acids attract consumers. Read the article »
4/14/09: Snack Foods Trend Report findings in Food Business News
In “Wrapping the snack up to go,” Kara Nielsen discusses how consumer snacking behavior and attitudes have shifted in recent years and how snack wraps can meet consumer needs. Read the article »
4/14/09: Trendologist on “Organic trade-offs” consumers are making today
In Food Business News, Kara Nielsen shares her take on how consumers are buying organic in the new economy: focusing on food for children, when concerned about food safety, in fine dining restaurants committed to organic. However, sometimes local foods trump organic. Read the article »
3/29/09: CCD Trendologist on non-dairy milk alternatives in the Chicago Tribune
In "Giving up milk? Try these instead," Kara Nielsen comments on the health halo of almond milk. CCD is also tracking hemp milk to see if its balanced Omega-3 and -6 fatty acids attract consumers. Read the article »
3/18/09: Meditations on the quintessential comfort food in the East Bay Express by CCD Trendologist
Kara Nielsen looks at generational expressions of grilled cheese sandwiches in "Extreme comfort food" by John Birdsall. Simple old-school grilled cheese, made with white bread and American cheese singles, is the comfort blanket for Gen X and Boomers while Gen Y go global with quesadillas. Read the article »
3/16/09: CCD present Gen Y research at the RCA
Nations Restaurant News covered Marc Halperin, COO, and Kara Nielsen, Trendologist, speaking on How Generation Y Eats at the annual Research Chefs Association conference in Dallas. According to CCD research, Gen Y eaters are interested in intense flavors, portable foods and are curious about emerging global cuisines. Read the article »
2/9/09: Kara Nielsen and Prepared Meal Solutions report in Food Technology
Using research from our Prepared Meal Solutions Culinary Trend Mapping Report, CCD’s Trendologist comments in “Fresh ideas for mealtime,” which explores the growing assortment of supermarket ready-to-eat meals positioned to compete with restaurant fare. Read the article »
2/4/09: Marc Halperin on the Peanut butter scare in the New York Times
In “Who’s Sticking With Us?,” CCD’s COO and culinary director discusses how peanut butter came to be used in so many products in processed food. Read the article »
1/5/09: Kimberly Egan on how to attract Gen Y, based on CCD research
In a Prepared Foods exclusive “Gen Y, Culinary Thrill Seekers,” CCD’s CEO and Principal states, “Capturing the interest and imagination of Gen Y requires foodservice leaders and consumer packaged goods manufacturers to craft a heightened eating experience by using layers of flavors, unique textures or emerging global ingredients.” Read the article »
Also in January's issue of Prepared Foods, according to our recent research, members of Generation Y are culinary thrill seekers, looking for layers of flavors and opportunities to customize their foods. Read the article »
1/1/09: Kara Nielsen comments on “Top Trends” for Flavor & the Menu
In this year’s Top Ten Trends edition, CCD’s Trendologist comments on three of the ten trends: the comeback of French cuisine, the rise of Italian desserts and the popularity of Latin Libations. Read the article »
1/1/09: CCD’s Gen Y research cited in QSR magazine
“Keep it Real: To attract Millennials, tell it like it is,” a “Short Order” piece in January’s QSR, advises on the best way to market to Gen Y: be true to your brand, be honest and recognize how savvy Gen Ys are. This information is partially derived from our recent Gen Y research. Read the article »
2008
12/31/08: CCD maps salted caramel as a flavor in the New York Times
Kara Nielsen discusses how salted caramel flavor moved from Stage 1 to 5 over the last few years. One early sighting was thanks to Chef Council® member chocolatier Michael Recchiuti who made fleur de sel caramels in 1998! Read the article »
11/08: CCD's Kids' Food Trend Report in the news
Canwest News Service covered the emerging trend of "kid-adult fusion" profiled in our October Kids' Food Culinary Trend Mapping Report. This is the merging of child and parent tastes, as parents today cultivate their own tastes and interests in their children. Updated restaurant kids' menus illustrate this trend with expanded entree, side dish and beverage choices. Read the article »
10/20/08: CCD comments on surge of prepared meals offered in grocery stores
For "Grocers target squeezed diners with prepared meals" by Paul Ziobro of Dow Jones Newswires, Kara Nielsen discussed the rise of grocery-made meals to compete with restaurant offerings. This trend is profiled in depth in our Prepared Meal Solutions Culinary Trend Mapping Report.
Read the Article » | Get the Report »
10/15/08: CCD's Gen Y research in the news
QSR Magazine reports on CCD's recent Gen Y research studies. Trendologist Kara Nielsen discusses findings that reveal strategic clues for QSR and Fast Casual categories. Read More »
10/10/08: CCD Trendologist cited in Private Label Buyer
Kara Nielsen discussed current spice trends in Seasonings Changes. Floral flavors, layered flavors and spice blends are trends to watch. Read More »
9/08/2008: CCD Executive Director Brainstorming Workshop techniques receive praise
Lisa Strick, Executive Director of Client Services & Strategy, led a brainstorming workshop for the QRCA (Qualitative Research Consultants Association) of Southern California entitled: “Brand Stretch Brainstorming- How to Extend Brand Equity to New Categories”. This interactive 2-hour workshop taught participants CCD’s methodology using brainstorming techniques to leverage key elements of brand equity, consumer insights and category opportunities to develop more innovative, compelling and profitable products.
"We were thrilled with Lisa's presentation! She has a unique ability to blend informative content, energetic delivery and audience participation. Attendees walked away with new techniques they can put into practice immediately." -Holly M. O'Neill, President, Talking Business and Co-Chair, QRCA Southern California Chapter.
9/01/08: Handheld Culinary Trend Report sited in Food Technology
“Fast, Forkless Food” explores the new forms, flavors and formulations of handheld foods today. Our recent Handheld Culinary Trend Mapping® Report and Trendologist Kara Nielsen were quoted extensively. Read More »
9/01/2008:“The World of Trends” explored in QSR magazine by CCD Trendologist
Kara Nielsen describes the art and science to translating trends in this feature that adapts Kara’s IFT presentation “Culinary Trend Mapping: Insights and Applications for Product Development.” Downloadable copies of the presentation are also available courtesy of the QSR website. Read More »
7/15/2008: CCD Coins "Huetrition"™ Trend as 1 of 7 new food trends from Japan and Western Europe to hit the North American Market
CCD's latest Culinary Trend Mapping® Report on Global Health and Wellness Trends outlines food trends to make you smarter, happier and younger. Read More »
6/01/2008: CCD’s Trend Map® leads the way to new flavors in Food Product Design article
Kara Nielsen, CCD Trendologist, outlines the five trend stages and defines fad in “Scouting Out New Flavor Trends” by Deb North. Read More »
8/11/2008: CCD Gen Y Presentation on Millennial Eating Habits Generates Buzz
CCD Presenters Lisa Strick and Kara Nielsen receive praise for unveiling key insights to the relatively untapped Gen Y market at this year's Flavor Experience Conference in San Diego. Strick and Nielsen discussed how to pull in Gen Y consumers offering that "food is the glue that brings teens and twenty-somethings together" and "menus must offer appetizers and entrees that Gen Ys can share in a group or that offer unique flavor experiences". Download Highlights | Read More »
7/28/2008: CCD talks about the cupcake trend in the Galveston County Daily News
As the cupcake trend continues its march into all corners of the country, Kara Nielsen discusses its source and spread in “Cupcakes Make a Comeback.” Read More »
5/22/2008: CCD Trendologist speaks up on new mood beverages in Bevnet Innovation
Kara Nielsen sees mood beverages tied to the broadest strokes of the marketplace: the natural foods movement and the quest for a high-quality life. It’s also reached Stage 3 of our Trend Map®. Read More »
5/08/2008: CCD's Look Back Culinary Trend Mapping® Report Points the Way to Emerging Trends
CCD Trendologist, Kara Nielsen, and the Look Back Culinary Trend Mapping® Report credited with forecasting hot emerging food trends, like huetrition, gluten-free, and premium, hitting grocery stores and fast-food menus now. Read More »
05/01/2008: CCD Trendologist speaks on the trend of eating less meat in Restaurants & Institutions
Kara Nielsen believes consumer concerns about food safety, animal welfare, health and wellness and the environment are leading them to choose more meatless fare in “Flex Mex.” Read More »
4/29/2008: CCD Trendologist Featured on CBS News' Fancy Food Show Video Coverage
Kara Nielsen talks textures and the latest in food trends popping up at Chicago's Fancy Food Expo. Nielsen comments on unexpected bold flavor combinations to the latest texture twists in culinary products from nougat to nuts direct from the show floor. Watch Video »
3/28/2008: Are Vegetarians On The Rise? CCD’s Trendologist thinks so!
Kara Nielsen urges fast casual restaurants to offer more meatless dishes to attract consumers concerned about the environmental impact of meat eating. Read More »
1/27/2008: CCD Trendologist voices in on ’08 food trends in San Francisco Chronicle
Kara Nielsen discusses new trends in supermarket prepared food, label-reading habits and how San Francisco is at the forefront of new food trends. Read More »
1/01/2008: Trendologist speaks up in Flavor & The Menu’s Top 10 Trends 2008
Kara Nielsen comments on two hot culinary trends in 2008: slow cooking technique and barely there sauces in the 2008 annual edition of the Top 10 Trends issue. Read More »
2007
12/10/2007: CCD's Egan Profiled in Fortune Magazine's December 2007 Power Issue
Egan and the CCD crew, although not household names, are credited with a highly powerful behind-the-scenes role in innovating recipes and menu items for such major restaurants and fast-food establishments as: Baskin-Robbins, Wendy's, Domino's, Weight-Watchers and Taco Bell, in Fortune's "The Power 25" article.
12/10/2007: CEO Featured in 7x7's Power List
Kimberly Egan lands on top of San Francisco's 7x7 Magazine's prestigous Power List in the Food + Drink category where she discusses the satisfaction of helping clients' innovatate successful on-trend products . Read More »
12/08/2007: CCD Quoted in People Magazine's December Style Watch Issue
Trendologist, Kara Nielsen, weighs-in on "What's In and What's Out" in Food in the December feature of People Magazine's Style Watch Edition.
12/05/2007: CCD Spots Dessert Doughnuts in Holiday Insert
Celebrations! Holiday Entertaining 2007, a holiday insert in newspapers across the country, features Trendologist Kara Nielsen discussing the hot trend in doughnuts and beignets on dessert menus across the country. Sightings include apple butter beignets with a Riesling reduction and caramel thyme ice cream and chocolate beignets with peanut butter sauce. Read More »
09/29/2007: CCD Trendologist Discusses Kids' Snacking Trends In San Francisco Chronicle
"Kids and parents are much more conscious about health and nutrition in general," says Kara Nielsen. Nielsen pointed to a recent survey that shows that more than 50 percent of the 500 teenagers polled said they had changed their diet in the last year and were eating more healthful foods. Read More »
09/15/2007: Nielsen Shares Soy Knowledge and Culinary Insight in Article By Jill Silverman Hough
CCD Trendologist, Kara Nielsen, sheds some light on the soy debate in the Inside Bay Area article, "Endamame versatile and good for you, but enjoy it in moderation". Read More »
09/15/2007: CCD Quoted on Allergen-Free Market in Gourmet News
The Allergen-Free Market is nothing to sneeze at. About 4 percent of the population--8 percent of children-- suffer from food allergies, said CCD's Kara Nielsen, citing data from Food Allergy and Anaphlaxis Network on the Allergen-Free panel at July's Fancy Food Show. According to the FDA, 28 percent of Americans suffer from intolerances--and up to 97 percent may be undiagnosed, she said. Read More »
09/25/2007: CCD CEO Quoted in Stagnito's New Product Magazine
Kimberly Egan is quoted in “The In Crowd: Early adopters may determine product survival” by Bev Bennett. She discusses how CCD uses early adopter panels and our Chefs’ Council® to assist in the development process and cautions against relying on blogs to gauge a concept’s viability. Read More »
08/01/2007: CCD COO featured in New Products Magazine
Marc Halperin discusses what chefs bring to the new product development process in Stagnito's New Products Magazine article “Culinary Persuasion: Notable chefs influence retail offerings” by Bev Bennett. He also lists some exciting restaurant chef trends, such as cured meats, dessert-centric restaurants and trading quantity for quality. Read More »
07/17/2007: CCD CEO Cited in Fast Casual Magazine
CEO Kimberly Egan and our Spices and Seasonings Culinary Trend Mapping Report® were quoted in "Ethnic influences on the menu," FastCasual.com. Ethnic spices have become have become key tools in marketers' flavor arsenals. "Beyond salt and pepper, the spice market has now reached $1.2 billion, truly pointing to an awakening in the American palate," said Egan. Read More »
07/12/2007: CCD Trendologist Quoted in USA Today Article, "Gelato: It's not Italian for Jell-O" + Milwaukee Sentinel
Kara Nielsen, discusses the trend in the "growing appreciation for bolder flavors" of artisanal gelato migrating across the Atlantic and popping up in boutique parlors, supermarket aisles and gourmet kitchens...Read More» And the gelato conversation continues in "Ice Cream but better: Smooth, intense Italian gelato is all about flavor," Milwaukee Sentinel, July 12. Read More »