Culinary Trend Mapping® Report

The 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 the Center for Culinary Development's (CCD) 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 TOPICS

CCD 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®:

- Identifies the maturity level of foods and ingredients according to CCD's proprietary 5-stage trend mapping process.

- Concentrates on a theme affecting the food industry, then looks at the emerging trends along the Trend Map.

- Delves into these trends and what they mean for you and the manufacturing, retailing, and foodservice industries.

- Gives strategic insight into how consumers are thinking of and reacting to new foods and ingredients.

- Provides business know-how for opportunities, challenges, and implementation of current trends into foodservice, retail, and packaged goods areas.

- Presents a feature interview with one of CCD's exclusive 80+ Chefs' Council® members that offers expert analysis and his/her perspective on a specific trend.

Learn About Additional Report Features and how we apply our 5-Stage Trend Mapping process »

ARTISAN FOODS - AUGUST 2010

In a time when many people feel increasingly distant from the means of production for what they eat, artisan foods carry inherent value by granting consumers an opportunity to know where their food comes from, to see the hands that made it and to understand how it is made. Powering this artisan food trend are several important drivers that revolve around local and seasonal eating, a love of handmade and authentic food, a quest for exciting new flavors, and a desire to engage with food and producers.

Trend Profiles:

Stage 1: Gastropubs
Stage 2: Condiments, Preserved Foods & Heirloom Produce; Boutique Booze; Handmade Ice Cream
Stage 3: Butchery
Stage 4: Artisan Pizza
Stage 5: Reinvented American Cheese

Chefs' Council® Interview: Adrian Hoffman

STREET FOOD - APRIL 2010

American street food is undergoing a renaissance, influenced by the economy, social networks, a flattening globe, a belief in artisan and higher quality sustainable foods, and a love of flavor adventure. It’s also in sync with consumer needs for affordable and accessible portable food that meets cravings for comfort and global flavors.

Trend Profiles:

Stage 1: Gourmet-on-the-go
Stage 2: Porchetta, Indian Wraps and Chaat, Virtuous Street Eats
Stage 3: The New Antojitos
Stage 4: Street Food Fusion
Stage 5: Haute Hot Dogs

Chefs’ Council® Interview: Gina Pacheco

Learn More About This Report »
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