Market Trends: Food Flavor and Ingredients Outlook 2004

• Flavors - Not Just About Taste
• Seven Key Flavor Trends
• Flavor Has Become Key Ingredient in Food Industry
• Spice Usage Skyrocketing
• Today’s Flavors = Science + Art
• Umami - “New” Ancient Taste

Chapter 2: Changing Consumer Demographics and Tastes

• Primary Cultural Issues Affecting Flavor Trends
• Focus on Simplicity and Convenience
• Demand for Good Taste
• Concentration on Health and Wellness Issues
• Interest in “Adventure” and “Full Flavors”
• Table 2-1: Types of Food Americans Intend to Eat More Of in 2004
• Demographic Factors - Melting Pot Becoming “Mixing Bowl”
• Hispanic Growth to Influence Flavor
• Asian Impact to Be Felt As Well
• Ethnic Diners Enjoy international flavors and spicy foods
• Table 2-2: Propensity for “Adventure” in Eating, Expressed by Ethnic/Racial Group
• Generational Differences - Tweens Are Into Bold and “X-treme Flavors
• 25 to 34 Year Olds Most Interested in Foreign and Spicy Foods
• Baby Boomers Present Opportunities
• Maturing or “Tweeniors” Offer Challenges
• Table 2-3: Propensity for “Adventure” in Eating, Expressed by Age Group
• Table 2-4: Which Ethnic Foods Are You Familiar With?
• Women and Men Have Different Taste Profiles
• Table 2-5: Propensity for “Adventure” in Eating, Expressed by Gender

Chapter 3: Distribution Channels

• Restaurants - The Starting Point for Ingredient and Flavor Trends
• Chain Menus Inspire Trends
• Restaurant Trend Curve Suggests Up-and-Coming Concepts and Ingredients
• Food Manufacturers - Adapting to Fast-Changing Trends
• Table 3-1: Menu category sales among the “Top 100” chains
• Product Introductions Still Rising - Ethnic Is “Hottest”
• Manufacturers Getting Help from Consumers, Research Chefs,
• Table 3-2: Food Company R&D Development Efforts

Chapter 4: Ethnic Flavors

• Hispanic Flavors Lead the Way
• Recreating the Flavors of Favorite Hispanic Dishes
• Latin American Flavors Heating Up
• Latin American Trends 2004: Grilled Meats and Sauces, “Fast Food”
• Grilled Meats/Sauces
• Small Plates/ “Fast Food”
• Spanish Flavors Gaining Attention
• Caribbean Flavors Catching Fire
• Goya Kicks In
• “Jerk” Isn’t A Slur Here
• Asian Cuisine - A Broad Umbrella of Tastes and Flavors
• Asian Trends 2004: Flavorful, Healthy and “Small Plates”
• Adding More Flavor
• Small Plates
• Healthy
• Indian - Up and Coming Asian Flavor
• Chai is Hot
• African and Moroccan on the Horizon
• Is Rooibos the Next Chai?
• Moroccan Makes Its Presence Known
• Table 4-1: Food Manufacturers Commitment to Ethnic Foodservice Products
• Table 4-2: Food Manufacturers Plan Increased Ethnic Products
• Table 4-3: Ethnic Cuisines Highlighted by Consumer Media

Chapter 5: Bolder, More Intense Flavors

• Chile Peppers - Discovering Specific Flavors
• Chipotle - Most Familiar Flavorful Pepper
• Peppers to Watch
• Hot, Hot
• Subtle
• Sweet
• Wasabi - Versatility Increasing Variety
• Turmeric - Adding a Warm Flavor Along with Color
• Mustard - New Uses Jazzing Up Familiar Flavor
• Spice Mixtures - Such As Berbere and Garam Masala - Add Pungency
• Table 5-1: New Product Introductions: Bold Spices and Flavors
• Table 5-2: Food Shows Building Peppers’ Exposure
• Table 5-3: New Product Introductions: Peppers

Chapter 6: Sweet Heat and Sweet/Savory

• A Combination Adventure
• Blending Produces Sweet Results
• Peppers and Fruit - 2004’s Top Daring Duo
• Coriander - Versatile, Ethnic Flavor
• Cinnamon - Trading In Baking for Broiling
• Cardamom - Not Yet As Well Known
• Table 6-1: New Product Introductions: Cardamom, Coriander, Cinnamon

Chapter 7: Fruits: Fresh Flavors, Fresh Markets

• Tropical Fruits Showing Up Everywhere
• Mango Leads The Way
• Passion Fruit, Tamarind, and Papaya Coming on Strong
• Tamarind
• Passion Fruit
• Papaya
• Exotic Fruits Explode in Beverage Market
• Emerging Asian Flavors - Yuzu
• Kaffir Lime - A New Twist on An Old favorite
• Berry Berry Beneficial
• Guarana
• Acai
• Table 7-1: New Product Introductions: Exotic Fruits

Chapter 8: Familiar Flavors

• Vanilla - No Longer Plain Jane
• Sea Salt - Adding Cachet to a Familiar Standby
• Barbecue - A Familiar Flavor That’s Stepping Out
• Ethnic Versions of Comfort Foods - Variations on the Familiar
• Table 8-1: New Product Introductions: Vanilla and Sea Salt

Chapter 9: Authentic Flavors

• Fresh Herb Flavors Gaining Steam
• The Power of Pure - Organic Will Continue To Grow
• Authentic Ingredient-Origin Growing in Importance
• Table 9-1: Organic Shoppers Are Purchasing….

Chapter 10: The Powerful Wellness Trend

• The Low-Carb Craze - No Signs of Slowing
• Soy - New Flavors and Directions
• Edamame Will Be Hot
• Good-For-You Grains - Buckwheat and Spelt
• Searching for the Magic Bullet - Yacon?
• Table 10-1: What Low-Carb Products Are Americans Buying?
• Table 10-2: What Soy Products Are Americans Eating?
• Table 10-3: A Sampling of New, Innovative Soyfoods

Chapter 11: Trends and Opportunities

• Bolder Basics - Jazzing Up Condiments and Sauces
• Beverages - Quenching The Thirst for New Flavors
• Desserts - Sweet Opportunities
• Table 11-1: TrendWatch “Emerging and “Becoming Popular” Ethnic Sweets
• Say Cheese - A Bright Outlook For An Old Favorite
• One Foot in the Familiar
• Small Plates - Big News
• Convenience Rules - Hand-Held and Ready-to-Eat Heating Up
• Food Bars - Blurring The Lines
• Food Preparation Techniques Expand Flavor Options
• Table 11-2: Predictions From Food Industry Professionals