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South American Flavors: Culinary Trend Tracking Series

South American Flavors: Culinary Trend Tracking Series

South American Flavors: Culinary Trend Tracking Series
spotlights emerging, penetrating and integrated food and ingredient trends that are rebounding as their popularity is recast in a new light. With 20% of U.S. adults agreeing that they enjoy eating foreign foods, and Peruvian cuisine being identified as a hot cuisine trend to watch by both the National Restaurant Association and influential chefs across the globe, South American Flavors is a timely research report that includes category relevant charts and trend application tables.

South American Flavors highlights the major drivers of these trends within the following framework:

  • Health and wellness
  • Food integrity and authenticity, including natural, organic, local and food freshness
  • Bold flavors and flavor tourism
  • Craft and artisanal
  • Purposeful eating
Marketing and promoting international and regional cuisines has never kept a strict tradition or an exact outline for fusion. New flavors are used in the evolution of new food trends that are “always-already_ fused, continuing an intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law.

Scope and Methodology

South American Flavors: Culinary Trend Tracking Series uses a data-driven approach, along with a comprehensive understanding of restaurant, retail and consumer trends, to create the opportunity for our customers. Some of the opportunities for new authentic flavors that are discussed in this report include the following products:
  • Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
  • Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
  • In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
  • Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
  • South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Packaged Fact’s new Culinary Trend Tracking Series is the essential source for tracking culinary trends and opportunities in the restaurant, foodservice, retail prepared foods, and packaged food and beverage sectors. This new bi-monthly report series empowers the menu and food manufacturing innovation of executives, strategists, chefs, and food research professionals in R&D/product development, market and consumer insights, brand management, and trade and consumer marketing.


Market Insights: A Selection From The Report

Feijoada still has room to grow on menu, but its mentions are being boosted by the popularity of Brazilian eateries that are fine-tuning their targeting of the American consumer. Much of Brazilian cuisine presence in the U.S. was once slotted in the context of the churrascaria, but now there’s more of a willingness by entrepreneurs and chain operators to feature Brazilian outside of this themed concept. This blooming of the cuisine’s menu presence will help the Brazilian national dish come alive within and beyond of Brazilian restaurant menus.

The 2014 World Cup and 2016 Summer Olympic Games will also spur the interest in food from Brazil and will pique the interest of sports enthusiasts in the culture and foods of Brazil. Given the eating, snacking, party planning, and food shopping importance of marquee sports events, restaurants and food retailers will want to answer the call to score their own goal.

According to Datassential MenuTrends, menu mentions include the basic ingredients of the dish with a few variations in the type of pork used and the accompaniment. The Grill from Ipanema in Washington D.C., serves the feijoada atop linquine (bringing to mind Cincinnati-style chili on spaghetti), which is a playful twist. More innovation with the dish is sure to come and attract additional interest.

So far, chupe de camarones is mainly appearing on South American menus. Nearly all of the references in MenuTrends are in Latin or Pan-Latin restaurants, but the chupe has broad appeal because of its seafood heritage and the heartiness of the ingredients, which typically include both eggs and potatoes.

Quinoa can replace the rice that is part of the traditional chupe recipe – as is done in London at the popular Andina Peruvian Kitchen, sighted by The Guardian (February 2014).

Press Release (1)

With South American Flavors Driving Peruvian Cuisine Success, Packaged Facts Introduces CuTTS Research and South American Flavors: Culinary Trend Tracking Series

Packaged Facts, a division of MarketResearch.com, has launched its new Culinary Trend Tracking Series (CuTTS) with its first issue, South American Flavors. A bi-monthly subscription series, CuTTS is available for purchase at PackagedFacts.com.

South American Flavors Opportunity-Scape

South American Flavors: Culinary Trend Tracking Series provides insights, market data, proprietary consumer survey analysis and trend applications for the food retailing and foodservice channels. South American foods covered include:

  • Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
  • Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
  • In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
  • Pisco and caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
  • South American stews, including Brazil’s feijoada and pan-Latin chupe de camarones, have gotten their sea legs on menus
“CuTTS continues our tradition of providing strategic culinary studies that combine hard data and consumer insights with an informed focus on market opportunities,” says David Sprinkle, publisher of the series. “With Peruvian food widely recognized as a hot cuisine, and with health & wellness and flavor tourism both acting as powerful drivers of consumer food trends, South American flavors are ready to claim a place at the North American table.”

Executives, strategists, chefs, and food research professionals in R&D/product development, market and consumer insights, brand management, and trade and consumer marketing will be inspired by the new series and will utilize it to raise the prospects of their menu and food manufacturing innovation.

“Our customers rely on us for vetted insights that reflect a data-driven approach to market research and our own proprietary consumer trend interpretations,” adds Don Montuori, vice president of Publishing, MarketResearch.com. “Food industry customers will benefit from this new information platform.”

CuTTS Provides Insights and Perspectives in Food Trend Research Application

The Culinary Trend Tracking Series is supported by Food Research Editor Rick Zambrano. Zambrano comes to Packaged Facts with an extensive background in corporate foodservice and retailing, trade publishing, and marketing & financial analysis, and perspectives honed from nearly 15 years in food-centric businesses.

To access the report series and abstract, readers can visit: http://www.packagedfacts.com/Culinary-Trend-Tracking-8070416/. Companies looking to get more information about subscribing should contact Larry Finkel at lfinkel@marketresearch.com. CuTTS information and sample pages can be found here: http://content.marketresearch.com/culinary-trend-tracking-series

MEDIA COLLATERAL: For data points and charts, please see our slideshare: http://www.slideshare.net/CuTTS/cutts-south-american-flavors Check out our photo album on Google+: http://goo.gl/3HOxRO

About Culinary Trend Tracking Series

Culinary Trend Tracking Series (CuTTS) is the essential source for tracking culinary trends and opportunities in the restaurant, foodservice, retail prepared foods, and packaged food and beverage sectors. This new bi-monthly report series supports the menu and food manufacturing innovation of executives, strategists, chefs, and food research professionals in R&D/product development, market and consumer insights, brand management, and trade and consumer marketing.

The Culinary Trend Tracking Series helps customers:
  • Identify future opportunities in menu offerings and packaged foods & beverages
  • Leverage the long-term drivers that are truly propelling food industry trends
  • Track trends in fine dining restaurant, foodservice, retail prepared foods, and packaged foods
  • Match emerging trends to your organization’s ongoing menu and product development
Learn more about the Culinary Trend Tracking Series at http://content.marketresearch.com/culinary-trend-tracking-series or join our LinkedIn community at https://www.linkedin.com/groups?gid=2237009.

About Packaged Facts

Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer demographics and shopper insights, consumer financial products and services, consumer goods and retailing, consumer packaged goods, and pet products and services. Eighty-three percent of the Fortune 500 companies have purchased research from MarketResearch.com. Packaged Facts also offers a full range of custom research services. To learn more, visit: http://www.packagedfacts.com.

Press Release (2)

Current consumer drivers recast South American Foods in new light, notes CuTTS research from Packaged Facts

Foodservice operators are looking beyond the veil of Mexican cuisine. Indigenous foods from South America hold the key to new opportunities in the food industry. Recent trend research from CuTTS (Culinary Trend Tracking Series), a new culinary intelligence program from research firm Packaged Facts, in identified top-hitting South American foods in its new report, South American Flavors: Culinary Trend Tracking Series.

Purple corn, aji amarillo (yellow aji), and chupe, to name a few, are food and flavors behind newly-vetted opportunities for retailers, such as grocery stores and convenience stores, or restaurant chains, like those in the fast casual and casual dining segment. These trends are driven by current and future application in foodservice and food production and are discussed in the interview below with CuTTS Food Research Editor Rick Zambrano.

Why are these foods, in particular, being curated for South American Flavors: Culinary Trend Tracking Series?

With a diverse group of products from Peru, Brazil, Ecuador, and other countries in South America that are being imported into the food world, it was surely a tough choice for us to select some of the most opportunistic foods. But, this is what the CuTTS program does: we work with several data points within retail trends, foodservice trends and analysis of consumer insights to provide the clues needed to pick the right products. Our selection of the following was based on that methodology.
  • Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
  • Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
  • In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
  • Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
  • South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles
Is this a new trending series? Seems like food trends are everywhere. How does CuTTS know what will “stick” and what won’t?

Our trend tracking program is really a trend-vetting program. Rather than focus on quantity micro-samples, like mentions in the media or the number of times we may be seeing it, we’re pitting food trends against data in the marketplace and our analysis of what consumers are saying. CuTTS is utilizing the rich proprietary analysis of Packaged Facts.

What are some indicators that South American foods will be a hit?

More than half of consumers currently are looking for bold flavors and more than 20% of adults enjoy eating ‘foreign’ foods. Today, more so than 10 or 20 years ago, the American palate is open to bolder flavors and food experiences that replicate trips abroad. We also have a fast-growing Hispanic population that is projected to account for nearly a third of the population by 2050, according to U.S. Census data and surpassed $1 trillion in purchasing power in 2010.

One of the most important things we found is that many of these foods have been recast as health & wellness foods, and that opens up a lot of opportunity as consumers seek more functional foods for wellness and foods that align with their healthy lifestyles. Take purple corn and purple potato for example, or also quinoa and amaranth these foods are bountiful from a nutritional perspective and in the case of purple corn and purple potato, also from an illness-prevention perspective.

We stay away from using the word “ethnic” because a good part of this sample of foods and flavors is now being integrated into the American diet inspiring food innovation in a whole new way.

How can food retailers like supermarkets benefit from South American foods?

Whole Foods has been presenting Peruvian Rotisserie Chicken as an example of a dish that closely aligns with something familiar but has a more modern twist on flavor and spice. In native preparations, the chicken is often rubbed with aji amarillo (yellow aji pepper) for flavor and is served with a sauce that is made from that same pepper. This is the type of thinking can be applied to many of these foods and with some energized marketing can create many new options for consumers who have already shown a willingness to embrace global flavors.

ABOUT CULINARY TREND TRACKING SERIES

Culinary Trend Tracking Series (CuTTS) is the essential source for tracking culinary trends and opportunities in the restaurant, foodservice, retail prepared foods, and packaged food and beverage sectors. This new bi-monthly report series supports the menu and food manufacturing innovation of executives, strategists, chefs, and food research professionals in R&D/product development, market and consumer insights, brand management, and trade and consumer marketing.

The Culinary Trend Tracking Series helps customers:
  • Identify future opportunities in menu offerings and packaged foods & beverages
  • Leverage the long-term drivers that are truly propelling food industry trends
  • Track trends in fine dining restaurant, foodservice, retail prepared foods, and packaged foods
  • Match emerging trends to their organization’s ongoing menu and product development
Learn more about the Culinary Trend Tracking Series at http://www.slideshare.net/CuTTS/cutts-south-american-flavors or join the Packaged Facts LinkedIn community at https://www.linkedin.com/groups?gid=2237009.

ABOUT PACKAGED FACTS

Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer demographics and shopper insights, consumer financial products and services, consumer goods and retailing, consumer packaged goods, and pet products and services. Eighty-three percent of the Fortune 500 companies have purchased research from MarketResearch.com. Packaged Facts also offers a full range of custom research services. To learn more, visit: http://www.packagedfacts.com.

Executive Overview
Profiles Table
Why Now?
Consumer Drivers
Consumer Targets
15 Profiles
15 Profile: Aji Amarillo, Rocoto and Aji Panca Peppers
28 Profile: Purple Potato and Purple Corn
40 Profile: Quinoa, Amaranth and Pichuberry
54 Profile: Caipirinha and Pisco
66 Profile: Feijoada and Chupe de Camarones
75 Sources
General References
Datassential

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