Convenience has been a driver of portable food innovations for centuries. Meat pies, for example, existed in pre-medieval times, one of the earliest forms of food to go. Even Romans were able to buy “fast food” on the street. So, it’s not surprise that consumers are continually seeking solutions for nutrition and meals on the run.
Hand-held food, of course, implies portability and, thus, convenience. It also speaks to quick, casual, relaxed and fun. However, hand-held food is now expanding to new flavor and form horizons. Whether drawing from an ethnic pantry, artisan tradition, premium or health ingredients, new hand-held foods offer a host of versatile ideas for food manufacturers and foodservice operators hoping to excite consumers, and attract new business, with tasty, convenient portable foods.
Hand-Held Foods: Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development (CCD) has identified as about to hit, or have established themselves, in the U.S. We delve into paletas, dosas, Chinese steamed buns, ethnic fried chicken, sliders, empanadas and breakfast sandwiches, and critically assess how food marketers can take advantage of these hot trends.
Market Assessment: Consumers, Professionals, Business
Strategic Implications: What are, in CCD’s words, the “strategic levers” food marketers, foodservice operators and food retailers should pull to identify opportunities for new product development based on spices? Kimberly Egan, CCD’s managing partner, invites us to consider how hand-held foods can help packaged goods manufacturers and restaurant operators satisfy convenience, nutritional and “excitement” needs and wants by offering new forms of portability, novel and nostalgic experiences, new ethnic flavors, and artisanal quality.
Professional Perspective: San Francisco Bay-area chef, consultant and instructor Agustin Gaytan reminds us that, while the U.S. may have perfected the fast food restaurant, in his native Mexico, so-called street foods and forever proliferating and evolving in ways that make them easier to eat, easier to carry around and tastier and more widely available.
With extensive profiles of each ingredient/food emerging within the five stages of the trend map, this hand-held food issue of the Culinary Trend Mapping Report provides you with the most up-to-date, insider’s look at what’s hot and what’s not in the world of food. Top food marketers rely on trend mapping to keep them on the pulse of what’s happening and what’s about to happen as far as consumer tastes are concerned.
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.
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.
Each Issue of the Culinary Trends Mapping Report
Additional features include:
Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:
Published bimonthly, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.
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