Do you remember what you were doing when you first heard what is now a very famous factoid? Way back in 1992, Packaged Facts revealed a tantalizing bit of data: That year, American shoppers would spend more on salsa than on ketchup. That offered a vivid way of thinking about huge demographic shifts. For those of us in the business of tantalizing taste buds, it embodied the revolution we’d been tracking. The boom in the U.S. Latino population, combined with general demand for vibrant new foods and flavors, was reaching the tipping point.
Those years of the early ‘90s saw the nation’s first mainstream wave of Latino foods: salsa, chipotles, blue cornmeal, black beans. Since then, CCD’s Culinary Trend Mapping Report has charted the movement of empanadas, ceviche, churrasco, chimichurri, agua fresca and plantains, to name a few. But a new wave of ingredients, flavors and cuisines from Latin America is surging through Miami and New York, LA and San Francisco, bringing us flavors and ingredients from Oaxaca, the Yucatán and Mexico City, from Peru and Brazil, and from Cuba and Puerto Rico.
With those drivers in mind, we found excitement at all five stages of the Trend Map®:
In addition, we’ve coupled the Latin food stars profiled in this report with four compelling macro trends shaping today’s marketplace and make suggestions for various opportunities:
With extensive profiles of each ingredient/food emerging within the five stages of the trend map, this 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
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.
In the News
Authentic Latino Foods Deliver Fresh Flavors in a Lighter Form
New York, March 18, 2009 - A new generation of authentic Latino foods is emphasizing pure ingredients, vivid flavors and lighter recipes, according to Latino Foods: The Next Wave Culinary Trend Mapping Report by the Center for Culinary Development (CCD) and Packaged Facts. In contrast to heavier, higher-fat Tex-Mex fare now integrated into American eating, emerging food trends from the Caribbean and Central and South America point to foods altogether more healthful and flavorful.
Driving the wave. Multiple drivers are propelling this new wave of Latino food forward in the U.S., beyond the growing and diverse Latino population now at roughly 15%, which is projected to rise to 25% by 2050. While Latinos seek to connect to their heritage through these regional foods, other Americans look to authentic recipes in an increased desire for original and fresh flavor.
“Just as Pan-Asian foods have brought new flavor and ingredient excitement to the American plate and palate, now it’s time to make way for Pan-Latin,” says Kimberly Egan, CEO of CCD.
New ingredients from diverse sources. The Mexican herb epazote, Yucatecan sour Seville oranges and mild Peruvian aji amarillo chiles are now flavoring restaurant fare and gourmet recipes. Mexican cheese and soft corn tortillas are transforming taco night into something more culturally authentic.
Authentically healthful. This authenticity is also naturally healthier. The everyday foods of Latin America don’t relay as much on fat and instead use fresh ingredients for flavor. Think ultra-fresh tableside guacamole or lime-kissed rotisserie chicken. Olive-oil based Puerto Rican sofrito is the foundation of myriad regional dishes.
Which of these will follow the mojito and evolve into a popular flavor profile. Saville orange gum, anyone?
The Culinary Trend Mapping Report is co-published by the Center for Culinary Development and Packaged Facts.
About Packaged Facts - Packaged Facts publishes market intelligence on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, demographics, pet and financial products. Packaged Facts also offers a full range of custom research services.
About the Center for Culinary Development - CCD is a full-service food and beverage development and research company that blends culinary creativity with strategic marketing expertise for successful product innovation.