After the dark days of low-carb diets, baked goods are back. From donuts and cupcakes and other “old-fashioned” favorites to Asian, Latin and German breads and sweet specialties, Americans have rediscovered and renewed their love of all things wheat. But maybe, thanks to low-carb and an equally revived interest in health, baked doesn’t have to mean bad for you - whole grain, functional ingredients, wheat alternatives are all emerging as the food industry strives to add a touch of wellness to cakes, cookies, pastries, breads and other baked items.
Looking at Bakeries and Baked Goods, the September issue of the 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 the trends relating to health/wellness, international baking and “retro gourmet”, and critically assess how food marketers can take advantage of these hot trends - without getting burned.
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 in bakeries and baked goods? Kimberly Egan, CCD’s managing partner, invites us to consider how the food industry can apply consumer drivers to baked goods products in four areas: wellness, ethnic flavor, healthy indulgence and comfort. She also explores, through a series of charts, how to cross two trends to create a more powerful whole (think Japanese-influenced cream puffs).
Professional Perspective: We hear from one of the leading pastry chefs in the country, Elizabeth Falkner, whose Citizen Cake bakery is legendary in the San Francisco Bay Area, discusses how she takes classic desserts and remodels them for today (think of a carrot cake, deconstructed to a salad). She also takes on the trends toward sustainability and better-for-you foods, and offers insight into how even the most indulgent baked goods can be reformulated with an eye toward health (whole wheat flour in a Devil’s Food Cake).
Industry Insights: Joan Lang is another industry veteran who has made her reputation working for and writing about food for a diverse library of publications, ranging from the Zagat Guide to Restaurant Business to Foodservice Director. She’s also been a managing editor for the Culinary Institute of America and has been a consultant to many of the top food marketing companies in the country.
Joan sees opportunities for baked goods manufacturers and restaurant operators to take advantage of current baking trends, but also points out considerations to make, like thinking about supply issues and food allergies.
With extensive profiles of each ingredient/food emerging within the five stages of the trend map, this wellness 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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