Multicultural Wellness Ingredients: Culinary Trend Tracking Series

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Multicultural Wellness Ingredients: Culinary Trend Tracking Series

Multicultural wellness ingredients, at the intersection of healthier eating trends and our increasingly international palate, are fueling some of the most compelling trends in the culinary landscape. This edition of CuTTS profiles five such ingredients that are gaining traction on restaurant menus and supermarket shelves--either foreign fare being introduced to a widening range of American consumers, or as more integrated ingredients being reintroduced in tempting new dishes and guises:
  • Teff Stretches Out. Familiar to some Americans through injera, the spongy Ethiopian flat bread, teff is the smallest grain in the world, but carries a hefty dose of nutrients. Teff also is high in fiber, low in fat and sodium, and ideal for wheat- and gluten-avoiding consumers. Upscale gluten-free bakeries use teff to create breads and pastries with an artisanal flair, and this diminutive grain has started popping up in grocery aisles in the form of cereal bars and chips, joining the “ancient grains” wave of novel but nutritious ingredients.
  • Avocado in Desserts and Drinks. While avocados are most often associated in the U.S. with savory foods such as guacamole or sandwiches, in many other cultures, from Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, most often incorporated into desserts and sweet drinks. The nutritional benefits of avocados are substantial, and avocado’s mild flavor and creamy texture of make it a remarkably adaptable culinary ingredient. Bringing avocado into desserts and drinks is therefore a prime opportunity to combine tradition, innovation, nutrition, and good taste.
  • The Matcha Difference. Painstakingly cultivated in Japan’s Shimoyama region, matcha is identified by its vibrant color and a rich grassy flavor, and is at the heart of the Japanese tea ceremony, a tradition dating back nearly a millennium. While green tea generally is regarded as a superfood, matcha is a special case because of the extra dose of antioxidants generated by its distinctive growing method, which are then retained because the tea leaves are pulverized and blended into water rather than being steeped. Bringing tradition, special nutrition, and brilliant color under the umbrella beverage craftsmanship, matcha is the new un-soda.
  • Pepitas Power. Pumpkin seeds, particularly their hulled kernels, are gaining in culinary presence. Pumpkin seeds are especially associated with Mexico, and pepitas is the Spanish term. Several drivers account for pepitas power. One is nutrition: pepitas are high in various minerals and moderately high in protein and fiber. Another is their authentic Mexican food appeal and invitation to taste adventure. Finally, pepitas are versatile in that they can be used whole, ground up into foods, or as a garnish—and as garnishes, their green hues give them a visual leg up over most of their nut and seed rivals.
  • Lentils as Souped-Up Nutrition. The tiny seed known as a lentil was possibly the world’s first cultivated crop. Lentils now span dozens of cultures; this versatile food crop features in Indian, Middle Eastern, Ethiopian, European, and South American traditional recipes. As a pulse crop, lentils contribute to soil conditioning by fixing nitrogen into the soil, thereby mitigating the need for chemical fertilizers and providing an environmental benefit to boot. Associated in the U.S. with the health food movement of the 1960s and 70s, lentils are most commonly used in soup or paired with rice. However, commercial kitchens are now exploring the use of lentils—in whole, dissolved, and flour form—in salads, veggie-based burgers, sauces and gravies, breads and pasta, chips and other savory snacks, and even sweet baked goods and desserts. 

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 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.

CuTTs provides authoritative culinary trend and opportunity analysis within the framework of today’s key sales growth drivers:
  • Health and wellness, including ingredient spotlights and ingredient avoidance trends
  • Bold flavors and flavor adventure
  • Food integrity and authenticity, including natural, organic, local, and food freshness
  • Craft and artisanal
  • Purposeful eating and sustainability
Each Culinary Trend Tracking Series report (75 pages plus) takes a sustained look at a key topic area such as meal-time or snacking trends, international cuisines, or indulgence eating, or at a broad menu and product category such as proteins, vegetables and sides, baked goods, condiments, sweets and desserts, and beverages. In each issue, the most salient food industry opportunities are encapsulated in category relevance and trend application tables and graphics that lay out the current current and future

Culinary Trend Tracking Series provides the expert analysis our clients have come to rely on to make the right strategic decisions, at the right time. These reports continue our tradition of providing top-level studies that combine a unique set of raw data with an informed focus on market opportunities.

CuTTS will be an essential resource for you in
  • Identifying future opportunities in menu offerings and packaged foods & beverages
  • Leveraging the long-term drivers that are truly propelling food industry trends
  • Tracking trends in fine dining restaurant, foodservice, retail prepared foods, and packaged foods
  • Matching emerging trends to your organization’s ongoing menu and product development

  • Spotlight on Multicultural Wellness Ingredients
    • Table Usage Rate Among U.S. Adults: Ancient Grains, 2015
    • Table Avocado in Desserts and Drinks: Datassential MenuTrends item count, 2005-2014
  • The Matcha Difference
    • Table Types of Bagged/Loose Tea Consumed Most Often by U.S. Households, 2010-2014
    • Table Tea Type/Flavor Drunk at Home & Restaurant in Past 12 Months, 2014
    • Table Incidence of U.S. Restaurant Menus: Pumpkin Seeds/Pepitas vs. Other Seeds and Nuts, 2005 vs. 2014
    • Table Incidence of Pumpkin on U.S. Restaurant Menus: Selected Metrics, 2005 vs. 2014
    • Table Nutritional Spotlight: Pumpkin Seeds
  • Lentils as Souped Up Nutrition

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