In 2011, technically post-recession but still experiencing hard times and in need of comfort, many U.S. consumers are looking to a part of the world that, far from being completely exotic or foreign to the American palate, has rather long influenced it. The Northern Old World regions explored in New Old World Cuisine: Culinary Trend Mapping Report are being virtually and literally revisited by hungry and curious consumers eager to learn more about the heritage behind some of the everyday foods many of us have long enjoyed. So whether it’s unearthing a traditional method for making pretzels by hand or going back to the drawing board to improve the standard hot dog, chefs, diners, do-it-yourself aficionados and food lovers of all stripes are delving into the food cultures of Belgium, Scandinavia, Germany, and Austria.
With the comfort quotient high for many of these hearty cuisines, the report provides food industry players and marketers a great starting point for exploring the Northern New Old World to see what it has to offer to today’s demanding consumer. This includes an exploration of the drivers behind the interest in this cuisine:
Healthful & Satisfying Foods
The report is organized into profiles of the four culinary regions themselves. Through these in-depth looks, CCD experts paint the big picture of the culture surrounding the cuisine and present a variety of ways in which these trends can be translated for product or menu development.
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The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot—and what will be—in the food world.
The reports leverage the Center for Culinary Development’s (CCD) signature Trend Mapping technique, a validated method for identifying which culinary trends are gaining traction and which are simply flashes in the pan.
Each 65+ page journal is 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
Identifies the maturity level of foods and ingredients according to CCD’s unique, proprietary 5-stage trend mapping process.
Concentrates on a theme that is affecting the food industry, and then looks at the emerging and established trends along the Trend Map that are shaping this theme.
Delves into these trends and what they mean for you and the manufacturing, retailing, and foodservice industries.
Gives strategic insight into how consumers are thinking of and reacting to new foods and ingredients.
Provides business know-how regarding opportunities, challenges, and ways to implement current trends into foodservice, retail, and packaged goods operations.
Presents a feature interview with a member chef from CCD’s exclusive 80+ member Chefs’ Council who offers expert analysis and unique perspective on a specific trend.
Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:
Stage 1: The ingredient, dish and/or cooking technique appears at upscale dining establishments, ethnic and popular independent restaurants.
Stage 2: The item is featured in specialty consumer-oriented food magazines such as Bon Appetit plus retail stores such as Sur La Table that target culinary professionals and serious home cooks.
Stage 3: The item begins to appear in mainstream chain restaurants—Applebee's or Chili's—as well as retail stores such as Williams-Sonoma that target recreational cooks.
Stage 4: Publications such as Family Circle and Better Homes and Gardens pick up the buzz.
Stage 5: Finally, the trend makes its way to quick service restaurant menus and either starts to appear or gains increased mainstream presence on grocery store shelves.
Published every other month, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.