TOP TRENDS

Date post:10-Feb-2017
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  • CookingWith FireTop chefs are

    embracing the elusive flameand rediscovering the extremeflavors and textures that cancome from cooking over wood-and charcoal-fueled hearths,from charred to blackened tointentionally burnt foods.

    Tracking trends as they evolvethrough distinct stages helps usstay ahead of the culinary curve.We share our curated list of toptrends because theres a lot to talkabout when it comes to todaysfood scene and we want you tojoin in on the conversation.

    TOPTRENDS2016

    COOKINGWITH FIRE

    AUTHENTIC THAI

    FRENCH REVIVAL

    INSPIRED ICE CREAM

    TRADITIONAL FATS

    VEG 2.0

    ASIAN NOODLESOUPS

    HAUTE DOGS

    SIMPLE & REAL

    CARAMEL

    6

    TraditionalFats From whole milk to coconut oil, fuller fat foodsand thewonderfully rich, robust rangeof flavors they providearetrending as a growing numberof people give these foods asecond chance.

    Simple & RealClean is the new green, and consumerdemand for wholesome food optionswith fewer and simple ingredients isquickly becoming the most powerfulinfluencer shaping todays foodlandscape.

    Inspired Ice Cream Independent ice cream parlors are stepping up their flavor game,shifting the focus from artisancraftsmanship toward all-out artisticstyle that boasts unexpected flavors,novel toppings and fanciful frozendessert formats, from layeredsundaes to complexsandwiches.

    Authentic Thai Homestyle dishes born of thebustling street food culturefound throughout Thailand, likekhao soy curry noodle soup andtangy, minced meat larb salads,are just a few of the authenticdishes to hit independentrestaurants offering a deeperdive into this beloved cuisine.

    AsianNoodleSoups From creative ramen to classic Vietnamese pho, buzz continues to buildaround the brothy, Asian-inspirednoodle bowls served at ethnic andemerging restaurant conceptsspecializing in this modern-daycomfort food.

    TRENDWATCH

    4

    3

    21

    Veg 2.0The vegetable revolutionmarches on, as cauliflower,beets, carrots, radishes andleafy greens of all shapes andsizes lead the most fashionableingredient and preparationtrends on restaurant menus,from fine dining to fast casual.

    DISCOVERY INTRODUCTION

    EXPANDED

    Caramel Theres a growing,global love affair withcaramel thats here to stay. The cooked sugar confection has edged its way to the top of theflavor trend charts, waking up a widerange of categories ranging from coffeeto cocktails.

    POWERTREND

    ADOPTION

    2016

    5 ESTABLISHED

    French Revival The return to French classics isa refreshing take on comfortfood, and this time around thegenre is more about honoringtasty traditions like cassoulet,coq au vin and kouign-amannpastries than it is about old-fashioned elegance or stuffyservice.

    MAINSTREAMHaute Dogs The iconic, all-American frank is getting the startreatment at hip hot dog joints, baseball stadiumsand backyard gatherings with eclectic toppings andcreative takes that are transforming this classic streetfood fare from hot to haute.

  • In our culinary research, were continually discovering somethingnew. Thats what we love about food. Were inspired not

    only by what were eating, but where were eating it;what were reading and what we see trending with thepublic at hotspots across the food landscape. We callthese aspects TrendPoints. This is how we begin to tunein to the top trends that intrigue us and make us want to

    know more. Our philosophy is simple: its all about tracking ideasand connecting the dotsall while keeping our consumer top of mind.

    How do we choose which trends to follow?Our methodology taps a wealth of research from our chefs andother professional sources to helpus identify the most significantemerging trends in food, as well asthose that inspire creative thinkingand new direction. Then we beginour mapping on the CulinaryTrendScape, following each trendacross distinct stages as it evolvesand expands its reach.

    Monitoring and understanding trendsis an important part of the researchwe do at the Campbells Culinary &Baking Institute. Its our way ofanticipating what our retail andfoodservice customers will want astastes shift and demographics change,so that we can deliver the nextgeneration of iconic foods andbeverages that people love.

    An integrated approach to understanding food trends

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    ADOPTION3

    2015 Campbell Soup Company. All rights reserved.

    Last year's top trends...Filipino FlavorsBread RevivalSeafood AwarenessEating with PurposeFood is FunMidwestern RootsFast-Casual EffectTea TimeRegional BarbecueChile Peppers

    To learn more about this years top

    trends, contact us for a copy of the

    full Culinary TrendScape Report.

    Contact:

    Thomas Hushen

    Campbell Soup Company

    Senior Manager, External

    Communications; (856) 342-5227

    Thomas_Hushen@campbellsoup.com

    Campbells Culinary & BakingInstitute (CCBI) is a global networkof highly-trained chefs, bakers andculinary professionals who drive apassion for food within CampbellSoup Company. Our teams vastexpertise and multi-facetedknowledge make us the culinaryauthority here at Campbell.

    ABOUT US

    TRENDSCAPEREPORT

    TOPTRENDS 2015

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