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 there’s a lot to talkabout when it comes to today’sfood 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 foods—and thewonderfully rich, robust rangeof flavors they provide—aretrending 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 today’s 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
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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 There’s a growing,global love affair withcaramel that’s 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, we’re continually discovering somethingnew. That’s what we love about food. We’re inspired not
only by what we’re eating, but where we’re eating it;what we’re 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: it’s all about tracking ideasand connecting the dots—all 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 Campbell’s Culinary &Baking Institute. It’s 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.
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©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 year’s 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
Campbell’s Culinary & BakingInstitute (CCBI) is a global networkof highly-trained chefs, bakers andculinary professionals who drive apassion for food within CampbellSoup Company. Our team’s vastexpertise and multi-facetedknowledge make us the culinaryauthority here at Campbell.
ABOUT US
TRENDSCAPEREPORT
TOPTRENDS 2015
