Garden and Grove: Culinary Trend Tracking Series

  • ID: 3845792
  • Report
  • Region: United States
  • 109 Pages
  • Packaged Facts
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Freshness is officially at the forefront of food trends. More than non-GMO, more than local, organic, or natural, more even than low price, consumers value freshness in food - and nothing says freshness like garden-fresh vegetables or fruit. This fandom for freshness extends to Millennials, further securing the status of freshness at the center of culinary trends.

"Garden and Grove:Culinary Trend Tracking Series" profiles six "garden and grove"food trends that are driving innovation in restaurants and retail:  celery and fennel;fresh mint; radishes;specialty salad greens; shishito, Peppadew, and ghost peppers as emerging hot peppers; and cocktail bar fruit.

"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:

  • Flavor adventure
  • Craft and artisanal quality
  • Authenticity
  • Customization
  • Health and wellness
  • Eco consciousness and sustainability

Each CuTTs report takes a sustained look at a key topic area such as meal-time or snacking trends, international cuisines, or Millennial eating, or at a broad menu and product category such as proteins, baked goods, condiments, or beverages. Ineach issue, Trend Summary and Trend Distribution and Opportunity tables encapsulate the most salient industry developments and summarize the discussion and analysis provided. Specifically, each issue of CuTTs leverages expertise in these inter-related food industry areas:

Consumer Trends

  • 10-year data trending based on large, random sample Simmons national consumer surveys
  • Quarterly trend updates based on proprietary online national surveys
  • The new tech-savvy consumer and social media context

Menu Trends

  • Historical menu trend data and recent new offerings, drawing on Datassential MenuTrends data
  • Chef insights and trend interpretations; menu examples and illustrations

Retail Food Trends

  • Mass-market and natural/specialty channel sales-tracking data
  • Packaged product bestsellers and new product introductions

"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
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ABOUT CUTTS
Consumer Trends
Menu Trends
Retail Food Trends
PREFACE
Freshness at the forefront of food trends

CHAPTER 1: EXECUTIVE SUMMARY TABLES
Beyond Mint Jelly

CHAPTER 2: CELERY AND FENNEL
GARDEN CLASSICS
Reimagining long-time staples, from seed to pollen
New life for celery leaves and seeds
Feathery fennel fills the bill
Fennel pollen and seeds as umami
Menu Trend Applications

CHAPTER 3: MINT
MULTICULTURAL MULTITASKER
Mint basics
Beyond spearmint and peppermint
National and Regional Chain Menu Sightings
Fine Dining and Independent Restaurant Menu Sightings
Menu Sightings
Beyond Mint Jelly

CHAPTER 4: RADISHES
RADISHES GET RESPECT
Not just for salads anymore
Versatility in a small package
Go big or go home: Daikon radishes

CHAPTER 5: SPECIALTY SALAD GREENS
FIELD OF GREENS
Step Away from the Iceberg
The (Salad) Greening of Menus
Menu Sightings

CHAPTER 6: EMERGING HOT PEPPERS
SHISHITO, PEPPADEW, AND GHOST PEPPERS
New takes on "red or green?"
Shishito peppers
Peppadew peppers
Ghost Pepper Product Sightings

CHAPTER 7: COCKTAIL BAR FRUIT
TRADITION WITH A TWIST
Fruit cocktails for the 21st century
Farm to glass
Bloody Marys to suit
Mixing things up by gender

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