South American Flavors: Culinary Trend Tracking Series
|出版日期||內容資訊||英文 77 Pages
|烹飪趨勢追蹤系列:南美的味 South American Flavors: Culinary Trend Tracking Series|
|出版日期: 2014年03月28日||內容資訊: 英文 77 Pages||
‘Culinary Trend Tracking Series: South American Flavors’ spotlights emerging, penetrated and integrated food and ingredient trends that are seeing resurgent opportunity as their popularity is recast in a new light.
The report spotlights the major drivers of these trends within the following framework:
South American Flavors uses a three-pronged vetting process and cross-tabulates against dual food retail and foodservice permeations to identify the following foods and ingredients within the Packaged Facts opportunity-scape:
Emerging food and beverages - Innovative flavors and traditional, heirloom preparations of South American food and beverages give way to new takes on purple potato, caipirinha and the chupe. Purposeful eating drivers present the purple potato and pichuberry in a new light that presents unique product development opportunity.
The report will cover the following food and beverage profiles:
Penetrated food and beverages - The introductions of feijoada and expanded use of foods, like the Pan-Latin rocoto pepper, amaranth, Peruvian pisco and aji peppers, presents authentic ingredients in a flexible, cross-category continuum. The demand for health and wellness foods, like the purple corn, shifts the perspective and manifestations of ancient, South American foods.
Integrated food and beverages - Ancient, authentic seeds, such as quinoa, incorporated in foods ranging from breakfast cereal to nutritional drinks, provide the modern framework of foods that fit the lifestyles of those seeking more nutritious, vegetarian/vegan food options that are compatible with restrictive diets.