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市場調查報告書

菜園、果園:烹飪趨勢追蹤調查系列

Garden and Grove: Culinary Trend Tracking Series

出版商 Packaged Facts 商品編碼 370308
出版日期 內容資訊 英文 109 Pages
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菜園、果園:烹飪趨勢追蹤調查系列 Garden and Grove: Culinary Trend Tracking Series
出版日期: 2016年08月22日 內容資訊: 英文 109 Pages
簡介

「新鮮」很明顯是食品趨勢的最前線。比起非GMO食品,比起在地食材、有機,或是天然食品,甚至是低價格,消費者給予食品「新鮮」價值,沒有比現採的蔬菜和水果更新鮮的東西。

本報告以餐廳、零售市場上促進創新的6個「菜園、果園」的食品趨勢為焦點,提供詳細分析。

關於CUTT (烹飪趨勢追蹤調查系列)

序文

第1章 摘要整理

第2章 芹菜、茴香

  • 菜園的經典

第3章 薄荷

  • 發揮多文化且複數的作用

第4章 小蘿蔔

  • 被尊敬的小蘿蔔

第5章 特別沙拉用蔬菜

  • 蔬菜田地

第6章 辣椒的崛起

  • 獅子唐辛子椒、辣甜椒、鬼椒

第7章 雞尾酒酒吧水果

  • TRADITION WITH A TWIST
目錄
Product Code: LA5567467

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 Packaged Facts' 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 Packaged Facts 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

Table of Contents

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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