{"id":148,"date":"2012-08-10T19:30:57","date_gmt":"2012-08-10T19:30:57","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=148"},"modified":"2019-02-03T16:01:02","modified_gmt":"2019-02-03T16:01:02","slug":"the-flavor-experience-2012","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/the-flavor-experience-2012\/","title":{"rendered":"The Flavor Experience 2012"},"content":{"rendered":"

The annual Flavor Experience conference brings together leading chain operators and their food & beverage suppliers. \u00a0Conference sessions include the latest consumer research, menu ideas and hands-on experiences. The conference experience also includes non-stop flavor tasting and networking opportunities.<\/p>\n

Current Menu and Flavor Trends<\/h3>\n

Sandwich Sensations \u2013<\/strong> Globally inspired ingredients are adding appeal to this already popular category.\u00a0 The big news is in the wrap \u2013 naan is the latest to gain a following.<\/p>\n

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Baby Bites \u2013<\/strong> Small plates are no longer a trend they just are.\u00a0 Making a big impression are baby bites like cicchetti which are tiny bar snacks rounding out the menus in salumerias.<\/p>\n

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Grains<\/strong> \u2013 From whole wheat to ancient grains, consumers are captivated with the taste, texture and health benefits.\u00a0 Quinoa has become a mainstream ingredient in healthy salads and even traditional ethnic foods are offering whole wheat options like Chinese Bao with a whole wheat bun.<\/p>\n

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Pork On The Menu<\/strong> \u2013 Pork belly has gone well beyond the realm of fine dining as chefs are turning it into a custard delicacy \u2013 now it\u2019s easy to find a pork belly sandwich is most major cities.\u00a0 Porchetta that is made fresh daily is another slow food gaining favor.\u00a0 Bier gardens are driving demand for sausage in a wide range of venues and pork is being added to new custom meat grinds to increase flavor variety at a moderate food cost.<\/p>\n

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The New Value is Under $10<\/strong> \u2013 A few years ago there was a lot of talk about $10 burgers in New York, today it\u2019s $10 tacos at Unforked outside of Kansas City.\u00a0 It seems mainstream Americans are more and more willing to fork over the cash for premium product.<\/p>\n

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Asian Goes from Bowl to Box to Bao to Burger <\/strong>\u2013 Asian flavors continue to be popular and drive menus.\u00a0 Vietnamese is emerging as the healthiest among Asian flavor aficionados.\u00a0 White Castle has introduced a noodle concept, Chipotle opened ShopHouse, and Asian Box, a new concept in Palo Alto, was also featured at this conference.<\/p>\n

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Burger Boom <\/strong>\u2013 There is no slowing down with this trend as independent operators in major cities put their own spin on the burger.\u00a0 Chicago, for example, is becoming known for grass-fed beef burgers.<\/p>\n

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Secret Menus <\/strong>\u2013 The customer is in control with off menu items that are often made available to keep loyal customers.\u00a0 Anytime menus feed the snacking trend.<\/p>\n

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Red Sauce Renaissance<\/strong> \u2013 The rise of family recipes with chef driven interpretations has given new life to grandma\u2019s red gravy.<\/p>\n

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Rise of The Restaurant Butchers<\/strong> \u2013 Nose to tail fanatics who butcher not only for the restaurant but for retail sale in the refrigerated case are giving food safety extremists pause, but consumers are flocking in and restaurateur\/butchers are selling out almost as fast as they can fill the case.<\/p>\n

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Bar Snacks<\/strong> \u2013 Feeding the bite size boon, housemade bar snacks are adding profits and customer satisfaction.\u00a0 Look to nuts, deviled eggs, pretzels, olives and popcorn as crowd pleasers.\u00a0 Jasper\u2019s even offers a prize at the bottom of ballpark popcorn \u2013 a tattoo with the restaurant\u2019s logo.<\/p>\n

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Ethnic Goes Mainstream<\/h3>\n

While the big three still top the list, Latin, Asian and Mediterranean, niche cuisines like Peruvian, Moroccan, and Ethiopian are slowly making their way onto menus.\u00a0 Classic preparations like the tagine and braising techniques make the flavors from these cuisines appealing to consumers who are looking for more adventure.<\/p>\n

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Feeding Foodies<\/h3>\n

Foodies are important because they are the first to try new menu items, but mainstream consumers are important as the are loyal customers who love their tried and true choices, according to research presented by the Culinary Visions\u00ae <\/sup>Panel.<\/p>\n

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Foodies have strong preferences for ethnic menu items and value quality and homemade taste before they consider price in their purchase decisions.\u00a0 They also prefer bitter, sour and umami flavors.\u00a0 Mainstream consumers have a different relationship with food; they are price conscious, food traditionalists who favor sweet and salty flavors.<\/p>\n

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The secret to captivating them both can be done by balancing flavors and adding a little culinary adventure as alternatives to favorite menu items without going too far beyond the comfort zone of regular customers.<\/p>\n

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Emerging Segment \u2013 Drug Stores<\/strong><\/h2>\n

Referred to in one presentation as the attack of the drug stores, upscale foodservice offerings are now available in some major market stores.\u00a0 Duane Reade and Walgreen\u2019s both offer everything from ultra premium wines and sushi to fresh grab-and-go items directly competing with local restaurants and gourmet retailers.<\/p>\n

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The Julia Generation<\/h3>\n

Several presenters opened their presentations with comments about Julia Child\u2019s impact on today\u2019s culinary scene as the 100th<\/sup> anniversary of her birthday approaches on August 15th<\/sup>.\u00a0 Yet the impact of Julia Child is strongest on the 50+ demographic, which is a big target for many restaurant companies.<\/p>\n

Consumers 50+ go out to restaurants with the greatest frequency, they purchase alcoholic beverages, more add-ons, and in desserts.\u00a0 Although the Millennials may spend a larger percentage of their income on food away from home, it is far less than the boomers and beyond.<\/p>\n

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Trend Talk<\/h3>\n

An annual feature of the Flavor Experience is a discussion and debate of the emerging food trends.\u00a0 Following are trends that captured the greatest discussion:<\/p>\n