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Culinary Trend Tracking Series: South American Flavors

  • March 2014
  • -
  • Packaged Facts
  • -
  • 77 pages

Culinary Trend Tracking Series: South American Flavors spotlights emerging, penetrating and integrated food and ingredient trends that are seeing resurgent opportunities as their popularity is recast in a new light.

With 20% of U.S. adults agreeing that they enjoy eating foreign foods, and Peruvian cuisine being identified as a hot cuisine to watch by both the National Restaurant Association and influential chefs across the globe, South American Flavors is a timely research report that includes category relevant charts and trend application tables.

South American Flavors spotlights the major drivers of these trends within the following framework:
Health and wellness
Food integrity and authenticity, including natural, organic, local and food freshness
Bold flavors and flavor tourism
Craft and artisanal
Purposeful eating
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law.

South American Flavors uses a data-driven approach, along with a comprehensive understanding of restaurant, retail and consumer trends, to create the opportunity-scape for our customers:

Profiles in this issue

Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Culinary Trend Tracking Series is the essential source for tracking culinary trends and opportunities in the restaurant, foodservice, retail prepared foods, and packaged food and beverage sectors. This new bi-monthly 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.

Table Of Contents

Culinary Trend Tracking Series: South American Flavors

Executive Overview
Profiles Table
Why Now?
Consumer Drivers
Consumer Targets
15 Profiles
15 Profile: Aji Amarillo, Rocoto and Aji Panca Peppers
28 Profile: Purple Potato and Purple Corn
40 Profile: Quinoa, Amaranth and Pichuberry
54 Profile: Caipirinha and Pisco
66 Profile: Feijoada and Chupe de Camarones
75 Sources
General References

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