2015: What's Next?
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© 2013 Cargill, Incorporated. All rights reserved. 2015: What’s Next?—January, 2015 CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing. © 2013 Cargill, Incorporated. All rights reserved. www.cargill.com 2015: What’s Next? Flavor forecast
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© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside Cargill, to or by those
employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com
2015: What’s Next?
Flavor forecast
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
A More Sophisticated PalateAccording to Mintel, about ¾ of American adults could be considered “foodies” today, as they say they are interested in food and food culture.
A New Generation Of Consumers
Consumers, particularly Gen Z, want an even more adventurous culinary experience in addition to simplicity. They are refining their palates with spicier Asian flavors, new cooking formats like smoked and charcoal, bitter foods and new twists on sweet and salty foods.
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Source: IFT.org. “Top Five Flavor Trends” (Page 2). Huffington Post. “Top Food Trends for 2015…Are You Ready?” (Page 2). Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015”
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Here’s a look at five hot culinary trends.
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© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Spicier, Complex Asian-style FoodsTame makes way for complex and true-to-region fare.
What To Look ForMove over egg rolls, and make way for Northern (Issan) Thai cuisine, Japanese okonomiyaki pancakes and tangy Filipino foods. Advanced Asian diners are exploring spicier and exotic dishes from far away regions.
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Source: Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015”
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Old World Cooking MethodsSmoked, fermented and charcoal are hip again.
What’s Old Is New AgainSpicy foods require hot cooking methods. Smoked and grilled foods remain popular, according to the Supermarket Guru Phil Lempert. He also notes that fermented foods like yogurt, tempeh and sauerkraut, which are packed with good bacteria-boosting agents, should become more widespread. Ancient styles of charcoal are fueling grilled Asian dishes. Off the grill, charcoal is being used for coloring breads, crackers and even lemonades.
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Source: Huffington Post. “Top Food Trends for 2015…Are You Ready?” (Page 2). Sterling Rice Group. “10 Cutting Edge Culinary Trends for 2015.”
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Bitter FoodsThe stronger, the better.
Bold Is BoomingConsumers aren’t afraid to take on stronger
tastes, as the popularity of craft beers, dark
chocolate, coffee and arugula can attest.
Now consumers want to try even darker
coffees, intense darker chocolates, hoppy
beers, cocktails with bitters and vegetables
such as kale and collard greens.
Fermented and pickled foods also carry a
more bitter tang, which may resonate with
consumers as they look for bold-flavor food
experiences.
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Source: Technomic. “Technomic’s Take: 2015 10 Trends to Watch.” IFT.org. “Top Five Flavor Trends” (Page 7)
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
Sodium Reduction SolutionsNew year means new dietary guidelines.
Reducing Sodium, Not FlavorThe turn of the year will bring-on new resolutions for many consumers. As consumers’ attention towards food labels continues to grow, sodium reduction solutions will be a top priority for many consumers and food manufacturers.
For more information on sodium reduction solutions, visit Cargill Salt.
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Source: USDA, 2015 Dietary Guidelines for Americans (Accessed: Dec. 22, 2014), Food Navigator, Innova Top Ten Food Trends 2015, Clean label to clear label.
© 2013 Cargill, Incorporated. All rights reserved.2015: What’s Next?—January, 2015
THE INFORMATION CONTAINED HEREIN IS BELIEVED TO BE TRUE AND CORRECT. ALL STATEMENTS, RECOMMENDATIONS OR SUGGESTIONS ARE MADE WITHOUT GUARANTEE, EXPRESS OR IMPLIED, AND ARE SUBJECT TO CHANGE WITHOUT NOTICE. WE DISCLAIM ALL WARRANTIES, EXPRESS OR IMPLIED INCLUDING ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND FREEDOM FROM INFRINGEMENT AND DISCLAIM ALL LIABILITY IN CONNECTIONS WITH THE USE OF THE PRODUCTS OR INFORMATION CONTAINED HEREIN.
