top trends

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Cooking With Fire Top chefs are embracing the elusive flame and rediscovering the extreme flavors and textures that can come from cooking over wood- and charcoal-fueled hearths, from charred to blackened to intentionally burnt foods. Tracking trends as they evolve through distinct stages helps us stay ahead of the culinary curve. We share our curated list of top trends because there’s a lot to talk about when it comes to today’s food scene and we want you to join in on the conversation. TOP TRENDS 2016 COOKING WITH FIRE AUTHENTIC THAI FRENCH REVIVAL INSPIRED ICE CREAM TRADITIONAL FATS VEG 2.0 ASIAN NOODLE SOUPS HAUTE DOGS SIMPLE & REAL CARAMEL 6 Traditional Fats From whole milk to coconut oil, fuller fat foods—and the wonderfully rich, robust range of flavors they provide—are trending as a growing number of people give these foods a second chance. Simple & Real Clean is the new green, and consumer demand for wholesome food options with fewer and simple ingredients is quickly becoming the most powerful influencer shaping today’s food landscape. Inspired Ice Cream Independent ice cream parlors are stepping up their flavor game, shifting the focus from artisan craftsmanship toward all-out artistic style that boasts unexpected flavors, novel toppings and fanciful frozen dessert formats, from layered sundaes to complex sandwiches. Authentic Thai Homestyle dishes born of the bustling street food culture found throughout Thailand, like khao soy curry noodle soup and tangy, minced meat larb salads, are just a few of the authentic dishes to hit independent restaurants offering a deeper dive into this beloved cuisine. Asian Noodle Soups From creative ramen to classic Vietnamese pho, buzz continues to build around the brothy, Asian-inspired noodle bowls served at ethnic and emerging restaurant concepts specializing in this modern-day comfort food. TREND WATCH 4 3 2 1 Veg 2.0 The vegetable revolution marches on, as cauliflower, beets, carrots, radishes and leafy greens of all shapes and sizes lead the most fashionable ingredient and preparation trends on restaurant menus, from fine dining to fast casual. DISCOVERY INTRODUCTION EXPANDED Caramel There’s a growing, global love affair with caramel that’s here to stay. The cooked sugar confection has edged its way to the top of the flavor trend charts, waking up a wide range of categories ranging from coffee to cocktails. POWER TREND ADOPTION 2016 5 ESTABLISHED French Revival The return to French classics is a refreshing take on comfort food, and this time around the genre is more about honoring tasty traditions like cassoulet, coq au vin and kouign-amann pastries than it is about old- fashioned elegance or stuffy service. MAINSTREAM Haute Dogs The iconic, all-American frank is getting the star treatment at hip hot dog joints, baseball stadiums and backyard gatherings with eclectic toppings and creative takes that are transforming this classic street food fare from hot to haute.

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Page 1: TOP TRENDS

CookingWith FireTop chefs are

embracing the elusive flameand rediscovering the extremeflavors and textures that cancome from cooking over wood-and charcoal-fueled hearths,from charred to blackened tointentionally burnt foods.

Tracking trends as they evolvethrough distinct stages helps usstay ahead of the culinary curve.We share our curated list of toptrends because there’s a lot to talkabout when it comes to today’sfood scene and we want you tojoin in on the conversation.

TOPTRENDS2016

COOKINGWITH FIRE

AUTHENTIC THAI

FRENCH REVIVAL

INSPIRED ICE CREAM

TRADITIONAL FATS

VEG 2.0

ASIAN NOODLESOUPS

HAUTE DOGS

SIMPLE & REAL

CARAMEL

6

TraditionalFats From whole milk to coconut oil, fuller fat foods—and thewonderfully rich, robust rangeof flavors they provide—aretrending as a growing numberof people give these foods asecond chance.

Simple & RealClean is the new green, and consumerdemand for wholesome food optionswith fewer and simple ingredients isquickly becoming the most powerfulinfluencer shaping today’s foodlandscape.

Inspired Ice Cream Independent ice cream parlors are stepping up their flavor game,shifting the focus from artisancraftsmanship toward all-out artisticstyle that boasts unexpected flavors,novel toppings and fanciful frozendessert formats, from layeredsundaes to complexsandwiches.

Authentic Thai Homestyle dishes born of thebustling street food culturefound throughout Thailand, likekhao soy curry noodle soup andtangy, minced meat larb salads,are just a few of the authenticdishes to hit independentrestaurants offering a deeperdive into this beloved cuisine.

AsianNoodleSoups From creative ramen to classic Vietnamese pho, buzz continues to buildaround the brothy, Asian-inspirednoodle bowls served at ethnic andemerging restaurant conceptsspecializing in this modern-daycomfort food.

TRENDWATCH

4

3

21

Veg 2.0The vegetable revolutionmarches on, as cauliflower,beets, carrots, radishes andleafy greens of all shapes andsizes lead the most fashionableingredient and preparationtrends on restaurant menus,from fine dining to fast casual.

DISCOVERY INTRODUCTION

EXPANDED

Caramel There’s a growing,global love affair withcaramel that’s here to stay. The cooked sugar confection has edged its way to the top of theflavor trend charts, waking up a widerange of categories ranging from coffeeto cocktails.

POWERTREND

ADOPTION

2016

5 ESTABLISHED

French Revival The return to French classics isa refreshing take on comfortfood, and this time around thegenre is more about honoringtasty traditions like cassoulet,coq au vin and kouign-amannpastries than it is about old-fashioned elegance or stuffyservice.

MAINSTREAMHaute Dogs The iconic, all-American frank is getting the startreatment at hip hot dog joints, baseball stadiumsand backyard gatherings with eclectic toppings andcreative takes that are transforming this classic streetfood fare from hot to haute.

Page 2: TOP TRENDS

In our culinary research, we’re continually discovering somethingnew. That’s what we love about food. We’re inspired not

only by what we’re eating, but where we’re eating it;what we’re reading and what we see trending with thepublic at hotspots across the food landscape. We callthese aspects TrendPoints. This is how we begin to tunein to the top trends that intrigue us and make us want to

know more. Our philosophy is simple: it’s all about tracking ideasand connecting the dots—all while keeping our consumer top of mind.

How do we choose which trends to follow?Our methodology taps a wealth of research from our chefs andother professional sources to helpus identify the most significantemerging trends in food, as well asthose that inspire creative thinkingand new direction. Then we beginour mapping on the CulinaryTrendScape, following each trendacross distinct stages as it evolvesand expands its reach.

Monitoring and understanding trendsis an important part of the researchwe do at the Campbell’s Culinary &Baking Institute. It’s our way ofanticipating what our retail andfoodservice customers will want astastes shift and demographics change,so that we can deliver the nextgeneration of iconic foods andbeverages that people love.

An integrated approach to understanding food trends

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©2015 Campbell Soup Company. All rights reserved.

Last year's top trends...Filipino FlavorsBread RevivalSeafood AwarenessEating with PurposeFood is FunMidwestern RootsFast-Casual EffectTea TimeRegional BarbecueChile Peppers

To learn more about this year’s top

trends, contact us for a copy of the

full Culinary TrendScape Report.

Contact:

Thomas Hushen

Campbell Soup Company

Senior Manager, External

Communications; (856) 342-5227

[email protected]

Campbell’s Culinary & BakingInstitute (CCBI) is a global networkof highly-trained chefs, bakers andculinary professionals who drive apassion for food within CampbellSoup Company. Our team’s vastexpertise and multi-facetedknowledge make us the culinaryauthority here at Campbell.

ABOUT US

TRENDSCAPEREPORT

TOPTRENDS 2015