ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach

Home , Funnel cake, Ippudo, Khao soi, Lamian, Ramen shop, Rose hip soup

Insights for Innovation and Inspiration from Thomas W. Griﬃths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI)

At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play.

In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick oﬀ a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most.

This 2016 Culinary TrendScape report is the third we’ve published, and oﬀers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms. Distinctive Flavors Elevated Simplicity Our team is pleased to share these top insights with you today because we know true Global Palate innovation doesn’t happen in a bubble. Plus, we simply can’t stop talking about food and Tasty Traditions look forward to “talking trends” with you soon.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 1 An integrated approach to understanding food trends

Fine dining restaurants, trendsetting Fast-casual restaurants like Panera How do we choose which chefs, cultural hotspots and Starbucks, mainstream media such as Better Homes & Gardens or trends to follow? “Today” show, retail innovations Our methodology taps a wealth TRENDSCAPE THE EV of research from our chefs and Independent OLUTION OF A C CULINAR other professional sources to restaurants, food 1 DISC Y TREND magazines and OOVVERRYY help identify the most signiﬁcant Emerges within 4 MAINS dining sections TRREAM a limited but Well-accepted emerging trends in food, as well such as Saveur influential group in many as those that inspire creative and New York households Times, upscale thinking and new direction. specialty grocers Then we begin our mapping like Bi-Rite 2 INTRODUCTION on the Culinary TrendScape, Reaches a 5 ESTTAABLISHED culinary-minded following each trend across audience Reaches mass Quick service distinct stages, as it evolves audience restaurants and expands its reach. like Wendy’s, grocery retail Monitoring and understanding products, trends is an important part of the 3 ADOPTIONA packaged research we do at Campbell’s Gains traction 6 EXPPAANDED foods with larger Culinary & Baking Institute. It’s audience Reaches global our way of anticipating what our audience retail and foodservice customers will want as tastes shift and Full service chain restaurants like demographics change, so T.G.I. Friday’s, food TV and celebrity Internationally that we can deliver the next chefs, specialty chain stores like available Williams-Sonoma, upscale grocers, generation of iconic foods and limited service menu innovations beverages that people love.

2 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 TOPTRENDS

Vendor partners, From ﬁne dining market to quick service 2016 research, trade restaurants publications Here's a taste of the year's most dynamic trends. There's so much activity on the Culinary TrendScape, but these are the top trends that whet our appetite and Cultural Specialty shops, inﬂuences ignite our passion for food. Enjoy! grocery and past and retail food present markets COOKING WITH FIRE

Magazines, cookbooks, blogs, AUTHENTIC THAI television, recipe websites

Tuning in to TrendPoints FRENCH REVIVAL In our culinary research, we’re continually discovering something new. That’s what we love about food. We’re inspired not only by what we’re eating, but where we’re eating INSPIRED ICE CREAM it; what we’re reading and what we see trending with the public at hotspots across the food landscape. We call these aspects TrendPoints. This is how we begin to tune TRADITIONAL FATS in to the top trends that intrigue us and make us want to know more. Our philosophy is simple: It’s all about tracking ideas and connecting the dots—all while keeping our VEG 2.0 consumer top of mind.

REACH ASIAN NOODLE SOUPS Our focus on population reach Understanding the size of the HAUTE DOGS audience exposed to a food trend helps us determine its TrendReach. SIMPLE & REAL Looking at TrendPoints within the six stages helps us track the trend's CARAMEL evolution and inﬂuence, from buzz to universal appeal.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 3 TRENDWATCH TRENDSCAPE

• Datassential – Report: Inception Stage, Smoked 2.0 (TIPS, 2015) 1 • National Restaurant Association – Culinary Forecast: Fire Roasting and Smoking COOKING Techniques (2015) • Technomic – 2016 Food Trends, Burned (2016)

• Camino Restaurant, Oakland, CA – Upscale WITH FIRE restaurant serving Paella Cooked in the Fireplace • Heritage, Las Vegas – Upscale restaurant 1 DISCOVERY serving Ash-Roasted Bone Marrow • High Street on Market, Philadelphia – Upscale While humans have been cooking restaurant serving Vegetable Ash Levain with fire for centuries, top chefs are • L’Espalier, Boston – Fine dining restaurant offering Cuba Libre cocktail with charred lime rekindling their interest in this primal • Saison, San Francisco – Fine dining restaurant pastime. They are embracing the kitchen centered around eight-foot wide, open flame, rediscovering the range wood-fueled hearth • Sqirl, Los Angeles – Independent restaurant of flavors that can come from live fire serving Burnt Brioche Toast with House cooking and building them into Ricotta and Seasonal Jam menus. It’s a return to the simplest • Bon Appétit Magazine – Article: Live Fire form of grilling, taken to the culinary Cooking is the Technique of the Year (2015) extreme. And it’s all about mastering • Gather Journal – Recipe: Charred Steak and Black Olive Sandwiches (2015) that irresistible Back to Basics • Nation’s Restaurant News – Article: Chefs aesthetic. Rekindle Interest in Charring Vegetables (2015) Live-fire hearths are the new restaurant centerpiece at hotspots like Saison in San Francisco, where wood-fired grills are being utilized in cocktails, appetizers and even desserts. A variety of elegant dishes are being kissed by fire these days, from charred seafood, to blackened veggies, to deeply browned pastries and even intentionally burnt toast.

4 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 GRILLWORkS RURAL SOCIETY PHOTO: COOKING WITH FIRE

Barbecued meats and smoke character to the most incendiary take on the infusions have hit Stage 5 in grilled and trend, and even burnt cinnamon, recent years, but chefs have smoked vanilla beans and honey are been taking those crowd- foods. But showing up on dessert menus, pleasing trends a step further we’re not putting an edgy spin on the most as of late, making fire—the just talking comforting of flavor profiles. The most elemental culinary about beef, striking contrast of the black- medium—the center of pork and brown color that burnt and attention. chicken. charred foods lend to a plate is a A Grillworks triple grill at Chef Jose Garces’ Rural Society, Chicago This trend big part of the visual appeal, while Cooking with fire is nothing reality fireside cooking requires is just as much about intensifying papery charred bits and powdery new, and yet it’s sparking fine-tuned mastery—not to the flavors of fruits, ashes provide obsession in chefs drawn to the mention a touch of fearlessness. veggies, baked goods unique texture. seductive theatrics of a burning And it feels revolutionary in the and even spices. hearth. Open kitchens featuring hands of a chef who can Cooking with custom hearths from companies manipulate a wide range of We’re seeing grilled fire offers an like Grillworks, built with a variety straight-from-the-fire flavors limes, blackened undeniable of cooking surfaces that while closely monitoring an 800+ avocado, broths made blast of flavor accommodate direct and indirect degree pit of flames. from wood-roasted that our chefs contact with the flame, are a focal onions, leeks love, and we point at spots like Danny Meyer’s Specialty woods smoldered right in the embers anticipate this trend will continue Marta in New York and Petruce et and charcoals are and fruit pies baked in cast iron to gain traction this year as more al in Philadelphia. the latest call- over open flames. Deliberately menus are influenced by the out on trendy burnt foods, from bread, to nuts, familiar yet sophisticated allure of Though it appears to require menus, adding to béchamel sauce, are perhaps fire and smoke. merely a caveman sensibility, in provenance and

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 5 TRENDSCAPE • Datassential – Report: Inception Stage, Thai AUTHENTIC Iced Tea (On the Menu, 2015) 1 • Sterling Rice Group – Report: Top Trends, Advanced Asian (2015)

• Lotus of Siam, Las Vegas – Upscale restaurant serving Crispy Duck Khao Soi THAI • Pok Pok, Portland, OR – Independent restaurant offering Papaya Pok Pok (spicy green papaya INTRODUCTION salad served Central or Isaan style) 2 • Sripraphai, Queens, NY – Independent restaurant offering Gai Yang (grilled chicken) While Thai-American cuisine is experiencing mainstream buzz in its own right, we’re tracking a second Thai trend on the Culinary Trendscape, led • Thai Street Food – Cookbook by David Thompson (2010) by a millennial crowd hungry for Discovery & Adventure. Homestyle dishes born of the bustling street food culture found throughout • James Beard House Dinner – Songkran Thai Thailand have become the hottest plates to hit the scene at New Year Celebration independent restaurants offering • Hawker Fare, San Francisco – Independent Authentic regional restaurant serving Durian Sticky Rice 2 foods. • Kin Shop, NYC – Upscale restaurant serving Spicy Duck Salad Some refer to the • Little Serow, Washington, DC – Upscale trend toward “real restaurant serving Laap Pla Duk Chiang Mai (catfish salad) deal” Thai as the Pok • Night + Market Song, Los Angeles – Pok Revolution, Independent restaurant serving Khao Soi Gai named for an (curried noodles with chicken) • Sticky Rice, Los Angeles – Grand Central ambitious restaurant Market vendor serving Northern Style Sausage that has brought • Food52.com – Recipe: Thai Tea Ice with Sweet attention to dishes not Milk (2015) commonly found in • Food & Wine Magazine – Recipe: Isan-Style North America, especially those from northern and northeastern Catfish with Sticky Rice (2015) Thailand. Others call it Asian 2.0, referring to the deeper dive into • LA Weekly – Article: Where to Find Khao Soi (2014) regional nuance. Designations aside, a new style of hip Thai restaurants • Wall Street Journal – Article: New Take on Thai is proving we’ve only just begun to explore this cuisine. Brings Other Regions into Culinary Focus (2015)

6 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 WWW.CHEFDANHI.COM LARB PHOTO: AUTHENTIC THAI

A CULINARY ROADRORROADROROADOOADOOA AD AAD DD R T RTTRIP PIRTRIP PI RP P

ChangMai NORTHERN Nam Phrik Num Grilled Chile Dip Authentic Thai offers a much more kaeng Hang Lay Pork Belly Curry diverse palate beyond the familiar khao Soi Curry Noodle Soup spectrum: tangy minced meat salads, Udon Thani fiery papaya salads, pungent fermented khao Neow Sticky Rice fish, and a variety of chile-based dips.

Curry is the most elemental of culinary NORTHEASTERN-ISAAN concepts in Thailand, and the country’s Som Tum Green Papaya Salad four regions oﬀer a rainbow of soups Gai Yang Charcoal-Fired Grilled Chicken and stews that range in ﬂavor and color. Sai krok Isaan Fermented Sausage From sweet and rich to sour and Bangkok Jaew Pla Ra Fermented Fish Chile Dip brothy, curry pastes (made by hand-grinding CENTRAL chiles and aromatics in Phat Thai Authentic Stir-Fried Rice Noodles a mortar) form the foundation for the kaeng khiaw Waan kai Chicken Green Curry colorful bowls beloved Yam Som Oh Pomelo Salad with Prawns within and beyond khao Suay Jasmine Rice Thailand’s borders. SOUTHERN kaeng Som Sour-Spicy Fish Curry Soup Pla Thawt khamin Deep-Fried Fish with Turmeric kai kaw-Lae Grilled Chicken with Coconut Barbecue Sauce khanom kho Coconut and Rice Dessert Dumplings

Thai larb (laap), a minced meat salad Phuket Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 7 TRENDSCAPE • Datassential – Report: Inception Stage, 1 FRENCH Kouign Amann (TIPS, 2014) • The Bocuse Restaurant, Hyde Park, NY – CIA’s new, modern brasserie, converted from a classically French dining room REVIVAL • Buvette, NYC and Paris – Upscale bistro serving Duck Cassoulet • Canelé by Celine, NYC – Specialty bakery INTRODUCTION serving flavored canelés 2 • Dominique Ansel Bakery, NYC – Bakery offering “DKA” kouign-amann In a culinary landscape filled with kimchi tacos and matcha doughnuts, the • L’Eclaire de Genie, Paris – Specialty bakery return to French classics is a refreshing take on comfort food. This time serving boldly flavored éclairs around, the genre is more about Elevated Simplicity and Tasty Traditions • D'Artagnan's Cassoulet War, NYC – than it is about old-fashioned Professional chef competition featuring the elegance or stuffy service. iconic dish from Southwest France

French onion soup, cassoulet, • Dirty French, NYC – Upscale restaurant coq au vin, open-faced tartines, serving Côte de Boeuf 2 quiche and creative conﬁts are • Floriole Cafe & Bakery, Chicago – Bakery serving Gateaux Basque just a few of the approachable, • Petit Trois, Los Angeles – Upscale bistro savory classics we’re seeing at serving Burgundy Escargots new wave bistros and cafes. It • Baking Chez Moi – Cookbook by Dorie wouldn’t be a French kitchen Greenspan (2014) without pastries, and our baking • Bloomberg Business – Article: New York’s French Revolution (2014) team is excited to see traditional • Bon Appétit Magazine – Article: The French sweets including kouign-amann, Connection (2014) éclairs, and canelés gaining • Eater.com – Article: Better than A Cronut, traction with a broader How to Master Kouign-Amann (2015) • Food & Wine Magazine – Article: The Eclectic audience—oftentimes as picture- Éclair (2014) perfect classics, but also as a • My Paris Kitchen – Cookbook by David canvas for modern ﬂavors. Lebovitz (2014) • Saveur Magazine – Video: Making Sablé Breton (2015)

8 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 FRENCH REVIVAL

The enduring Parisian bistro, rife with It’s casual French food at its best, copper pans and cafe tables squeezed and chefs have taken an interest in closely together, serving good food reviving timeless dishes and bistro and wine in a neighborhood setting, traditions, from classics like steak is coming back into vogue. “It’s frites to lesser-known regional Escoﬃer ﬁltered through the No specialties like pieds paquets made Reservations mindset—and the end with tripe, all with a lighter, modern result is food that’s as informed by touch that aims to spotlight the New York as it is by Paris,” says character of the cuisine rather than GrubStreet.com about the French the chef’s creative chops. restaurant trend that started in 2011 with the opening of Jody Williams’ As bakery lovers dig deeper into the treasure Buvette in New York City. trove that is French pâtisserie, they’re discovering regional gems like canelé de Bordeaux and sablé cookies from Normandy. With pastry products like kouign-amann already showing up at Stage 3 shops like Williams-Sonoma and Trader Joe’s, we expect to see this trend continue its steady push into a broader but sophisticated market that welcomes tried-and-true French treats.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 9 TRENDSCAPE • Flavor & the Menu Magazine – Article: Reimagining Ice Cream Sandwiches (2015) 1 • National Restaurant Association –Report: Culinary INSPIRED Forecast, Artisan Ice Cream and Savory Desserts (2015) • Humphry Slocome, San Francisco – Ice cream parlor serving Candy Capp Mushroom ice cream • OddFellows Ice Cream Co., NYC – Ice cream parlor ICE CREAM by pastry chef Sam Mason offering Chocolate Chunk Hot Pocket ice cream sandwich on toasted brioche • Salt & Straw, Portland, OR – Ice cream parlor serving 3 ADOPTION Black Olive Brittle and Goat Cheese ice cream • Bi-Rite Creamery, San Francisco – Small-batch Independent ice cream parlors are creamery serving the Dainty Gentleman sundae with honey lavender ice cream, hot fudge, blood orange 2 stepping up their flavor game, shifting olive oil and sea salt the focus from artisan craftsmanship • DF Maven’s, NYC – Parlor serving hand-crafted, dairy- free frozen desserts toward all-out artistic style that boasts • Little Baby’s Ice Cream, Philadelphia – Parlor serving unexpected flavors, novel toppings Earl Grey Sriracha non-dairy ice cream and fanciful frozen dessert formats. • Remedy, Dallas – Independent restaurant offering daily sundaes such as The Bob with dark chocolate ice Discovery & Adventure drive this cream, potato chips, caramel and sea salt

trend, both for the playful pastry • Bloomberg – Article: Savory Ice Cream (2015) chefs concocting a mind-boggling • Bon Appétit Magazine – Article: Dig into Sundaes, roster of new flavors and for the food Sodas and Floats at the Country’s Newest Parlors (2015) • Eater.com – Article: Bacon, Fois Gras and Durian Ice enthusiasts lining up for a taste of Cream (2015) modern-day ice cream wizardry. • JoytheBaker.com – Blog Recipe: Elvis Ice Cream Sandwiches (2015) Out-of-the box combos like chorizo- caramel, hibiscus-beet and black • Nancy’s Fancy – Artisan gelato by Nancy Silverton in Roasted Banana with Bourbon & Pecan Praline pepper-butter pecan are just a few of the brilliant, flavor-forward • Coop’s Microcreamery – Handmade Hot Fudge Sauce scoops showing up on cones these • Häagen-Dazs – Artisan collection featuring flavor 3 days. Next-level floats, sundaes, collaborations with leading pastry chefs sandwiches and cakes are cropping up on • High Road Ice Cream – Hatch Chile Chocolate Chip Ice Cream menus, too, offering a thrilling, new take on • LA Creamery – Manhattan cocktail-flavored ice cream a classic treat. with brown butter toffee, rye whiskey and cherries • Steve’s Ice Cream – Non-dairy coconut-based ice cream in Wildflower Honey Pistachio

10 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 INSPIRED ICE CREAM

Ice cream makers are working their shops are experimenting with for New York Fashion magic with eggs and cream as of flavors that are anything but Week based on late, and they’re becoming known vanilla. With an arsenal of unlikely designer perfumes. as the new mixologists—or at least ingredients like miso, absinthe, Frosty renditions the Wonka-esque mad scientists— ghost chile, rosemary and olive oil, of this trend, of frozen desserts. They’re they’re creating fleeting menus of including tricked-out reinventing the category one intriguing flavors that change daily, sandwiches, cakes, scoop at a time by putting an keeping curious customers coming “freakshakes,” and extraordinary spin on the popular back for a taste of what’s new. Matcha Ice Cream Sandwiches made with Pepperidge sundaes, are becoming dessert and Farm® Lemon Sweet & Simple Cookies and pistachios Using ice cream as a blank wackier by the minute. building on the canvas, shops can adapt Ice cream sandwiches are being unusual flavors like black sesame, artisan approach quickly to demand, change made of churros, taco shells, cantaloupe, cucumber, corn and that catapulted ice of season or creative whim. macarons, funnel cake and ethnic coffees are gaining in cream into the Menus are designed to doughnuts. Sundaes give popularity, as are dairy-free super-premium challenge adult palates restaurant chefs a chance to versions and gelato. spotlight just a that have an appetite for all show off with creatively It’s cool stuff, indeed. few years ago. things culinary. At Salt & assembled components. We’re Inspired in part by Straw in Portland, Oregon, seeing retail brands bringing brands like Jeni’s a chef’s series featured that same flair for flavor to Splendid in oddball flavors like Loaded the take-home pint now, too. Columbus, where Baked Potato and Mint Novelties like peanut butter- you can find Wildberry Lavender Leaves with Sea Urchin. At New frozen curry ice cream may or may not dessert ice cream and everything bagel OddFellows in New York City, products stand the test of time, but once- seasoning topping, a new wave of special edition flavors were created

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 11 TRENDSCAPE • Mintel – Report: US Welcomes Whole Milk TRADITIONAL Yogurts (2015) 1 • Progressive Dairyman – Article: Consumer Trends Point to Whole Fats (2015) FATS • Belcampo Meat Co., Larkspur, CA – Butcher shop and restaurant serving Tallow Fries 2 • Kin Khao, San Francisco – Thai eatery serving Chicken Fat Rice ADOPTION • The Nickel, Denver – Upscale restaurant offering 3 Pure White Lardo charcuterie • Slurping Turtle, Chicago – Japanese restaurant serving Duck Fat-Fried Chicken From whole milk to lardo, • The Big Fat Surprise – Book by Nina Teicholz fuller fat (2014) • The Book of Schmaltz – Cookbook by Michael foods— Ruhlman (2013) and the • NPR – Radio Segment: The Full Fat Paradox (2014) wonderfully • Wall Street Journal – Article: The Rise of Creamy Yogurt (2015) rich, robust range of • Banner Butter – Small-batch cultured butter flavors they • Olive & Sinclair Chocolates – Duck Fat Caramels provide—are • Proper Foods for Life – Leaf Lard trending as a growing number of people give these foods a second chance. The return to • Dig Inn, NYC – Fast-casual restaurant serving 3 Brussels sprouts with spiced coconut oil fuller-fat foods is all about getting Back to Basics, embracing the inherent naturalness of traditional products consumed in healthy moderation, and redefining the meaning of a balanced lifestyle. • Food Network.com – Report: Hottest Healthy Eating Trends, Whole Milk and Butter (2015) We’re seeing it across the dairy aisle, where whole milk sales are surging and new varieties of premium yogurt and butter are unabashedly fuller in fat. • Land O’ Lakes – European Style Super Premium Rendered chicken fat, beef tallow, pork fat, nuts and seeds of all varieties, Salted Butter • Loblaw’s, Canada – President's Choice Black and even avocado are in fashion despite their high fat content, pointing to Label Goose Fat a full-flavor paradigm shift that can be felt across the Culinary TrendScape. • Spectrum Naturals – Organic Virgin Coconut Oil • Trader Joe’s – Organic Cream Top Milk

12 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 TRADITIONAL FATS

Maybe it all started with the bacon made with pork fat leaf lard, whole trend. Or the farm-to-table milk yogurt, and classic croissants movement. Or maybe it’s a result of made with European-style butter. Coconut the ongoing debate whether Non-animal fats are trending, too, Banana Bread saturated fats are more “heart- and coconut oil is leading the pack Makes 1 loaf neutral” than previously believed. In when it comes to bakery Instructions any case, the latest story on the innovation. Ingredients 1 Preheat oven to 350 degrees F. Grease a culinary front is that fat is back. 9x5-inch loaf pan with cooking spray and Our chefs and bakers are excited to 1 And while it’s still important to 1 ⁄2 cups all-purpose coat with extra flour. experiment with alternative fats, flour, plus extra for consume fat in moderation, the coating pan too, which have the potential to 2 Whisk together the flour, baking soda, shift in thinking is giving way to a cinnamon and salt in a bowl and set aside. unlock delightfully satisfying 1 teaspoon baking soda new appreciation of fuller-fat 1 In a separate bowl, combine the eggs, flavors and textures. Christopher ⁄2 teaspoon cinnamon 3 ingredients and a fresh take on buttermilk and banana together and set aside. 1 Davila, a CCBI baker, offers up an ⁄2 teaspoon salt indulgence. inspired twist on banana bread 4 Place the lard (or coconut oil) and brown 2 large eggs, at room sugar in the bowl of a mixer, and mix for Many fuller fat foods are traditions made with traditional lard or vegan- temperature 6 to 8 minutes with a paddle attachment on

1 medium-low speed, scraping down sides with unto themselves, like flaky pies friendly coconut ⁄3 cup buttermilk a spatula as needed, until light in color and oil, which must 1 cup mashed banana volume has increased. be used at room (about 2 medium) 5 Add half of flour mixture and blend on low temperature in 1 ⁄2 cup lard or coconut oil, speed until incorporated. Add half of egg recipes for at room temperature mixture and blend until incorporated. Repeat with remaining flour and then egg mixtures, baked goods. 1 cup light brown sugar, blending between each addition. Fold in the packed coconut and pecans. 1 cup flaked or 6 Pour batter into prepared pan and bake for shredded coconut 1 hour or until a toothpick comes out clean

1 when inserted in the center. Allow to cool for ⁄2 cup pecans, chopped On-trend butter 20 minutes before removing from pan. and oil products Recipe by CCBI Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 13 TRENDSCAPE

• Mintel – Report: Vegetables Make Flavorful Gains on US 1 VEG Menus (2015) • Vedge, Philadelphia – Fine dining restaurant serving inventive vegetable plates by Chef Richard Landau

2.0 • Chalk Point Kitchen, NYC – Upscale restaurant serving Union Square Cauliflower Steak with tahini, golden raisins 2 and pickled Thai chili ADOPTION • Coi, San Francisco – Fine dining restaurant offering 3 Inverted Beet and Goat Cheese Tart with rye and dill • Gardner, Austin – Fine dining restaurant serving Beet Hash with corned beef, cabbage and dill The vegetable revolution marches on, and it has its sights set far • Narcissa, NYC – Upscale restaurant serving Carrots beyond kale. Cauliflower, beets, carrots, radishes and leafy greens are Wellington leading the most fashionable ingredient and preparation trends on • Superba Snack Bar, Los Angeles – Upscale restaurant serving Rainbow Carrots with coconut, pickled onion, menus. That’s why we’re calling out vegetables as a top trend yet cilantro oil and peanuts

again this year, after featuring them in our 2013 report when they first • Bon Appétit Magazine – Recipe: Beet Tartare (2015) made an impact on the Culinary TrendScape. • Food Business News – Article: Veg Centric Cuisine on the Rise (2015) Chefs continue to take pride • Restaurant Hospitality – Article: Veggie Centric Sandwiches Gaining Traction (2015) in sourcing greenmarket gems that offer Conscious • Mann’s – Kalettes, a cross between kale and Brussels Connections to the people sprouts and places providing our food, but now they’re pushing • Core Kitchen, Oakland, CA – Fast-casual restaurant and carts serving Collard Leaf Burrito 3 the envelope in the kitchen. • J. Alexander’s – Limited service casual restaurant chain This veggie-centric mindset is serving Heirloom Beets • The Little Beet, NYC – Fast-casual restaurant offering putting an unexpected twist Root Vegetable Mash with celery root, turnips, parsnips on the Elevated Simplicity of and carrots

the farm-to-table movement, • Chicago Tribune – Article: Veggies Take Center Plate as forging unpretentious Healthy Fast Food Chains Expand (2015) • Food Network.com – Recipe: Buﬀalo Cauliﬂower with Blue standbys like peas and Cheese Sauce (2014) carrots into the culinary Brightly colored brassicas: romanesco and purple sprouting broccoli spotlight. • Sur La Table – Specialty cookware store selling Vegetable and Fruit Spiral Slicer • Terra Chips – Sweet Potato and Beet Chips

14 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 VEG 2.0

While the du jour among Carrots wellington, beet tartare, aren’t too far behind, especially vegetable Michelin-starred zucchini pasta noodles, veggie when it comes to beverage and trend has chefs including bowls, sautéed radishes, collard snack innovation. Unsung heroes caught on in José Garcés of wraps and elegantly like kelp and cabbage continue the form of Beefsteak stuffed peppers are their steady climb into the kale chips fast-casual just a few of the mainstream consciousness, and and green restaurant at inventive dishes we’re recipes for “mom- juice at the University of seeing on menus. approved” mainstream Pennsylvania Root vegetables are veggies like Cauliflower steaks retail level, and Jean- a top pick these days, carrots and creative chefs are turning over Georges Vongerichten of as are “ugly” and peas are being a new leaf when it comes to forthcoming ABCV, a highly “new” vegetables, revamped for an mealtime, flipping the traditional anticipated veggie-centric like celery root and unexpected take on meat-to-veggie ratios and restaurant in New York. kohlrabi. What’s new familiar ingredients. redefining the very essence of this go around is that Mintel reports that vegetables are There are many the Western plate by putting preparation methods making gains, with overall menu forces at play vegetables first. But don’t mistake are key to unleashing incidence up 11 percent in fine generating it for vegetarian food. Veggie- the vegetable’s full flavor New vegetable dining between 2012 and 2015, excitement around forward cuisine is a burgeoning potential. products, including and 6 percent across all 1915™, a cold-press these creative, culinary style that celebrates the segments. Indeed, from haute Cruciferous vegetables are organic-juice brand crave-worthy versatile world of healthy, hearty veggie tasting menus to grab-n- hot and of course cauliflower has vegetable offerings, but one thing veggies, with or without the go options, new eateries are been thrust into the spotlight as is for certain: Vegetables of all addition of meat. making vegetable-forward meals the new kale. Cauliflower shapes, colors and sizes are finally Transforming humble ingredients just as attractive as meat-based “t-bone” steaks and Buffalo having their moment in the sun. into something spectacularly offerings. wing-style florets have become unexpected has become the trend overnight sensations, and beets

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 15 TRENDSCAPE ASIAN • Technomic – Article: The Rise of Ramen (2014) 1

• Momofuku Noodle Bar, NYC – Upscale restaurant serving NOODLE ramen with pork and poached egg • Lucky Peach Magazine – The Ramen Issue (2011)

• Ippudo – International ramen chain serving Hakata SOUPS tonkotsu pork soup • Lam Zhou Handmade Noodle, NYC – Chinese restaurant oﬀering soups with hand-pulled noodles • Pho 79, Garden Grove, CA – Traditional Vietnamese 4 MAINSTREAM restaurant serving Pho Tai noodle soup with beef • Cassia, Los Angeles – Upscale Southeast Asian restaurant serving Chef Bryant Ng’s Laksa We’re longtime fans 2 • Cheu Noodle Bar, Philadelphia – Casual ramen shop of piping hot noodle serving Yakisoba with lamb sausage • Uncle, Denver – Casual restaurant oﬀering Kimchi soup, and it’s a Ramen with Chile Broth category that has made tremendous • Cook’s Illustrated Magazine – Recipe: Vietnamese Beef inroads in recent years on the Culinary Pho (2014) • Nation’s Restaurant News – Article: Ramen Enjoys TrendScape. From creative ramen to classic Cross-Cultural Appeal (2015) Vietnamese pho, our chefs are most excited • Jerry’s Famous Deli, Studio City, CA – Casual diner about the brothy, Asian-inspired noodle serving Ramen Bowl 3 bowls that continue to gain in popularity at • Roy’s – Upscale chain serving Pork Ramen ethnic and emerging restaurant concepts specializing in this trend. • LA Times – Article: Where to Find Laksa in LA (2015)

These quintessential comfort soups pack in fresh flavors in the form • Mama Fu’s Asian House – Fast-casual restaurant of layered components, from exotic, umami-laden broths to an array offering Pho Rice Noodle Soup 4 • Panera – Fast-casual restaurant serving Soba Noodle of proteins, produce and condiment add-ons that build a hearty, Bowl with Chicken wholesome dish. From the most authentic to the most innovative • All Recipes Magazine – Recipe: Day-After-Thanksgiving bowls, the format hits the spot as a complete, one-pot meal that offers Turkey Pho (2015) endlessly customizable options and satisfies a Global Palate from • USA Today – Article: Ten Best Restaurants to Slurp Savory Ramen (2015) many angles. • Lotus Foods – Organic Millet & Brown Rice Ramen • Nona Lim – Miso Ramen Broth • Nongshim, Canada – Tonkotsu Spicy Noodle Soup 16 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 ASIAN NOODLE SOUPS

Modern Vietnamese Curry Many attribute today’s Asian Ramen Pho Laksa noodle soup craze to Chef Ramen A fragrant bowl This iconic street David Chang, who began aficionados will of pho—a spiced food can be serving upscale ramen to tell you every clear beef or found across a foodie crowd in 2004 at version of ramen is unique, whether chicken broth stocked with rice noodles Southeast Asia, but we’re particularly his New York City restaurant from Ramen San in Chicago or Raijin and thinly sliced meat—is Vietnam’s drawn to the curried coconut milk and Momofuku—named for Ramen in Toronto. Even in Japan, bowls ubiquitous noodle soup. On the tables chile oil broth scented with lemongrass, Momofuku Ando, who vary greatly depending on regional flair of restaurants like Pho Xe Lua and Café galangal, turmeric and dried shrimp invented the iconic dorm or a chef’s signature take, and that’s Nhan in Philadelphia, you’ll find bottles that hails from Malaysia. The popular favorite Cup Noodles ramen exactly what’s so appealing to young of sriracha and hoisin sauce for your vermicelli or rice noodle soup is topped soup in the mid-1900s. The diners. It’s no wonder this versatile soup, along with traditional pho with prawns and loads of fresh burgeoning North American noodle dish has made the extraordinary (pronounced “fuh”) accompaniments garnishes like bean sprouts, scallions noodle soup scene hasn’t leap from dorm room grub to trendy such as mint, cilantro, basil, bean and cilantro. been the same since. People fare. sprouts and lime. continue to line up at authentic and new Japanese Thai Khao Lanzhou Beef restaurants that play on Udon Soi Among the many the noodle shop aesthetic— The “other” Served Chiang Chinese-style open kitchens, counter Japanese noodle Mai-style at a noodle soups to seating, no reservations soup has been getting its due lately, at new generation of hip Thai restaurants, be had, this one and a boisterous vibe. trendy eateries that appreciate the this irresistibly rich and creamy, warms the spirit with a spicy broth thick and chewy bite of udon noodles, coconut-based chicken curry soup is flavored by Sichuan pepper, star anise, It all adds up to a winning like Noodlecat in Cleveland and Bones a Northern Thai specialty with Laotian cinnamon and chile oil. Chewy, hand- formula full of big bowls, in Denver. Traditionally served with a and Burmese influence. Fresh rice pulled wheat noodles make this soup a bold flavors, unique dining mild dashi broth and simple toppings noodles are immersed in the broth, favorite in China and it’s increasingly experiences and modern- like scallions or tempura shrimp, but the garnish of additional fried showing up stateside, in independent day comfort food. Here are modern spins experiment with heartier noodles are what sets this dish apart noodle shops like Live Noodles in just a few of the tastiest on- broths and toppings like charred at restaurants like Night + Market Song Boston, where the dish is also called trend Asian noodle soups octopus and braised pork. in Los Angeles. beef lamian. we are tracking this year.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 17 TRENDSCAPE

• Art’s Chili Dog Stand, Los Angeles – Selling Art’s Famous Chili Dogs since the 1930’s 1 • Hot Doug’s, Chicago – Vendor of creative hot dogs, now HAUTE closed though the brand is still sold at Wrigley Field • The NoMad, NYC – Fine dining restaurant serving bacon- wrapped dog on brioche bun with black truﬄe aioli

• Nathan’s Famous Hot Dog Eating Contest – Annual competition held at the restaurant’s ﬂagship DOGS location in Coney Island, Brooklyn

• The Cannibal Beer & Butcher, NYC – Independent 5 ESTABLISHED restaurant serving the Tiger Style Cannibal Dog with 2 tripe chili and Chinese mustard • Dirty Frank’s Hot Dog Palace, Columbus – Hot dog The iconic, all-American frank is getting the star treatment at hip hot restaurant serving the Seoul Dog with kimchi dog joints, baseball stadiums and backyard gatherings. Fancy franks are • Laika Dog, Detroit – Hot dog joint serving signature dogs such as the PB&J with Thai peanut sauce the latest trend in approachable but inventive comfort food that strikes • Stuggy’s, Baltimore – Hot dog joint serving Cuban- a balance between Tasty Traditions and a thrill-seeking Global Palate. Style Hot Dog with ham, pickle and Swiss • The Joy of Ballpark Food – Book by Bennett Jacobstein It’s all about building a dog with a culinary point of view, from giving (2015) it regional ﬂair to putting an adult spin on kid-friendly food. From • SpecialtyFoodNews.com – Ballparks Attract Foodies with Distinctive Oﬀerings (2015) upscale to outrageous, a fresh perspective on links, buns and toppings

transforming this • Smoke’s Weinerie, Canada – Canadian hot dog versatile street chain serving Poutine Dogs 3 food from hot to • The Rachael Ray Show – Recipe: Hot Dog Croque haute. Vietnamese Monsieur (2015) bahn mi ﬂavored links, mac-n- • Burger King – Rodeo Dog with onion rings, cheese and barbecue sauce 4 cheese garnishes • Sonic – Cheesy Bacon Pretzel Dog and croissant buns are just a few • Epicurious.com – Recipe: Sonoran Hot Dogs (2015) of the eclectic components our • BallPark – Park’s Finest Jalapeño Cheddar Beef Frankfurter • Johnsonville – Giddy Up Brat-n-Beer Mustard chefs are excited to experiment with • 7-11 – 7-Select Big Bite Hot Dog Chips 5 CCBI Chef Robert kristof's haute dog lineup in the kitchen. • Oscar Mayer – Select Bun-Length Smoked Uncured Angus Beef Franks • Walmart – Marketside Pretzel Hot Dog Buns 18 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 HAUTE DOGS

The National Hot Dog and Today’s chef-inspired Sausage Council reports that vendors are treating the Americans consume 7 billion category as a blank slate for hot dogs annually during the culinary inventiveness, much Baseball stadiums have become a major player in the summer season alone. That’s as burgers and doughnuts haute dog arena, turning traditional frank stands into incubators 818 dogs per second. It’s also have experienced in recent for exclusive offerings that draw in food-loving fans. Parks are proof that hot dogs hold a years, and there’s real selling all kinds of wacky combinations, from oversized oddities special place in our collective appeal when it comes to to krispy kreme doughnut buns to seafood-topped dogs. comfort food consciousness. modern franks that are Crab Mac-n-Cheese They’re setting the stage with their unforgettable flair for edgy, fun, casual and Dog from Esskay Classic plain dogs began Gourmet Hot Dogs endlessly customizable. franks, and they’re driving the trend back home as families getting the toppings at Baltimore Orioles’ From bacon aficionados Camden Yards experiment with their own backyard combos of non-traditional treatment after the Great to vegetarians, it seems links, fun buns and crazy toppings. Depression, when people there’s something for turned to the street stall Dessert Churro Dog Poutine Dog everyone when it comes snack for sustenance and Chase Field, Arizona Comerica Park, Detroit Tigers to today’s dressed Diamondbacks vendors began piling them South Philly Dog with up dogs. Foot-Long Cuban Broccoli Rabe with toppings to bring the Bacon-Wrapped snack more in line with Dog with Chipotle Pretzel Dog Citizens Bank Park, PNC Park, Pittsburg Pirates Philadelphia Phillies mealtime. The convenient, Sauce from unital Edgar’s Cantina Pastrami Dog Sweenie Donut Dog hand-held format continues at the Seattle to appeal to hungry Mariners’ Safeco Citi Field, New York Mets with Bacon Frawley Stadium, crowds seeking bang Field Pierogi-Topped Wilmington Blue Rocks for their buck—and Thomenator Dog an increasingly Progressive Field, Taco Dog Cleveland Indians Globe Life Park, Texas flavorful Rangers experience.

Haute dog products PHOTOS LEFT TO RIGHT: EDGAR’S CANTINA PHOTO: CENTERPLATE/SEATTLE MARINERS, ESSkAY PHOTO: TODD OLSZEWSkI/BALTIMORE ORIOLES OLSZEWSkI/BALTIMORE TODD PHOTO: MARINERS, ESSkAY CENTERPLATE/SEATTLE EDGAR’S CANTINA PHOTO: RIGHT: LEFT TO PHOTOS Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 19 for home cooks TRENDSCAPE • Mintel – Report: Free-From Food Trends US (2015) • National Restaurant Association – Culinary Forecast: Natural 1 SIMPLE ingredients/minimally processed food (2015)

• All Recipes.com Measuring Cup – Report: Health Food Trends, Clean Eating Appeal (2015) 2 & REAL • Food Business News – Article: Shift to Simple Ingredients Gaining Momentum (2015) ESTABLISHED • Nation’s Restaurant News – Article: Consumer Demand for ‘Real 5 Foods’ Grows (2015) • Pure Delicious – Cookbook by blogger Heather Christo (2016) Mintel has identified the clean label • First Field – Original Jersey Ketchup movement as the “new green,” and • Organic Just Strawberries – Freeze-Dried Strawberries 3 we agree the demand for wholesome • Simple Squares – Organic, paleo snack bar made with only 5 ingredients food options with fewer and simple • Sunshine Dairy – Real Cream Natural Creamer ingredients is the most powerful • That’s It – Fruit Bars made with only two ingredients influencer on this year’s Culinary TrendScape. • Sweetgreen – Fast-casual salad restaurant featuring local ingredients for seasonal specials 4 Transparency has become a priority for people seeking reassurance that what • Huffington Post – Article: Transparency, The New Must-Have they’re eating is fresh, safe, ethical and healthy. Many are adopting terms such as Ingredient (2014) “clean” and “free-from” to encompass a range of concerns around food integrity that can include ingredient sourcing, additives, natural attributes and allergens. • Garden Fresh Gourmet® – All Natural Mild Guacamole made with Hass avocados Recognizing that people want to feel better • Nothin’ But Foods – Granola Cookies informed to make Conscious Choices, major • Target – Beaba Babycook Baby Food Maker players including Campbell are stepping up • Domino’s Pizza – Quick service restaurant with recently their initiatives to communicate what’s in their redesigned open kitchens 5 food, and making changes where necessary to bring their offerings in line with changing • Kellogg’s – Origins Raisin Apple Granola • Kettle Brand – Real Sliced Potatoes with Sea Salt Baked Potato consumer expectations. Chips • Pillsbury – Purely Simple Chocolate Chunk Brownie Mix Our own WhatsinMyFood.com, an on-trend • Plum Organics® – Just® Sweet Pea with Mint website, is designed to answer questions consumers may have about ingredients we use so that they can feel good about the CCBI Chef Maria Gamble is featured food they’re feeding their families. on WhatsinMyFood.com

20 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 POWERTREND TRENDSCAPE • Datassential – Report: Proliferation Stage, Caramel (TIPS, 2011) • Datassential – Report: Trends to Know, Praline (On the Menu, 2015) 1

• Caradélice, France – Caramel Artisanal Breton au Beurre Salé CARAMEL (caramel spread with salted butter) • Havanna, Argentina – Alfajores (dulce de leche-ﬁlled cookies)

• La Sirena Clandestina, Chicago – Independent restaurant serving EXPANDED Tres Leches cake with mezcal caramel and cashew brittle 2 6 • Pizzeria Mozza, Los Angeles – Upscale pizzeria serving Butterscotch Budino with Maldon sea salt and rosemary pine nut cookies Drizzled over dessert or eaten by the spoonful, there’s a growing, global love affair • The Slanted Door, San Francisco – Upscale Vietnamese restaurant serving Caramelized Wild Shrimp with caramel chili sauce with caramel that’s here to stay. The cooked sugar confection has edged its way • Nation’s Restaurant News – Article: Caramel, The Go-To Dessert to the top of the flavor trend charts in recent years, waking up a wide range of Flavor (2015) categories ranging from coffee to cocktails. A pleasantly round profile, • NPR Radio – Segment: Got Dessert? Slather on the Salted Caramel, or Just Nibble Some (2014) unmatchable depth of flavor, limitless textural possibilities and an ability to pair • Saveur Magazine – Recipe: Rose Levy Berenbaum’s Famous Caramel well with other flavors makes it one of the most versatile, indulgent ingredients Cake (2015) in today’s kitchen. • Vosges Chocolate – Exotic Caramel Collection The salted caramel craze that originated in France has gone • Red Lobster – Casual dining restaurant offering Caramel Appletini • Rosa Mexicana – Upscale restaurant serving Crepas De Cajeta 3 global, and our bakers expect to (crepes with goat’s milk caramel ice cream) see caramel continue its rein as other Tasty Traditions come to the • Bobby’s Burger Palace – Fast-casual restaurant serving Vanilla Caramel Bourbon Spiked Milkshake 4 forefront. From Argentine dulce • Bailey’s – Salted Caramel Irish Cream de leche cookie sandwiches to • JIF – Salted Caramel Spread Vietnamese caramel-based sauces, • Werther’s Original – Dulce de Leche Caramel Candies there’s a • Tim Horton’s – Salted Caramel Doughnuts wide world • Wendy’s – Steel Cut Oatmeal in Apple Caramel 5 of treats we are • Popcorn Indiana – Kettlecorn looking to for inspiration. We’re keeping an eye on next-level flavor • Costa Coffee, UK – Caramel Latte combos, as well, with spicy, boozy, burnt and botanical • Starbucks, Brazil – Brigadero Frappuccino (caramel truffle flavor) 6 notes offering an element of Elevated Simplicity. • Ikea, Spain – Crema de Chocolate con Trozos de Caramelo Toffee (chocolate spread with butterscotch pieces) • Tohato Harvest, Japan – Burnt Caramel Biscuit These caramel-flavored Pepperidge Farm® cookies were inspired by this irresistible trend Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 21 SEAFOOD AWARENESS LAST YEAR’S Seafood awareness has gained significant 3 ADOPTION TOPTRENDS traction over the past 2 INTRODUCTION year, as consumers From Filipino Flavors to Chile Peppers, the top food trends we become more interested in the story behind identified in our 2015 report continue to impact the Culinary their seafood, from pole-caught tuna to local TrendScape. Some are making moves as they expand their shrimp to sustainably farmed seaweed. reach to a broader audience, while others continue to enjoy the spotlight at a steady pace. Here’s a look at where they are now. TRENDPOINTS • Bonefish Grill – Casual restaurant serving Dynamite Style Opah (Moonfish) • Le Pain Quotidien – Casual cafe serving kelp ONTHEMOVE Noodle Salad • ‘Wichcraft, NYC – Sandwich shop offering Pole-Caught Tuna Sandwich 2 INTRODUCTION 1 DISCOVERY EATING WITH PURPOSE 4 MAINSTREAM ADOPTION FILIPINO Powerhouse plates are 3 FLAVORS the new normal now that Eating with Purpose has reached mainstream Craft cocktails and desserts restaurants and retailers who are TRENDPOINTS made with calamansi lime juice, powering up their offerings for a • Dollar Hits, Los Angeles – along with a host of new growing market of health-conscious Food truck serving traditional restaurant and food truck Filipino street food consumers. openings, has signaled that • Finale Desserterie, Boston – Dessert restaurant and bakery Filipino food has finally made offering kalamansi Cheesecake TRENDPOINTS Campbell’s® My a name for itself among the Goodness™ Red Lentil & • The Washington Post – Article: culinary-minded this year. • Cheesecake Factory – Casual restaurant offering kale Soup with Chickpea At Long Last, Filipino Food “Super” Foods menu items and Cinnamon Arrives (2015) • Fresh Express – Digestive Health Salad kit • Starbucks – Bakery-cafe offering Omega-3 Bistro Box 22 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 FAST-CASUAL STEADYSTATE EFFECT 4 MAINSTREAM ADOPTION From seasonal salads 3 BREAD REVIVAL to personalized pizzas, specialized concepts are fueling fast-casual Though this remains a Stage 2 trend, we are restaurant growth this year. Celebrity chefs are putting their spin seeing a flurry of activity at specialty bread on the segment, too, drumming up even more excitement for bakeries. Experimentation with rye flour, local reasonably priced gourmet eats. and freshly milled grains, and non-wheat alternatives continues to energize TRENDPOINTS this revived artisanal bread movement.

• Funky Chicken, Houston – Chef Bradley Ogden’s fast-casual chicken concept TRENDPOINTS 2 INTRODUCTION • Pizzeria Locale, Denver – Growing pizza concept offering customized, quick-serve • Bon Appétit Magazine – Article: Our pizzas Guide to New-Wave, Artisanal Bread (2015) • Tender Greens – Regional chain offering • Gardner, Austin – Upscale restaurant serving Rye market-inspired food English Muffin with Sprouted Grain Butter • Nation’s Restaurant News – Article: Sophisticated Breads Rise on Restaurant Menus (2015) REGIONAL BARBECUE 6 EXPANDED FOOD IS FUN 3 ADOPTION American barbecue styles 5 ESTABLISHED A booming number of food halls and are showing up across the multiplexes continue sprouting up, and their popularity proves globe, from London to Berlin, both at that consumers are looking for engaging dining restaurants and retail. Back home, barbecue options and unique food experiences that lovers are branching out from the classics, put the fun in food. taking to burnt ends and Alabama white sauce. TRENDPOINTS

TRENDPOINTS • Alamo Drafthouse Cinema – Cinema chain oﬀering multi-course menus and craft beers • Chicago Williams BBQ, Berlin – Home-style • Bourdain Market, NYC – Anthony Bourdain’s anticipated barbecue joint serving ribs and pulled pork food hall featuring retail and wholesale vendors • Smokey Bones – Casual restaurant chain serving Campbell’s Slow Cooker • Try the World – Subscription service oﬀering curated box White Lightning Burger with Alabama white sauce Southern Barbecue Sauce of treats from around the globe • Tesco, UK – Smokehouse Pulled Pork with Carolina Style BBQ Sauce Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 23 MIDWESTERN CHILE ROOTS 3 ADOPTION PEPPERS 6 EXPANDED

Cities throughout the Heartland are enjoying the culinary This global trend continues popping spotlight in food and travel media as of late, but it’s Detroit and up in unexpected fare. Ghost Minneapolis that have our attention this year, as they shape up peppers are the chile of the to be the hottest dining scenes in the Midwest. moment; limited time oﬀer and specialty menus can’t get enough TRENDPOINTS of this ﬁery addition.

• Haute Dish, Minneapolis – Pace® Three-Chile Upscale restaurant serving TRENDPOINTS Salsa and Arnott’s® Chicken and Dumplings • Carl’s Jr./Hardee’s – Quick service Extreme Chili Charge • NY Times – Article: Meatloaf restaurant serving Thickburger El Diablo Shapes that Conquers the Mundane (2015) • Hungry Jack’s, Australia – Quick service • Saveur Magazine – Article: restaurant serving Angry Whopper with jalapeños Destination Detroit (2015) • Wendy’s – Quick service restaurant oﬀering Ghost Pepper Fries

A LOOK TEA TIME 4 MAINSTREAM While familiar favorites like chai are BACK TOPTRENDS showing up in unexpected places like iced 2014 coﬀee-style drinks, matcha green tea stole the show this year as the hot new Bolder Burgers Fresh Juices thing everyone wants a taste of, whether in beverages or baked goods. Brazilian Cuisine Regional Mexican Fermentation Sophisticated Sweets TRENDPOINTS Food Waste

• Food & Wine Magazine – Recipe: Matcha Shortbread Cookies (2015) Awareness Yogurt Goes Savory • Matcha Bar, Brooklyn – Cafe specializing in matcha beverages New Jewish Deli • Today Show – Segment: Matcha Green Tea is Newest Trend in Superfoods (2015)

24 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2016 HUNGRY for More?

Ask us about our upcoming healthy ABOUT US beverage and snack- Campbell’s Culinary & Baking Institute (CCBI) is a focused trend reports, global network of highly trained chefs, bakers and which provide inspiration culinary professionals who drive a passion for food for our culinary teams within Campbell Soup Company. We share this love across Campbell brands of the culinary arts with our colleagues, consumers, including Bolthouse Farms®, customers, the industry and the community. Our V8®, Arnott's® and team’s vast expertise and multifaceted knowledge Pepperidge Farm®. make us the culinary authority here at Campbell. CONTACT US

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