sign in sign up
<<
Home , Argo Tea, Carolina style, Coxinha, Feel Good Food, Foodie, Huy Fong Foods

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

Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our friends and colleagues have been extremely rewarding.

It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace

Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. A deep desire for holistic wellness is bringing increased Global Fusion emphasis on that are good for the body and the planet. As expected, bold flavors, Powerhouse Plates global influences and authenticity remain influential. Satisfying Snacks

We’re excited to share our top insights—which just might inspire future Campbell products— because we believe today’s food landscape is truly extraordinary. We look forward to “talking trends” with you soon.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 1 An integrated approach to understanding food trends

service restaurants like Fine dining restaurants, trendsetting Limited How do we choose which chefs, cultural hotspots Panera or Wendy’s, mainstream media such as Better Homes & Gardens or trends to follow? “Today” show, retail innovations TRENDSCAPE Our methodology taps a wealth THE EVOLUTION OF A CULINARY TREND of research from our chefs and Independent other professional sources to restaurants, 1 DISC food magazines OVERY help identify the most significant Emerges within 4 MAINSTREAM and dining a limited but Well-accepted emerging trends in food, as well sections such as influential group in many as those that inspire creative Saveur and New households York Times, thinking and new direction. specialty 2 INTRODUCTION Then we begin our mapping grocers like on the Culinary TrendScape, Bi-Rite Reaches a 5 ESTABLISHED culinary-minded Grocery following each trend across audience Reaches retail mass distinct stages, as it evolves audience products, packaged and expands its reach. foods Monitoring and understanding 3 ADOPTION trends is an important part of the Gains traction 6 EXPANDED research we do at Campbell’s 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 television and Internationally that we can deliver the next celebrity chefs, specialty chain stores available like Williams-Sonoma, menu innovations generation of iconic foods and beverages that people love.

2 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 S IN ACTION TOPTRENDS DPOINTS WHERE WE TREND SEE T TREN aura est nt Vendor fession R ro al partners, P Media From fine dining market to quick service 2015 research, trade restaurants publications Here's a taste of the year's most dynamic trends. There's so much activity on the ulture & Culinary TrendScape, but these are the C sine ketplac ui top trends that whet our appetite and ar e C Cultural M Specialty shops, influences ignite our passion for food. Enjoy! grocery and past and retail food present markets FILIPINO FLAVORS

Magazines, cookbooks, , BREAD REVIVAL television, recipe

Tuning in to TrendPoints SEAFOOD AWARENESS 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 EATING WITH PURPOSE 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 FOOD IS FUN 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 MIDWESTERN ROOTS consumer top of mind.

REACH FAST-CASUAL EFFECT Our focus on population reach Understanding the size of the TIME audience exposed to a food trend helps us determine its TrendReach. REGIONAL Looking at TrendPoints within the six stages helps us track the trend's CHILE PEPPERS evolution and influence, from buzz to universal appeal.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 3 TRENDWATCH TRENDSCAPE

• Datassential – Report: Inception Stage, (TIPS, 2014) 1

FILIPINO • Kuma Inn, NYC – Modern Filipino serving Tita Em's Chicken Wing Adobo • Milkfish, New Orleans – Modern Filipino FLAVOrS restaurant serving Pancit Malaban • Qui, Austin – Globally-influenced fine dining restaurant serving Lechon in Dinugan Sauce DISCOVERY with Coconut Jam 1 • The Adobo Road Cookbook – By Marvin Gapultos (2013) • Flavor & The Menu Magazine – Article: The cuisine hailing from this Southeast Filipino Phenomenon (2014) Asian archipelago of over 7,000 • 7,000 Islands: A Food Portrait of the islands has gone from a blip on our Philippines – Cookbook by Yasmin Newman (2014) gastronomic radar to a fast-track

trend. Filipino-American chefs like • Jeepney, NYC – Modern Filipino restaurant King Phojanakong, a member of offering traditional Kamayan feast our Chefs' Council, are fueling our • Max’s Restaurant, Glendale, CA – Filipino restaurant chain with locations in N. America growing infatuation with Southeast • Phil Am Food, Jersey City, NJ – Asian food by introducing us to the Grocery serving Filipino-American community bold flavors of home-cooked adobos, • The Salo Project – Pop-up dinners featuring regional Filipino food halo-halo is a layered dessert lechon pork roasts, noodles, lumpia with shaved ice. spring rolls and halo-halo shaved ice.

A history of colonialism—along with Filipinos’ indisputable love for food—has shaped the cuisine. It’s Global Fusion at its best, full of sharp, Distinctive Flavors that blend native, Spanish, Malaysian, Chinese and American traditions. Vinegar, , , fish sauce, calamansi lime, tamarind, bay leaf, annatto and smoked paprika are just a few mainstays of an eclectic Filipino pantry that our team is eager to explore.

Whole grilled orata fish is a modern take on tradition. 4 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 MIChAeL hArLAN TUrKeL KINg PhOJANAKONg, rIghT: LeFT TO PhOTOS FILIPINOFLAVOrS Adobo: ATasteofHome

Adobo, the emblematic dish of complex flavors that are balanced Chicken Adobo By King Phojanakong Serves 4 the Philippines, is an endlessly to each cook’s liking. Indeed, adaptable one-pot wonder that there are as many styles of Ingredients Instructions refers to both a cooking style adobo as there are aunties in 1 whole chicken, cut into pieces Combine all ingredients except and a vinegar-based sauce. Made the Philippines. There are saucy 1 (about 3 pounds) coconut milk in a large bowl with pantry staples including versions as well as dry versions 8 garlic cloves, crushed and let marinate for 30 sugarcane (or rice) vinegar, soy reduced until the sauce evaporates minutes. sauce, garlic, bay leaves and and the chicken skin becomes 1 tablespoon whole black peppercorns black peppercorns, it’s not to crisp and lightly browned. Place the chicken skin side 5 bay leaves 2 be confused with Mexican-style down in a large nonstick Chef King Phojanakong’s Chicken 1 cup rice vinegar (or cane adobo. The Filipino version is skillet, and pour the marinade Adobo favors the saucy vinegar) unique to the Philippines and said over the chicken. Bring to a rendition and includes 3/4 cup soy sauce to predate colonial Spanish rule, low boil over medium-high coconut milk, a variation though varied multi-cultural 3/4 cup water heat. Cover, lower heat to a that adds a little richness influences have made it the 1/4 cup coconut milk (optional) simmer and cook for about and regional flair. rice is dish we enjoy today. 40 minutes, turning the pieces always at the Filipino occasionally, until chicken is It’s traditionally table—oftentimes as cooked through. made with chicken sinangag (garlic or pork stewed fried rice)—and 3 Uncover and continue to slowly in a is usually served cook until the sauce thickens simple simmer alongside adobo. slightly, about 5 minutes. sauce, resulting If desired, stir coconut milk in tender meat Chef King into the sauce for a rich and and remarkably Phojanakong dishes up pork belly adobo creamy finish. Serve the at his Brooklyn chicken and sauce over rice. restaurant, Umi Nom.

PhOTOS LeFT TO rIghT: ZANdy MANgOLd, MIChAeL hArLAN TUrKeLL MANgOLd, ZANdy rIghT: LeFT TO PhOTOS Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 5 TRENDSCAPE • Datassential – Report: Inception Stage, German Cuisine (TIPS, 2012) 1 BREAD • Datassential – Report: Inception Stage, Artisanal Toast (TIPS, 2014)

• Black Seed , NYC – Artisan bakery reVIVAL serving Hand-Rolled Bagels • Lucky Peach Magazine – Recipe: Rhonda 2 INTRODUCTION Crosson’s Vollkornbrot Rye (2012) • Pacific Standard Magazine – Article: A Toast Story (2014) A new wave of bakers is reviving the artisanal bread movement with a renewed focus on slow , natural leavens and alternative • Bakery, Durham, NC – Artisan bakery serving German Bauernbrot grains. Bakeries from coast to coast like Farm & Sparrow in Asheville, • Hot Bread Kitchen, NYC – Entrepreneurial , are turning out extraordinarily rustic loaves of rye, spelt bakery serving Grindstone Rye and emmer that our ancestors would • Nordic Breads, Long Island City, NY – Artisan bakery serving Finnish Ruis have recognized as the staff of life. • Fox and Lion Bread, San Francisco – Artisan As distinctive and bakery serving Four Grain Batard with Rye, Spelt, Barley 2 nuanced as the baker • Hinoki & The Bird, – Fine dining who kneads them, restaurant serving Lobster Roll on Black Brioche Bun these breads are • Isis Bakery, Lenexa, KS – Artisan bakery equally inspired by serving Sprouted Quinoa-Kamut Hearth Bread modern baking smarts • Sqirl, Los Angeles – Independent restaurant as they are by Old serving Burnt Brioche Toast with House Ricotta and Seasonal Jam World craftsmanship. • Bon Appétit Magazine – Article: Bread Baskets We’ve noticed an Getting Upgraded at Restaurants (2013) emphasis on good • Bread Revolution – Cookbook by Peter Reinhart (2014) bread at restaurants, Fresh loaves from our favorite bread bakeries • NY Times – Article: Against the Grain (2014) too. Breadbaskets and bread courses featuring • TastingTable.com – Article: Up Your Baking chefs’ signature rolls and house-made butter have become a major Game with Fresh (2014) menu offering, and artisanal toast is the latest affirmation that • Bob’s Red Mill – Whole-grain supplier offering Elevated Simplicity has round-the-clock appeal. Organic Spelt Flour

6 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 BREAD reVIVAL Bread on theRISE

Much to the delight of bread fueling the latest food craze: artisanal movement in the U.S. This new wave of artisanal bread fanatics who have eagerly awaited toast. That’s right. A thick slice from such institutions as Bread is also introducing consumers to a carb revival, specialty bread of good quality bread, Alone in Upstate New york and german and Nordic rye styles, like bakeries including Breads Bakery toasted to order, and topped Acme Bread in San Francisco. dense vollkornbrot and ruis, and in and Josey Baker simply has become its own menu With one eye on tradition and overall earthier loaves with an Bread in San Francisco are setting category. At Isis Bakery in Kansas another to the future, they are unmistakable up shop even as a gluten-free City you can ask for it at the making advances, inviting depth of flavor countertrend firmly establishes counter, and at The Mill in San collaboration with scientists, that we expect itself on the Culinary TrendScape. Francisco, we’ve seen it lovingly farmers and millers, and relying to see more of Upscale restaurants smeared with small- more and more on wild , at bakeries like range in batch almond butter. high hydration and expanded nationwide. Washington, d.C., fermentation times. The result is a Bakers such as and Manresa fresh and distinctive local product Chad robertson in Los gatos, that says from San , are conjures the “baker’s version of rye bread Francisco’s products focusing their terroir.” Tartine and attention on Zachary golpher Indeed, this modern style of in-house bread recently published from Bien Cuit Old World baking coaxes programs, complete bread cookbooks in Brooklyn are leading flavor and personality out of with signature the revival at bread freshly milled grains that are breadbaskets and savory, bakeries, applying a rigor to their new to the baker’s arsenal, house-made spreads. craft that builds on the brioches, such as heritage kamut, emmer Meanwhile, independent casual baguettes and boules we’ve come and einkorn, and non-wheat dining restaurants are busy to enjoy as a result of the 1990’s alternatives like quinoa.

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 7 TRENDSCAPE • Datassential – Report: Inception Stage, Fin to Tail (TIPS, 2014) 1 • National Restaurant Association – SEAFOOD Culinary Forecast: Locally sourced meats and seafood (2014)

• Lucky Peach Magazine – AWAreNeSS Issue: The Seashore (2014)

• Chefs Collaborative – Chef organization 2 INTRODUCTION hosting Trash Fish Dinners • Kindai Tuna – Farm-raised bluefin tuna from Japan Organizations like the Marine Stewardship Council are getting the message out to the masses about sustainable seafood choices, directing people to • Miya’s Sushi, New Haven, CT – Independent restaurant serving invasive Lionfish Sashimi make informed, Conscious Choices through helpful guides and eco-labeling. 2 • Pok Pok, Portland, OR – Independent upscale However, despite these Thai restaurant serving Whole Fried Porgy fundamental and pioneering • RM Seafood, Las Vegas – Fine dining restaurant from seafood advocate Rick efforts toward responsible Moonen serving Sustainable Catch of the Day consumption, experts say the • American Catch: The Fight for Our Local movement has a long way to Seafood – By Paul Greenberg (2014) go before we can call it a • – Article: Why seafood success story. Whole Foods Wants You to Eat This Amazonian Fish (2014) Chefs, fishermen and activists • NPR Radio – Segment: Why the Cod on Cape Cod Now Comes from Iceland (2014) still concerned about depleted • NY Times – Article: Cooking with the Locals, fish populations and inefficient Going Wild for American Shrimp (2014) trade practices are taking the • Saveur Magazine – Article: Forgotten Fish, Sardines (2014) lead, raising renewed awareness around the issue. • Hog Island Oyster Co., San Francisco – As a result, many hallmarks of the farm-to-table movement are beginning to Oyster farm selling shellfish at Ferry Plaza farmers’ market impact the seafood industry, including a focus on the people and places that • Tuna Harbor Dockside Market, San Diego – make the sea’s bounty available. On the culinary front, a fin-to-tail ethos has Open-air fish market connecting fishermen directly to consumers emerged at restaurants, as we’re seeing whole fish and an even wider variety of species gaining acceptance at the table.

8 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 SEAFOOD a new AWAreNeSS wave of sustainable SEAFOOD Oceans cover more than 70 International, among others, who or trying something entirely restaurants like Tataki in San percent of the planet, yet we are pushing for further examination new like sea robin, which is Francisco are taking the pledge to remain comfortable eating just a of what we harvest and how it unintentionally caught by-catch. exclusively serve sustainable fish, handful of the 230,000 species makes its way from sea to table. and there’s an overall push to Chefs are becoming fish-obsessed of marine life. This has led some move beyond the salmon and enterprising fisheries are taking as they work to leverage the varieties to the brink of collapse shrimp comfort zone toward matters into their own hands, ocean’s bounty mindfully. A fin- due to overharvesting. And, atypical varieties like bluefish working with chefs to influence to-tail mentality is taking hold at despite the and Pacific spot prawns. change at a local level. restaurants like Toro in New york fact that the Co-op initiatives like City, where local striped bass is on Without doubt, a collective love U.S. has access dock to dish in the menu as delectable parts— for sustainable seafood is being to 2.8 billion Montauk, New york, and head, collar, tail and bones. Sushi felt on the Culinary TrendScape. acres of ocean community-supported Fishmongers are poised to and 94,000 fisheries like Community become the new artisanal butcher. miles of coast, Seafood in Santa Caviar and seafood terrines are 91 percent of Barbara, are cropping suddenly hip. Abundant fishy seafood eaten up as alternative fish like sardines and mackerel here is sources for sustainable are making a comeback, as are imported. fish. Because the oyster bars. The deeper dive Interest in emphasis is on keeping toward seafood sustainability sustainable the local bounty local, is proving to have a delicious fishing has cooks must be adaptable to the effect on cuisine, and there's been recently rekindled by author catch of the day. That means much more for us to explore. Paul greenberg and by campaigns replacing depleted Atlantic like Slow Fish by Slow Food cod with dogfish or pollock, Anchovies

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 9 TRENDSCAPE • CDC Preventing Chronic Disease –Study: Defining Powerhouse Fruits & Vegetables (2014) 1 • Mintel – Article: Superfood Ingredients Can EATING Up Traditional Favorites (2014) WITh PUrPOSe • Vital Vegetables – Research program investigating naturally nutrient-dense produce

ADOPTION • Feel Food, NYC – Independent cafe serving 3 Porridge with Oats, Almond Meal and Hemp 2 Seeds People are increasingly turning • Powerplant Superfood Café, Los Angeles – Independent café serving Superfood with to food for wellness, paying Sunflower Sprouts, Nut Seed Crumble and more attention to what’s on Goldenberry Dust the plate and why it’s good • Goop.com – Article: Make Superfoods (2013) for them. As a result, foods with by Gwyneth Paltrow superfood status, like quinoa and • LA Times – Article: Move Over Açai, Latest Superfruits Aim to Make Nutritional Mark (2014) goji berries, are showing up in a • National Geographic Foods for Health – myriad of products, offering a By Barton Seaver and P.K. Newby value-added boost to beverages and snacks. We’re starting to • Vosges Haut-Chocolate – Super Dark Chocolate Bars featuring superfood ingredients see more Powerhouse Plates at restaurants as well, in dishes • Egg Harbor Café – Midscale restaurant serving layered with thoughtfully Quinoa Breakfast Bowl with Almond Milk, Goji 3 selected foods that promise Berries, Chia Seeds Layers of nutritious ingredients satisfying, optimized nutrition. like kale and sweet potatoes • Lyfe Kitchen – Fast-casual restaurant serving "power-up" a traditional salad. Quinoa Buttermilk Pancakes with Greek Yogurt This interest in nutrient-packed meals is • True Food Kitchen – Casual dining restaurant serving Steelhead Salmon with Arugula, giving way to a modern style of healthy cooking that Bon Watercress and Appétit magazine has identified as “The New Healthy.” As the health and wellness movement expands its reach, we expect this • Feel Good Food – Cookbook by Food Network delicious and nutritious trend to quickly advance to Stage 4 and star Giada DeLaurentiis (2013) beyond on the Culinary TrendScape. • Chia Pod – Bircher Müesli with Apple & Açai • Nativas Naturals – Cacao Goji Power Snacks • SuperEats – Kale and Chia Chips

10 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 EATING WITh PUrPOSe

Heagoeslthy

healthy eating is no longer superfoods touted as finding that many of these highly experience. As research continues about what you don’t eat. wellness boosters. nutritious foods can also be super on foods marketed as having It’s about what you do eat. Supergreens, in the kitchen: endlessly versatile, powerhouse status, consumers It’s about incorporating optimal supergrains and flavorful and easy to enjoy. We seeking more bang for their foods into superseeds now join the first saw this trend emerging in nutritional buck will appreciate your routine superfruits category as signifiers two of our 2014 trends, Juicing that findings indicate many and making of wellness-promoting foods, and yogurt goes Savory. Now, accessible ingredients are just mindful food and new products like Quinoa restaurants like Lyfe Kitchen, as vitamin- and nutrient-packed choices that granola from Lotus Fine Foods True Food and Veggie grill are as the spate of exotic new are more than and Quinn’s Kale and becoming a force of their own, superfoods entering the market. just better- Sea Salt offering a modern style of cuisine for-you. Popcorn are that integrates holistic health with Today’s catching the culinary smarts. Layered bowl healthy attention formats—porridge, grain Everyday Foods for options of health- and hearty soups—are emerging Health & Wellness promise to conscious as the quintessential wellness Almonds, Avocado, deliver what’s consumers. meal, representing a streamlined, Berries, Broccoli, Dark best for you. one-plate approach to healthy Creative chefs eating. Leafy Greens, Lentils, Oats, This desire to eat smarter— are beginning Sardines, Sweet Potatoes, for peak wellness and to give this This cuisine trend is as much energy—has spurred interest supercharged about value as health, offering Watercress, Whole Barley, in nutrient-dense ingredients approach serious culinary super-sized nutritional impact Yogurt like kale and quinoa, so-called consideration, and they’re that provides an upgraded food

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 11 TRENDSCAPE FOOD • Mintel – Report: Cooking Enthusiasts U.S. (2013) 1 • Chelsea Market, NYC – Food lover's market and tourist destination • Santa Monica Farmer’s Market, Los Angeles – Pioneering farmers’ market IS FUN • West Side Market, Cleveland – Food market since 1840’s ADOPTION 3 • Dîner en Blanc – Pop-up dinners in public spaces • Santa Monica Museum of Art, Los Angeles – Wolvesmouth Dinner Series Project As foodie culture moves beyond television programming and into daily life, many are approaching cooking and food shopping with • Bon Appétit Magazine – Article: Five Best Food Halls in America (2013) a new agenda: enjoyment. Fun and experiential learning are at the 2 • NY Times – Article: Do the Dinner Kits Deliver? heart of this (2013) cultural trend, • Farmer’s Fridge, – Health-focused whether it’s taking vending machine a tour at a craft • Krog Street Market, Atlanta – Food hall featuring stalls, restaurants, retailers brewery, trying • NatureBox – Snack subscription delivery service out a new culinary

technique or • HyVee’s Market Grille, Urbandale, IA – Full seeking out service restaurant in supermarket 3 splurge-worthy • Details Magazine – Article: Trend Predictions, ingredients for Food is the New Theater (2014) a new recipe. • Diners, Drive-Ins and Dives – Guy Fieri's Food Our chefs love eataly, the Italian-themed Network show A growing number of enthusiastic food hall and megastore. • Parade Magazine – Article: Supermarkets, home cooks are finding inspiration The New Culinary Schools (2013) within the Changing Marketplace, at fashionable food halls, markets • Parts Unknown – Anthony Bourdain’s CNN Travel and Food Show and festivals that feed their appetite for fun. Convenience is a factor, too. Meal kits, subscription delivery services and cooking classes at • Fresh Direct – Smart & Simple Meal Kits via grocery delivery service supermarkets are making it easier for households to shift that • Publix's Aprons Cooking School, Orlando – mealtime mindset from chore to explore. In-store culinary classroom

12 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 eATALy PhOTO: FOOD IS FUN

Though interest in food culture food festival TrendScape. The USdA and Blue Apron provide has been growing steadily for a in Brooklyn. reports that farmers’ markets meal kits that offer a sweet spot decade, we’re seeing a compelling They seek out have continued to rise in between from-scratch and shift in people’s attitude toward memorable popularity, with over 8,000 convenience cooking. Box cooking and food shopping. More tasting-menu currently listed in the subscription delivery services like than ever, people are rolling up experiences Food-filled adventures are organization’s directory. Carnivore Club and novel vending their sleeves and stepping into the and plan captured and shared online historic North American food options like Sprinkles cupcake kitchen, immersing themselves in weekend with fellow food lovers. markets like Philadelphia’s ATM machines are right on target food not because they have to do outings to a farm or market to reading Terminal Market and when it comes to this trend, it, but because they find it discover what’s in season. Their grand Central Market in Los delivering the goods alongside relaxing and rewarding. food adventures are chronicled Angeles are being revitalized, a hefty dose of delight. and shared via mobile apps like bringing them on par with Mintel now categorizes nearly half Foodspotting. theme park-like food halls of its respondents as cooking such as eataly, a superstore enthusiasts. These food lovers— For passionate home cooks chain co-owned by Chef both men and women—are the looking to food for fun, there’s Mario Batali that opened types who cook at home to never been a better time to get its first U.S. location in 2010. unwind at the end of a out and explore with friends long workday. On the or family. Well-curated Vendors of all sizes are weekends, they are in selections, specialty responding to the call for pursuit of unique food purveyor counters and old- more engaging formats experiences, whether fashioned customer service and services. Wegmans and it’s through Anthony are drawing both tourists giant are opening in-store Bourdain-inspired and locals to new foodie cooking schools to build culinary travel or a day venues across the Culinary community and develop at the Smorgasburg cooking skills. Freshdirect “roadfood” Blue Apron’s do-it-yourself meal kits by Jane and Michael Stern Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 13 TRENDSCAPE • Al Johnson’s, Sister Bay, WI – Authentic Swedish family-owned restaurant serving Pickled 1 MIDWESTERN and Walleye Sandwich • Iowa State Fair, Des Moines, IA – Agricultural exposition since 1850’s • National Cherry Festival, Traverse City, MI – Parade and events celebrating cherries since rOOTS 1920’s • Stroud’s, Kansas City, MO – Local restaurant 3 ADOPTION serving Pan- Dinners since 1940’s • The Boiler Room, Omaha, NE – Independent upscale restaurant showcasing local growers and 2 The elemental connection artisans between farm, table and • The Butterfly, NYC – Independent supper club community is alive and serving Wisconsin-inspired cuisine well in kitchens across • Corner Table, Minneapolis, MN – Independent upscale restaurant serving Bologna Sandwich on the Heartland, spanning Brioche with

from Minnesota to • Condé Nast Traveler Magazine – Article: Missouri and Kansas Detroit’s Most Exciting Food Destination (2014) to Michigan. It’s this • Fried Walleye and Cherry Pie: Midwestern Writers on Food – Book edited by Peggy Wolff Authentic, honest, (2013) homegrown approach • NY Times – Article: The Casserole Catches Up (2014) to food that has many • Saveur Magazine – Issue: America’s Heartland looking to the center (2013) states for culinary inspiration. • La Quercia, Norwalk, Iowa – Hand-crafted cured meats Our favorite all-American comfort foods—sharable, one-pan wonders like meatloaf, pot pies and casseroles—originally hailed from Midwestern cooks • Chicago Magazine – Article: Midwestern Food is the Most American Food (2014) 3 influenced by their German and Nordic roots. Though the region’s rich legacy • The Pioneer Woman Cooks: Foods from My and agricultural bounty remain at the heart of the cuisine, a new crop of Frontier – Cookbook by Food Network chefs, farmers and producers are painting Midwestern fare in a way that’s less personality Ree Drummond about retro and more about real food experiences. • Williams-Sonoma – Lodge Camping Dutch Oven and Tripod

14 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 MIDWESTERN rOOTS Rediscovering the

great Lakes fishing, family straightforward, eartlandChef Lenny russo has The food revolution that swept farming, hunting, gardening and homegrown qualities been serving regional Portland, Brooklyn and Charleston pickling are integral elements of that define dishes in a fine dining has also swept through the Midwestern life, and perhaps it’s MidwesternH cooking. context at heartland Midwestern states, though this no-nonsense approach to Casseroles, dips, restaurant in St. Paul enviable farmers’ markets like food that has kept the region mashed potatoes, for many years, and those in Madison have been under the trend radar for so long. chicken-fried steak, now newcomers inspiring cooks for years. reconnecting with heartland hand-wrapped are following suit. enthusiastic entrepreneurs foodways has recently become confections and restaurants like rye in at death’s door Spirits, Jeni’s a topic of media interest, and cherry pie—all Kansas City, Splendid Ice our chefs agree there’s genuine hailing from the haute dish in Creams and “The New Midwestern Table” appeal in a mindset that’s so Midwest—seem by Amy Thielen Minneapolis Underground Meat unpretentiously farm-to-table. quintessentially and Senate Collective are American, while other dishes, like in Cincinnati are leading the artisan Minnesota native and Food , wiener schnitzel and integrating heritage movement in cities Network host Amy Thielen has hint at the ingredients like kohlrabi, from Columbus to emerged as the region’s most region’s Old World roots. curds and artisan detroit. We expect prominent champion, bologna into their menus. to see more bringing attention to Chefs like Paul Berglund of The interest in distinctive Midwestern the unique culinary Bachelor Farmer in Minneapolis specialty products and heritage delights and traditions are serving dishes that honor their dishes like booya stew, wild rice of the Midwest on the Nordic heritage. At The Old casseroles and blue-ribbon pies as television series Fashioned in Madison, you can this roots cooking trend extends heartland Cooking. even find a fresh take on the its influence. her ingredient-driven Friday night fish fry. recipes speak to the Lake trout Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 15 TRENDSCAPE • Datassential – Report: Proliferation Stage, Chain Response to Fast-Casual; Adoption Stage, Chef 1 FAST-CASUAL Casual (TIPS, 2013) • Technomic – Report: The Future of Limited-Service Restaurants (2013)

• Digg Inn Seasonal Market, NYC – Health-focused eFFeCT fast-casual regional restaurant chain 2 • Protein , Chicago – Health-focused fast-casual MAINSTREAM regional restaurant chain 4 • Tender Greens, Culver City, CA – Health-focused fast-casual regional restaurant chain

With an 11 • NY Times – Article: Hold the Regret? Fast Food Seeks Virtuous Side (2014) percent increase in 2013 sales

reported by • Hudson Eats, NYC – Fast-casual food court Technomic, fast-casuals are proving they • Pizza Cucinova, Columbus, OH – 3 are well 's fast-casual pizza spinoff brand aligned to meet the needs of • Magazine – Article: Top Trends, today’s customer. As a subset of limited-service restaurants, fast-casuals Fast Food Gets Healthy (2014) like Chipotle offer a gourmet experience at a lower price than casual • Forbes Magazine – Article: How the Fast Casual Segment is Gaining Market Share (2014) dining restaurants, at about $8.50 to $12 per check average. Speedy service, upscale ambiance, premium ingredients and better-for-you • Garbanzo Mediterranean Grill – Fast-casual Mediterranean restaurant menu cues offer Elevated Simplicity and overall value to customers 4 • McDonald’s – Quick service restaurant testing attracted to this hybrid restaurant category. customized burgers ordered via in-store tablet • – Casual dining restaurant now offering As a result of fast-casual success, fast food is getting fancier and casual dining is becoming more relaxed. Quick service restaurants like Arby’s • Burger Works – Fast-casual spinoff brand by Red Robin Gourmet Burgers are tweaking their marketing and décor to appear more upscale. Brands • – High-growth fast-casual burger including Bell (U.S. Taco Co. and Urban Taproom) and Uno’s restaurant with locations overseas Pizzeria (Uno Fresco) are launching fast-casual concepts to take • The at Wegmans, Allentown, PA – Full-service advantage of the segment’s growth. Design-your-own pizza restaurants, restaurant and bar in supermarket like Blaze Pizza, are the newest concepts to offer that signature fast- casual ingredient: a customized experience.

16 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 FAST-CASUAL eFFeCT

We’re seeing inspiring innovations taking place within the restaurant industry, driven by increasing consumer demand for memorable, high-quality culinary experiences that still provide bang for the buck. here are just a few of the on-trend concepts we’re most intrigued by this year.

Chef Fresh Ethnic Upscale Casual & Fast Options Spinoffs Fine dining Chipotle’s Middle Flatbreads, chefs like highly eastern- salads Bobby profitable inspired and rice Flay are opening fast-casual fresh-Mex concept has made it specialty concepts like bowls are concepts, bringing affordable, an emblem of the fast-casual & Co. and garbanzo available at KFC's test concept culinary-driven menus to the segment. The chain experienced Mediterranean grill are building in Louisville, KFC eleven —an masses. Flay has branded his 18 percent net income growth in on fast-casual ideals, with fresh emblematic instance of quick own better burger chain, Bobby's 2013, as reported by Nation’s and premium ingredient cues that service's entry into the fast-casual Burger Palace, bringing his restaurant News, and its latest imply a healthy, wholesome dining arena. The spinoff brand features trademark grill mastery to malls innovation includes the addition experience. many fast-casual elements, and college campuses throughout of Tofu Sofritas to the menu. including modern décor and an the east Coast. on-trend menu.

Fast & Artisan Veggie- A Fresh Focused Pizza Powered Take Like many A new eco-friendly Some quick fast- guard chains like service casuals, of fast- Sweetgreen are stalwarts, like The Melt casual pizza joints like Pizza putting a modern Wendy's, are has a hyper-focused menu. Their rev serve up custom-crafted, on the salad undergoing a fast-casual innovative online ordering system oven-fired personal pizza in just bar with local ingredients, seasonal makeover in an effort to establish allows customers to place their minutes. Customers choose their specials, signature salads and themselves as a higher-end gourmet grilled cheese orders own , sauce, cheese and build-your-own options. Founded option. In particular, Wendy's is online in advance, so they can toppings at growing concepts by georgetown University making inroads with remodeled skip the line and scan the code that are honed in on the students in 2007, this fast-casual restaurants and revamped menu when they’re ready for the order customizable nature of the is one of many health-focused options like its freshly made to be filled. category. concepts hitting the scene. Strawberry Fields .

Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 17 TRENDSCAPE • Mintel – Report: and RTD Teas U.S. (2013) 1

• Mandarin Oriental Tea Lounge, Las Vegas – Luxury hotel restaurant offering Chinese Gong Fu Cha TEATIMe Service MAINSTREAM • Smithsonian Museum – Exhibit: Chigusa and the Art 4 of Tea

In a mug or on ice, tea is proving • Public Restaurant, NYC – Fine dining restaurant serving Tea- with Poached Eggs on to be an all-encompassing trend Toasted Multi-Grain with Yuzu Hollandaise 2 with staying power due to its • Verdant Room, Minneapolis – Modern serving Kombucha Float unparalleled versatility, healthful • Culinary Tea – Cookbook by Cynthia Gold and halo and inviting element of Lisë Stern Elevated Simplicity. It’s being • NY Times – Article: Tea Bars, A New Kind of used creatively to suit an array Watering Hole (2014) • SeriousEats.com – Recipe: Pound of palates and occasions, from Cake (2013) ready-to go caffeine boosts, • Sur La Table – Specialty cookware store selling Breville to Satisfying Snacks, to mood- Gourmet Tea Brewer • Tea-rrific Ice Cream – Tea-infused ice cream in London soothing elixirs. Mist

Last year our Beverage-Inspired • Argo Tea Café – Chain cafe serving -Mosa with Sparkling Orange Flavors trend signaled that 3 • Outback Steak House – Casual dining restaurant and chai were being serving Mango

used as ingredients in the • Qi – kitchen and bar, and this year • Runa – Unsweetened Guava Guayusa Tea chamomile and jasmine are • Panera – Bakery-cafe serving Açaí Berry Iced Tea filling the Culinary TrendScape • – Bakery-cafe serving Oprah 4 as well. The tea trend appears A pot of Chinese Laoshan tea Chai Tea to be hitting a wider audience • Martha Stewart Living Magazine – Recipe: now that modern tea cafes like Starbucks-owned Teavana are Chamomile-Peach Tarts (2014) • Better Homes & Gardens Magazine – Recipe: offering curious customers the chance to explore the culture Tea-Marinated Salmon (2014)

and craft of tea. • Bolthouse Farms – Ready-to- refrigerated Vanilla Chai Tea • Trader Joe’s – Latte Mix • Yogi Tea – Vanilla Spice Perfect Energy Tea 18 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 TeA VerdANT PhOTO: TEATIMe Ta s t e FORTe a

Tea’s popularity has skyrocketed, Companies including rare Tea express are making specialty and everything from iced teas to Cellar in Chicago, Bellocq Tea teas a menu highlight, while tea to kombucha are Atelier in Brooklyn and Steven creative chefs and product showing up this year. Many macro- Smith Teamaker in Portland, developers continue to trends are converging to make tea Oregon are leading the U.S. experiment with it as an light up on the Culinary tea revolution with their unique, ingredient. Matcha spice TrendScape, handcrafted mixes, tea-brined and including distinctive blends. tea-smoked meats, tea flavor profiles, Operators like , tea-poached upscale appeal and Tea fruits and tea-based implied wellness Lounge in San mixers are appearing in benefits. Francisco and restaurants, specialty shops Starbucks- and magazines. From the warm owned notes of Indian Without doubt, tea’s Teavana are On-trend tea products to popularity is aided by its capitalizing on tea is better for you than coffee, the floral tones of supposed functional benefits, the growing indicating a bright future for tea African rooibos, the Verdant Tea's Minneapolis tea bar which vary greatly across the awareness amongst young people. wide world of tea is botanical spectrum. Its long-time around global , with Campbell’s own V8 V-Fusion® brimming with global personality. association as a medicinal and the opening of tea bars that invite +Energy beverage is powered With so many unique styles to mood-altering product appeal a tranquil afternoon break with a with natural green tea extract. discover, it is no wonder tea—like to many, as does the energy- cup of tea in hand. reading the leaves into 2016, our craft and coffee—is showing boosting quality of some own team sees the taste for this the potential to appeal to people restaurants from high to low, caffeinated blends. In fact, Mintel versatile beverage growing across interested in its origin, production, including L’espalier in , Bee reports that three quarters of all demographics and dayparts. taste and cultural history. & Tea in Chicago and chain Panda consumers aged 18 to 24 agree

PhOTO: VerdANT TeA VerdANT PhOTO: Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 19 TRENDSCAPE • Kruez Market, Lockhart, TX – Independent restaurant serving REGIONAL Texas barbecue and sausage since early 1900’s • Lexington BBQ, Lexington, NC – Independent restaurant 1 serving Western North Carolina-style barbecue since 1962 BARBECUE • 4505 Burgers & BBQ, San Francisco – Independent restaurant serving smoked meat by the pound • Peckinpah, Vancouver – Independent restaurant serving 2 Eastern North Carolina-style barbecue 5 ESTABLISHED • Saveur Magazine – Issue: BBQ Nation (2011) • Steven Raichlen’s Barbecue Bible – Article: 8 Must-Try Regional BBQ Sauces (2013) From the vinegary, whole-hog barbecue • Kansas City Barbecue Society – Organization promoting of Eastern North Carolina to the sliced regional barbecue • Southern Foodways Alliance – Southern BBQ Trail oral beef of Central Texas, variables history project

of meat, wood, sauce and sides create • Bobby’s Burger Palace – Fast-casual restaurant serving an endless array of Authentic regional Carolina Burger with Mustard BBQ Sauce • Dickey’s Barbecue Pit – Fast-casual restaurant chain serving 3 barbecue specialties. It’s these distinct Texas-style barbecue styles, flavors and traditions—handed • Grand Lux Cafe – Casual dining restaurant serving Carolina BBQ Sandwich down through community ties via • Sticky Fingers Smokehouse – Casual dining restaurant legendary pitmasters—that are serving Carolina-style barbecue Carolina-style pulled pork sandwich showing up all over the Culinary • Lillie’s Barbecue Sauces & Rubs – Ivory Alabama-style TrendScape, firmly establishing this • Trader Joe’s – Carolina Gold Barbecue Sauce quintessential Americana food experience as a Stage 5 trend. • Arby’s – Quick service restaurant serving Smokehouse Brisket With growing interest in all things local, it’s no wonder the rural joints that Sandwich • Carl’s Jr./Hardee’s – Quick service restaurant offering Texas 4 made these smoked meats and unique sauces famous have become beacons of BBQ Thickburger barbecue lore. Now, BBQ-loving culture is spreading to urban centers, as chefs like • Papa John’s – Quick service restaurant serving Spicy Pulled Pork Pizza like Bill Durney of Hometown Barbecue in • Wendy’s – Quick service restaurant serving Pulled Pork Sandwich Brooklyn and Dennis Lee of Smokestack in San Francisco introduce regional-inspired barbecue • USA Today– Article: Regional BBQ, What to Try Where (2013) styles to a broader market. It’s undeniable that these regional styles and flavors will continue • PopCorners – Memphis BBQ Popped Whole Grains to satisfy the masses as this trend extends into consumer packaged goods and begins to reach • Bull’s Eye – Carolina, Kansas City, Memphis and Texas BBQ Sauces • Campbell’s – Southern BBQ Slow Cooker Sauces a global audience. 5 • Jimmy Dean – Pulled Pork with BBQ Sauce on Buttermilk Biscuit Arthur Bryant's in Kansas City • Lay’s – Tangy Carolina BBQ Chips

20 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 POWERTREND TRENDSCAPE

• McCormick Flavor Forecast – Trend: Chiles Obsession (2014) 1 • Momofuku Ssam Bar, NYC – Fine dining restaurant serving Buffalo Chicken Bun

CHILE • Puckerbutt Pepper Company – Developed the Carolina Reaper, hottest pepper on Scoville scale

PePPerS • Gourdough’s , Austin – Specialty bakery offering Slow Burn Habanero Jelly 2 6 EXPANDED • Food & Magazine – Recipe: Chicken Wings with Angry Sauce • Mother-in-Law’s Kimchi – Korean Paste collection Now that Thai-style has gone mainstream, it seems chile obsession has finally • Buffalo Wild Wings – Casual dining restaurant serving Traditional Wings with Blazin’ Hot Sauce reached critical mass across the globe. People • Factory – Casual dining restaurant serving Ahi Carpaccio 3 everywhere are turning to unfamiliar peppers with , Creamy Avocado, Togarashi Aioli and hot sauces for a bold, global-inspired kick • Prometheus Springs – Grapefruit Cayenne beverage • Williams-Sonoma – Tacolicious Guajillo Braising Sauce that can range from mild to mind-altering. • Bruegger’s Bagels – Fast-casual restaurant serving Sriracha Egg In North America, we’ve built our heat Sandwich • Habit Burger Grill – Fast-casual restaurant serving Hatch Green 4 tolerance with jalapeño, chipotle and habanero Chile Charburger peppers, which are packing a fiery punch this • CampbellsKitchen.com – Recipe: Slow Cooker Chipotle Chili year in unexpected categories like . • Good Housekeeping Magazine – Article: Hot Sauce Taste Test (2014) According to Technomic, these varieties are leading Campbell Chef Todd Lyons's • Kind – Strong & Kind: Thai Sweet Chili Almond Protein Bar spicy Sriracha chicken wings. the 26 percent increase of chile appearances on • Marcela Valladolid – Ready-to-Cook Ancho Chipotle Chicken menus over the past five years. • Stubb’s – Hatch Chile Cookin’ Sauce

However, the demand for spicy isn’t just about heat. It’s also • – Quick service restaurant offering Fiery Footlong Collection 5 about a complex layering of Distinctive Flavors that play on • Bumble Bee – Albacore Tuna with Jalapeños and the pepper’s unique characteristics. Cultural context factors in, • Chex Mix – Xtreme Snack Mix in Sweet & Spicy Sriracha too, as enthusiastic palates look to faraway lands for flavorful • McDonald’s, United Kingdom – Quick service restaurant serving accents that amp up everyday cuisine. Here at Campbell, we’re Sweet Chilli Crispy Chicken Wrap • Tim Horton’s, United Arab Emirates – Quick service restaurant 6 looking to Korea, Peru, Africa and Turkey for inspiration, while our serving Chipotle Turkey chefs at Arnott’s in are exploring the chiles of Mexico. • Huy Fong Foods, International – Sriracha Sauce Pace® Mango & habanero Fire • McIlhenny Company, International – Tabasco Pepper Sauce was inspired by this fiery trend. Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 21 LAST yeAr’S FERMENTATION Fermented foods that carry the depth of 3 ADOPTION TOPTreNdS flavor people are 2 INTRODUCTION looking for continue From to Bolder Burgers, the top food trends to trend upward on the Culinary TrendScape. we identified in our 2014 report continue to impact the Culinary Vinegar pots, fermenting crocks and kimchi- TrendScape. Some are making moves as they expand their reach making kits have hit the to a broader audience, while others continue to enjoy the shelves at specialty shops spotlight at a steady pace. Here’s a look at where they are now. like Williams-Sonoma, signaling that—like craft beer—there’s growing interest in the ONTHEMOVE art (and enjoyment) of this ancient method of food preservation. 3 ADOPTION 1 DISCOVERY JUICING 3 ADOPTION 2 INTRODUCTION FOOD Premium packed with nutrient-dense veggies have been WASTE embraced by health-conscious people of AWAreNeSS all ages. While a handful of health-focused fast-casual restaurants have added fresh We’re tracking a subtle—but significant—cultural shift at the juices to their menus, we’ve yet to see consumer level, advancing awareness of the global impact of carrot and other vegetable juices make food waste to Stage 3. reducing waste through practical, root- the leap onto mainstream dining menus. to-stalk cooking picked up significant momentum this year, At Campbell, we’ve found inspiration in with ingredients like broccoli stalks, chard stems and this refreshing trend and ON- TREND celery leaves appearing in media outlets like Food launched beverage offerings Network Magazine. Fin-to-tail cooking is gaining under the V8® brand, including traction now, too, as is noted on page 8. Carrot Mango and Purple Power vegetable blends. V8® Purple Power Vegetable Blend 22 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 with a hint of fruit BEVERAGE- STEADYSTATe INSPIRED 5 ESTABLISHED FLAVOrS 4 MAINSTREAM BRAZILIAN 1 DISCOVERY CUISINe This fast-track trend has maintained momentum since last year, having made appearances on menus Last year we reported on the emergence ranging from denny’s, to Carl’s Jr., to of this on the Popeye’s Louisiana Kitchen. Bourbon, heels of the 2014 World Cup in . ON- craft beer and matcha green tea are the TREND Though this remains a Stage 1 trend, hottest examples to date, and we’re we are seeing more examples appear, seeing a variety of tea flavors debut in the kitchen including coxinha from São and at the bar, as noted on page 18. Cafe-inspired Paulo at Smorgasburg market Campbell’s® Chunky™ flavors like cold-brew iced coffee are the latest Bourbon & Brown in Brooklyn. We anticipate iteration of this flavorful trend. Sugar Baked Beans Brazilian cuisine will continue to build momentum as we approach the 2016 Summer Olympics in .

NEW

Artisanal bagels and bialys, INTRODUCTION EXPANDED chocolate cake, 2 BOLDER 6 (rendered chicken fat) fries and 5 ESTABLISHED BUrgerS egg rolls are just a few of the upgraded—and inventive—Old The quest for the ultimate burger continues, and it’s evolving into a World treats coming out of worldwide phenomenon at restaurants like Wild Burger in Toronto the revived deli scene this and PNy in Paris. No matter your locale, bolder burgers are still all year. As The New York Times about the toppings—which now include smoked brisket reports, the movement is and mashed potatoes—though this year we’re also seeing building momentum among young chefs at the independent a focus on the patty at restaurants like graffiti in New restaurant level and ushering Jewish-American comfort foods york City and Slater’s 50/50 in Southern California. into a new era. Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 23 SOPHISTICATED REGIONAL 4 MAINSTREAM SWeeTS 3 ADOPTION MeXICAN Chefs are now taking the It’s Mexico City that has our attention this sophisticated sweets concept a year. young chefs there are celebrating their step beyond maple bacon and region’s culinary heritage with an salted caramel. Untraditional innovative spirit, inspiring a playful elements like beets, fennel, miso, fusion style USA Today refers goat cheese and black pepper to as Next-Mex—the modern are invading cutting-edge dessert metamorphosis of . It’s ON- menus, bringing savory nuances showing up in boldly flavored products like TREND to the forefront of this our versatile, Latin-inspired condensed soups, year’s dessert scene. and at fun-filled taco restaurants like U.S. Campbell’s® Latin-Inspired According to Flavor & The Menu magazine, a rise Taco Co. in huntington Beach, Creamy Poblano and Queso Condensed Soup in snacking is influencing dessert size and subtle California, and Big & Little’s sophistication as adults increasingly look for small, satisfying restaurant in Chicago. treats in the mid-morning and afternoon hours.

YOGURT A LOOK gOeS SAVOry 3 ADOPTION BACK TOPTRENDS yogurt has made its mark on the culinary scene, as it 2013 has increased ten percent in dinner entrees Coffee Culture over the past year according to Technomic. Chefs are fully embracing it as an ubiquitous Craft go-to for dressing up veggies, meats and ON- Haute Doughnuts greens—whether spiced, smoked, whipped or strained. TREND Savory flavors like pumpkin, beet and cucumber are Korean Cuisine making their way into spoonable yogurt this New Asian Cuisine year as well, in products including Chef dan Barber's Blue hill yogurt. Vegetables Bolthouse Farms® greek yogurt dressing 24 Campbell’s Culinary & Baking Institute | Culinary TrendScape 2015 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

Contact us to learn more about this year’s top trends and our Culinary TrendScape program.

Thomas Hushen Campbell Soup Company Manager, external Communications Tel: (856) 342-5227 e-mail: [email protected]

All trademarks, service marks and individual names mentioned herein are the property of their respective owners. references to these individuals or trademarks are solely for the purpose of providing illustrative examples of current food trends. references are not intended to suggest that Culinary TrendScape, CCBI and Campbell Soup Company are affiliated with or have been authorized, sponsored or endorsed by the trademark owners or individuals. 1 Campbell Place, Camden, NJ 08103-1799 campbellsoupcompany.com

©2014 Campbell Soup Company. All rights reserved.