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Examine the Food Flavors and Ingredients Outlook 2008

Posted on: Friday, 8 February 2008, 09:00 CST

Reportlinker.com announces that a new market research report related to the Food Ingredients industry is available in its catalogue.

Food Flavors and Ingredients Outlook 2008

To order this report:

www.reportlinker.com/p076213/2008/02/08/Food-Flavors- and-Ingredients-Outlook-2008.html

Taste, convenience, and health continue to be the primary drivers of food choices, both at home and away. However, evolving world, regional and local cultural, political and economic climates are impacting the relative importance of each of these for individual consumers. In 2008, expect to see the marketplace respond as consumer preferences and priorities change and grow increasingly complex.

In this edition, Packaged Facts takes a look at seven key categories that will drive flavor and ingredient trends in the coming years. To gauge how trends are (or are not) moving forward, we've included our expectations for last year, along with predictions for 2008 for each of the following categories:

Global Flavors

Health & Wellness

Local & Organic

Flavor & Freshness

Functional and Flavorful Fruit

Protein Power

Sweet Endings

Report Methodology

The information in Food Flavors and Ingredients Outlook 2008 is based on both primary and secondary research. Primary research involved on-site examination of the retail place, interviews with marketing, public relations and industry analysts within the food market and consultants to the industry. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature and blogs.

Food Flavors & Ingredients Outlook 2008 makes important predictions and recommendations on the key drivers that will affect the food industry in 2008. Those drivers that will impact flavors and ingredients for foodservice and retail heading into 2008 include continued higher energy prices, global warming and heightened consumer awareness and interest in the ability to "go green" when it comes to food choices.

No other market research report provides the comprehensive analysis that Food Flavors and Ingredients Outlook 2008 offers.

Any food/beverage company that markets its products in the United States will find this report invaluable, as it provides a comprehensive package of information and insight on the changing nutritional mindset and the consumer palate not offered in any other single source. The fifth edition of Packaged Facts' annual view into the food industry's crystal ball analyzes how changing consumer preferences are affecting top ingredient trends, highlights what's hot and what's not, and discusses how flavor trends are moving through the retail and foodservice arenas.

Chapter 1 Executive Summary

Scope

Report Methodology

Key Drivers

Food or Fuel?

Green Cuisine

Young at Heart

Food Fights

Trend/Countertrend

A Look Back and Ahead

Global Flavors

Health and Wellness

Local and Organic

Flavor and Freshness

Functional and Flavorful Fruit

Protein Power

Sweet Endings

Chapter 2 Global Flavors

Globalization of Food Preferences

Authentic Still Key

Allure of the Unfamiliar

Old Favorites and New Friends

Table 2-1 Ethnic Foods Appeal (2007 vs. 2006) Ratings of Extremely/Somewhat Appealing

Table 2-2 Percent of Consumers Eating Ethnic Foods in the Past Year)

Hispanic Consumers

Looking Ahead

Latin Lives On

Cuban

Pan-Latin

Asian, Asian, and More Asian

Japanese, American Style

Sushi Sells

Indian Increasing

Mediterranean Going Strong

Debutants

Korean

Moroccan and North Africa

Ethiopian and Somalian

Crossover For Maximum Flavor

Chapter 3 Local - The New Organic?

Organic Still Growing

Organics at Retail

Table 3-1 Organic Food Sales by Category (2006 and 2007 Projected)

Organic Seafood

Organics On-the-Go

Organic Shortage Drives Global Sourcing

Chinese Ingredient Worries

Unsavory Ingredients

No Small Potatoes

Table 3-2 Select Agricultural and Seafood Imports from China (2006)

Food Safety Paramount

Looking Ahead

Converging on Local: Eco-friendly and Ethical

Looking Ahead

Production, Delivery, and Promotion

Looking Ahead

More Locavores

Local Rumination

Country of Origin Labeling

Food Miles

100-Mile Menus

Carbon Footprint

Food Mile Math

Tap vs. Bottle

Beyond Fine Dining

Rethinking the Drive-Thru

Organic vs. Local: Forced to Choose?

Chapter 4 Tracking the Trends

Snacking

Crossover Foods - Flattery at its Best

Savories into Sweet

Coffee

Pomegranate

Wasabi

Takeout or Bring In?

Restaurants as Supermarkets

Supermarkets as Restaurants

Meal Assembly - Takeout or Frozen Entrée?

Bring in the Chef

Baby Boomers Drive Bold and Spicy Flavors

Table 4-1 Reports of New Products Launched: "Hot", "Spicy", or With Select Sensory Irritants (2004 - 2007)

Umami - Discover the Fifth Taste

Fresh and Natural Here to Stay

Table 4-2 Natural and Organic Food Purchases by Outlet Type (2006)

Table 4-3 Number of New Product Launches with "Fresh" and "Natural" Related Package Tags - All Categories (2004 - 2007)

Steaming Gets Hotter

Niche Dining

Tempting Textures

Small Plates: Entrées Under Threat?

Sandwiches Sell

Chapter 5 Health & Wellness Winners

Superfoods - Time to Check-In

Nutrition Moves to the Front

Downsizing Expands

Live Longer, Feel Better, Enjoy More

At the Heart of It

The Salt Connection

Seeing is Believing

Beauty - No Longer Skin Deep

Stress - Sip It Away

Avoidance Behavior

Trans Fat

High Fructose Corn Syrup

Gluten

Ecologically Unfriendly Fish

Antioxidants Still Battling Free Radicals

Antioxidant Combinations

Entire Foods vs. Components

Antioxidant Herbs and Spices

Omega-3 Fatty Acids

Probiotics and Prebiotics - Now Easier to Digest

Fiber - From Regularity to Weight Control

Chapter 6 Beverage Bonanza

On the Menu

Mocktails on the Rise

Tis the Season...

Appealing to Ethnic Tastes

Functional Beverages

Enhanced Water

Packets of Enhancement on the Go

Energy Drinks

Soft Drinks Reinvented

Coffee

Beverages for Kids

Chapter 7 Functional and Flavorful Fruits

Superfruits: Race to Mainstream

Table 7-1 Number of Products Launched Containing Select Superfruits (2005 - 2007)

Superfruits Take Functional Beverages Mainstream

Beyond Smoothies

In or Out?

Blood Orange

Clementine

Guava

Lychee

Mango

Papaya

Pomegranate

Pumpkin

Dried Fruit - Or Not

Dates and Figs

Grill-Friendly Fruits

Fruit Salsa

Chapter 8 Protein Power

Egg-ceptional

Organic and Cage-Free Gaining Ground

Cheese - Now The Main Event

Artisanal Goes Mainstream

Artisanal Italian Fresh Cheese Goes Gourmet

Iberian Artisanal Cheeses Still Hot

Blends: More Complex and Sophisticated

Organic & Pasture Grazed on the Rise

Innovation and Marketing

Meat and Poultry

Beef and Chicken Still Dominate

Chicken's Charm

Organic, Natural and Grass Fed Increasing

Meat is COOL, Chicken is Not

American "Kobe" Gaining Ground

Angus Going Strong

Steakhouses: U.S.A. vs. Brazil

Goat

Niche Pork

Functional Pork?

American Charcuterie

Seafood - "Sustainable" Matters

Table 8-1 Top 10 Seafood Consumption by Species (annual pounds per capita) 2000, 2003, 2006

Fish Fixins

Chapter 9 Sweet Endings

Cupcakes - Is the Party Over?

Bite-Size Still Big

Building with Bite-Size

Samplers and Flights

Dessert Tasting Menus on the Rise

Dessert-Only Served Here

New Takes on Old Favorites

Apple Pie

Cheesecake

Ice Cream

Chocolate Desserts

Bread Pudding

Gastronomic Rearrangement (a.k.a. Molecular Gastronomy)

Animal, Vegetable or ..... Dessert?

Chocolate Still Strong

Geography Lessons

Organic and Sustainable

From Less Guilt to Better-For-You

Predictable to Premium

Ethnic Desserts

Appendix A

Food Flavors and Ingredients Outlook 2008

To order this report:

www.reportlinker.com/p076213/2008/02/08/Food-Flavors- and-Ingredients-Outlook-2008.html

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Source: Business Wire

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