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Campbell’s Culinary & Baking Institute Reveals 10 Influential Food Trends for 2016

Emerging Trends include Authentic Thai, Traditional Fats and Cooking
with Fire

CAMDEN, N.J.–(BUSINESS WIRE)–Jan. 14, 2016–
Campbell’s Culinary & Baking Institute (CCBI), a global network of
highly-trained chefs, bakers and culinary professionals at Campbell
Soup Company (NYSE: CPB)
, released its third annual Culinary
TrendScape – a report tracking the top 10 influential food themes for
2016.

The report is part of Campbell’s culinary tracking system that
identifies and categorizes the most impactful food trends and follows
them on their journey as they evolve through six distinct stages. These
range from the “Discovery” stage 1, like Cooking with Fire, where
chefs are rediscovering the extreme flavors and textures that can come
from cooking over an open flame, to the “Expanded” stage 6, like Caramel,
which have universal appeal and international availability.

The top 10 trends to watch in 2016 are:

Cooking with Fire (Stage 1, Discovery) – A return to the simplest
form of grilling, chefs are embracing wood-fired grills for cocktails,
appetizers and even desserts, deliberately burning dishes, and
incorporating specialty woods and charcoals to intensify flavor.

Authentic Thai (Stage 2, Introduction) – A step beyond
traditional Thai. Homestyle dishes found throughout Thailand, like khao
soy curry noodle soup, are hitting independent restaurants.

French Revival (Stage 2, Introduction) – Timeless dishes and
traditional pastries are back in the comfort food limelight at a new
wave of French bistros and cafes.

Inspired Ice Cream (Stage 3, Adoption) – The ice cream category
is being reinvented one scoop at a time with bold new flavors like
chorizo-caramel, hibiscus-beet and black pepper-butter pecan.

Traditional Fats (Stage 3, Adoption) – Fat is back. Rendered
chicken fat, beef tallow, pork fat, nuts and seeds of all varieties and
even avocados are in fashion despite their high fat content.

Veg 2.0 (Stage 3, Adoption) – The veggie revolution has expanded
beyond kale to carrots wellington, beet tartare and zucchini pasta
noodles.

Asian Noodle Soups (Stage 4, Mainstream) – Creative ramen and
Vietnamese pho continue to rise in popularity.

Haute Dogs (Stage 5, Established) – New takes on the All-American
classic include Vietnamese bahn mi flavored links, mac-n-cheese
garnishes and croissant buns.

Simple & Real (Stage 5, Established) – The demand for
wholesome food options with fewer and simpler ingredients is causing
companies to become more transparent about how their food is made.

Caramel (Stage 6, Expanded) – Caramel is here to stay and has
found a home in a wide range of categories from coffees to cocktails.

“Monitoring and understanding trends is our way of anticipating what our
consumers and customers will desire as tastes shift year to year,” said
Thomas Griffiths, CMC, Vice President, Campbell’s Culinary & Baking
Institute. “Some of the trends are inspiration for the foods we make, as
they serve as a springboard that drives creative product development.
The report paints a broad picture of how tastes are evolving, and how we
are evolving our products along with them.”

Trends are discovered and documented by Campbell chefs who attend
culinary immersion tours and conferences, work in restaurants and
network with highly-influential chefs. The chefs then track the
development of these trends across different aspects of food culture,
tagging them under two main categories – TrendPoints and TrendReach.

  • TrendPoints represent where the trends are seen in action such
    as the “Marketplace,” like specialty shops and grocery stores, or in
    the “Media,” like magazines and cookbooks.
  • Chefs then categorize the TrendReach based on six distinct
    stages, such as the “Introduction” stage 2, where a culinary-minded
    audience like those who read food magazines might be aware of the
    trend, or the “Established” stage 5, which could be products found in
    supermarkets.

A copy of the Culinary TrendScape Report can be downloaded here.

About Campbell Soup Company

Campbell (NYSE:CPB) is driven and inspired by our Purpose, “Real food
that matters for life’s moments.” The company makes a range of
high-quality soups and simple meals, beverages, snacks and packaged
fresh foods. For generations, people have trusted Campbell to provide
authentic, flavorful and readily available foods and beverages that
connect them to each other, to warm memories, and to what’s important
today. Led by its iconic Campbell’s brand, the company’s
portfolio includes Pepperidge Farm, Bolthouse Farms, Arnott’s,
V8
, Swanson, Pace, Prego, Plum, Royal Dansk,
Kjeldsens and Garden Fresh Gourmet. Founded in 1869,
Campbell has a heritage of giving back and acting as a good steward of
the planet’s natural resources. The company is a member of the Standard
& Poor’s 500 and the Dow Jones Sustainability Indexes. For more
information, visit www.campbellsoupcompany.com
or follow company news on Twitter via @CampbellSoupCo.

Source: Campbell Soup Company

Campbell Soup Company
MEDIA CONTACT:
Thomas
Hushen, 856-342-5227
Thomas_Hushen@campbellsoup.com