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곡물 및 베이커리 혁신 : 요리 동향 추적 조사 시리즈

Grain and Bakery Innovation: Culinary Trend Tracking Series

리서치사 Packaged Facts
발행일 2018년 06월 상품 코드 658950
페이지 정보 영문 169 Pages
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곡물 및 베이커리 혁신 : 요리 동향 추적 조사 시리즈 Grain and Bakery Innovation: Culinary Trend Tracking Series
발행일 : 2018년 06월 페이지 정보 : 영문 169 Pages

한글목차

미국 식품 산업에서 인기가 높아지고 있는 곡물 및 베이커리(Grain and Bakery) 요리를 조사했으며, 식품 산업 전체의 유행, 제품 부문별 유행 메뉴, 상품 예, 인기요인 등의 정보를 정리하여 전해드립니다.

1. 서론

2. 서문 : 곡물과의 친화

3. 소비자 조사(Packaged Facts National Consumer Survey)

  • 비스킷
  • 아침식사용 그릇
  • 베이커리 제품
  • 칠라킬레스(Chilaquiles), 미가스(Migas)
  • 옥수수
  • 크래커
  • 도너츠
  • 포리지(Porridge)
  • 고단백질 제품
  • 라이스
  • 타코스
  • 토스트, 브렉퍼스트 샌드위치
  • 와플, 프렌치 토스트, 팬케이크

4. 레스토랑 분류

LSH 18.07.11

영문목차

‘Grain and Bakery Innovation: Culinary Trend Tracking Series’ charts the rising profiles or new spins on the following menu items and product types:

  • Biscuit Love
  • Breakfast Bowls of Champions
  • Á la Carte Bakery Specialties
  • Artisanal & Sourdough Loaves
  • Chilaquiles & Migas: Beyond the Breakfast Burrito
  • Corn as the New Ancient Grain
  • Chefs Go Crackers
  • Donuts with a Difference
  • Grown-Up Porridge
  • Protein-Rich Grain Specialties
  • Rice as the New Ancient Grain
  • Tacos Way Past Tuesday
  • Toast & Breakfast Sandwiches
  • Waffles, French Toast, & Pancakes

The low-carb trend has finally been right-sized, such that grains (whole or heritage grains in particular) are good to go. That's evident from foodie fascination with grains, from ancient amaranth to street tacos, and from the synergies in the grain and bakery trends covered in this reports. Artisanal bread trends have carried over into chef-crafted crackers, with avocado toast landing in between. Congee is at the intersection of porridge and rice trends, as are grits in the case of corn. A corn renaissance also plays out with chilaquiles & migas, and more broadly with tacos as street food gone sacred, even as taco toppings and tortilla chips are spiked into breakfast bowls. Newfangled breakfast bowls and stuffed French toasts tie into breakfast all day mentality, as do new takes on biscuits, donuts, and porridge. The natural and high-antioxidant colors of plant foods cue healthful for specialty corns, rices, grains-and even donuts. And the relatively low cost of most grains means that innovation can be made to work across the spectrum of price points.

But grains have always been more than a proletariat staple: they're healthy, flavorful, distinctive, and both drenched in tradition and worthy of the best new creative impulses. The essential familiarity of grains means that innovation is a deep field of fertile soil.

The drivers to the food trends discussed throughout this report align with core consumer values to be tapped for menu and new product development. Menu and retail trend translation tips included in the profiles provide detailed ideas and suggestions on how these culinary trends can be used to generate business growth. Throughout, Grain and Bakery Innovation: Culinary Trend Tracking Series features consumer survey or menu data to quantify the growth on menus of an item.

Table of Contents

INTRODUCTION: SCOPE OF REPORT

FOREWORD: GOING WITH THE GRAIN

  • Packaged Facts National Consumer Survey, May 2018
  • Biscuits
    • Biscuit Love
  • Breakfast Bowls
    • Breakfast Bowls of Champions
  • Bakery Specialties
    • Á la Carte Bakery Specialties
  • Artisanal Loaves
    • Artisanal & Sourdough Loaves
  • Chilaquiles & Migas
    • Chilaquiles & Migas: Beyond the Breakfast Burrito
  • Corn
    • Corn as the New Ancient Grain
  • Crackers
    • Chefs Go Crackers
  • Donuts
    • Donuts with a Difference
  • Porridge
    • Grown-Up Porridge
  • Protein-Rich Specialties
    • Protein-Rich Grain Specialties
  • Rice
    • Rice as the New Ancient Grain
  • Tacos
    • Tacos Way Past Tuesday
  • Toast & Breakfast Sandwiches
  • Waffles, French Toast, & Pancakes
    • Waffles, French Toast, and Pancakes: Batter Up

RESTAURANT SEGMENTS

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