New Culinary Trend Report Highlights Advantages of Emerging Food Textures

New York, January 12, 2007 — While silky salumi and soft, tender marshmallows may not have made it to convenience stores yet, new trends in food textures are changing some of our favorite foods. These powerful trends are attracting American consumers to new categories and expanding our ideas of old ones, according to new market research in Looking at Food Textures: Culinary Trend Mapping Report.

A collaborative effort of market research publisher Packaged Facts, and San Francisco’s Center for Culinary Development (CCD), the latest issue of the bimonthly Culinary Trend Mapping Report chronicles how new textures are currently transforming foods appearing in high-end restaurants, gourmet stores and haute grocers, with many destined for supermarket success. The report identifies where some familiar, and unfamiliar, foods exhibiting new textures are appearing along CCD’s proprietary trend map, providing businesses with an insider’s view of today’s hottest—and emerging—food texture trends.

Whether it’s the increased popularity of sous vide cooking and the foamy sensation of molecular gastronomy in restaurants, or the mainstream acceptance of crispy double-glazed nuts and tenderized jerky, this report highlights how not only the foods and dishes themselves are being transformed from a food texture perspective, but even the descriptions of menu items are being “texturized” to attract new audiences through enhanced sensory stimulation.

“Texture is taking center stage in food as an important consumer experience,” said Kimberly Egan, Principal/Client Services Director at CCD. “The result is surprise and delight among consumers, who inevitably look for more. We’ve identified new texture opportunities that are and will be attracting hungry consumers.”

Culinary Trend Mapping Report: A Bimonthly Journal of Food and Ingredient Insight is available both by individual bimonthly issue and annual subscription from Packaged Facts by clicking: http://www.packagedfacts.com/Looking-Food-Textures-1282394. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on consumer industries including consumer goods, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Tom Ehart at 240.747.3014, or tehart@marketresearch.com.

About the Center for Culinary Development
The Center for Culinary Development is a food and beverage development company that blends culinary creativity with strategic marketing expertise to help clients create food product solutions that satisfy consumer expectations. For more information, visit www.ccdsf.com, or contact Kimberly Egan at 415.693.8900, or kegan@ccdsf.com.