Artisan foods evolving into the mainstream: study

by Bryan Salvage
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NEW YORK – Artisan foods, during a time when many people feel increasingly distant from the means of production for what they eat, give consumers an opportunity to know where their food comes from, to see the hands that made it and to understand how it is made.

Several important drivers revolving around local and seasonal eating, including a love of handmade and authentic food, a quest for exciting new flavors, a desire to engage with food and producers and eco-consciousness, are powering this artisan-food trend, according to "Artisan Foods: Culinary Trend Mapping Report" from the Center for Culinary Development (C.C.D.) and market research publisher Packaged Facts.

"Consumers, manufacturers and restaurant operators all recognize that artisan is synonymous with quality when it comes to ingredients and preparation," said Kimberly Egan, chief executive officer of C.C.D. "The appeal lies in the stories that connect products to consumers which in turn offer deeper meaning and connects to personal values."

Artisan food trends, which are redefining quality for consumers, are emerging across all stages of C.C.D.'s Trend Map including:

  • Gastropubs — This hybrid breed of pub mixes a wide selection of often-artisanal beers and spirits with high-quality house-made comfort food and a casual, community-oriented atmosphere.
  • — This hybrid breed of pub mixes a wide selection of often-artisanal beers and spirits with high-quality house-made comfort food and a casual, community-oriented atmosphere.
  • Condiments, Preserved Foods & Heirloom Produce — These locally sourced and home-grown foods are made using traditional cultivation and preservation methods, bringing consumers closer to the sources of their food and appealing to eco-minded people seeking to go green.
  • — These locally sourced and home-grown foods are made using traditional cultivation and preservation methods, bringing consumers closer to the sources of their food and appealing to eco-minded people seeking to go green.
  • Butchery — "Rock star butchers" are raising interest in meat, hosting meat-cutting classes and demonstrations while placing an emphasis on locally sourced and heritage options.
  • — "Rock star butchers" are raising interest in meat, hosting meat-cutting classes and demonstrations while placing an emphasis on locally sourced and heritage options.
  • Artisan Pizza — An Italian classic turned American staple gets an artisan makeover, as pizzaiolos take the craft to a new level, perfecting wood-fired crust, incorporating more high-quality ingredients and going global with toppings.
  • — An Italian classic turned American staple gets an artisan makeover, as pizzaiolos take the craft to a new level, perfecting wood-fired crust, incorporating more high-quality ingredients and going global with toppings.

The study also highlights strategic applications relevant for food manufacturers and restaurant operators seeking to capture this excitement in new product development products.

The "Culinary Trend Mapping Report" is co-published by the Center for Culinary Development and Packaged Facts. Individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

C.C.D. is a full-service food and beverage strategic innovation company that blends culinary creativity with consumer insights, trends and marketing expertise. Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics. 

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