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Vegetables and Sides: Culinary Trend Mapping Report
Thanks to increased selection, tasty preparations, good nutrition and overall wholesomeness, vegetables are taking over a bigger portion of the dinner plate. Farmers are growing new, colorful varieties; creative chefs are whipping up flavorful vegetable dishes in restaurants and prepared food counters; and inviting magazine recipes are exploiting seasonal bounty. The end result has pushed vegetables and the side dishes they grace to the culinary forefront.
This explosion of delicious vegetable dishes bursting with good nutrition has raised American consumers' vegetable IQs and influenced their lifestyles by encouraging them to add new veggie varieties to their diets. And not just as sides, but as green breakfast smoothies, meatless entrées and even veggie-centric desserts that extend vegetables into new dayparts. Many consumers can now identify several types of heirloom tomatoes which have opened the door for more exotic vegetables from watermelon radishes to kabocha squash to even sea vegetables. Unsurprisingly, many consumers are showing a renewed interest in learning how to grow their own produce and are either turning their yards into garden plots or are making a weekly trip to the farmers market their main shopping event.
Consequently, supermarkets are competing by retooling produce sections, expanding variety and square footage while also offering more convenience and value-added products, like prechopped mirepoix for soup making or peeled, cubed butternut squash for easy roasting or stir-frying.
Vegetables and Sides: Culinary Trend Mapping Report by Packaged Facts and the Center for Culinary Development (CCD) is designed to help participants in the food industry seize a leading position and give consumers a new perspective on vegetables via innovative products. The culinary trends profiled in this report reveal that vegetables are coming from the sea, are being baptized in the fryer and are being pressed into nutritious juices. Along with flavoring new styles of grain-based side dishes, vegetables are also being transformed into new snacks, like kale chips, and adding novel flavor to desserts. Vegetables and Sides: Culinary Trend Mapping Report will help industry players discover how to capitalize on this trend and spread the abundance even further.
Table of Contents :
Why Vegetables & Sides?
- Kimberly Egan
Stage 1 - Fried Brussels Sprouts
- Vegetables in Desserts
- Sea Vegetables
Stage 2 - Kale
- Vegetable Juices Redux
Stage 3 - Farro
Stage 5 - Sweet Potatoes
Chef Speak: CCD Chefs’ Council Voices
Sascha Weiss: Plant-based Passion
Opportunities for Vegetables & Sides
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