Culinary Trends

The Spice of Life…Ethnic Food Trends

Presentation by Chef Gerard Bertholon, Cuisine Solutions

The US Military, like the United States, is comprised of people comingfrom many different cultural backgrounds and ethnicities. Foods, flavorsand cooking techniques vary greatly around the world.

According to Mintel marketing report ethnic food sales climbed to a record highof $2.2 billion in 2009. The forecast is for solid growth of 20% between 2010-2014.

“Young adults are also among the most adventurous when it comes to globalcuisines. Some 91% of respondents aged 18-24 have cooked ethnic food in thepast month.”*

* Oct 15, 2009 Smart Brief

What’s HOT in 2010

“Regional Ethnic Cuisine” is a Top Menu Trend for 2010¹

• Latin American• Asian• North African²• Indian food

-Increase of 35% in the US since 2006, making it the fastest growing category in the ethnic food market*

*Cincinnati.com 01/05/10 published in National Club Association Smart Brief 1/13/2010

% Chg. vs. YA

No chg

-3 pts.

-1 pt.

-2 pts.

+1 pt

-3 pts.

-1 pt.

+1 pt.

+1 pt.

+3 pts.

36.0%

29.0%

27.0%

27.0%

23.0%

23.0%

22.0%

21.0%

17.0%

16.0%

Garlic

Hot/Spicy

Italiian Influence

Mexican/Latin/Spanish Influence

Asian Influence

Cajun/Creole

Teriyaki

Citrus

Berries/Berry Flavor

Chipotle

Which Flavors Would You Like to See More Often in Restaurant Meals?

Source: Nation’s Restaurant News, Dec. 7, 2009

The Spice of Life…..Ethnic Food Trends

• Hot & Spicy, Ethnic, and Berry flavors are in Demand from Consumers

• Hot & Spicy, Ethnic, and Berry flavors are in Demand from Consumers

• Beef and Chicken are projected to grow through 2013

• Salsa was “discovered” in the US in the 1980’s and outsold ketchup by 1992*

- Salsa can be rich with pumpkin seeds and peanuts- Warmed salsa with cloves and canela (cinnamonlike native Mexican bark)- Raw salsa of tomatillos and tomatoes

The Spice of Life…..Ethnic Food Trends

*NY Times March 17, 2010

Culinary Institute of America Developed Recipes and Unique Cooking Techniques³

• Brick-Pressed Cuban-Inspired Sandwiches with sun-dried canola mayonnaise

• Tunisian spiced chicken skewers with pomegranateDressing, dates, and apples

• Sous-Vide

• Enrobed items, growing trend in Europe

Source: ¹National Restaurant Association, ²Chef Survey: What’s Hot in 2010” by National Restaurant Association and American Culinary Institute, ³http://www.prnewswire.com/news-releases/spice-up-cooking-in-2010-with-world-flavors-at-ciaprochefcomcanola-80342837.html

Questions?