Research and Markets: Fermented Artisanal Foods Culinary Trend Report 2014: Korean kimchi, Craft pickles, Small-batch whiskey & Tempeh and miso

DUBLIN--()--Research and Markets (http://www.researchandmarkets.com/research/5sld57/fermented) has announced the addition of the "Fermented Artisanal Foods: Culinary Trend Tracking Series" report to their offering.

This new new report explores seven different food and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.

The profiles in the culinary report demonstrate the opportunity-scape of the popularity of fermentation:

  • Korean kimchi
  • Craft pickles
  • Small-batch whiskey
  • Tempeh and miso

Additional Information:

  • The availability of global foods with authentic preparations and a heightened consumer interest in bolder and spicier flavors are reasons fermented foods are quickly-becoming more popular
  • 53% of consumers seek out foods with bold flavors
  • 20% of consumers seek out foreign foods
  • Kimchi has tripled menu penetration since 2010 and its accelerated rise on menus and in media is propelled by the popularity of Korean-American chefs and consumers seeking foods with probiotic goodness
  • Craft pickling is a hotbed of flavor exploration and is benefiting from regional takes and also its sub-category that is produced using natural, or what is known as lactic-acid fermentation
  • Chefs are looking to boost umami flavor in their dishes. Widespread use of fish sauce in Thai, Vietnamese and many Southeast Asian dishes, as well as the popularity of dried shrimp in dishes from Hong Kong, Indonesia and Thailand are further boosting the use and manifestations of Asian, fermented fish sauce and dried shrimp & shrimp paste
  • With whiskey having a menu penetration of more than 10% in restaurants and eateries (Datassential) and whiskey sales representing nearly one quarter of total spirits sales (Technomic, Inc.), now is an ideal time to explore small-batch and regional distilling, along with craft mash-up takes on the ever-popular spirit
  • Miso, a historically right, fermented soybean product delivers umami flavor to a diverse array of dishes and food products, due to its adaptability
  • Tempeh bests tofu from nutritional and texture standpoints, making it a standout center-of-plate option due to flexible cooking applications for flexitarians and vegetarians

For more information visit http://www.researchandmarkets.com/research/5sld57/fermented

Contacts

Research and Markets
Laura Wood, Senior Manager
press@researchandmarkets.com
For E.S.T Office Hours Call 1-917-300-0470
For U.S./CAN Toll Free Call 1-800-526-8630
For GMT Office Hours Call +353-1-416-8900
U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716
Sector: Food

Contacts

Research and Markets
Laura Wood, Senior Manager
press@researchandmarkets.com
For E.S.T Office Hours Call 1-917-300-0470
For U.S./CAN Toll Free Call 1-800-526-8630
For GMT Office Hours Call +353-1-416-8900
U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716
Sector: Food