DUBLIN--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/research/42lsmb/sandwiches) has announced the addition of the "Sandwiches: Culinary Trend Tracking Series" report to their offering.
Sandwiches are a culinary form for which the U.S. market a center of gravity, not least because of eager adoption and adaptation of favorite formats and fillings from around the world. The sandwich is a staple food in the American diet, with Packaged Facts survey data showing that 79% of U.S. adults having eaten a sandwich in the past seven days. The sandwich reigns supreme on menus across restaurant sectors, and is a standard in deli and prepared foods at retail.
Leveraging progressive food sourcing and food preparation practices, restaurants and food manufacturers are increasingly focused on providing sandwiches that are fresh, naturally produced, locally sourced, and either culturally authentic or genuinely creative in culinary concept. This focus dovetails with two of the most important consumer drivers in the sandwich market, the demands for flavor adventure and authenticity.
The influence of health trends is evident in growing use of leaner proteins in sandwiches. Leafy veggies also will be getting more play as a sandwich component sometimes in health-minded ways alongside better-for-you proteins such as lean poultry or egg whites, sometimes in indulgent sandwiches. Too often overlooked as a source for creativity in building a sandwich, bread is finally getting its due, whether with better-for-you doughs or with indulgent and culturally authentic options such as brioche or sourdough. Distinctive breads as sandwich filling carriers are highly effective attention getters.
This issue of Culinary Trend Tracking Series profiles eight sandwich types that are gaining in importance on restaurant menus and in prepared foods/deli retailing. International and regional influences are notably evident, as is the desire for bolder flavors and healthier alternatives. Garden Tartines. The tartine is a time-honored open-faced sandwich whose core simplicity belies its haute culinary name. Although tartines can be made with all manner of ingredients, a new trend emerges when the garden is piled onto the bread to create a produce-based (often vegetarian, and potentially vegan) still life of a sandwich. Think of this school of tartines as farm-to-slice of bread, the farm-to-table trend translated into carefully landscaped sandwiches.
Key Topics Covered:
- Garden Tartines
- Tortas and Cemitas
- Croque Monsieur and Madame
- Brisket Sandwich
- Cuban Sandwich
- Sweet & Savory Sandwiches
- Protein-Based Salad Sandwiches
- Breakfast Sandwiches
For more information visit http://www.researchandmarkets.com/research/42lsmb/sandwiches