DUBLIN, Apr. 10, 2017 /PRNewswire/ --
Research and Markets has announced the addition of the "Garden and Grove: Culinary Trend Tracking Series" report to their offering.
"Garden and Grove:Culinary Trend Tracking Series" profiles six "garden and grove"food trends that are driving innovation in restaurants and retail: celery and fennel;fresh mint; radishes;specialty salad greens; shishito, Peppadew, and ghost peppers as emerging hot peppers; and cocktail bar fruit.
Freshness is officially at the forefront of food trends. More than non-GMO, more than local, organic, or natural, more even than low price, consumers value freshness in food - and nothing says freshness like garden-fresh vegetables or fruit. This fandom for freshness extends to Millennials, further securing the status of freshness at the center of culinary trends.
Key Topics Covered:
CHAPTER 1: EXECUTIVE SUMMARY TABLES
Beyond Mint Jelly
CHAPTER 2: CELERY AND FENNEL
GARDEN CLASSICS
Reimagining long-time staples, from seed to pollen
New life for celery leaves and seeds
Feathery fennel fills the bill
Fennel pollen and seeds as umami
Menu Trend Applications
CHAPTER 3: MINT
MULTICULTURAL MULTITASKER
Mint basics
Beyond spearmint and peppermint
National and Regional Chain Menu Sightings
Fine Dining and Independent Restaurant Menu Sightings
Menu Sightings
Beyond Mint Jelly
CHAPTER 4: RADISHES
RADISHES GET RESPECT
Not just for salads anymore
Versatility in a small package
Go big or go home: Daikon radishes
CHAPTER 5: SPECIALTY SALAD GREENS
FIELD OF GREENS
Step Away from the Iceberg
The (Salad) Greening of Menus
Menu Sightings
CHAPTER 6: EMERGING HOT PEPPERS
SHISHITO, PEPPADEW, AND GHOST PEPPERS
New takes on "red or green?"
Shishito peppers
Peppadew peppers
Ghost Pepper Product Sightings
CHAPTER 7: COCKTAIL BAR FRUIT
TRADITION WITH A TWIST
Fruit cocktails for the 21st century
Farm to glass
Bloody Marys to suit
Mixing things up by gender
For more information about this report visit http://www.researchandmarkets.com/research/75cbjd/garden_and_grove
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