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Packaged Facts introduces its new culinary
research series, CuTTS, through its South American
Flavors report.
CuTTS
You may have the ingredients. We bring you the
analysis, insights and perspectives for a successful
recipe in food development.
- Culinary Trend Tracking Series
CuTTS
CuTTS Series Debut
© Packaged Facts, a division of MarketResearch.com
3
The Culinary Trend Tracking Series (CuTTS™) debuts
in April with South American Flavors. The culinary
research report is timely in the backdrop of Peruvian
cuisine being named a hot cuisine by foodservice
industry stakeholders and influential global chefs.
For marketing, insights, R&D, culinary and brand
leaders, CuTTS takes a deep dive into emerging
culinary trends in the foodservice and retail scenes
and trends that are penetrating these marketplaces,
showing their opportunity-scape and applicability in
a myriad of new products.
Opportunity-scape
Consumer Drivers
Menu TrendsRetail Food Trends
• context for drivers & suggested
applications
• unique Packaged Facts
consumer insight data
• demographic & psychographic
trends and targets
• applications grounded
in foodservice sectors
• menu data tracking
• examples & images
of chef manifestations
• analogous product
trajectories
• mass & specialty
sales tracking
• new packaged
product introductions
Our data-driven approach and food industry expertise provides an opportunity-scape
summarized in Category Relevance and Trend Application tables.
emerging
penetrating
integrated
Flavor profiles covered in South American Flavors:
Aji peppers and rocoto will see expanded
applications in sauces and as ingredients for snacks
with a global flair
Purple corn and purple potato will stake more
claim as authentic and healing foods, including for
those seeking non-GMO ingredients
In the wake of quinoa, amaranth and pichuberry
will play on texture and flavor attributes, as well
as leverage health & wellness, to increase
penetration in the specialty and natural market
Pisco and caipirinha will draw on perennial
interest in international spirits and beverages to
foster new mixology and flavoring applications
South American stews, including Brazil’s feijoada
and pan-Latin chupe de camarones, should get
their sea legs on menus in short order
4
© Packaged Facts, a division of MarketResearch.com
South American 3.0
© Packaged Facts, a division of MarketResearch.com
5
South American Cuisine Defined by:
South American 1.0 Flavor excitement and authenticity.
Consumers seek out cuisine in authentic,
ethnic context or due to heritage.
South American 2.0 Bold flavors and media presence
leads to mainstream restaurant
inclusion, trendy concepts.
South American 3.0 Cuisine grows due to the appeal in
context of health & wellness and
appeal in consumer interest for
purposeful eating.
South American 3.0
© Packaged Facts, a division of MarketResearch.com
6
Consumer
Drivers
Health &
Wellness
Food
Integrity &
Authenticity
Bold Flavors
and Flavor
Tourism
Purposeful
Eating &
Sustainability
Beyond flavor excitement,
South American flavors
leverage consumer drivers
that are gaining
significance.
South American 3.0
© Packaged Facts, a division of MarketResearch.com
7
“I like to
eat
foreign
foods.”
20%
of U.S.
Adults
Source: Compiled by Packaged Facts based on
Experian Marketing Services, Simmons Fall 2013
National Consumer Survey. Base: Adults.
Copyright: 2014. All rights reserved.
South American 3.0
© Packaged Facts, a division of MarketResearch.com
8
“I seek out
foods with
bold
flavors.”
53%
of U.S.
Adults
Source: Compiled by Packaged Facts based on
January/February 2014 survey data.
South American 3.0
© Packaged Facts, a division of MarketResearch.com
9
Top chefs
voting
Peruvian
cuisine a
hot trend.
57% of
ACF chefs
surveyed
Source: “What’s Hot in 2014? Culinary Forecast”,
published by the Natural Restaurant
Association, based on American Culinary
Federation chef survey
South American 3.0
© Packaged Facts, a division of MarketResearch.com
10
Ranking of
Peruvian
cuisine in
ethnic cuisines
and flavors
category
#1
© Packaged Facts, a division of MarketResearch.com
10
Media and Attitudes
Media awareness? Yes. Recovery? Yes.
Penetration
Menus? Yes. Retail shelves? Yes.
Consumer Drivers
Health & Wellness Flavor Tourism
Momentum for South American 3.0
TRENDS IN MOTION
© Packaged Facts, a division of MarketResearch.com
12
South
American
Flavors
© Packaged Facts, a division of MarketResearch.com
13
0% 20% 40% 60%
Adults Overall
Household Income
$150K+
Millenniall Adults
Foodies
Love the idea of
traveling abroad
Enjoy eating foreign
foods
Source: Compiled by Packaged Facts based on
Experian Marketing Services, Simmons Fall 2013
National Consumer Survey. Base: Adults.
Copyright: 2014. All rights reserved.
Attitudes Toward
Foreign Food and
Travel
TRENDS IN MOTION
Aji Amarillo, Rocoto and Aji Panca
Growing presence on restaurant
menus
Unique flavor profiles
Opportunities in a wide variety
of retail and restaurant
applications
Packaged Facts survey data:
Among grocery shoppers, more
than 50% of consumers seek out
foods with bold flavors, jumping
to 60% for Millennials
© Packaged Facts, a division of MarketResearch.com
14
Purple Potato and Purple Corn
Growing presence on
restaurant menus
Disease prevention and illness
mitigation among many
attributes
Opportunities in a wide
variety of applications
Packaged Facts 2014 survey
data: 57% of grocery
shoppers seek out foods with
nutrients addressing specific
health concerns
© Packaged Facts, a division of MarketResearch.com
15
Well-penetrated foods and
also emerging ingredients
Health & wellness a strong
driver
Opportunities in a wide
variety of applications
Datassential data: Quinoa
rises to a 3% menu
penetration and continues to
climb
© Packaged Facts, a division of MarketResearch.com
16
Quinoa, Amaranth & Pichuberry
Trends in motion
Additional food,
beverages and flavors
explored:
Caipirinha
Pisco
Feijoada
Chupe de Camarones
© Packaged Facts, a division of MarketResearch.com 17
SOUTH AMERICAN FLAVORS
SAMPLE PAGES
18
 
 
 
 
Sample Pages: Copyright © 2014 by Packaged Facts 
All rights reserved. Packaged Facts content may not be posted, distributed, published, displayed, or transferred in any form or by any means 
except (1) within the purchaser guidelines explicitly established by MarketResearch.com; or (2) with prior written permission from Packaged 
Facts. Any unauthorized posting of Packaged Facts content onto document‐sharing websites is prohibited. Copyright infringement is a violation 
of federal law subject to criminal and civil penalties. 
 
 
Spotlight on South American Flavor
The U.S. culinary landscape continues to benefit from Latin American flavor infusions, and the time is right for
introducing more dishes and ingredients from South American cuisine to a broader swath of consumers.
Latin American culinary profiles in past issues of CCD Innovation and Packaged Facts’ Culinary Trend Mapping
Report Series included Brazilian Brigadeiros and Mexican Takis (Worldly Snacks, May 2013), Peruvian Lomo
Saltado (Asian and Latin, December 2012) and Ceviche (Freshness, February 2012), Argentinian Alfajor cookies
(Baked Goods, April 2011), and the Venezuelan arepa, the Salvadoran pupusa, and Mexican huarache (Street
Foods, April 2010).
In this inaugural issue of our new Culinary Trend Tracking Series (CuTTS), Packaged Facts takes up the torch
again for south of the border flavors, with a focus on South American flavors from Peru and Brazil.     
As is the case with any imported culinary trends, flavor tourism is at work in the spread of South American flavors
in the North American market.  Flavor tourism is a subset of flavor adventure, and one especially relevant to
younger, upscale, and foodie consumers.  Whoever in Buffalo (the issue is contested) first tried overloading fried
chicken wings with cayenne pepper hot sauce and blue cheese dressing was cooking up flavor adventure, and
expressing the enduring American taste for newness, novelty, improvisation, and something like impropriety in the
foods and drinks we consume.  In contrast, while the flavor tourism driving the U.S. craze for Peruvian-style Pollo
a la Brasa (rotisserie chicken) certainly includes a quest for new flavor, it brings to the table a deeper interest in
international cultures and foodways.
Peru has one of the greatest cuisines in the world. You say Peruvian food to a person in the U.S. or in Europe,
and they wouldn’t even have a clue what it is, maybe ceviche and that’s as far as they could get. But it’s a beautiful
cuisine, not from just the standpoint of academically interesting: It’s deliciously interesting.
– Rick Bayless, celebrity chef and owner of Topolobampo, Chicago
Why does Peruvian roast chicken taste better? In every version I’ve tasted, the skin has more intense flavoring,
often with citrus and garlic notes. That same marinade goes between the skin and meat. The cavity, too, I’ve
found, is always coated with the marinade paste. Sure, there’s that simple satisfaction of a chicken roasted with
just salt, pepper and olive oil. But South Americans, by throwing anything and everything on their birds, do it a
heck of a lot better.
– Kevin Pang, Chicago Tribune
David Sprinkle
Research Director, Packaged Facts
Publisher, Culinary Trend Tracking Series
Flavor tourism is fed by the foreign travel of American tourists, who want to keep enjoying at home the foods they
discover internationally.  Mexico accounts for 33% and Latin America in aggregate for 40% of the foreign travel
by U.S. citizens, easily eclipsing the shares claimed by Canada (19.5%), Europe (18.5%), or the Caribbean (11%),
according to 2013 data from the International Trade Administration. Also factoring in are the wannabe travel and
mental vacations that often spur a craving for foreign foods—who wouldn’t, at times, rather be beachside in Brazil?
Flavor tourism is also fueled by the increasing (and increasingly center stage) multiculturalism of the United States,
whereby authentic foods and drinks from different countries and regions brush up against each other and mingle
in restaurant rows and on grocery store shelves. This increasing multiculturalism applies equally to the Hispanic
community within the U.S.: in the same way that less than two-thirds of the U.S. population is non-Hispanic white,
less than two-thirds of the Hispanic population in the U.S. is of Mexican origin.
Thus, in our increasingly multinational world, the dish that represents flavor adventure and flavor tourism to one
table of diners might, at the next table, be the nostalgic favorite that grandmother used to make. The domestic
and the foreign mix and mingle (rather than melt) into a complex stew.
The United Nations declared 2013 to be the “International Year of Quinoa,” the Andean seed that has been
cultivated like a grain. The Culinary Institute of America declared 2014 to be the year of Peruvian cuisine. The
National Restaurant Association’s “What’s Hot? 2014 Culinary Forecast,” a wide-ranging survey of top trends
identified by American Culinary Federation chefs, lists Peruvian as the top among “Ethnic Cuisines and Flavors.”
Chef Gastón Acurio, head of the renowned Astrid y Gastón restaurant in Lima, Peru, has called for a collaboration
of Latin chefs, farmers, and all food stakeholders to promote Latin American cuisine (Bloomberg, December
2013). And American consumers will be looking to explore Brazil and its food culture due to the global spotlights
created by the 2014 FIFA World Cup and the 2016 Summer Olympics.
With the stars aligned for new incursions of South American flavors into the North American market, Packaged
Facts’ Culinary Trend Tracking Series is proud to continue the tradition of highlighting salient new opportunities
and profitable fresh tracks for menu and product innovation.
David Sprinkle,
Research Director, Packaged Facts
Publisher, Culinary Trend Tracking Series 
Culinary Trend Tracking Series: South American Flavors | March 2014 | Packaged Facts
Purple Potato and Purple Corn: Nutritious, wellness foods with promise 30
With reference to apples as a cholesterol-lowering food, for
example, Robinson cites a 2009 study that found no change in the
health of participants with high cholesterol and triglycerides who
started, in the spirit of the old adage, eating an apple a day. In
this study, the apples had far too low a content of phytonutritents,
which could have acted to lower the men’s cholesterol. Ironically,
the study suggested that because of the low nutritional value in the
Golden Delicious apples they were eating, the participants' risk for
cardiovascular disease actually increased.
Robinson points out that it’s not that apples don’t have health
benefits, but rather that there was a tactical slip in the selection
process of consumers looking for nutrient-rich fruits and vegetables.
Robinson’s book calls out the purple potato and recasts the
Peruvian purples in the context of nutritional foods with a
purpose:
A purple potato native to Peru has 28 times more cancer-fighting
anthocyanins than common russet potatoes. One species of
apple has a staggering 100 times more phytonutrients than the
Golden Delicious displayed in our supermarkets.
─ Jo Robinson, Eating on the Wild Side
The Boomer Wellness Culinary Trend Mapping Report (January,
2014) by CCD Innovation and Packaged Facts highlighted the
quest for improved nutrition as an integral driver of food trends.
This is a concerted and high-momentum effort and manifests
itself in myriad efforts by consumers to “self-track” nutritionally
and eat for wellness.
Purposeful eating behavior drives choices
According to a January-February 2014 Packaged Facts survey,
nearly 37% of consumers seek foods that have nutrients targeted
to specific health concerns.
Furthermore, American consumers are specifically looking for
healthier options in the salty snack aisle. As our report on Salty
Snacks in the U.S. (November 2013) indicated, over 42 million
American adults are healthy salty snackers.
Current GMO concerns bring in another dimension. According
to Packaged Facts survey data, 21% of consumers strongly
agree that groceries should be non-GMO, while another 22.5%
somewhat agree. Though the jury is out on whether consumer
resistance to GMO ingredients and foods is truly as deep as
Culinary Trend Tracking Series: South American Flavors | March 2014 | Packaged Facts
Purple Potato and Purple Corn: Nutritious, wellness foods with promise 31
it is broad, non-GMO product development using purple corn
and purple potatoes has this card to play in gaining consumer
acceptance.
Consumer pursuit of healthier and more natural foods are broadly
in evidenced in the consumption of diverse categories of foods
and the changing food shopping habits of consumers. Purple
carbohydrates will benefit from these changing habits.
Consumers are embracing these changes and heeding the experts
that espouse them. The popular talk show host Dr. Oz, for example,
suggests we eat plenty of blue, purple and dark vegetables and
fruits. “Boost your dark-food intake with raisins, dried plums, black
mushrooms, purple cabbage, blueberries, blackberries, purple
potatoes and eggplant,” he recommends in his website.
Drinkable purple and it’s ‘newness’
Food websites like Delish.com hail the popularity of retro cocktails
going back to the pre-Depression era, but there is no reason not
to look back much further to pre-Incan times. The ancientness
and wellness attributes of non-alcoholic beverages like the chicha
morada are inspiring an era of new cocktails.
Combine consumer interest in eating and drinking for wellness,
the historic halo of purple potatoes and corn, and the new
exposure factor (the foods aren’t new, but their exposure in the
context of wellness is), and you have a recipe for success in the
beverage category for the purples.
The Kitchn food blog, for example, suggests a recipe for chicha
morada that can be alcoholic or boozed up.
The original chicha morada is already a favorite among many
Hispanics and is sold in bodega and specialty store aisles.
Expect additional beverage formulations as non-Hispanics with
SOUTH AMERICAN FLAVORS
For more information, see our Culinary Trend Tracking Series
information page here:
http://content.marketresearch.com/culinary-trend-tracking-series
2

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CuTTS: South American Flavors culinary research

  • 1. Packaged Facts introduces its new culinary research series, CuTTS, through its South American Flavors report. CuTTS
  • 2. You may have the ingredients. We bring you the analysis, insights and perspectives for a successful recipe in food development. - Culinary Trend Tracking Series CuTTS
  • 3. CuTTS Series Debut © Packaged Facts, a division of MarketResearch.com 3 The Culinary Trend Tracking Series (CuTTS™) debuts in April with South American Flavors. The culinary research report is timely in the backdrop of Peruvian cuisine being named a hot cuisine by foodservice industry stakeholders and influential global chefs. For marketing, insights, R&D, culinary and brand leaders, CuTTS takes a deep dive into emerging culinary trends in the foodservice and retail scenes and trends that are penetrating these marketplaces, showing their opportunity-scape and applicability in a myriad of new products.
  • 4. Opportunity-scape Consumer Drivers Menu TrendsRetail Food Trends • context for drivers & suggested applications • unique Packaged Facts consumer insight data • demographic & psychographic trends and targets • applications grounded in foodservice sectors • menu data tracking • examples & images of chef manifestations • analogous product trajectories • mass & specialty sales tracking • new packaged product introductions Our data-driven approach and food industry expertise provides an opportunity-scape summarized in Category Relevance and Trend Application tables. emerging penetrating integrated
  • 5. Flavor profiles covered in South American Flavors: Aji peppers and rocoto will see expanded applications in sauces and as ingredients for snacks with a global flair Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market Pisco and caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications South American stews, including Brazil’s feijoada and pan-Latin chupe de camarones, should get their sea legs on menus in short order 4 © Packaged Facts, a division of MarketResearch.com
  • 6. South American 3.0 © Packaged Facts, a division of MarketResearch.com 5 South American Cuisine Defined by: South American 1.0 Flavor excitement and authenticity. Consumers seek out cuisine in authentic, ethnic context or due to heritage. South American 2.0 Bold flavors and media presence leads to mainstream restaurant inclusion, trendy concepts. South American 3.0 Cuisine grows due to the appeal in context of health & wellness and appeal in consumer interest for purposeful eating.
  • 7. South American 3.0 © Packaged Facts, a division of MarketResearch.com 6 Consumer Drivers Health & Wellness Food Integrity & Authenticity Bold Flavors and Flavor Tourism Purposeful Eating & Sustainability Beyond flavor excitement, South American flavors leverage consumer drivers that are gaining significance.
  • 8. South American 3.0 © Packaged Facts, a division of MarketResearch.com 7 “I like to eat foreign foods.” 20% of U.S. Adults Source: Compiled by Packaged Facts based on Experian Marketing Services, Simmons Fall 2013 National Consumer Survey. Base: Adults. Copyright: 2014. All rights reserved.
  • 9. South American 3.0 © Packaged Facts, a division of MarketResearch.com 8 “I seek out foods with bold flavors.” 53% of U.S. Adults Source: Compiled by Packaged Facts based on January/February 2014 survey data.
  • 10. South American 3.0 © Packaged Facts, a division of MarketResearch.com 9 Top chefs voting Peruvian cuisine a hot trend. 57% of ACF chefs surveyed Source: “What’s Hot in 2014? Culinary Forecast”, published by the Natural Restaurant Association, based on American Culinary Federation chef survey
  • 11. South American 3.0 © Packaged Facts, a division of MarketResearch.com 10 Ranking of Peruvian cuisine in ethnic cuisines and flavors category #1
  • 12. © Packaged Facts, a division of MarketResearch.com 10 Media and Attitudes Media awareness? Yes. Recovery? Yes. Penetration Menus? Yes. Retail shelves? Yes. Consumer Drivers Health & Wellness Flavor Tourism Momentum for South American 3.0
  • 13. TRENDS IN MOTION © Packaged Facts, a division of MarketResearch.com 12 South American Flavors
  • 14. © Packaged Facts, a division of MarketResearch.com 13 0% 20% 40% 60% Adults Overall Household Income $150K+ Millenniall Adults Foodies Love the idea of traveling abroad Enjoy eating foreign foods Source: Compiled by Packaged Facts based on Experian Marketing Services, Simmons Fall 2013 National Consumer Survey. Base: Adults. Copyright: 2014. All rights reserved. Attitudes Toward Foreign Food and Travel TRENDS IN MOTION
  • 15. Aji Amarillo, Rocoto and Aji Panca Growing presence on restaurant menus Unique flavor profiles Opportunities in a wide variety of retail and restaurant applications Packaged Facts survey data: Among grocery shoppers, more than 50% of consumers seek out foods with bold flavors, jumping to 60% for Millennials © Packaged Facts, a division of MarketResearch.com 14
  • 16. Purple Potato and Purple Corn Growing presence on restaurant menus Disease prevention and illness mitigation among many attributes Opportunities in a wide variety of applications Packaged Facts 2014 survey data: 57% of grocery shoppers seek out foods with nutrients addressing specific health concerns © Packaged Facts, a division of MarketResearch.com 15
  • 17. Well-penetrated foods and also emerging ingredients Health & wellness a strong driver Opportunities in a wide variety of applications Datassential data: Quinoa rises to a 3% menu penetration and continues to climb © Packaged Facts, a division of MarketResearch.com 16 Quinoa, Amaranth & Pichuberry
  • 18. Trends in motion Additional food, beverages and flavors explored: Caipirinha Pisco Feijoada Chupe de Camarones © Packaged Facts, a division of MarketResearch.com 17
  • 21. Spotlight on South American Flavor The U.S. culinary landscape continues to benefit from Latin American flavor infusions, and the time is right for introducing more dishes and ingredients from South American cuisine to a broader swath of consumers. Latin American culinary profiles in past issues of CCD Innovation and Packaged Facts’ Culinary Trend Mapping Report Series included Brazilian Brigadeiros and Mexican Takis (Worldly Snacks, May 2013), Peruvian Lomo Saltado (Asian and Latin, December 2012) and Ceviche (Freshness, February 2012), Argentinian Alfajor cookies (Baked Goods, April 2011), and the Venezuelan arepa, the Salvadoran pupusa, and Mexican huarache (Street Foods, April 2010). In this inaugural issue of our new Culinary Trend Tracking Series (CuTTS), Packaged Facts takes up the torch again for south of the border flavors, with a focus on South American flavors from Peru and Brazil. As is the case with any imported culinary trends, flavor tourism is at work in the spread of South American flavors in the North American market. Flavor tourism is a subset of flavor adventure, and one especially relevant to younger, upscale, and foodie consumers. Whoever in Buffalo (the issue is contested) first tried overloading fried chicken wings with cayenne pepper hot sauce and blue cheese dressing was cooking up flavor adventure, and expressing the enduring American taste for newness, novelty, improvisation, and something like impropriety in the foods and drinks we consume. In contrast, while the flavor tourism driving the U.S. craze for Peruvian-style Pollo a la Brasa (rotisserie chicken) certainly includes a quest for new flavor, it brings to the table a deeper interest in international cultures and foodways. Peru has one of the greatest cuisines in the world. You say Peruvian food to a person in the U.S. or in Europe, and they wouldn’t even have a clue what it is, maybe ceviche and that’s as far as they could get. But it’s a beautiful cuisine, not from just the standpoint of academically interesting: It’s deliciously interesting. – Rick Bayless, celebrity chef and owner of Topolobampo, Chicago Why does Peruvian roast chicken taste better? In every version I’ve tasted, the skin has more intense flavoring, often with citrus and garlic notes. That same marinade goes between the skin and meat. The cavity, too, I’ve found, is always coated with the marinade paste. Sure, there’s that simple satisfaction of a chicken roasted with just salt, pepper and olive oil. But South Americans, by throwing anything and everything on their birds, do it a heck of a lot better. – Kevin Pang, Chicago Tribune David Sprinkle Research Director, Packaged Facts Publisher, Culinary Trend Tracking Series
  • 22. Flavor tourism is fed by the foreign travel of American tourists, who want to keep enjoying at home the foods they discover internationally. Mexico accounts for 33% and Latin America in aggregate for 40% of the foreign travel by U.S. citizens, easily eclipsing the shares claimed by Canada (19.5%), Europe (18.5%), or the Caribbean (11%), according to 2013 data from the International Trade Administration. Also factoring in are the wannabe travel and mental vacations that often spur a craving for foreign foods—who wouldn’t, at times, rather be beachside in Brazil? Flavor tourism is also fueled by the increasing (and increasingly center stage) multiculturalism of the United States, whereby authentic foods and drinks from different countries and regions brush up against each other and mingle in restaurant rows and on grocery store shelves. This increasing multiculturalism applies equally to the Hispanic community within the U.S.: in the same way that less than two-thirds of the U.S. population is non-Hispanic white, less than two-thirds of the Hispanic population in the U.S. is of Mexican origin. Thus, in our increasingly multinational world, the dish that represents flavor adventure and flavor tourism to one table of diners might, at the next table, be the nostalgic favorite that grandmother used to make. The domestic and the foreign mix and mingle (rather than melt) into a complex stew. The United Nations declared 2013 to be the “International Year of Quinoa,” the Andean seed that has been cultivated like a grain. The Culinary Institute of America declared 2014 to be the year of Peruvian cuisine. The National Restaurant Association’s “What’s Hot? 2014 Culinary Forecast,” a wide-ranging survey of top trends identified by American Culinary Federation chefs, lists Peruvian as the top among “Ethnic Cuisines and Flavors.” Chef Gastón Acurio, head of the renowned Astrid y Gastón restaurant in Lima, Peru, has called for a collaboration of Latin chefs, farmers, and all food stakeholders to promote Latin American cuisine (Bloomberg, December 2013). And American consumers will be looking to explore Brazil and its food culture due to the global spotlights created by the 2014 FIFA World Cup and the 2016 Summer Olympics. With the stars aligned for new incursions of South American flavors into the North American market, Packaged Facts’ Culinary Trend Tracking Series is proud to continue the tradition of highlighting salient new opportunities and profitable fresh tracks for menu and product innovation. David Sprinkle, Research Director, Packaged Facts Publisher, Culinary Trend Tracking Series 
  • 23. Culinary Trend Tracking Series: South American Flavors | March 2014 | Packaged Facts Purple Potato and Purple Corn: Nutritious, wellness foods with promise 30 With reference to apples as a cholesterol-lowering food, for example, Robinson cites a 2009 study that found no change in the health of participants with high cholesterol and triglycerides who started, in the spirit of the old adage, eating an apple a day. In this study, the apples had far too low a content of phytonutritents, which could have acted to lower the men’s cholesterol. Ironically, the study suggested that because of the low nutritional value in the Golden Delicious apples they were eating, the participants' risk for cardiovascular disease actually increased. Robinson points out that it’s not that apples don’t have health benefits, but rather that there was a tactical slip in the selection process of consumers looking for nutrient-rich fruits and vegetables. Robinson’s book calls out the purple potato and recasts the Peruvian purples in the context of nutritional foods with a purpose: A purple potato native to Peru has 28 times more cancer-fighting anthocyanins than common russet potatoes. One species of apple has a staggering 100 times more phytonutrients than the Golden Delicious displayed in our supermarkets. ─ Jo Robinson, Eating on the Wild Side The Boomer Wellness Culinary Trend Mapping Report (January, 2014) by CCD Innovation and Packaged Facts highlighted the quest for improved nutrition as an integral driver of food trends. This is a concerted and high-momentum effort and manifests itself in myriad efforts by consumers to “self-track” nutritionally and eat for wellness. Purposeful eating behavior drives choices According to a January-February 2014 Packaged Facts survey, nearly 37% of consumers seek foods that have nutrients targeted to specific health concerns. Furthermore, American consumers are specifically looking for healthier options in the salty snack aisle. As our report on Salty Snacks in the U.S. (November 2013) indicated, over 42 million American adults are healthy salty snackers. Current GMO concerns bring in another dimension. According to Packaged Facts survey data, 21% of consumers strongly agree that groceries should be non-GMO, while another 22.5% somewhat agree. Though the jury is out on whether consumer resistance to GMO ingredients and foods is truly as deep as
  • 24. Culinary Trend Tracking Series: South American Flavors | March 2014 | Packaged Facts Purple Potato and Purple Corn: Nutritious, wellness foods with promise 31 it is broad, non-GMO product development using purple corn and purple potatoes has this card to play in gaining consumer acceptance. Consumer pursuit of healthier and more natural foods are broadly in evidenced in the consumption of diverse categories of foods and the changing food shopping habits of consumers. Purple carbohydrates will benefit from these changing habits. Consumers are embracing these changes and heeding the experts that espouse them. The popular talk show host Dr. Oz, for example, suggests we eat plenty of blue, purple and dark vegetables and fruits. “Boost your dark-food intake with raisins, dried plums, black mushrooms, purple cabbage, blueberries, blackberries, purple potatoes and eggplant,” he recommends in his website. Drinkable purple and it’s ‘newness’ Food websites like Delish.com hail the popularity of retro cocktails going back to the pre-Depression era, but there is no reason not to look back much further to pre-Incan times. The ancientness and wellness attributes of non-alcoholic beverages like the chicha morada are inspiring an era of new cocktails. Combine consumer interest in eating and drinking for wellness, the historic halo of purple potatoes and corn, and the new exposure factor (the foods aren’t new, but their exposure in the context of wellness is), and you have a recipe for success in the beverage category for the purples. The Kitchn food blog, for example, suggests a recipe for chicha morada that can be alcoholic or boozed up. The original chicha morada is already a favorite among many Hispanics and is sold in bodega and specialty store aisles. Expect additional beverage formulations as non-Hispanics with
  • 25. SOUTH AMERICAN FLAVORS For more information, see our Culinary Trend Tracking Series information page here: http://content.marketresearch.com/culinary-trend-tracking-series 2