Campbell's Top 10 Influential Food Trends of 2015

Campbell's Culinary & Baking Institute, a global network of highly-trained chefs, bakers and culinary professionals at Campbell Soup Company, released its second annual Culinary TrendScape – a trend report tracking the top 10 influential food themes for 2015.
 
The report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes the most impactful food trends and follows them on their journey as they evolve through six distinct stages – from the "Discovery" stage 1, like Filipino Flavors, which are popping up in upscale, independent restaurants, to the "Expanded" stage 6, like Chile Peppers, which have universal appeal and international availability.
 
Without further ado, here are the top 10 trends to watch in 2015:

1. Filipino Flavors (Stage 1, Discovery): Southeast Asian fusion flavors like home-cooked adobos, lechon pork roasts and lumpia spring rolls are appearing in upscale dining, pop-ups and food trucks from NYC to LA.
2. Bread Revival (Stage 2, Introduction): Bread is on the rise, with a renewed focus on slow fermentation, natural leavens and alternative grains.
3. Seafood Awareness (Stage 2, Introduction): Depleted fish populations and inefficient trade practices have chefs practicing responsible sea-to-table consumption.
4. Eating with Purpose (Stage 3, Adoption): An increasing focus on food for wellness has brought superfoods like quinoa and goji berries to mainstream restaurants, reshaping the way chefs prepare taste-pleasing dishes that are also healthy for you.
5. Food is Fun (Stage 3, Adoption): Previously mundane chores like grocery shopping are becoming explorations for a growing number of enthusiastic home cooks and "foodies" looking for inspiration.
6. Midwestern Roots (Stage 3, Adoption): Farm-to-table practices and a homegrown approach to cooking has American chefs rediscovering the Heartland.
7. Fast-Casual Effect (Stage 4, Mainstream): Speedy service, upscale ambiance, premium ingredients and better-for-you menus offer elevated simplicity from this hybrid restaurant category.
8. Tea Time (Stage 4, Mainstream): The popularity of tea has skyrocketed, thanks to its global personality and accessibility, distinctive flavor profiles and upscale appeal, as well as implied wellness benefits.
9. Regional Barbecue (Stage 5, Established): This quintessential American food experience has become an established trend, from the vinegary, whole-hog barbecue of Eastern North Carolina to the sliced beef brisket of Central Texas.
10. Chile Peppers (Stage 6, Expanded): North Americans are building up their heat tolerance with the expanding presence of jalapeo, chipotle and habanero peppers packing a fiery punch in unexpected categories like cocktails.

"Monitoring and understanding trends is our way of anticipating what our consumers and customers will desire as tastes shift year to year," said Thomas Griffiths, CMC, Vice President, Campbell's Culinary & Baking Institute. "The report paints a broad picture of how tastes are evolving, and how we are evolving our products along with them."
 
A copy of the Culinary TrendScape Report can be downloaded here.