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Sandwich Trends: Updating an American Staple, reports Packaged Facts

The opportunity is great to innovate America’s beloved sandwich. These upgrades originate from artisan, local and sustainable ingredients, reflecting a regional flavor profile or a chef’s touch and desire for flavor adventure.

FOR IMMEDIATE RELEASE

 
PRLog (Press Release) - Sep. 7, 2010 - Sandwiches aren’t just an important part of the American diet; they are essential to it. And lucky for hungry consumers, sandwiches are undergoing exciting flavor and quality upgrades on every level – carriers, fillings and condiments. New sandwich trends are driven by artisan and sustainable ingredients, American regional and global flavor profiles, and even better nutrition, according to the Sandwiches: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and leading market research publisher Packaged Facts.  

“The role of sandwiches in people’s lives is huge,” says Kimberly Egan, CEO of CCD. “It makes sense that redefined sandwiches reflect the same values consumers are embracing in their lives.”

These values include supporting artisan and sustainable food production, eating more seasonally and nutritionally, and celebrating regional and global foods and flavors.

Today’s top sandwich trends include:

     •   The “Fine Fast” Sandwich Shop: Gourmet sandwich shops helmed by chefs
            feature high-quality, artisan and locally source ingredients along with a wide range
            of house-made condiments and toppings.

     •   The Asian Sandwich Invasion: Chinese bao sandwiches and Vietnamese bahn
            mi are crossing over and attracting adventurous eaters craving new flavors.

     •   The Reinvented Jewish Deli: Traditional delis are re-inventing themselves with
           more sustainable and ethical raw ingredients.

     •   Glamorous Grilled Cheese: This American classic is getting an overhaul with
            artisan bread and cheese plus sophisticated flavorings.

     •   The Great Sandwich Shop Takeover: Fast-casual sandwich and bakery chains
           are innovating with more healthful offerings, global flavor profiles and even some
           local ingredients.

     •   Pulled Pork Sandwiches and Better Burgers: While the North Carolina classic
           goes national, the beloved burger explodes with new styles of beef, a variety of tasty
           buns and a host of exotic toppings.

Both restaurant operators and CPG manufacturers can use these trends as inspiration for compelling new product development opportunities in the everlasting sandwich arena.

For more information on Sandwiches: Culinary Trend Mapping Report, please visit: http://www.packagedfacts.com/Sandwiches-Culinary-Trend-25....

The Culinary Trend Mapping Report is co-published by the Center for Culinary Development and Packaged Facts. Individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

# # #

About the Center for Culinary Development – CCD is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise. Visit www.ccdsf.com, or contact Kara Nielsen at (415) 693-8900 x110, kara@ccdsf.com.

About Packaged Facts – Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

Please direct all press inquires to:
Jenn Tekin
Marketing Manager
(240) 747-3015
jtekin@packagedfacts.com

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Contact Email:
***@packagedfacts.com Email Verified
Source:Packaged Facts
Phone:(240) 747-3015
City/Town:New York City - New York - United States
Industry:Restaurants, Food, Retail
Tags:food, beverage, retail, sandwich, ingredients, Diet, artisan, flavor, gourmet, nutrition, bakery, deli, chef, condiments
Last Updated:Oct 12, 2011
Shortcut:prlog.org/10914351
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