Media
CCD's work and innovation process are frequently profiled in highly regarded trade and general consumer publications. Learn more about how we successfully track trends and create craveable consumer products from our latest news healdine or contact one of our expert innovators to speak at your next food and beverage industry event.
PRESS RELEASES
07/09/2008: Expect Help for Beauty, Brains and Body from Emerging Global Wellness Food Trends
04/28/2008: A Look Back Retrospective Culinary Trend Mapping Released
01/08/2008: Chefs Create Their Dream Grocery Products | 15 Tastes Product Photos | PDF
12/12/2007: New Indulgence Goes Beyond Fattening To Sophistication And Adventure | PDF
09/29/2007: "Meat-ing" Consumer Demand in New Ways | PDF
EVENTS
08/04/2008: CCD Presents Flavors to Attract Gen Y Insights at The Flavor Experience | Download Insights »
CCD IN THE NEWS - LATEST HEADLINES
9/01/08: Handheld Culinary Trend Report sited in Food Technology
“Fast, Forkless Food” explores the new forms, flavors and formulations of handheld foods today. Our recent Handheld Culinary Trend Mapping® Report and Trendologist Kara Nielsen were quoted extensively. Read More »
9/01/2008:“The World of Trends” explored in QSR magazine by CCD Trendologist
Kara Nielsen describes the art and science to translating trends in this feature that adapts Kara’s IFT presentation “Culinary Trend Mapping: Insights and Applications for Product Development.” Downloadable copies of the presentation are also available courtesy of the QSR website. Read More »
7/15/2008: CCD Coins "Huetrition"™ Trend as 1 of 7 new food trends from Japan and Western Europe to hit the North American Market
CCD's latest Culinary Trend Mapping® Report on Global Health and Wellness Trends outlines food trends to make you smarter, happier and younger. Read More »
6/01/2008: CCD’s Trend Map® leads the way to new flavors in Food Product Design article
Kara Nielsen, CCD Trendologist, outlines the five trend stages and defines fad in “Scouting Out New Flavor Trends” by Deb North. Read More »
5/22/2008: CCD Trendologist speaks up on new mood beverages in Bevnet Innovation
Kara Nielsen sees mood beverages tied to the broadest strokes of the marketplace: the natural foods movement and the quest for a high-quality life. It’s also reached Stage 3 of our Trend Map®. Read More »
MORE NEWS
8/11/2008: CCD Gen Y Presentation on Millennial Eating Habits Generates Buzz
CCD Presenters Lisa Strick and Kara Nielsen receive praise for unveiling key insights to the relatively untapped Gen Y market at this year's Flavor Experience Conference in San Diego. Strick and Nielsen discussed how to pull in Gen Y consumers offering that "food is the glue that brings teens and twenty-somethings together" and "menus must offer appetizers and entrees that Gen Ys can share in a group or that offer unique flavor experiences". Download Highlights | Read More »
7/28/2008: CCD talks about the cupcake trend in the Galveston County Daily News
As the cupcake trend continues its march into all corners of the country, Kara Nielsen discusses its source and spread in “Cupcakes Make a Comeback.” Read More »
5/08/2008: CCD's Look Back Culinary Trend Mapping® Report Points the Way to Emerging Trends
CCD Trendologist, Kara Nielsen, and the Look Back Culinary Trend Mapping® Report credited with forecasting hot emerging food trends, like huetrition, gluten-free, and premium, hitting grocery stores and fast-food menus now. Read More »
05/01/2008: CCD Trendologist speaks on the trend of eating less meat in Restaurants & Institutions
Kara Nielsen believes consumer concerns about food safety, animal welfare, health and wellness and the environment are leading them to choose more meatless fare in “Flex Mex.” Read More »
4/29/2008: CCD Trendologist Featured on CBS News' Fancy Food Show Video Coverage
Kara Nielsen talks textures and the latest in food trends popping up at Chicago's Fancy Food Expo. Nielsen comments on unexpected bold flavor combinations to the latest texture twists in culinary products from nougat to nuts direct from the show floor. Watch Video »
3/28/2008: Are Vegetarians On The Rise? CCD’s Trendologist thinks so!
Kara Nielsen urges fast casual restaurants to offer more meatless dishes to attract consumers concerned about the environmental impact of meat eating. Read More »
1/27/2008: CCD Trendologist voices in on ’08 food trends in San Francisco Chronicle
Kara Nielsen discusses new trends in supermarket prepared food, label-reading habits and how San Francisco is at the forefront of new food trends. Read More »
1/01/2008: Trendologist speaks up in Flavor & The Menu’s Top 10 Trends 2008
Kara Nielsen comments on two hot culinary trends in 2008: slow cooking technique and barely there sauces in the 2008 annual edition of the Top 10 Trends issue. Read More »
12/10/2007: CCD's Egan Profiled in Fortune Magazine's December 2007 Power Issue
Egan and the CCD crew, although not household names, are credited with a highly powerful behind-the-scenes role in innovating recipes and menu items for such major restaurants and fast-food establishments as: Baskin-Robbins, Wendy's, Domino's, Weight-Watchers and Taco Bell, in Fortune's "The Power 25" article.
12/10/2007: CEO Featured in 7x7's Power List
Kimberly Egan lands on top of San Francisco's 7x7 Magazine's prestigous Power List in the Food + Drink category where she discusses the satisfaction of helping clients' innovatate successful on-trend products . Read More »
12/08/2007: CCD Quoted in People Magazine's December Style Watch Issue
Trendologist, Kara Nielsen, weighs-in on "What's In and What's Out" in Food in the December feature of People Magazine's Style Watch Edition.
12/05/2007: CCD Spots Dessert Doughnuts in Holiday Insert
Celebrations! Holiday Entertaining 2007, a holiday insert in newspapers across the country, features Trendologist Kara Nielsen discussing the hot trend in doughnuts and beignets on dessert menus across the country. Sightings include apple butter beignets with a Riesling reduction and caramel thyme ice cream and chocolate beignets with peanut butter sauce. Read More »
09/29/2007: CCD Trendologist Discusses Kids' Snacking Trends In San Francisco Chronicle
"Kids and parents are much more conscious about health and nutrition in general," says Kara Nielsen. Nielsen pointed to a recent survey that shows that more than 50 percent of the 500 teenagers polled said they had changed their diet in the last year and were eating more healthful foods. Read More »
09/15/2007: Nielsen Shares Soy Knowledge and Culinary Insight in Article By Jill Silverman Hough
CCD Trendologist, Kara Nielsen, sheds some light on the soy debate in the Inside Bay Area article, "Endamame versatile and good for you, but enjoy it in moderation". Read More »
09/15/2007: CCD Quoted on Allergen-Free Market in Gourmet News
The Allergen-Free Market is nothing to sneeze at. About 4 percent of the population--8 percent of children-- suffer from food allergies, said CCD's Kara Nielsen, citing data from Food Allergy and Anaphlaxis Network on the Allergen-Free panel at July's Fancy Food Show. According to the FDA, 28 percent of Americans suffer from intolerances--and up to 97 percent may be undiagnosed, she said. Read More »
09/25/2007: CCD CEO Quoted in Stagnito's New Product Magazine
Kimberly Egan is quoted in “The In Crowd: Early adopters may determine product survival” by Bev Bennett. She discusses how CCD uses early adopter panels and our Chefs’ Council® to assist in the development process and cautions against relying on blogs to gauge a concept’s viability. Read More »
08/01/2007: CCD COO featured in New Products Magazine
Marc Halperin discusses what chefs bring to the new product development process in Stagnito's New Products Magazine article “Culinary Persuasion: Notable chefs influence retail offerings” by Bev Bennett. He also lists some exciting restaurant chef trends, such as cured meats, dessert-centric restaurants and trading quantity for quality. Read More »
07/17/2007: CCD CEO Cited in Fast Casual Magazine
CEO Kimberly Egan and our Spices and Seasonings Culinary Trend Mapping Report® were quoted in "Ethnic influences on the menu," FastCasual.com. Ethnic spices have become have become key tools in marketers' flavor arsenals. "Beyond salt and pepper, the spice market has now reached $1.2 billion, truly pointing to an awakening in the American palate," said Egan. Read More »
07/12/2007: CCD Trendologist Quoted in USA Today Article, "Gelato: It's not Italian for Jell-O" + Milwaukee Sentinel
Kara Nielsen, discusses the trend in the "growing appreciation for bolder flavors" of artisanal gelato migrating across the Atlantic and popping up in boutique parlors, supermarket aisles and gourmet kitchens...Read More» And the gelato conversation continues in "Ice Cream but better: Smooth, intense Italian gelato is all about flavor," Milwaukee Sentinel, July 12. Read More »
CHEFS' COUNCIL® NEWS
8/18/2008: Mat Schuster featured on View from the Bay
Mat Schuster, formerly of San Francisco’s The Bay Club, recently appeared on ABC's local morning program The View from the Bay to demonstrate some healthy dessert recipes sure to satisfy your sweet tooth this summer. Watch Mat's performance and don’t miss his recipes for Fig and Cherry Parfaits with Cinnamon Scented Greek Yogurt and Natural Krispy Treats. Watch Video »
8/18/2008:Chefs' Council Member Schenk opens new bar and lounge in historic Bank Exchange location
James Schenk, chef-owner of Peruvian Destino on Market in San Francisco is awaiting the late August opening of his exciting project next door, Pisco Lounge. The hip bar and lounge takes its inspiration from the historic Bank Exchange Bar of the early 20th century San Francisco, famous for its signature Pisco Punch, a cocktail made from Peruvian grape brandy. Schenk worked closely with historian Guillermo Toro-Lira to recreate a recipe that has been lost since Prohibition.
8/18/2008: Chefs' Council Member Barton awarded artist residency in Brazil
The Sacatar Institute awarded Chefs’ Council member Scott Barton a two-month artistic residency in Bahia, Brazil. There, Scott will research Afro-Brazilian culinary traditions and their modern interpretations. Part of his research may include working with chef Paulho Martins at La Em Case. Chef Martins has created a foodstyle that incorporates indigenous culinary flavors and cooking methods with products completely derived from the Amazon. The institute is located on an island in the bay next to Salvador, the first capital of Brazil and the primary port of entry for slaves.
8/15/2008: Congratulations Executive Chef, Mat Schuster, On New Role
Mat Schuster has a new gig. He’s is now the Food and Beverage Manager and Executive Chef for San Francisco’s café treasure The Warming Hut and its little sister, Café Crissy. Both are located in picturesque Crissy Field under the auspices of Golden Gate Parks Conservancy. He is running Food and Beverage operations as well as menu creation and implementation. The menus focus on sustainable, organic and local products and the cafés are committed to composting and recycling.
8/13/2008: Visionary Chefs' Council Members Featured in San Francisco Chronicle
Two Chefs’ Council members are included in The Bay Area’s Visionary Chefs article, part one of three, in the San Francisco Chronicle. Gerald Hirigoyen of Piperade and Bocadillos and Craig Stoll of Delfina and Delfina Pizzaria are profiled. Gerald has been a leader in first French then later Basque cuisine while Craig has turned a neighborhood Italian spot into one of the city’s beloved restaurants. Read More »
6/01/2008: Congratulations Chefs' Council Members, Stoll and Reinhart, both named James Beard Award Winners
Congratulations to these Chefs’ Council members who won the coveted James Beard Awards: Craig Stoll, named Best Chef Pacific and Peter Reinhart's Whole Grain Breads winning honor in the New Techniques, Extraordinary Flavor category. Read More »
5/30/2008: Joyce Goldstein releases newest cookbook Mediterranean Fresh
This latest book focuses on One-Plate Salad Meals and Mix-and-Match Dressings. For Joyce, the salad—served before or after the main course, or as a meal in and of itself—is a jumping-off point for exploring the tastes of the Mediterranean, from a Middle Eastern carrot salad tossed with citrus dressing to an Italian salad enhanced with delicious cheeses and nuts and a peppery vinaigrette. Read More »
5/21/2008:Steven Raichlen explores “Yucatan Heat” in the May issue of Bon Appétit
Steven describes the Yucatan barbecue traditions with recipes for Grilled Mahi-Mahi, Pabil-Style Pork and Achiote-Grilled Turkey Breast with Tomatoes, Chiles and Mint.
5/15/2008:Brown Sugar Kitchen, owned by Tanya Holland (see Featured Chef) profiled in San Francisco
The neighborhood café serves what Tanya calls “new style down home” cooking, one that reflexts her Afircan American heritage, her classical French culinary training and an appreciation for organic, seasonal ingredients. Read More »
5/01/2008:7x7 reviews Elizabeth Falkner’s new restaurant Orson
The San Francisco city magazine reviews Falkner and partner’s new hot spot, commenting on the adventurous food, inventive cocktails and remarkable desserts, like the Pigwich, two pizzelle cookies sandwiching maple-bacon ice cream. Read More »
5/01/2008: Food Arts profiles Chefs’ Council® member Gloria Ciccarone-Nehls
“She’s Got Game” describes the scene in the clubby Nob Hill Big 4 Restaurant in the Huntington Hotel where Chef Gloria Ciccarone-Nehls has been manning the kitchen for 28 years.
1/08/2008: Medrich and Trendy Pudding
Alice Medrich shares her favorite pudding recipes in Bon Appétit’s Dessert of the Year: Pudding feature this month. Recipes include Caramel-Banana Bread Pudding and Coconut Rice Pudding with Crispy Coconut. Read More »
1/08/2008: Janet Fletcher and Trendy Brown Butter
Janet Fletcher teaches us how easy it is to create nutty brown butter just like restaurant chefs in Bon Appétit’s Flavor of the Year: Brown Butter. Read More »
12/26/2007: Mark Dommen Earns 3-1/2 Stars for One Market Restaurant
The San Francisco Chronicle awarded three and a half stars to One Market, stating, “…Dommen is cooking some of the best American-inspired food in the city.” Read More »
12/15/2007: Elizabeth Falkner’s “Dream Desserts”
Bon Appétit features Elizabeth’s Fruitcake to Love its December holiday dessert collection. Read More »
12/01/2007: Big 4 Executive Chef Featured in Wall Street Journal
In “Game for Fall,” the Big 4 executive chef Gloria Ciccarone-Nehls is profiled for her game cookery, including corocodile, bear, elk yak and other wild game meats. Read More »
10/01/2007: Chefs' Council® Member Alice Medrich's Latest Book
Cocoa tuiles with nuts, a recipe from Alice Medrich’s new book, Pure Dessert, appears as the “Last Bite” in Food & Wine.
10/01/2007: James McDonald commended by State of Hawai’i
James McDonald, chef of Pacific’o and I’O restaurants on Maui, received the official state commendation for being named among the top 10 “Restaurants with Farm Connections” in the October 2007 issue of Gourmet magazine. Read More »
10/01/2007: Elizabeth Falkner featured in Gourmet Magazine
In “Behind the Scenes: Restaurant Design,” Chefs’ Council® member Elizabeth Falkner discusses her upcoming new restaurant, Orson, in San Francisco’s SOMA district. She and partner Sabrina Riddle hired a female designer to create the space that will be home to a casual, small plates menu.
09/01/2007: Elizabeth Falkner's New Book Hits Shelves
Elizabeth’s Demolition Desserts: Recipes from Citizen Cake arrives on bookstore shelves. Discover how one of America’s hottest pastry chefs “demolishes” classic dessert and bakeshop favorites and reconstructs them for bigger bolder flavor and added visual punch. Falkner also discusses sweet and savory dessert combos in Flavor & the Menu In “Desserts to Savor,” Elizabeth talks about using savory style vinaigrettes for dessert “salads.” Read More »
07/23/2007: Mark Dommen Makes Headlines
Mark Dommen, the executive chef of One Market restaurant, is featured in "Chefs circulate cost-effective ways to try sous vide" in Nation's Restaurant News where he describes his techniques for sous vide (French for "under vacuum") cooking, a trend profiled in the Food Textures Culinary Trend Mapping Report®, December 2006. Read More
07/01/2007: Karletta Moniz, Quoted in the Summer 2007 Issue of Edible San Francisco
The article featuring Karletta Moniz titled "The Savory Side of Sweet" by Catherine Nash discusses artisan San Francisco chocolatier Poco Dolce and its barely sweet confections. Read More »
06/08/2007: Mani Niall Quoted in The San Francisco Chronicle
Mani Niall, Chefs' Council® member and director of product development at Just Desserts, discusses his bakery's recent expansion...Read More »
06/01/2007: Mixologist Extraordinaire Makes Splash with Online Sipping Videos
Alberta Straub was mentioned in The Sipping News, San Francisco Chronicle on June 1 for her new video cocktail lessons found online at CocktailsOnTheFly.tv. Read More »
06/01/2007: BBQ Guru Steven Raichlen Shares Grilling Secrets
Our Chefs' Council® member Steven Raichlen offers "10 easy ways to master the grill" in June's Food & Wine issue.