Our FlavorSense^TM and models identify and quantify sustainable mainstream opportunities two years in advance and predict when a specific culinary trend, cuisine, term or ingredient will be in its cutting-edge, trendy or make the mainstream mass market purchasing phase. It also signals a decline in consumer interest, the need to phase out or reposition and differentiates between fads and longer term trends.

 

FlavorSense™ identifies flavors, food ingredients, cuisines, etc. at the appropriate point in their life cycle to offer competitive flavor advantages in the food, restaurant and related industries. For example, Sloan Trends identified in 1992 that roasted garlic would attract mainstream attention in 1994-1995. We also predicted in 1994, that Portabello mushrooms would gain mass appeal in 1996. In 1998, we predicted that Oriental would give way to Asian and that lime,

FlavorSenseTM Trend Lines: Garlic & Chipotle Chipotle on the path to overtake garlic?

mango and coconut would be other flavors to capitalize on.

FlavorSense™ quantifies and puts each new idea in perspective with other potential, existing or historical opportunities. As shown in the chart to the right, chipotle is getting ready to overtake garlic in the culinary/restaurant/ trade marketplace. The analysis also provides a look at consumer data to determine the magnitude and sustainability of the trend.

The FlavorSense^TM amd MenuSense™ services are available through an on-going annual subscription or a one-time customized market reports. Contact us for more information: sloan@sloantrend.com.