2007 Flavor Forecast

2. 2007 Flavor Forecast David Morris Maria Caranfa, R.D. Mintel International Group

3. Unlock the future of flavor • The Future of Foodservice via Trend Methodology • The Flavor Paradox • Flavor Trends

4. The Future of Foodservice It starts with trends…

5. Mintel’s Foodservice Trend Platforms • Beating the blur • The assortment approach • The new rules of nutrition • Corporate social responsibility

6. Flavor fads and flavors that stick Mainstream Emerging Fad

7. Flavor is Key Flavor is at the forefront of competition and innovation

8. Mainstream flavor trends • Orange • Vanilla • Spicy • Chocolate • Lemon Source: Mintel Menu Insights

9. Movements in Mainstream • Innovation of Mainstream/Tradition • Orange • Blood Orange • Vanilla • Madagascar Vanilla • Spicy • Habanero • Chocolate • White Chocolate • Lemon • Meyer Lemon Source: Mintel Menu Insights

10. The Flavor Paradox Tradition Innovation

11. Lombardi's Pizza Little Italy, Manhattan

12. Everybody loves pizza! Source: Mintel

13. But, It’s not just about dining in… Source: Mintel

14. Competition: Cross channel pizza choices Source: Mintel

15. Beat the Blur: Flavor drives decision Source: Mintel

16. Pizza places have held their ground through flavor innovation $ billions Source: Mintel

17. Leveraging premium “restaurant” flavors Source: Mintel

18. Bottom line • Two things matter in this market • Flavor • Convenience • Battle the blur by flavor innovation • Tradition • Better quality, better tasting traditional ingredients • Innovation • Unique ingredient combinations

19. The future of flavor Flavor Lessons

20. Lessons for flavor innovation • Innovation is built on variety, repetition and combination • Balance flavor assortment, tradition with innovation • Flavor trumps health

21. Flavors to learn by • Chipotle • Variety, Repetition, Combination • Your Favorite Vodka or Gin Served with Your Choice of our Five House Cured Stuffed Olives with Anchovy Bleu Cheese, Feta Cheese, Chipotle Salmon (Dylan Prime) • Basil • Tradition with Innovation • Basil and Pineapple Mojito with basil syrup and leaves, pineapple juice, Cruzan light rum • Pomegranate • Flavor Trumps Health • Pomegranate cheesecake with chocolate covered pretzel crust with zinfandel-chocolate drizzle (Red Maple)

22. The future of flavor Opportunity for Flavor: Health

23. Flavor trumps health Source: Mintel Menu Insights

24. Health through cuisine • A World of Flavor • Jamaican • Spanish • Cuban • Mediterranean • Indian • Peruvian • Moroccan • Korean

25. Health on the menu: fad or trend? • Fad • Trend • Not sure When you’ve made your selection, press the dual arrow key to send

26. Flavor: Trend or Fad?

27. Emerging flavors • Revolutionary • Yuzu • Acai • Aji Amarillo • Revitalizations • Blackberry • Cinnamon

28. Yuzu • Flavor Factor • Citrus flavors and Asian cuisine are widely accepted by the American consumer • Look for some very interesting new Asian inspired dishes and beverages • On the menu • Diver Scallops (Clio Restaurant) • With yuzu juice, black truffle vinaigrette and celery

29. Acai • Flavor Factor • Tropical fruit from the Amazon • High in antioxidants • On the menu • Acai Adventure (Smoothie King) • You don't have to explore the amazin' Amazon to treat your tastebuds to açaí. We've got the bold little berries spun with blueberry and apple into a drink bound to make you feel like an Amazon yourself

30. Aji Amarillo • Flavor Factor • Peruvian cuisine may be the next Mexican cuisine • Aji Amarillo—with it’s distinctive, fruity flavor—is commonly ground into colorful cooking powders • On the menu • Seared Slab of Hudson Valley Foie Gras (The Coyote Café!) • With Grapefruit Confit, Blood Orange-Aji Amarillo Coulis and Crispy Almond Phyllo

31. Which will be a trend? • Yuzu • Acai • Aji Amarillo When you’ve made your selection, press the dual arrow key to send

32. Blackberry • Flavor Factor • Deep purple color, sweetness and mild tanginess • A perfect addition to beverages, salads and desserts • Can easily be paired with spicy and savory flavors • Recognizable, yet exotic • On the menu • Moro Blood Orange Tart (Norman’s Miami) • Blackberry compote, chocolate sorbet

33. Cinnamon • Flavor Factor • Strong ties to Indian and other ethnic cuisines • Brings warmth to food and beverage applications • “Cinnamon should be on tables in restaurants along with salt and pepper.” (Jerry Seinfeld) • On the menu • Jamaican Grilled Chicken Breast (Bahama Breeze) • Marinated with authentic spicy jerk seasonings and oak-grilled, served with cinnamon mashed sweet potatoes, fresh seasonal vegetables and a black bean sauce

34. Which has the most unique applications? • Cinnamon • Blackberry • Not Sure When you’ve made your selection, press the dual arrow key to send

35. Wrap up—unlock the future of flavor • Flavor is at the forefront of innovation and competition • Trends do not operate in a vacuum • The Flavor Paradox • The power of tradition + innovation • Balance offerings • Connect flavor with health • Differentiate between fads and trends

36. Thank you • Questions? Maria Caranfa, R.D. David Morris Director, Mintel Menu Insights Senior Analyst, Mintel Reports mcaranfa@mintel.com dmorris@mintel.com 312-932-0400