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.

ROCKVILLE, MD, September 09, 2010 /24-7PressRelease/ -- 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-2517246/.

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.

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