bake - May 2019 - 45

PACIFIC RIM INFLUENCES
Beyond its rich mélange of flavors including mango, coconut and Calamansi lime, interest in Filipino cuisine on the
US food scene is being driven by several factors, according to a 2019 trend report from Wixon. First is the ethnic
diversity of younger generations. US Census data indicates
America's Pacific Island population is expected to increase
25% from 2013 to 2023, while at the same time, the Asian
American population is projected to grow by 28%.
Second, the consumer demand for global flavors both in
foodservice and consumer packaged goods continues to
expand, especially for Asian flavors. According to a 2018
Lightspeed/Mintel survey, American consumers prefer
Southeast Asian cuisine more than Latin and African cuisines. And 75% of Southeast Asian consumers are seeking
out food of their own ethnic heritage.
Looking specifically at the rising interest in Filipino foods,
Google Trend data shows Americans are searching Google
for Filipino food more today than in the past decade. "All
of these indicators point to an unmet demand for Filipino
flavors in the market," says Becca Henrickson, marketing
manager. "Pacific Island cuisines are also primarily dairyand gluten-free, which adds another layer of appeal among
consumers following these dietary patterns."
Of note, vegan versions of cakes, cupcakes and pastries are
gaining popularity, as evidenced by new vegan options of
cupcakes introduced by such leading wholesalers as Rubicon Bakers in Richmond, California. Plus, the cool green
icing of Rubicon's Mint Chocolate Chip Cupcake uses color
made from red cabbage and turmeric, while the deep red of
Red Velvet Cupcakes is made from radishes.
The prominent global foodservice trade show Sirha in Lyon,
France, featured a 100% vegan pastry for the finals of the
2019 Coupe du Monde de la Pâtisserie.
Several teams chose to go for simple ingredient substitutes,
while others pushed the creative limits with plant-based desserts that featured beets or turnips. Team USA Chef Nicolas

Chevrieux expressed great enthusiasm for competing in
such a prestigious event that honored nature's place in the
food sector.
The Hispanic factor 

Vegan dishes can deliver the uncompromising flavor everyone wants. In other trends influencing the foodservice
sector, Mexican food is one of the most beautiful, fresh and
flavorful cuisines and continues to grow in popularity, with
more than 237 million Americans who enjoyed Mexican
food and ingredients in 2018, according to McCormick's Flavor Forecast.  More than ever, consumers are leaning into
meatless meals with a conscious focus on the environment
and their wellness goals. 

bakemag.com | MAY 2019 > 45


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bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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