The Food Channel has released its “Top Ten Dessert Trends for 2014,” sponsored by Otis Spunkmeyer. The report looks at market trends around sweets and treats.
Based on research conducted in conjunction with CultureWaves, the list identifies the significant behaviors of consumers, foodservice professionals and manufacturers, with original recipes and photographs to illustrate each trend.
The Food Channel Top 10 Dessert Trends for 2014:
- Spoon Desserts – Puddings and other soft desserts—called “spoonables”—are big.
- Layers – The recipe is for a way to dress up the Otis Spunkmeyer Angel Food Muffin with a layer of jam and a cheesecake topping.
- Hand Pies – The mini dessert has finally extended itself to the pie.
- Midwestern Influence – One of the big trends for 2014 is Midwestern foods, and when it comes to desserts that means cobblers, pies, crisps, tarts, upside down cakes, and bar cookies.
- Mashups and Muffins – Muffins are the new doughnuts, or what some are calling the duffin.
- Pepper, Flavored Salts, and International Spices – New desserts on the menu are heavy on the stronger spices. Cracked pepper is particularly on the rise.
- Dessert Butters – These are actually ground up cookies turned into a soft filling that is perfect for rolling into a truffle or adding to a sandwich cookie, such as the PB and Chocolate Cookie.
- Crepes – People are looking to add adventure to their repertoire, and crepes fit the bill.
- Nuts – Nuts are big in desserts right now, particularly as we tally up the health benefits.
- Small Batch Desserts – We don’t have to make enough dessert to feed an army to be satisfied; we’ve discovered it’s OK to just make a little.
To view the complete Top Ten Dessert Trends story, visit www.foodchannel.com
Photo courtesy: The Food Channel
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