2014 Top Dessert Trends

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By USDR

 

 

The Food Channel® (foodchannel.com) has released its “Top Ten Dessert Trends for 2014,” sponsored by Otis Spunkmeyer®. The popular 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.
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  • Layers – We are layering just about anything, so the recipe here is for a way to dress up the Otis Spunkmeyer Angel Food Muffin with a layer of jam and a cheesecake topping.
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  • Hand Pies – The mini dessert has finally extended itself to the pie.
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  • 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.
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  • Mashups and Muffins – Muffins are the new doughnuts, or what some are calling the duffin.
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  • Pepper, Flavored Salts, and International Spices – New desserts on the menu are heavy on the stronger spices. Cracked pepper is particularly on the rise.
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  • 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.
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  • Crepes – People are looking to add adventure to their repertoire, and crepes fit the bill.
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  • Nuts – Nuts are big in desserts right now, particularly as we tally up the health benefits.
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  • 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.
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    To view the complete Top Ten Dessert Trends story as well as the recently released Top 10 Valentine’s Dessert article, visitwww.foodchannel.com.

     

     

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    jon

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