Prepared Foods - November 2008 - (Page 37)

2008 foodservice annual @ISTOCKPHOTO Desserts: Indulging in Something New Desserts connect with diners’ indulgent mindsets, and consumers continue to be committed to eating sweets. While traditional desserts continue to satisfy, many restaurant patrons are looking for new options, from cheese samplers to exotic and different flavor pairings. Technomic, Contributing Editor W hat is a remedy for rising prices and life’s everyday stresses? Sugar. Desserts connect the diner’s best intentions at the table with the “I deserve it” mindset. Diners remain committed to desserts, according to Technomic research. Of the1,500 consumers polled for Technomic’s recent survey, 85% said they eat dessert at least once a month, and well over half (57%) said they eat dessert at least once a week. No respondents said they never eat dessert. The survey also found that, although consumers still enjoy traditional desserts, such as chocolate chip cookies and apple pie, many are exploring new dessert options such as cheese samplers, fruit plates and parfaits. Chefs respond to consumer demands for “what’s hot,” “what’s new” and “what’s next,” yet diners also want the familiar with a twist. Classics sell (such as variations on chocolate). So does surprise (for example, peach shortcake with bacon bits or chocolate-covered cornflakes as a garnish for fresh strawberries). Healthy choices matter. The popularity of tart, fat-free frozen yogurt has evolved into its own café society. Marketing what is fresh and seasonal in limited-time specials whets consumers’ appetites. So does a menu that pinpoints value deals or healthy choices. Waitstaff who know when to offer desserts “to take home” raise check averages. A forecast of trends shows the rising popularity of: continues to be a hit with ■ Mini-dessert samplers. dessert eaters, but new ■ Items with sweet/salty taste pairings. flavors such as tart, ■ Desserts containing a Korean-style frozen yogurt “surprise” ingredient, such as berries with ground pepper or or an array of fresh, chopped thyme-laced chocolate cake. ingredients add something ■ The cool comforts of new to traditional yogurt. dairy (from swirls of tart, frozen yogurt with fresh berries to premium ice creams dripping with caramel sauce and a dusting of sea salt). ■ Seasonal, limited-time offerings such as sweet corn ice cream, rhubarb cobbler in late summer, pumpkin flan with candied ginger in October and eggnog cheesecake in December. ■ Value bundles (appetizer, main dish and dessert for a fixed price). Yogurt swirled with fruit Big Bang, Small Bites The fun of many small tastes on a plate continues to snag diners. The mini-desserts first seen in the fine-dining sector have found their way into mainstream restaurants. At www.PreparedFoods.com ● November 2008 37 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - November 2008

Prepared Foods - November 2008 Contents On the National Menu MarketWatch Menu Trends: Appetizers—Big Flavor, Small Portion and Price Menu Trends: Beverages— Drinking It Up Menu Trends: Indulging in New Desserts Menu Trends: Innovative Entrées Menu Trends: Salads Take Center Stage Do-it-yourself Flavor Trends: Chef Inspirations Culinary: Flavors of the Future Food Ingredients—Side Dishes, Meals and Desserts Consumer Research R&D Applications: On the Edge of Flavor R&D Applications: Authentically Mexican Peppers Abstracts

Prepared Foods - November 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.