Culinology -- December 2013 - (Page 18)
DESSERT
lmost everyone appreciates a little sweet treat after a meal, whether it
is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready
to d
desert d
dessert.
Out-of-home dessert consumption is on the rise as consumers expand their definition of "dessert" to include more nontraditional items, according to the 2013 Dessert
Consumer Trend Report from Technomic, Inc., Chicago. Dessert is also no longer
limited to the final course of the evening meal. It has become an all-day, any-day phenomenon. In fact, 40% of consumers now eat dessert twice a week or more often, up
from just 36% of those polled in 2011, according to the report.
Only about half of consumers' post-restaurant meal desserts are purchased at the
same restaurant, while the remainder are eaten at home or at another food service
18 | Culinology | DECEMBER 2013
Table of Contents for the Digital Edition of Culinology -- December 2013
Culinology -- December 2013
Table of Contents
President's Letter - Passion leads to success
Emerging Trends - Fitter food service fare coming into focus
Menu Trends - A Dish by Any Other Name
Dessert - Desert Trends 2014
Healthy Children - Child's Play
Children's recipe challenge
Member Profile - R&D Road Show
Petits Fours
Upcoming Events/Ad Index
Culinology -- December 2013
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