Baking & Snack - September 2018 - 45

TRENDS
Foodservice

Novel ingredients take off, and reinvented classics
thrive as dessert makers balance consumer needs.
by Anna Wiber

Bakery cases and dessert menus have evolved quite a bit
from the days of the cupcake revolution and mashup
mania that followed. While the popularity of cupcakes
and cronuts have waned, these trends introduced consumers to a new way of enjoying indulgent treats and
required bakeries to develop products that pushed the
boundaries of flavor and format.
Step into any in-store bakery or fast-casual restaurant
today and derivatives of these baked goods can be seen,
but new consumer preferences are transforming product
development. From functional ingredients to experimental flavors and convenient features, Americans are
searching for desserts that fit into their lifestyle.
While these new expectations may call into question a bakeries' current lineup, they mustn't adhere
to each one. The savviest companies will find ways to
capitalize on the latest trends without sacrificing their
brand's identity.
"One-size-fits-all doesn't fit today's industry climate,"
said Lauren Lopez, director of marketing, fully finished
desserts, Rich Products, Buffalo, NY. "What a dessert
looks like for a quick-service restaurant may differ from
what is needed for an in-store bakery. In the future, we'll
see more customized solutions based on the different
consumers the industry serves."

Playing it safe
Developing desserts for today's consumers largely depends on the demographic companies are targeting.

According to Technomic's "2017 Flavor Consumer
Trend Report," baby boomers are less likely to try a new
flavor while Gen Xers and millennials are driving the
demand for unique flavors.
"The growing divide in flavor preferences between
millennials and boomers heightens the need for a product mix that appropriately balances familiarity and innovation," said Kelly Weikel, director of consumer insights
at Technomic. "Creating a small twist on classic recipes
with flavors that particularly appeal to boomers can provide an element of uniqueness without going too far out
of their comfort zone."
Foodservice companies have taken notice of this
boomer preference by altering classic desserts to meet
modern tastes. According to Ms. Lopez, these products
allow people to experiment without taking too much
risk. "We see success with the concept of 'familiar with
a twist,' which are oftentimes classic desserts that are reinvented for the latest lifestyle trends," she said. For instance, bakeries looking to refresh their product portfolio could offer foodservice customers cheesecakes made
with trending flavors or reconfigure a cookie into a bowl
for ice cream.
Consumers are also keen to try desserts that transport them to the past. According to Technomic, 46% of
Americans favor the ones they enjoyed as children. Tyson
Foodservice, a division of Tyson Foods, Inc., Springdale,
AR, tapped into this sentiment with its s'mores-inspired
brownie. "We've seen the nostalgic desserts come back

Topping off donuts with a
variety of on-trend ingredients creates a premium
foodservice product.
©fotofabrika - stock.adobe.com

www.bakingandsnack.com / September 2018 Baking & Snack 45

http://www.bakingandsnack.com

Baking & Snack - September 2018

Table of Contents for the Digital Edition of Baking & Snack - September 2018