Theres a new landscape of treats that are at once sophisticated yet comforting.
This report explores four overarching themes that are driving trends and new
product development in confections and desserts:
1. Nostalgia – Sweets are connected to positive childhood memories, including
family celebrations and holidays. Recent innovative desserts often take familiar
American flavors of the past (malt, buttermilk, vanilla, caramel) and
diner-classic forms (sundaes, shakes, floats, pie) and re-interpret them in new
ways.
2. Indulgence – In difficult economic times, Americans seek out small pleasures
they can afford – and sweets are one of them. Were seeing interesting
combinations of indulgent flavors.
3. Flavor adventure – Americans may enjoy traditional flavors, but theyre
opening up to new taste combinations as well, at once driven by and propelling
their increased enthusiasm for global cuisine. In the dessert arena, this trend
is manifested in the popularization of savory sweets with international flavors
and textures.
4. Artisan appeal – During a time when many Americans are more preoccupied than
ever with eating food that is local, sustainable or organic, consumers continue
to develop an appreciation of artisan producers and products. Artisan producers
use higher-quality ingredients, more skill- and labor-intensive preparation
methods, and traditional product formats that make finesse and freshness de
rigueur. These appeal to consumer desires for authenticity – and stirs nostalgic
cravings for products from a time before the mass industrialization of sweets.
These four overarching drivers are woven across the confection and dessert
trends profiled in this report.
- Olive Oil Desserts: Sweets that use olive oil as a savory twist or as a
healthier fat are showing up in fine dining restaurants nationwide.
Micro-batch Chocolate: Small, artisan manufacturers are turning
chocolate-making into an art form, with an emphasis on socially conscious,
environmentally friendly means of production. - Parisian Macarons: These sophisticated sandwich cookies are appearing in
bakeries stateside, and taking on unusual flavors like lime-basil and Earl
Gray tea. - Japanese Sweets: Exotic, colorful candy and cookies from Japan are making
their way into the American mainstream, as consumers embrace extraordinary
flavors and innovative forms. - Salty Sweets: From gourmet candymakers to Starbucks, salted caramel and
chocolate bacon sweets are making their mark. - Whoopie Pies: An old-fashioned treat hailing from the Northeast, these
hand-held cake sandwiches are catching on all over.
Caramelized Flavors: From butterscotch to dulce de leche, authentically
created caramelized flavors are back on the front burner.
Dive in to this report to find out whats hot in the confections and desserts
arena, and to see how these trends open up distinct opportunities for
manufacturers and restaurant operators of all stripes.
The Culinary Trend Mapping Report is an indispensable tool for those whose job
it is to stay abreast of what’s hot – and what will be – in the food world.
The reports leverage the Center for Culinary Developments (CCD) signature Trend
Mapping technique, a validated method for identifying which culinary trends are
gaining traction and which are simply flashes in the pan.
Each 65+ page journal is packed with trends, data, strategies and insights on
the food industry that simply aren’t available anywhere else.
Each Issue of the Culinary Trends Mapping Report
Identifies the maturity level of foods and ingredients according to CCDs
unique, proprietary 5-stage trend mapping process.
Concentrates on a theme that is affecting the food industry, and then looks
at the emerging and established trends along the Trend Map that are shaping this
theme.
Delves into these trends and what they mean for you and the manufacturing,
retailing, and foodservice industries.
Gives strategic insight into how consumers are thinking of and reacting to new
foods and ingredients.
Provides business know-how regarding opportunities, challenges, and ways to
implement current trends into foodservice, retail, and packaged goods
operations.
Presents a feature interview with a member chef from CCDs exclusive 80+
member Chefs Council who offers expert analysis and unique perspective on a
specific trend.
Trend Mapping
Trend Mapping is guided by the premise that major food trends pass through five
distinct stages on their way to the mainstream:
Stage 1: The ingredient, dish and/or cooking technique appears at upscale dining
establishments, ethnic and popular independent restaurants.
Stage 2: The item is featured in specialty consumer-oriented food magazines
such as Bon Appetit plus retail stores such as Sur La Table that target culinary
professionals and serious home cooks.
Stage 3: The item begins to appear in mainstream chain restaurants —
Applebee’s or Chili’s –as well as retail stores such as Williams-Sonoma that
target recreational cooks.
Stage 4: Publications such as Family Circle and Better Homes and Gardens pick
up the buzz.
Stage 5: Finally, the trend makes its way to quick service restaurant menus
and either starts to appear or gains increased mainstream presence on grocery
store shelves.
Availability
Published bimonthly, the Culinary Trend Mapping Report is available for
purchase as a single issue or a six-issue subscription.
Source:
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