The legendary American sweet tooth may be growing up. It's classier now; more sophisticated. It lusts after salt with its sweets.
Driven by an increasingly adventurous population of palates, now even mainstream retailers and restaurants are expanding their salty-sweet repertoire. Just 0.4 percent of U.S. restaurants offered salted caramel desserts on menus in 2010, according to food and beverage consultancy CCD Innovation. This year, 3.1 percent of them do.
That four-year growth "is huge, when you think about the total number of restaurants in the U.S.," says Christine Keller, director of CCD's trend practice. "And it's still growing strong."
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