Food Channel predicts top 10 dessert trends for 2011

May 26—The Food Channel has released its Top Ten Dessert Trends for 2011. From cupcakes and floral to raw, find out which trends make the list.

1. The next cupcake is…—the cupcake movement is more around its evolution than its dissolution

2. Sweet, heat, salt and tart—desserts don’t always have to be sugary sweet

3. Wedding cake off the guest list—an overall trend toward a more casual, and less stuffy, lifestyle

4. Behold the power of protein—people are looking for more than a sugar buzz from desserts today

5. Desserts for grown-ups—the maturing of America’s sweet tool

6. Whole grains and no grains—a food trend that’s all about health

7. Desserts in the raw—the demand for foods, desserts included, that are far less processed

8. A touch of sweetness all day long—sweet rewards that help get us through the day

9. A hint of floral—subtle hints of floral have begun to sprout up in the dessert category

10. Dessert theatrics—enjoying a little tableside theatre when we’re enjoying a nice restaurant dinner

11. (Bonus) The end of shareable—going in with the same spoon for bite after bite has gotten old

“When we took a look at how people are consuming dessert, one thing became clear: our tastes our evolving and becoming more evolved,” said Kay Logsdon, editor of The Food Channel. “We see society trending toward a more casual—and less stuffy—lifestyle. On one hand, we demand less processed foods and cleaner labels, but we still allow ourselves to indulge in sweet little rewards that get us through the day.”

The Top Ten Dessert Trends for 2011 was a partnership between The Food Channel, CultureWaves and Mintel International.

To read more, visit The Food Channel.

 

 

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources