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
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

FSD Resources