Top 10 Dessert Trends by FoodChannel.com – Just in time for summer, ice cream achieves star dessert status
The Food Channel(R) (foodchannel.com) has released its Top Ten Dessert Trends for 2009. Yesterday’s dessert was molten lava cake. Today it’s cupcakes and donuts. Tomorrow? Bring on the ice cream, new star of the dessert menu and leading comfort food in the U.S. for 2009. Ice cream is number one of ten dessert trends identified by The Food Channel based on research conducted in conjunction with the World Thought Bank (www.neemee.com) and the International Food Futurists(TM).
“With the current state of the economy, people are looking for a little pampering. And restaurants are looking for a way to excite customers and give them a reason to visit. A dessert is that ‘something special’ that leaves you talking and excited about going back,” said Kay Logsdon, editor of The Food Channel.
The Food Channel Top 10 Dessert Trends for 2009
1. Ice Cream as the Star–Usually relegated to a topping or an
accompaniment to the dessert star, frozen desserts are coming into
their own with new flavors, styles and presentation.
2. Sippable Desserts–Desserts you can drink that go beyond the old Malt
Shoppe; sippable desserts are big in non-alcoholic versions, but many
offer a kick reminiscent of pairing your coffee with your cognac.
3. Sharing Comes into the Open–Sharing the price, the caloric guilt, and
the experience means that more desserts will be topped with two
cherries, split in the kitchen, or built to easily pass without sharing
4. Out of the Ordinary Presentation–Restaurants will be adding more
entertainment value to end the meal; picture flambe, which brings the
same fireworks to the table as fajitas on a sizzling cast-iron skillet.
5. Interactivity–Play with your food; pour, dip or roll your dessert in
another layer of sweet or salty. Dessert is the last impression of the
meal. It should give you something worth talking about.
6. Nostalgia–Retro with a modern twist. Old standards like red velvet
cake and bread pudding still work, but they’ve been contemporized.
7. Portability–Beyond the takeout cup or cone, the new portability
includes edible containers, new packaging, heat and cool maintenance
options, and more.
8. Novelties–It’s a grim world, and novelties such as candies, ice cream
pops, and crazy straws all have a place in cheering us up. People are
looking for smiles, and novelties bring them a different experience
that may surprise and delight.
9. International and unusual flavors–Chocolate still reigns as the top
flavor, but contrasting ingredients and international influences are
stepping up the dessert experience and giving new sensory appeal to
extend the course.
10. Go seasonal and local–The trend toward “localvore” eating continues.
Adding local fruits (or even vegetables–have you tried ice cream and
beets?) gives a fresh sense to any dessert.