bake - March/April 2020 - 17

Experts share what to look for in desserts
and pastries this year and beyond.

BY BRIAN AMICK
Trends are ever-changing; quite literally, it's in their defini-

themselves and their children that are made with natural

tion. What's down at the moment may suddenly rise in

sweeteners and organic ingredients. These clean label

popularity, and likewise, what's hot right now may soon

foods feature ingredients that consumers recognize and

cool off. It's important to stay on top of trends, especially

think of as wholesome. There is also a noticeable push to

in the food industry. Customers have an expectation of

create products that consumers already know and love,

satisfaction. If that can't be met, they'll soon go elsewhere.

while using alternative ingredients that fit within specific

Dessert and pastry experts constantly monitor develop-

dietary or nutritional preferences.

ments on menus, looking for what flavors are trending.

To help make sense of the evolving dessert and pastry

At companies such as General Mills, Puratos, and Archer

world, we sought the advice of some of the industry experts

Daniels Midland (ADM), this knowledge is essential to

who track what's important with today's consumers.

remaining innovative and staying on top of the food
industry. At culinary schools such as Pennsylvania College

Consumer Desire for Clean Label

of Technology and Johnson & Wales University, instruc-

Today's consumers expect more meaningful nutrition

tors need to be able to pass this knowledge on to the

from the foods they eat. They also look for ingredients

next generation of pastry chefs and bakers.

they recognize. A holistic approach to health and well-

What's clear among these specialists of the sweet

ness, including a greater focus on how diet affects aspects

and savory is that a select few categories are
dominating the discussion. Convenience, taste,
and health may all seem like simple concepts,
but it's the variance within them that has people
excited. For instance, while bite-sized treats
have been popular for years, items such as
mini cinnamon rolls and muffins are taking off
at bakeries. According to Technomic, half of
consumers prefer baked goods and desserts
in individual portions rather than medium or
large-sized portions.
International influences are making their way
to our menus, and quickly. Datassential's 2019
GENERAL MILLS FOODSERVICE

┬ęSHAIITH - STOCK.ADOBE.COM

Dessert's Sweet Spot Keynote Report found
that two in five consumers are interested in
more globally-inspired flavors when it comes
to desserts. Exotic tastes provide unique twists
on some of the staple baked goods. Asia and
Eastern Europe are having an especially strong
effect on menus in recent years.
Finally, the health factor is strong with
consumers. The trend toward natural continues,
as adults are seeking out sweet baked goods for

Bake_Mar-Apr20.indb 17

3/26/2020 2:21:39 PM



bake - March/April 2020

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