Aarkstore.com announces, a new market research report is available in its vast collection:
Confections and Dessert: Culinary Trend Mapping Report
http://www.aarkstore.com/reports/Confections-and-Dessert-Culinary-Trend-Mapping-
Report-162436.html
There’s a new landscape of treats that are at once sophisticated yet comforting. This report explores
four overarching themes that are driving trends and new product development in confections and
desserts:
1. Nostalgia - Sweets are connected to positive childhood memories, including family celebrations and
holidays. Recent innovative desserts often take familiar American flavors of the past (malt, buttermilk,
vanilla, caramel) and diner-classic forms (sundaes, shakes, floats, pie) and re-interpret them in new
ways.
2. Indulgence - In difficult economic times, Americans seek out small pleasures they can afford - and
sweets are one of them. We’re seeing interesting combinations of indulgent flavors.
3. Flavor adventure - Americans may enjoy traditional flavors, but they’re opening up to new taste
combinations as well, at once driven by and propelling their increased enthusiasm for global cuisine.
In the dessert arena, this trend is manifested in the popularization of savory sweets with international
flavors and textures.
4. Artisan appeal - During a time when many Americans are more preoccupied than ever with eating
food that is local, sustainable or organic, consumers continue to develop an appreciation of artisan
producers and products. Artisan producers use higher-quality ingredients, more skill- and labor-
intensive preparation methods, and traditional product formats that make finesse and freshness de
rigueur. These appeal to consumer desires for authenticity - and stirs nostalgic cravings for products
from a time before the mass industrialization of sweets.
These four overarching drivers are woven across the confection and dessert trends profiled in this
report.
Olive Oil Desserts: Sweets that use olive oil as a savory twist or as a healthier fat are showing up in
fine dining restaurants nationwide.
Micro-batch Chocolate: Small, artisan manufacturers are turning chocolate-making into an art form,
with an emphasis on socially conscious, environmentally friendly means of production.
Parisian Macarons: These sophisticated sandwich cookies are appearing in bakeries stateside, and
taking on unusual flavors like lime-basil and Earl Gray tea.
Japanese Sweets: Exotic, colorful candy and cookies from Japan are making their way into the
American mainstream, as consumers embrace extraordinary flavors and innovative forms.
Salty Sweets: From gourmet candymakers to Starbucks, salted caramel and chocolate bacon sweets
are making their mark.
Whoopie Pies: An old-fashioned treat hailing from the Northeast, these hand-held cake sandwiches are
catching on all over.
Caramelized Flavors: From butterscotch to dulce de leche, authentically created caramelized flavors
are back on the front burner.
Dive in to this report to find out what’s hot in the confections and desserts arena, and to see how
these trends open up distinct opportunities for manufacturers and restaurant operators of all stripes.
The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of
what's hot - and what will be - in the food world.
The reports leverage the Center for Culinary Development’s (CCD) signature Trend Mapping
technique, a validated method for identifying which culinary trends are gaining traction and which are
simply flashes in the pan.
Each 65+ page journal is packed with trends, data, strategies and insights on the food industry that
simply aren't available anywhere else.
Each Issue of the Culinary Trends Mapping Report
Identifies the maturity level of foods and ingredients according to CCD’s unique, proprietary 5-stage
trend mapping process.
Concentrates on a theme that is affecting the food industry, and then looks at the emerging and
established trends along the Trend Map that are shaping this theme.
Delves into these trends and what they mean for you and the manufacturing, retailing, and
foodservice industries.
Gives strategic insight into how consumers are thinking of and reacting to new foods and ingredients.
Provides business know-how regarding opportunities, challenges, and ways to implement current
trends into foodservice, retail, and packaged goods operations.
Presents a feature interview with a member chef from CCD’s exclusive 80+ member Chefs’ Council
who offers expert analysis and unique perspective on a specific trend.
Trend Mapping
Related Reports :
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Confections and Dessert: Culinary Trend Mapping Report
Ice Cream and Frozen Desserts in the U.S.: Markets and Opportunities in Retail and Foodservice, 6th
Edition
Tea and Ready-to-Drink Tea in the U.S., 4th Edition
The Global Wind Turbine Market, 2nd Edition
Pet Medications in the U.S.: Prescription and Over-the-Counter Remedies as Consumer Products, 2nd
Edition
Pet Supplements and Nutraceutical Treats in the U.S., 3rd Edition
Pet Insurance in North America, 4th Edition
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