No doubt about it, the food service dessert category is dynamic and growing. According to our research, this profitable category is adding innovative new flavors and introducing new products. Desserts are penetrating into the food service category like never before.
The latest numbers show that in terms of total desserts, there has been a near 10 percent growth in total types of dessert items from 2010 to 2015.
Over the last few weeks, we have shared a 4 part Symrise Series on foodservice dessert trends to help inspire you. Have a look below to see what's happening in foodservice desserts!
The Latest in Foodservice Dessert Trends: Part 1 - Chocolate Rocks
No doubt about it, the food service dessert category is dynamic and growing. According to our research, this profitable category is adding innovative new flavors and introducing new products. Desserts are penetrating into the food service category like never before.
The Latest in Foodservice Dessert Trends: Part 2 - Bakery - in-sight.symrise.com
Quality ingredients, celebrity bakers and chefs, smaller portions ("we'll share") and scratch recipes encapsulate just a few of the many reasons why foodservice and baked goods are faring so well. At a time when the category is slowing or declining in the groceries, the number of foodservice operators offering just cakes has increased more than 9 percent.
Caramel Drives the Millennial Generation
Millennials outshine other generations and over index on annual eatings per capita on multiple caramel food categories. Caramel flavors have steadily increased in popularity within the sweet market over the last few years - from Dulce de Leche to Salted Caramel to Caramel Latte.
Take a look at these Millennial Caramel Facts:
Caramel pudding cups: Increased 50%
Caramel ice cream bars & sandwiches: Increased 25%
Caramel chocolate candy: Increased 14%
The Latest in Foodservice Dessert Trends: Part 3 - Dessert Explosion in LSR's - in-sight.symrise.com
While desserts such as cakes, pies and ice cream volumes are flattening and faltering in the groceries, they are thriving in what is known as the limited service or LSR foodservice venues. Wise marketers and product development teams with dessert companies should consider exploring the LSR world with unique concepts and flavors.
The Latest in Foodservice Dessert Trends: Part 4 - Ice Cream & Frozen Novelties
Ice Cream and Frozen Novelties: Overcoming the Challenges It is an odd fact to isolate from the mounds of data in this multi-billion dollar category, but we must keep in mind that 19 percent of all consumers we interviewed are now buying less frozen desserts because they perceive them to be unhealthy.
