Latest Articles

09/28/2018

Sweet Talk

Tags: Sweet, Flavor Trends, Dessert, sweet, dessertSource: Eater

Every Dessert at Midtown's Momonoki Is a Fresh Collaboration of Flavors

Japanese cafe Momonoki in Midtown isnt just an opportunity for Atlantans to enjoy more of Brush Sushis chef Jason Liangs dishes. Its also a place where pastry chef ChingYao Wang...  more »

09/26/2018

Sweet Talk

Tags: Bakery, Dessert, dessert, ProteinSource: Msn

Dessert Bistro Serves No-Sugar-Added, Protein-Rich Cakes & Pastries

Set up by two fitness enthusiasts who love baking and consuming baked goods, its clear where their inspiration for the healthy concept comes from. The dark-toned, minimalistic...  more »

Chocolate Desserts With Wanderlust

Pastry star Lori Sauer oversees all of the sweet treats at Blue Bridge Hospitalitys ten different concepts. Travels to Mexico gave Sauer inspiration for this guajillo-spiked...  more »

No Chocolates By 2050? What We Need To Understand About 'Chocapocalypse'

No more chocolateby 2050? Several articles have pointed recently that we are heading to a major chocolate crisis. Global chocolatemarket value keeps reaching new highs, potentially...  more »

08/24/2018

Sweet Talk

Tags: Food History, dessert, DessertSource: Eater

The Past, Present, and Future of Freeze Pops

For many Americans, memories of childhood and summer are tied, at least in part, to the flavor and ice-cold ease of a candy-colored freeze pop. That’s partially why, for the...  more »

10 Outrageous Soft Serve Flavors To Eat Before Summer Ends

You can get soft serve relatively easily all year round in most parts of the country, but soft serve is at its best in the summer, when creative ice cream makers are inspired to...  more »

New Scottsdale Bakery Raises the Bar for Creative Sweets

You might be surprised by a long-risen creme brulee doughnut. You might be surprised by a peanut butter and jelly doughnut coated with a fuchsia dusting of freeze-dried...  more »

The Raw Cookie Dough Trend, Explained

When Lindsay Goldin started selling jars of raw, ready-to-eat cookie dough two-and-a-half years ago, she thought her company, the Dough Jar, would be unique-not trendy. Turns out...  more »

Dessert Wine Is The New Scotch

Banking on the upswell of interest in digestifs such as amaro and sherry, a growing number of sommeliers in the U.S.-both in fine-dining and more casual restaurants-are hoping to...  more »

At Ample Hills Creamery, Every Flavor Tells a Story

When a young couple opened a little ice cream shop in Brooklyn, New York, seven years ago it was an immediate hit with local residents and just the beginning of their journey....  more »

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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...