Retro desserts: from old to new again: falling in line with the trend in comfort foods, indulgent desserts once again are very popular. Traditional desserts with new twists, as well as treats that help consumers address fat and carbohydrate concerns, are well received

Prepared Foods, Oct, 2003 by Allison Rittman

Moon pie, cherry cola marble cake, decadent chocolate pudding. "S'mores" that are not made over a campfire. Do these desserts evoke images of a time since past? They are evidence of one of the new trends in indulgent foods, retro redone. These are the old classics with an updated twist.

Some of the other hot dessert trends are really cold, as in ice cream. Strawberry and Black Pepper ice cream blends traditional savory flavors into sweet desserts, and these unusual combinations are making waves. So are individually sized desserts, as these bite-sized wonders allow diners to sample a wide range of indulgences in one sitting--and without the guilt. They also are convenient for eating on the go.

Low-carb, low-sugar, and low-fat items are re-surfacing in the form of new desserts found in supermarkets all over the U.S. On the other hand, decadence and indulgence also are reigning as great new trends in the dessert arena. As our society becomes more diverse, new ethnic flavor profiles slowly are making their way into the mainstream. Now that Dulce de Leche is well known, what will be the next hot ethnic flavor? Stay tuned to find out ...

What was old is new again. Retro desserts are the ultimate comfort food. They remind us of happy childhood days, when a Creamsicle could fix all that was wrong with the world. Strawberry chiffon cakes, fudge sundaes, rice puddings and cream pies all are heading back toward being trendy. This time around, they have been updated: Gingered Lemon Meringue Pie, Cardamom-Lemon Rice Pudding and a Creamsicle made with white chocolate ice cream swirled with passion fruit sorbet all are good examples. In other words, the new desserts are familiar favorites with a new twist.

The presentation can be used to change the perception of retro desserts. Serving a milkshake float in a shot glass, or offering s'mores that can be assembled tableside (after grilling your own marshmallows!) are great examples of how something familiar can be made unique again. Even Kraft's (Glenview, Ill.) Oreos[R] change constantly. Now a consumer has to decide between the original product or Chocolate Cream, Peanut Butter and Chocolate, Mint n' Cream, Coffee n' Cream, Reduced Fat, reversed Uh-Oh! Oreos and holiday Oreos with bright, neon-colored filling. What will be next? Lemon rosemary Oreos? Maybe!

Unlikely Combinations

The combination of traditionally savory items with sweet flavors is hitting all areas of desserts. Using herbs subtly is complementary to the traditional sweet flavors found in desserts. Consider the following combinations in an ice cream or sorbet, some of which most would find surprising: Blackberry and Oolong Tea; Wasabi, Peach & Thyme; Lavender, Rosemary, Sweet Roasted Corn with Moroccan Spice; and Rose Petal and Cabernet. The infusion of savory into sweet items is not limited to just ice creams. Bavarian cream infused with rosemary, "sushi" made with sweet rice and fruit, and Balsamic vinegar paired with sweet cherries area few of the combinations popping up.

Of course, one musn't forget the chocolate! Americans eat 11.5 pounds of chocolate per year. Chocolate is a natural pairing with chiles. It is interesting to feature sweet, spicy, smooth, creamy, and peppery flavors all in one dessert. Rich Chipotle chocolate cookie bars, tangerine red chili truffles, Ancho chocolate sauce and chocolate Serrano biscotti are a few examples of interesting combinations pairing two favorites, chocolate and chilies.

Convenience also is an important consideration for prepared desserts for people on the go. Products like Sara Lee (Chicago) Cheesecake Bites, Kellogg's (Battle Creek, Mich.) Pop-Tarts[R] Snak-Stiks, and Hunt's (Fullerton, Calif.) Squeeze 'n Go[TM] chocolate pudding let consumers eat dessert on the run. With less time spent in the kitchen, consumers are looking for fast and easy dessert ideas. There area growing number of people living alone and more couples without children that make single-serve portions a sensible marketing idea. Nestle's (Glendale, Calif.) Chocolate Chip Cookie Dough that is ready to pop in the oven, individual Bundt cakes that only need to be thawed, Edwards[R] (Atlanta) Mocha Mudslide Pie single slices and Sara Lee Cheesecake Singles are great examples. They can be prepared in just minutes and can be made just as easily for one as for 10. Kids also influence dessert purchase choices. Disney has paired with Blue Bunny (Wells' Dairy--Le Mars, Iowa) brand to develop a line of retail freezer products that include the popular Disney characters. The Crazy Cones[TM] have vanilla ice cream with mini Tigger cookies, while Mickey & Friends has colored vanilla ice cream in red, purple and blue, with fudge Mickey Mouse-shaped candies, caramel pieces in the shape of Goofy, and marshmallow Donald-shaped pieces. Also presenting brightly colored products aimed at kids is Hershey's (Hershey, Pa.), with a new chocolate syrup, green in color. Haagen-Dazs (Minneapolis) To Go also is serving up individual-size ice cream containers complete with a wooden spoon, for those who just cannot wait to get home to eat the Haagen-Dazs.