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

As high-protein diets affect the products consumers demand, new low-sugar and low-carbohydrate products are beginning to arrive on the grocery shelves. Examples such as low-carb cheesecakes made with Splenda, Murrays[R] (Augusta, Ga.) low-sugar fudge dipped shortbread and even low-carb snow cone syrups are appearing. In the frozen category, low-sugar desserts also are making an appearance. No-sugar-added Breyer's (Green Bay, Wis.) ice cream line, Slim-a-Bear No Sugar Added Vanilla Sandwiches from Klondike, and Dreyers (Oakland) Vanilla and Caramel no-sugar-added and fat-free ice cream are several major brands that are responding to customers' needs and demands for low-carb and -sugar products. Dairy-free, low-fat, gluten-free, trans-fat free and organic desserts also are being pushed forward as consumers learn more about foods and nutrition, and increasingly demand these products.

As mentioned before, this concern over health is balanced by the recent increase in indulgent and decadent desserts. Haagen Dazs Desserts Extraordinaire[TM] premium ice cream line includes Bananas Foster, Chocolate Raspberry Torte, and Tres Leches varieties. The idea of indulgent desserts is to go over the top. High-quality ingredients, co-branding (Godiva chocolate ice cream), and a great combination of textures can make any ordinary dessert indulgent. A chocolate pudding can be made into a gourmet dessert by using flavorings such as Ghirardelli cocoa powder, dark chocolate chunks and hazelnuts. This "new" dessert is now an indulgent dessert, with a premium price to match.

Ethnic trends also are seeping into desserts. Now that Dulce de Leche is familiar to most consumers, what are the next exciting ethnic desserts trends? Ethnic ingredients are being used in new ways, as evidenced by black sesame seed cookies, tamales with sweet corn masa and fruit fillings. banana tempura, sweet coconut and black rice puddings, and deep fried fruit empanadas, which all combine ethnic flavors and flair with flavor profiles that are familiar. Instead of the usual citrus flavors, look for Kaffir lime and Yuzu (a Japanese citrus fruit). Tropical fruits also are becoming more popular as their availability increases. Passion fruit, guava, mango and papaya are good examples. Cactus pear also pairs nicely with sweet flavors for a unique dessert. A cactus pear flan is a great-tasting combination with contrasting textures, complementary flavors, and beautiful color.

Desserts are the ultimate comfort food; the new twists that desserts are taking offer consumers more flavor options and added convenience. As technology improves and innovative chefs and food scientists team up to develop new offerings, the result can only be improved consumer products that not only look great, but also offer plenty of flavor.

Website Resources:

www.dianaskitchen.com/page/cakeidx.htm--An extensive list of dessert recipes

www.angelfire.com/co3/coffeerecipes/--Recipes that feature coffee

www.fatfree.com/recipes/desserts/--Low-fat and vegetarian desserts