2012 has been yet another revolutionary year in the dessert industry. Decadent sweets evolved, chefs continued innovating menus and desserts remained a staple of the dining experience. This past year, we saw a focus on local ingredients and flavors, a surge in alcohol-infused desserts, plenty of reinventions of the classics and ethnic-infused dishes. We also saw off-the-wall dishes, mini boutique desserts such as monoportions and macarons, the popularity of the “pop” certainly didn’t fade, and salted caramel claimed the trophy as a most popular flavor of the year. As 2012 is winding down and business owners are preparing for the sluggish season of winter, there is no better time to indulge in what’s to come for 2013.
Around the Globe and Back: Exotic Flavor Infusions
Back this year, multicultural flavor infusions are a treat for the adventurous palate. Bakemag.com and Modern Baking cite this trend on their top ten lists and PreGel AMERICA also predicts that standard ethnic favorites including Italian, French, Mexican and Asian fare will continue to ingrain themselves deeper into the hearts of consumers. Not only are we are seeing more and more global staples arrive stateside such as French macarons, Italian hazelnuts and Mexican churros, but America’s palate continues evolving, making exotic infusions a fun and exciting trend for chefs and consumers alike.
Cones: Let’s Show Them Some Love!
Just a few years ago, cones were the only way to tempt your taste buds with the frozen deliciousness of ice cream. Since the frozen yogurt craze made itself known to the dessert industry back in 2005, cups have stolen the limelight through the self-serve and weigh-and-pay options of froyo shops. We predict that 2013 will be the year of the cone – but not just any cone. Cones have a laundry list of options for customization including dipping them in flavored coatings, rolling them in sprinkles, nuts and other candies, or even filling them with sauces or Arabeschi®. It’s time we show the cone a little love!
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