Sweetscape: Confections, Dessert Trends

ROCKVILLE, Md.Americas sweet tooth has become more sophisticated and demanding as consumers seek comfort and delight in todays confections and desserts. This love of sweets is steering consumers toward an exciting new sweetscape where flavor complexity, artisanship and nostalgia mingle to create increasingly grown-up and satisfying, treats, according to Confections and Dessert: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and Packaged Facts.

The report highlights strategic opportunities for both manufacturers and restaurant operators in this exciting new sweet landscape.

This report explores four overarching themes that are driving trends and new product development in confections and dessertsNostalgia, Indulgence, Flavor Adventure and Artisan Appeal. These four drivers are woven across the confection and dessert trends profiled in the report including:

Olive Oil Desserts: Sweets that use olive oil as a savory twist or as a healthier fat are showing up in fine dining restaurants nationwide.

Micro-batch Chocolate: Small, artisan manufacturers are turning chocolate-making into an art form, with an emphasis on socially conscious, environmentally friendly means of production.

Parisian Macarons: These sophisticated sandwich cookies are appearing in bakeries stateside, and taking on unusual flavors like lime-basil and Earl Gray tea.

Japanese Sweets: Exotic, colorful candy and cookies from Japan are making their way into the American mainstream, as consumers embrace extraordinary flavors and innovative forms.

Salty Sweets: From gourmet candymakers to Starbucks, salted caramel and chocolate bacon sweets are making their mark.

Whoopie Pies: An old-fashioned treat hailing from the Northeast, these hand-held cake sandwiches are catching on all over.

Caramelized Flavors: From butterscotch to dulce de leche, authentically created caramelized flavors are back on the front burner.