Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Sweet Combinations By merging different types of treats, manufacturers are creating new dessert "mash-ups"—and consumers are showing no hesitation getting on board. by Julie Besonen  A new food category, dessert hybrids, is rising faster than a doughnut muffin. While pudding-filled cake and baked Alaska have been around longer than Betty Crocker, the melding of two iconic desserts into one continues to be both familiar and surprising. And they are appearing in the marketplace more than ever before. Trend-drivers range from delivering the unexpected to hitting that sweet spot of lower-calorie indulgences. The biggest challenge, it seems, is trying to figure out where dessert hybrids belong in the store. MAY/JUNE 2013 71

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