Synonymous with indulgence, desserts are a reward for many consumers. However, a growing segment of health-conscious diners seek treat options perceived as more responsible. This trend often challenges pastry chefs to pack indulgent tastes into small portions.
From butter, milk and cheese to whipped cream, frozen yogurt and ice cream, U.S. dairy products are ideal ingredients to help impart the desired flavor, texture and mouthfeel and craft perfect desserts. Learn more about U.S. dairy products in the Product Section.
Ice cream is the most popular dairy dessert item, and accounts for more than half of dessert menu offerings at leading U.S. quick service, full service and family-style restaurant segments. As consumers seek out dessert options on the "healthier" spectrum, frozen yogurt sales are on the rise in the same venues. Upscale indulgence has new presence in U.S. QSR, FSR and family-style restaurant segments, with gains in dessert menu offerings such as cheesecake, mousses and tiramisu that showcase sweet cheeses, milk, butter and whipped cream.
The popularity of cheesecake continues, but the longtime baked dessert leader has new competition in the form of mousse on menus at QSR, FSR and family-style restaurants. The lighter texture of mousse desserts, previously unknown in these U.S. restaurant segments, has new appeal for health-conscious diners. Though still behind cheesecake menu offerings three to one, mousses have new presence at leading restaurants.
Italian for "pick-me-up," this espresso-flavored, mascarpone cheese and chocolate-topped cake dessert has long delighted upscale patrons. The indulgent taste is increasingly available on menus at even modestly-priced FSR and family-style restaurants. The creamy mouthfeel and rich buttery flavor of mascarpone cheese makes this delicacy unforgettable.
Formulas & Recipes
Healthy snacking gets a new twist with a high-protein, dairy-rich frozen delight. These unique frozen sandwiches feature a filling based on Greek yogurt and milk protein isolate, flavored with matcha green tea and wedged between crispy oat wafers.
Low sodium almond and apricot muffins made with permeate.
Chocolate brownies made with delactosed permeate.