When it’s time for dessert, consumers tend to set aside better-for-you notions and let themselves enjoy a small slice of indulgence. As such, traditional cake, pie and cheesecake products continue to sell well.
But even desserts aren’t immune to the prevailing winds of clean label, gluten-free, portion control and other health halos—and both unequivocally indulgent and specialized approaches to product development will continue to find a willing audience. Meanwhile, flavor trends ever evolve, and innovative ingredient touches continue to cultivate appeal.