According to the 2022 State of the Industry category analysis of the desserts category—encompassing retail cake, pie, and cheesecake products—today’s consumers are continuing their pursuit of indulgent treats (see “State of the Industry 2022: Consumers look to indulge in desserts”). Sales are up across nearly every segment of desserts, demonstrating that selective indulgence is still in demand.
But shopper perspectives on key aspects of those desserts continue to shift. This can include the type of fat listed on the product label—a group of ingredients that often need to deliver on several levels, including flavor and functionality, as well as label-friendliness. In order to learn more about this vital aspect of dessert formulations, we reached out to Tai Ullmann, sustainability lead, global edible oil solutions, and John Satumba, Ph.D., global bakery technical lead and regional R&D director for North America, global edible oil solutions, both with Cargill, Minneapolis.