Let them eat cake ... and pies, and cheesecake. Consumers are still seeking indulgent multi-sensory experiences and desserts deliver.

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

Chocolate is one of the most popular and widely consumed products. Everyone likes chocolate. On average people consume 12.57 pounds of chocolate per year. And snacks and baked goods provide many opportunities for people to enjoy chocolate.

Taste remains a key driver in consumer food purchases. According to the 2018 IFIC "Food and Health Survey," taste was rated the No. 1 factor, with 81 percent of consumers stating taste impacts their decisions. Consumers still seek nostalgic, familiar flavors, but also flavors that appeal to their adventurous side.

Fruits are high in essential nutrients, and the 2015-2020 Dietary Guidelines for Americans recommends adults eat at least 1½ to 2 cups per day. According to the CDC, though, only 12 percent of adults meet those guidelines. But snack and bakery product developers have a wide range of options to bolster their wares with more wholesome fruit ingredients.

In an ongoing shift, consumers are increasingly more cognizant of the amount and type of sugar and other sweeteners in their products.

When it comes to snack and bakery products that feature dairy ingredients, consumers are demanding flavor innovations, as well as clean label and environmentally friendly dynamics.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.