Dessert

Dessert innovations leveraging the flavors and formats consumers yearn for today

The Eastern Med ingredient with a long reach

Three ways to capture their attention

Small, smart moves make big differences

Watch how to build this dessert in this quick video from Haliburton.

Restaurants that tap into the power of a well-loved brand will not only encourage more dessert transactions, but they can also charge more for them

Blueberries make for comforting and nostalgic desserts

Innovation in desserts today reimagines the familiar

Layered, crumbled, flavored, flamed—meringue is making an impression

The sweet spot in desserts usually hones in on chocolate

Flavors and formats driving dessert innovation

Twelve pathways to on-trend, signature desserts

Four opportunities for the sweet side of the menu

Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.

Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.

Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.

When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.

Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple

We profile four desserts all of which convey the constant tinkering with desserts that results in a “best” flavor build

Infusing a brand’s personality into dessert offerings marks a sweet opportunity today