Top 10 Dessert Trends by FoodChannel.com

* Reuters is not responsible for the content in this press release.

Thu Apr 16, 2009 8:15pm EDT 

Just in time for summer, ice cream achieves star dessert status

CHICAGO, April 16 /PRNewswire/ -- The Food Channel(R) (foodchannel.com) has
released its Top Ten Dessert Trends for 2009. Yesterday's dessert was molten
lava cake. Today it's cupcakes and donuts. Tomorrow? Bring on the ice cream,
new star of the dessert menu and leading comfort food in the U.S. for 2009.
Ice cream is number one of ten dessert trends identified by The Food Channel
based on research conducted in conjunction with the World Thought Bank
(www.neemee.com) and the International Food Futurists(TM).

(Photo: http://www.newscom.com/cgi-bin/prnh/20090416/CG00547LOGO)

"With the current state of the economy, people are looking for a little
pampering. And restaurants are looking for a way to excite customers and give
them a reason to visit. A dessert is that 'something special' that leaves you
talking and excited about going back," said Kay Logsdon, editor of The Food
Channel.

The Food Channel Top 10 Dessert Trends for 2009

    1. Ice Cream as the Star--Usually relegated to a topping or an
accompaniment
       to the dessert star, frozen desserts are coming into their own with new
       flavors, styles and presentation.
    2. Sippable Desserts--Desserts you can drink that go beyond the old Malt
       Shoppe; sippable desserts are big in non-alcoholic versions, but many
       offer a kick reminiscent of pairing your coffee with your cognac.
    3. Sharing Comes into the Open--Sharing the price, the caloric guilt, and
       the experience means that more desserts will be topped with two
cherries,
       split in the kitchen, or built to easily pass without sharing germs.
    4. Out of the Ordinary Presentation--Restaurants will be adding more
       entertainment value to end the meal; picture flambe, which brings the
       same fireworks to the table as fajitas on a sizzling cast-iron skillet.
    5. Interactivity--Play with your food; pour, dip or roll your dessert in
       another layer of sweet or salty. Dessert is the last impression of the
       meal. It should give you something worth talking about.
    6. Nostalgia--Retro with a modern twist. Old standards like red velvet
cake
       and bread pudding still work, but they've been contemporized.
    7. Portability--Beyond the takeout cup or cone, the new portability
includes
       edible containers, new packaging, heat and cool maintenance options,
and
       more.
    8. Novelties--It's a grim world, and novelties such as candies, ice
       cream pops, and crazy straws all have a place in cheering us up. People
       are looking for smiles, and novelties bring them a different experience
       that may surprise and delight.
    9. International and unusual flavors--Chocolate still reigns as the top
       flavor, but contrasting ingredients and international influences are
       stepping up the dessert experience and giving new sensory appeal to
       extend the course.


    10. Go seasonal and local--The trend toward "localvore" eating
        continues. Adding local fruits (or even vegetables--have you tried ice
        cream and beets?) gives a fresh sense to any dessert.




Read more about the Top Ten Dessert Trends for 2009 at
http://www.foodchannel.com/sections/2-articles/stories/1299-top-ten-dessert-trends-on-the-menu.
For additional food news, trends and recipes, visit www.foodchannel.com.



    CONTACT
    Kay Logsdon, (417) 875-5342/849-7909
    editor@foodchannel.com





SOURCE  The Food Channel

Kay Logsdon of The Food Channel, +1-417-875-5342, +1-417-849-7909,
editor@foodchannel.com
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