Dessert. While the vision this word conjures for each individual will differ (chocolate cake? Bread pudding? Éclairs filled with custard?) certain adjectives universally apply, such as rich, luscious or decadent. Regardless of the improved health consciousness among Americans, consumers still enjoy a little tidbit of indulgence and are not ready to give up dessert.
One way to control calories while still enjoying dessert is on-the-go snacking options with single serve portions. Other manufacturers find creating mini-portions of favorite treats will help satisfy a sweet tooth without causing undue guilt. Whatever the method employed, the number of desserts introduced for 2013 which included eggs as ingredients rose sharply compared to previous years dating back to 2008, which measured segments containing dessert type products, as collected by Mintel in the GNPD database. A dessert could include any type of sweet baked goods such as cakes or pastries, cookies or ice cream, included under dairy-based frozen products.
Cakes, Pastries and Sweet Goods as a category, rose an amazing 65 percent in 2013 compared to 2012 figures. Cookie introductions containing egg ingredients went up 27 percent and dairy-based frozen products rose an astounding one hundred twenty-three percent for 2013 compared to product introductions in 2012. The number of “Other Frozen Desserts,” which would fall outside of the dairy category, doubled, with twice the number of new product introductions including eggs for 2013 compared to 2012 according to Mintel data.
The overall category of retail packaged sweet baked snacks and desserts stood at $12.7 billion in 2012 with a slow but steady CAGR of 2.5 percent since 2008.
One way to help continued growth within this category is to provide sweet indulgence with real, natural ingredients that consumers can trust, such as eggs. Egg ingredients help cakes remain moist and egg whites help aeration and rise. In cookies eggs can help bind other ingredients together and of course, the rich, smooth creamy texture of ice cream is due to the yolk. Egg ingredients come in convenient forms from powders to liquid or frozen, to suit any dessert manufacturing facility’s operational needs.