Desserts are universally loved by consumers. Even with inflationary pressure and concerns over health, indulgence still reigns supreme, according to the latest research from Barry Callebaut.

New products showcased at the recent International Dairy Deli Bakery Association convention included 30M dark compound microchips, compounds, and natural colors.

Barry Callebaut’s new report reveals that out-of-home experiences are still relevant. According to the research, 65% of consumers are ordering the same quantity of more of cakes and pies in bakeries.

Even more, over 60% of consumers report dining out as or more often than before they did previously. Even more, consumers say they continue to visit bakeries for desserts, cakes, and more, amid inflation and health concerns.

Desserts for birthdays and seasonal celebrations are the most interesting to them. Approximately 2 in 5 consumers would be enticed to order a dessert in a restaurant if they could see them (real and in pictures), while 72% say decorations or toppings make desserts more appealing. 

Consumers love chocolate decorations and drizzled sauces for their taste (respectively preferred by 68% and 60% of consumers). Moreover, 61% of consumers prefer desserts that contain chocolate at a restaurant.

Further, 65% of consumers say a premium dessert at a restaurant is worth paying more for. Additionally, 64% say restaurant desserts should have toppings or decorations.