Frosty Boy Australia said traditional ice cream sandwiches with coconuts, miso and green tea may become the latest trend for desserts this 2017. Aussies with a sweet tooth may look forward to seeing traditional ice cream with new creative flairs.
Felipe Demartini, general manager of sales and marketing, said desserts with a creative flair and the potential to ‘go viral’ were infiltrating the market and changing the way the landscape has been for those who enjoyed its sweet treats.
“The dessert market is constantly changing and being influenced by innovative ideas. 2016 brought us a number of interesting dessert designs, while 2017 is set to explore even more ‘out there’ flavours,” he said.
“Last year was all about the decadent coconuts, while we also witnessed spins on the traditional ice cream sandwiches to include more adventurous or gourmet ingredients such as macarons, cookies, doughnuts and brownies. Many of the contemporary trends are modern takes on classic desserts, creatively redesigned to satisfy the market. We expect this to continue to evolve in 2017.”
Demartini said, the quirkier flavours, such as miso or green tea, were definitely inspired by the Asian market which are “the most adventurous or non-likely flavours [that] are building momentum. Ingredients flavouring soft serve include miso powder, soup or crunch as well as sakura, lychee, green apple, muscat and the most unlikely flavour of all — sardines.”
He further added how ethnic and worldly food variations have continuously influenced the dessert industry since 2015. Green tea, honey, Thai peanut butter pretzel remain dominant. While loving the decadent dessert options, consumers are also searching for the ‘healthier’ alternatives, with flavours such as guava and lavender or blood orange blossom.
“Businesses need to think creatively in order to stay competitive in the industry and we commend those daring to be different,” Demartini said.
“We’re glad we can support these businesses through our dessert bases which are manufactured to be so versatile they can placate whatever our clients’ desire, no matter the quirkiness of flavour or design. We’re ready for anything and can’t wait to see what else comes to trend beyond 2017.”
