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Article: The ingredients of indulgence. (cookie dough; biscotti bars; pistachios)(Cover Story)
- Article from:
- Food Processing
- Article date:
- May 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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How three upscale ingredients are finding sweets success.
Despite the reduced-fat craze, there's still a market for indulgence. And nowhere is it more evident than in the dessert aisle. Indulgent ingredients are being added to everything from frozen yogurt to cheesecake, as new flavors and textures are served up to ever-adventurous consumers.
"Psychologically, we need things that are bad for us," says Chris Wolfe, publisher of The Food Channel newsletter. "There's a dichotomy - 90 to 95 percent of consumers buy low-fat or no-fat products, but at the same time we've got super-indulgent products."
"There's a great market for indulgence," adds Art ...