Ten stats on dessert trends for 2020

New report from chocolate manufacturer Barry Callebaut predicts big opportunities for premium ingredients and shareable foods.

30 January 2020

  • 43% of people buy a dessert, cake or pastry when they eat out.
  • Nearly half (48%) of consumers claim to look for quality desserts made with premium ingredients, while 35% seek desserts made with ethically sourced ingredients.
  • The choices of younger people are more influenced by environmental and health factors, with 46% of 24- to 34-year-olds more likely to choose a pudding made with sustainably sourced ingredients.
  • Barry Callebaut predicts growth in the street food market, with 23% of dessert consumers having visited a food stall in the past six months.
  • 34% of people would be more likely to buy a dessert if it was shareable, increasing to 44% among 18- to 24-year-olds.
  • More than half (55%) would be more likely to choose a dessert if calories information was available.
  • 15% of consumers who wouldn’t normally buy a dessert would purchase one if there is an option to buy a mini dessert served with a hot drink.
  • Nearly two-thirds (65%) of traditional ‘dessert rejectors’ would be more tempted by a high-quality chocolate beverage.
  • 43% of people over the age of 65 are more inclined to select a dessert, cake or pastry that is low in sugar.
  • Pub consumers will on average spend £4.72 on a dessert, cake or pastry, while restaurant diners expect to pay £5.52 and café visitors expect to pay £3.88.


*The Callebaut Dessert Report was developed from a survey of more than 1,500 consumers who had visited the out of home market in the past six months.

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