The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts

Abstract

American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the “Dessert Flip,” a shift in which the proportions of more sustainable plant‐based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts—color, variety, flavor, and texture—would allow the Dessert Flip to be liked as well or better than a conventional dessert by college‐aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts—those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake—over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. Practical Application The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.

Identifying desirable attributes in dairy‐rich breakfast and desserts for older adults

“…Under inclusion type (RI = 19.5%), “fruit inclusion” was the most desirable (UV = 0.522) and “no inclusion” was the least (UV = −0.709). Although desirability of inclusions has not been examined in an older adult population, a previous study in younger adults ( n = 118, mean age = 19) reported that utilization of fruits in plated desserts increased texture liking ( p < 0.001) over the dessert with no inclusions (Kurzer et al., 2020).…”

The interplay of food-related lifestyle and eating behavior in Italian women

“…However, this factor also includes unhealthy foods, such as desserts and cakes. The consumption of such products, that consumers believe to be unhealthy (87), is consolidated and the overconsumption of highly sugary foods still represents a widespread model even among women (90)(91)(92)(93).…”

Evaluation of raw materials for the development of honey-healthy dessert recipes

“…(Vara et al, 2020) underscored the nutritional value of raspberries, advocating for their inclusion in daily diets to glean essential nutrients and antioxidants. Additionally Cielecka-Piontek et al, (2020) unveiled the technique of incorporating freeze-dried raspberries into chocolate snacks, while (Kurzer et al, 2020) pioneered numerous dessert recipes featuring nuts, fruits, and berries, including raspberries.…”