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text 2019-06-18 10:19
Frozen Dessert Market To Grow At A CAGR of 5.4% By 2025

The global frozen dessert market size is expected to reach USD 135.0 billion by 2025, expanding at a CAGR of 5.4%, according to a new report by Grand View Research, Inc. Increasing demand for frozen dessert products across the globe, rising disposable income, growing trend of consuming frozen desserts after meal as an effective digestive product, and climate change are the key factors for industry growth.

 

Access Sample Report of this report @ https://www.radiantinsights.com/research/frozen-dessert-market/request-sample

 

These desserts are mainly made up of milk compounds, vegetable fats, along with a mixture of flavors and dry fruits. Rising awareness regarding health benefits of these products is also driving the market. Climate change is another factor likely to create high demand for desserts such as ice cream and yogurt on a global scale. It is estimated that the demand for ice-creams alone can easily go up to 50% in hot day and drop 20% if the weather is bad. Customers believe that they eat ice creams just to cool down their body temperature in hot climate, thereby fueling the growth of the market.

 

North America was the largest regional market in the year 2018 owing to growing demand for ice creams in the region. In 2018, U.S. was the largest market that accounted for 91.6% share in the North America market. Changing lifestyle, along with increasing health consciousness, is fueling the growth of this market. Frozen yogurt is the most popular product under this segment, having more than 400 brands that offer numerous flavors to consumers.

Considering this, the United States Department of Agriculture (USDA) initiated several projects to promote the consumption of yogurt and related products across the region. Low-fat yogurt is a great source of calcium and is increasingly promoted by the organization for health and nutrition. Asia Pacific is expected to emerge as the fastest growing regional market in the forecast period. Growing urban population, changing lifestyle, rising disposable income, and changing weather conditions are some of the major factors driving the market in this region.

 

View Full Report with TOC @ https://www.radiantinsights.com/research/frozen-dessert-market

 

Further key findings from the study suggest:

  • By product, frozen yogurt is projected to expand at a CAGR of 6.8% over the forecast period
  • Based on distribution channel, the supermarket/hypermarket segment held a revenue share of 43.1% in 2018
  • U.S., Italy, Germany, Japan, India, Brazil, and South Africa for frozen desserts market are the major countries which holds the largest share in their respective regions.

 

About Radiant Insights

Radiant Insights is a platform for companies looking to meet their market research and business intelligence requirements. We assist and facilitate organizations and individuals procure market research reports, helping them in the decision making process. We have a comprehensive collection of reports, covering over 40 key industries and a host of micro markets. In addition to over extensive database of reports, our experienced research coordinators also offer a host of ancillary services such as, research partnerships/ tie-ups and customized research solutions.

 

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text 2018-11-06 14:48
24 Festive Tasks: Door 2 - Guy Fawkes Night, Task 3 (Favorite "Food Flambé" Recipe)


(Photo source)

 

My favorite dessert at a restaurant my mom and I used to like to go to when I was in high school -- they would prepare this at the table, individually for each person, so the recipe as we wrote it down one day is for one serving:

 

Vanilla Ice Cream with Flambé Cherries

Fry up (ideally in a copper pan if you have one) almond flakes (ca. 1 tablespoon) with enough sugar to lightly caramelize.  Add 1 teaspoon of butter, 1 cup of orange juice and the juice of 1/2 lemon.  Mix and briefly let sizzle.  Add 1 cup of cherries (preserved, but without their juice), mix again and let simmer (5 minutes max).  Douse with Grand Marnier or rum and set aflame; when the flames have burned off, add a dash of maraschino or amaretto.  Pour over vanilla ice cream and enjoy!

 

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text 2017-12-29 21:01
16 Tasks of the Festive Season: Square 11 - Dōngzhì Festival

Tasks for Dōngzhì Festival: If you like Chinese food, tell us your favorite dish – otherwise, tell us your favorite dessert.

 

Alright, I admit I haven't made these in a while (so the pretty pics aren't mine), but the Chinese recipes are from a cookbook I brought from a trip to Hong Kong, and which I used to cook Chinese meals for my friends after my return, and the dessert recipe was a runaway success in our family for years after I'd discovered it in one of the first cookbooks I ever owned.

 

(Note: metric conversions are rounded to the nearest semi-decimal.  Trust me, they work well enough on that basis.)

 

Chinese Food

Cha Shiu Buns

Ingredients:

Yeast Dough

1 tsp dry yeast

1/2 tsp sugar

1/2 cup (ca. 120 ml) warm water

6-7 oz (ca. 170-195 g) plain flour

 

Pastry

10 oz (280 g) yeast dough (see above)

3 oz (ca. 85 g) sugar

1/2 tsp ammonia powder

1/4 tsp alkali water (or just salted water)

1-2 tbsp water

1 tbsp oil

4 oz (ca. 110 g) flour

1 tsp baking powder

 

Filling

6 oz (ca. 170 g) roast pork (= cha shiu)

1 tbsp finely chopped chives or spring onions

 

Gravy

1 tsp oil

1 tsp white wine

1/2 cup (ca. 120 ml) stock

1 tsp oyster sauce (optional)

1 tsp light soy sauce

1 tsp sugar

2 tsp cornflour mixed with

    1 tbsp water

 

Preparation:

Yeast Dough

Dissolve the dry yeast and sugar in warm water and leave for 10 minutes to prove.

Stift the flour on to a table and make a well in the centre to pour in the yeast solution.  Work in the flour to knead into a soft dough.  Place in a greased mixing bowl and cover with a towel.  Leave to prove for 10-12 hours.

 

Pastry

Place the yeast dough, sugar, ammonia powder and alkali water in a big bowl.  Add the water and oil to the mix into a thick cream.

Sift the flour and baking powder together on a table and make a well in the centre.  Pour in the yeast cream. Slowly work in the flour and knead into a soft dough.

 

Filling

Dice or shred the cha shiu.

 

Gravy

Heat the oil in a hot wok (or frying pan).  Sizzle wine and pour in the stock.   Season to taste and thicken the gravy with the cornflour solution.  Remove wok (pan) from the stove and stir in cha shiu and chopped chives / spring onions to mix well.  Dish and put into refrigerator to chill.

 

To complete:

Roll the soft dough into a long strip and cut into 24 equal portions.  Flatten each portion into a small round.  Place a tsp of filling in the centre of the round, then draw in the edges and form small pleats to wrap up the filling.  Stick a small squre piece of grease proof paper to the bottom of each bun.

Arrange the buns in a steamer, then steam over high heat for 8 minutes.  Remove and leave to cool.  Steam a second time for 2 minutes, then serve hot.

 

~~~~~~~~~~~~~~~~~~~~

Lemon Chicken

Ingredients:

2 boneless chicken breasts, about 6 oz. (ca. 170 g) each

2 lemons

1 beaten egg

1 cup (ca. 235 ml) cornflour

oil for deep frying

2 parsley sprigs or chunks of broccoli

 

Chicken Marinade

1 tbsp ginger juice

1 tbsp white wine

1 tbsp light soy sauce

1 tsp sugar

1 tsp cornflour

1 pinch of pepper

 

Seasoning

1/2 cup (ca. 120 ml) stock

1/4 tsp salt

3 tbsp vinegar

2 tbsp sugar

1/2 tsp sesame oil

1 tsp wine

1 pinch of pepper

 

Gravy Mix

2 tbsp custard powder

1/2 tsp cornflour

3 tbsp water

 

Preparation:

Wash and trim the parsley / broccoli and set aside for later use.

Mix all the ingredients of the marinade.

Slice the chicken breasts into large thin pieces, then immerse in the marinade for 30 minutes.

Toss the chicken in the beaten egg, then coat evenly with the cornflour.

Heat the wok (or frying pan) until very hot and pour in the oil to bring to the boil.  Slide in the chicken to deep fry until golden brown.  Drain, cut and dish.

Squeeze out the juice of one lemon and mix with all the seasoning except the wine.

Heat another wok (or frying pan) and bring 2 tbsp of oil to the boil.  Sizzle the wine, then pour in the lemon mixture and season to taste.  Mix the custard powder and cornflour with the water, then stream into the sauce to thicken.  Blend in the last tbsp of oil and mask over the chicken.

Slice the other lemon and arrange on or around the platter with the parsley / broccoli.

 

~~~~~~~~~~~~~~~~~~~~

Dessert: Sherry Cream

Ingredients:

1 lime (or small lemon)

75 g (ca. 2 1/2 oz) icing sugar

125 ml (ca. 4 fl oz) sherry (preferably Amontillado or Oloroso)

300 g (ca 10.5 oz) double cream or crème fraîche (not: sour cream!)

2-3 drops of essence of vanilla or orange

a few slices of orange

 

Preparation:

Brush clean the lime / lemon in running water, then dry and julienne the peel (cut into thin tiny slices).  Squeeze out the juice of the lime / lemon and blend with the icing sugar until the sugar is dissolved.  Then mix in the sherry.

Whisk double cream / crème fraîche until foamy, then slowly mix in the lime juice and sherry blend, as well as the essence of vanilla / orange.  Fill cream into large serving bowl or small dessert bowls, sprinkle with lime / lemon peel juliennes, and decorate with orange slices.

 

(Note: This also works with port or madeira, if your taste runs more that way.)

 

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text 2017-11-25 16:33
Recipes, Recipes, Recipes, Diet and Gluten Free
Smoothie Recipes for Weight Loss : 30 Delicious Detox, Cleanse and Green Smoothie Diet Book - Troy Adashun
Just Dessert Recipes: The Cookbook For Easy Weekday After Dinner Treats To Satisfy Your Sweet Tooth - Alisha Abbott,Aston Publisher,Amelia Cooke
Crock Pot: 500 Crock Pot Recipes Cookbook - Emily Addyson
Tasty Chocolate Dessert Recipes: Scrumptious Homemade Chocolate Desserts - Nora Aguro
School Lunches: 21 Delicious Gluten Free Recipes - Carrie Adair
Easy Gluten Free Bread Recipes Cookbook: So Good Your Family Will Never Know The Difference - Mary Aden

Let me start by saying that School Lunches was an interesting assortment of "lunches" but not something I would have sent to school with my kids (when they were in Public School), because they were just not practical. The other thing with this book is that while they would be good for homeschooling lunches, this book is listed as not available (or at least the copy I got for free is not available). 

 

The other books were quite interesting and I marked quite a few for making with my kids for meals and desserts and for gifting. 

 

I read these all in one sitting, because my asthma started up strong (lots of drugs) and to top it off I got a sinus and ear infection (more drugs). I am just super tired and the birthday curse hit again. The birthday curse is when we celebrate 5 birthday in 3 days (2 on 22nd, my daughter and a cousin's daughter, my bil, my birthday and another cousin's daughter). 

 

I do recommend the books. I thoroughly enjoyed the smoothie book and think I will try making a few of those. 

 

Enjoy

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review 2017-09-19 12:47
Pumpkins and Fall
50 Delicious Pumpkin Dessert Recipes - Recipes For Pumpkin Muffins, Pumpkin Brownies, Blondies and More! (The Ultimate Pumpkin Desserts Cookbook - The ... Desserts and Pumpkin Recipes Collection 8) - Pamela Kazmierczak

I know that there are many jokes about it being Pumpkin Spice time, but this book is definitely for those who love pumpkin. 

 

I was marking so many recipes to make with my girls. I will be putting pumpkin on my list for things to buy next shopping trip so we can make them. 

 

 

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