Vegetables have traditionally been confined to savory dishes, and at the same time a lot of people view them as more of a health necessity rather than something to enjoy. In the last few years, though, this dynamic has started to change, with vegetables being used in very different applications. One emerging trend is the use of vegetable ingredients in desserts. Root vegetables, leafy greens, and numerous other types have found their way into cakes, cookies, ice cream and countless other innovative desserts.
By incorporating vegetables into traditionally sweet products, food producers can explore new flavor profiles, enhance nutritional value, and tap into growing market demands for creative, health-conscious options.1
What Is Driving This Trend?
The desire to use vegetables in dessert dishes didn’t just spontaneously come into existence however; this trend reflects a broader shift in how Americans approach food, with an eye toward health and new kinds of culinary experiences. As consumers become more aware of the impact of their food choices on health and the environment, they're seeking alternatives that align with their values while still satisfying their sweet tooth. Below are some of the other factors playing a role:
- Health: Consumers are increasingly looking for healthier dessert alternatives, especially since most traditional desserts are high-carb options that are associated with health problems like heart disease and diabetes. Vegetables can add nutrients, fiber, and provide compounds that offer specific health benefits.
- Less sugar: In addition to a general interest in health, many consumers are specifically looking for products with less sugar. This comes at a time when conditions like obesity, insulin sensitivity, and type 2 diabetes are connected to the average American diet. But vegetables offer an opportunity to add sweetness without problematic simple sugars.
- Natural ingredients: Alongside a general interest in health, there is also a growing demand for natural ingredients and fewer artificial additives.
- Sustainability: Food waste continues to be a concern in the United States and elsewhere around the world, and many ultra-processed foods and animal products are burdensome on the environment in other ways. But through innovations like upcycling, the use of vegetable ingredients in desserts can be more sustainable over the long term.
- Dietary restrictions: While food allergies are not new, there has been an uptick in the number of consumers looking for foods that are safe for them to eat. Vegetable ingredients can be used to replace items like dairy products and gluten that are problematic for many people.
- Social media: A significant driver of the vegetables-in-dessert phenomena is the visually appealing dishes featured on social media platforms. Influencers highlight new recipes and consumers are prompted to try for themselves.2
The Benefits of Vegetable Ingredients
The factors driving this trend also point to many of the reasons food industry experts are interested. After all, the advantages for food manufacturers go beyond simply swapping ingredients. Below are some of the key benefits to incorporating vegetables into desserts and related food products:
- Nutrition boost: The most obvious benefit to using vegetables is the automatic increase in nutritional value. Vegetables add vitamins, minerals, and fiber to desserts, and they can lower the calorie count while maintaining volume and texture.
- Natural coloring and flavoring: For consumers who are wary of synthetic dyes and coloring agents, vegetables offer a natural, healthier alternative; beets, for instance, can easily take the place of red food coloring. Also, vegetables introduce subtle notes of flavor that can enhance or complement the sweetness of a dessert.
- Appeal to health-conscious consumers: As noted above, a driving force for this trend is consumers who are eager to find healthier and more nutritious dessert options. Dessert products that use vegetables, especially when replacing high-sugar or high-fat ingredients, will attract customers who want a sweet treat without all the calories.
- Product differentiation: Since the trend is still on the rise, the use of vegetables can be a unique selling point in a crowded health food market.
- Cost: Some vegetables may be more cost-effective than traditional dessert ingredients, and this can help balance the cost of using other premium ingredients.
- Extended shelf life: Certain vegetables, like zucchini or avocado, can improve moisture retention and potentially extend the product’s freshness.
- Upcycling: Upcycling is the repurposing of produce or byproducts that would otherwise go to waste. For instance, sweet potato powder can be used as a thickening agent or even as a partial replacement for wheat flour.3
Popular Vegetables Used in Desserts
Vegetables have always been versatile in savory dishes, and for vegetarians and vegans veggies are always the star. In this new trend, a number of familiar vegetables can be used in a wide variety of dessert applications:
- Carrots: Naturally sweet and moist, carrots are perfect for cakes and muffins as well adding an orange hue.
- Zucchini: Because of the high water content, zucchini is great for keeping foods moist; this makes it ideal for cakes or sweet breads.
- Sweet potatoes: Sweet potatoes have a natural sweetness and creamy texture that makes them at home in pies, puddings, or even vegan ice cream.
- Beets: As noted above, beets are a go-to choice for adding various shades of red to a dessert, but they also have an earthy sweetness that goes well with chocolate.
- Spinach: Added more for nutritional purposes than flavor, spinach also can add a vibrant green color to blended desserts like smoothies.
- Butternut squash: Similar to pumpkin, butternut squash has a sweet and nutty flavor that works well in pies, cakes, and custards.
- Cucumber: In almost any context, cucumber offers a refreshing and light flavor. This makes it ideal for sorbet or anything paired with lime or mint.
- Cauliflower: Cauliflower is one of the most versatile vegetables, and it can be stirred into cake batter or provide a low-carb alternative to pie crusts.
- Parsnips: Parsnips are like a cousin of the carrot, and they can be used similarly in cakes and cookies.
Partner With Silva
Some trends come and go, but what will never go out of style is the desire to find new ways to use vegetable ingredients. The fact that this now includes dessert items shows how the industry is evolving. At Silva, we stay current with all the latest trends and what they reveal about consumer tastes and interests. If you’d like to learn more about our premium dehydrated vegetable ingredients, or if you want to find out what it’s like to work with Silva, please contact us today.
1https://www.bakemag.com/articles/13068-the-power-of-root-vegetables-in-desserts
2https://www.nytimes.com/2023/03/23/dining/yes-vegetables-for-dessert.html
3https://www.snackandbakery.com/articles/94170-fruit-and-vegetable-ingredients-add-plant-based-nutrition-to-snacks-and-baked-goods