Bite-sized coated desserts are the way forward, according to coatings firm Witwood Food Products.
New product development controller Susan Arkley feels that there is plenty of mileage left in the coated sector: "When most people think of coated desserts, they'll probably think of the battered pineapple or banana fritters available in Chinese restaurants," she says.
"We believe there's scope to give desserts a new lease of life, particularly as more and more people are opting for a series of smaller dishes when eating out and sharing continues to grow in popularity. Bite-sized desserts provide an opportunity to sample a range of different tastes or 'a little something sweet' at the end of a meal."
While some of Witwood's ideas are mini versions of traditional desserts, others are a total step change.
"Some concepts are based on classic British desserts, such as Treacle Sponge Bites in a cornflake and oat breading; and Lemon Curd Pearls coated in a meringue style batter. Others include Passion Fruit and Mango Bites - which use coconut breading to enhance the product visual and texture; and lemon and ginger cheesecake wedges."
For consumers with a particularly sweet tooth, the range also includes Chocolate Orange Chunks and Popcorn Fudge.
"This range reflects two key market drivers - sharing and innovation," says Arkley. "The idea of coated desserts is just beginning to take a foothold in international markets, and the US in particular. We believe there's scope for innovation along similar lines in the UK."