colored sugar Trends
Highlights
Top 4 restaurant dishes Most popular colored sugar dishes in restaurants See More
Overview
colored sugar Growth Over Time How colored sugar has risen or fallen in popularity over the past year
Year Over Year
Colored Sugar growth or decline vs one year ago
19.75%
Yearly Eating Frequency
Average yearly consumption of colored sugar per consumer
1.39
- Eat In
- Market Avg.
- Eat Out
0%
36 of 4,201,050 Recipes
Innovation Analysis
The most popular ingredients, flavors, and variations for colored sugar, as well as the food and beverage combinations trending and fading over the past year
bakery and desserts Trends Highlights the most popular bakery and desserts ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top bakery and desserts Ingredients | ||
| #1 | sugar | |
| #2 | sweetener | |
| #3 | cookies | |
| #4 | cake | |
| #5 | frosting | |
| #6 | candy | |
| #7 | flour | |
| #8 | brown sugar | |
| #9 | caramel | |
| #10 | soft serve | |
Fastest Rising bakery and desserts Ingredients | ||
| #1 | crumble topping | |
| #2 | ice cream cake | |
| #3 | key lime pie | |
| #4 | fudge brownie | |
| #5 | jello | |
| #6 | candy | |
| #7 | sweetener | |
| #8 | soft serve | |
| #9 | frosting | |
| #10 | flour | |
Fastest Falling bakery and desserts Ingredients | ||
| #1 | brioche bread | |
| #2 | chocolate pudding | |
| #3 | éclair | |
| #4 | shortbread cookies | |
| #5 | brown sugar | |
spices and herbs Trends Highlights the most popular spices and herbs ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Fastest Rising spices and herbs Ingredients | ||
| #1 | oregano | |
| #2 | cacao nibs | |
| #3 | sage | |
| #4 | white pepper | |
| #5 | chili oil | |
| #6 | mint | |
| #7 | hops | |
| #8 | cinnamon | |
| #9 | chocolate | |
| #10 | salt | |
food Trends Highlights the most popular food ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top food Ingredients | ||
| #1 | ice | |
| #2 | eggs | |
| #3 | meat | |
| #4 | ice cream | |
| #5 | chips | |
| #6 | seafood | |
| #7 | salad | |
| #8 | sandwich | |
| #9 | egg whites | |
| #10 | almond milk | |
Fastest Rising food Ingredients | ||
| #1 | chicken salad | |
| #2 | chicken stock | |
| #3 | chicken broth | |
| #4 | cheeseburger | |
| #5 | spring roll | |
| #6 | almond milk | |
| #7 | chips | |
| #8 | sandwich | |
| #9 | ice cream | |
| #10 | salad | |
dairy Trends Highlights the most popular dairy ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top dairy Ingredients | ||
| #1 | butter | |
| #2 | milk | |
| #3 | cream | |
| #4 | cheese | |
| #5 | cream cheese | |
| #6 | yogurt | |
| #7 | coconut milk | |
| #8 | custard | |
| #9 | greek yogurt | |
| #10 | double creme | |
Fastest Rising dairy Ingredients | ||
| #1 | blue cheese | |
| #2 | queso | |
| #3 | gouda | |
| #4 | vegan cheese | |
| #5 | dairy sour cream | |
| #6 | cream cheese | |
| #7 | custard | |
| #8 | cheese | |
| #9 | milk | |
| #10 | cream | |
Fastest Falling dairy Ingredients | ||
| #1 | brown butter | |
| #2 | cream butter | |
| #3 | whole milk | |
| #4 | fruit yogurt | |
| #5 | whey protein | |
fruits Trends Highlights the most popular fruits ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top fruits Ingredients | ||
| #1 | berries | |
| #2 | orange | |
| #3 | lemon | |
| #4 | strawberries | |
| #5 | apple | |
| #6 | bananas | |
| #7 | blueberries | |
| #8 | raspberries | |
| #9 | cherries | |
| #10 | lime | |
Fastest Rising fruits Ingredients | ||
| #1 | dried fruit | |
| #2 | jackfruit | |
| #3 | kaffir lime | |
| #4 | medjool dates | |
| #5 | red delicious apple | |
| #6 | apple | |
| #7 | cherries | |
| #8 | orange | |
| #9 | lemon | |
| #10 | strawberries | |
beverages Trends Highlights the most popular beverages ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top beverages Ingredients | ||
| #1 | water | |
| #2 | coffee | |
| #3 | juice | |
| #4 | fruit juice | |
| #5 | tea | |
| #6 | soda | |
| #7 | smoothie | |
| #8 | energy drinks | |
| #9 | green tea | |
| #10 | espresso | |
Fastest Rising beverages Ingredients | ||
| #1 | root beer | |
| #2 | cream soda | |
| #3 | chocolate milk | |
| #4 | tonic | |
| #5 | iced coffee | |
| #6 | energy drinks | |
| #7 | green tea | |
| #8 | espresso | |
| #9 | coffee | |
| #10 | juice | |
condiments Trends Highlights the most popular condiments ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top condiments Ingredients | ||
| #1 | oil | |
| #2 | syrup | |
| #3 | chili | |
| #4 | honey | |
| #5 | paste | |
| #6 | vinaigrette | |
| #7 | vinegar | |
| #8 | peanut butter | |
| #9 | olive oil | |
| #10 | maple syrup | |
Fastest Rising condiments Ingredients | ||
| #1 | salad dressing | |
| #2 | aioli | |
| #3 | fruit vinegar | |
| #4 | teriyaki sauce | |
| #5 | agave syrup | |
| #6 | peanut butter | |
| #7 | maple syrup | |
| #8 | olive oil | |
| #9 | syrup | |
| #10 | oil | |
vegetables Trends Highlights the most popular vegetables ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Fastest Rising vegetables Ingredients | ||
| #1 | cherry tomatoes | |
| #2 | green beans | |
| #3 | sweet corn | |
| #4 | artichokes | |
| #5 | leeks | |
| #6 | peanuts | |
| #7 | tomatoes | |
| #8 | beans | |
| #9 | olives | |
| #10 | onion | |
alcohol Trends Highlights the most popular alcohol ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
nuts and seeds Trends Highlights the most popular nuts and seeds ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Top nuts and seeds Ingredients | ||
| #1 | coconut | |
| #2 | almonds | |
| #3 | pecans | |
| #4 | walnuts | |
| #5 | cashews | |
| #6 | pistachios | |
| #7 | chia | |
| #8 | hazelnuts | |
| #9 | flax seeds | |
| #10 | coconut flakes | |
Fastest Rising nuts and seeds Ingredients | ||
| #1 | pepitas | |
| #2 | pine nuts | |
| #3 | coconut flakes | |
| #4 | macadamias | |
| #5 | candied pecans | |
| #6 | hazelnuts | |
| #7 | pecans | |
| #8 | almonds | |
| #9 | coconut | |
| #10 | cashews | |
grains Trends Highlights the most popular grains ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Fastest Rising grains Ingredients | ||
| #1 | rice krispies | |
| #2 | rice krispies | |
| #3 | jasmine rice | |
| #4 | gnocchi | |
| #5 | grits | |
| #6 | oats | |
| #7 | quinoa | |
| #8 | cereal | |
| #9 | barley | |
| #10 | pasta | |
meat Trends Highlights the most popular meat ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
seafood Trends Highlights the most popular seafood ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
insects Trends Highlights the most popular insects ingredients with colored sugar, as well as its fastest rising and falling ingredients. Broken down by food category
Diets & Traits Why people choose this dish, and how it performed in various popular diets over the past year
Diets Over Time The dietary references with colored sugar over time
- vegan
- plant based
- gluten free
- vegetarian
Top Motivators The leading reasons consumers choose colored sugar compared to all other dishes
fitness
14.15%
snack
9.40%
protein
9.12%
Restaurant Analysis A look at the most popular colored sugar dishes served in restaurants, their price points, and popularity
colored sugar Pricing Analysis Average price of colored sugar across the variously priced restaurants, from cheapest to most expensive
Restaurant Penetration Percentage of restaurants that serve colored sugar
0.37%
Cuisine Penetration The most popular restaurant cuisine to feature colored sugar
bakery
100%
Menu Items How many total instances of colored sugar found in restaurants across the country
1,216
Dish Count Per Menu The average number of colored sugar variations on a restaurant's menu
1.22
Most Popular colored sugar Dishes The most notable variations of colored sugar served across the country
Home Cooking Highlighting the leading online colored sugar recipes and their penetration
Top Online Recipes The most notable variations of colored sugar recipes found online, and how they have performed over the past year
#3
Pandan Custard Snowskin Mooncake Recipe adapted from Mooncake Sonata by Alan Ooi Prep Time: 1 hour, Cook Time: 1 hour Yield: 8 mooncakes Ingredients: For the skin: A 130g cooked glutinous rice flour (koh fun) 180g icing sugar (confectioner’s sugar) B 35g shortening (I prefer Crisco brand) C 130ml cold pandan water (see note) 1/4 tsp pandan essence For the Custard Filling: 1 egg yolk 100g caster sugar 15g super fine flour 20g corn flour 20g tapioca flour 50g thick coconut milk 75g fresh milk 15g butter some yellow food coloring 500g pandan lotus seed paste 8 salted egg yolks Method: 1. For the snowskin: Sift ingredients A, then add ingredient B and mix till well combined. Add ingredients C and mix into dough. Knead well to get a smoother dough. (At this point, you can wrap it and let it rest in the fridge.) Divide into 60g each. Roll into balls. 2. Make custard filling: Mix all the ingredients (egg yolk, sugar, flour, corn flour, tapioca flour, coconut milk, milk, butter and coloring) till well combined. Pour the combined ingredients into a steaming tray and steam on medium high heat for 30 minutes. Remove and mix well. Take mixture out and knead until it comes together in a ball. Then roll into a log and cut into 35g portions each. Roll into balls. 3. Prepare the salted egg yolks. Using uncooked salted eggs, separate the whites from the egg yolks. Set aside the whites for another use. Place egg yolks apart on a plate and steam the salted egg yolks for 10 minutes on medium high heat until cooked. Leave to cool. Steaming Salted Egg Yolks 4. Divide the pandan lotus seed paste into 50g portions. Roll into balls and then flatten. 5. Assemble mooncake: Flatten a piece of custard filling and place one egg yolk in the center. Wrap custard around egg yolk. Roll into a ball. Work slowly and carefully so you do not get any air pockets between the egg yolk and the custard. Repeat with the rest of the egg yolks. Now, wrap the custard filling with the pandan lotus seed paste ensuring even covering and no air pockets again. This takes practice but once you get it, you will be able to work faster. Roll into ball. Set aside. Repeat with the other fillings. 6. Flatten the snowskin dough and wrap the fillings with the snowskin, trying to get an even coverage. Dust with extra cooked rice flour on the outside part of the skin to get a more smooth texture. Once covered, lightly dust with more flour then press into your mooncake mould (we use the plastic spring-loaded mooncake moulds). De-mould and repeat with the rest of the fillings. 7. Refrigerate the mooncakes overnight before eating. This will help firm up the mooncake and give the snowskin a nice chew. Mooncakes will last about a week in the fridge but is freshest the first three days. Pandan Custard Snowskin Mooncake House of Annie
#4
Pumpkin Chocolate Chip Cookie Recipe with Pumpkin Spice Streusel By Irvin Lin Don’t be put off by the long list of ingredients. The recipe comes together surprisingly fast. The streusel has a few ingredients that aren’t common in most pantries, like cacao nibs and turbinado sugar. I’ve included substitutions as well if you don’t want to run out and buy new ingredients. You can make the streusel ahead of time and let it sit in the fridge up to 2 days ahead of time in an airtight container or ziplock bag before or after you bake it (if you bake it ahead of time, just make sure it’s completely cool before you store it). Or you can make a double or triple batch of it and freeze it for up to a month for use in the future. One thing to note, the pumpkin in the cookie takes the place of the eggs, so I imagine (though I haven’t tested it) that this recipe can easily be adapted to vegan if you want by subbing out the butter with coconut oil or a vegan butter stick. Just skip the step where I brown the butter. If you do try it vegan style, let me know in the comments how it turned out. Recipe idea inspired by a story in Fine Cooking Cookie recipe adapted from Sally’s Baking Addiction Ingredients Streusel 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cups (175 g) all-purpose flour 1/4 cup (32 g) cacao nibs or chopped walnuts 1/4 cup (50 g) white granulated sugar 3 tablespoons dark brown sugar 2 tablespoons Turbinado sugar (sometimes called Sugar in the Raw, you can substitute dark brown sugar) 2 tablespoon unsweetened natural cocoa powder (not Dutch-process) 1 teaspoon pumpkin pie spice blend 3/4 teaspoon kosher salt Cookie batter 10 tablespoons (145 g) unsalted butter 1/2 cup (100 g) white granulated sugar 1/4 cup (55 g) packed dark brown sugar 1 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice blend 1/4 teaspoon nutmeg 1/4 teaspoon kosher salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 6 tablespoons (110 g) pumpkin puree (not pie filling) 1 1/2 cups (210 g) all-purpose flour 1/2 cup (85 g) chopped dark chocolate (something you like to eat out of hand) To finish 1 to 2 teaspoon of flaky sea salt like Maldon or kosher salt Directions 1. Make the streusel by melting the butter in a large microwave safe bowl until just liquid. Add the remaining ingredients and toss until clumps start to form. Place in the freezer for 10 minutes. While the streusel is chilling, line a baking sheet with parchment paper and preheat the oven to 350ºF. Once the streusel is chill, spread it out on a baking sheet and bake for 12 to 15 minutes, stirring once in-between. The streusel won’t change much in color and will still seem soft but will crisp up once you cooled. Let cool to room temperature. 2. While the streusel is baking, make the cookie batter by first placing the butter in a large skillet and cooking on high heat it until it melts. Reduce to medium heat and stir constantly until the milk solids of the butter start to just turn a light shade of brown. Turn the heat off and continue to cook using the residual heat of the pan until the milk solids are golden brown and smell fragrant and nutty. Immediately pour into the bowl of a stand mixer fitted with a paddle attachment, making sure to scrap in all the brown bits. 3. Add the both sugars, vanilla, pumpkin pie spice blend, nutmeg, salt, baking powder and baking soda into the bowl with the browned butter. Turn the mixer to low and stir until all the dry ingredients are moist and incorporated. Add the pumpkin puree and mix until incorporated. Add the flour and mix until the dry ingredients are completely absorbed. Place the cookie dough in the refrigerator for 30 minutes (or overnight). 4. Once the dough has chilled preheat the oven back to 350ºF and line a baking sheet with a silicon baking mat or parchment paper. Add the chocolate to the dough, reserving about 1 to 2 tablespoons of the chocolate to garnish the cookies. Add the streusel, reserving about 2 tablespoons of the streusel to garnish the cookie as well. Using a wooden spoon or your clean hands, mix in the chocolate and streusel, folding and squeezing the dough together until the solid parts are incorporated. 5. Pinch off a heaping tablespoon of the dough and roll into a 1-inch ball. Place on the baking sheet and then press down with the palm of your hand to create a 1 3/4-inch round disk. Press some chunks of streusel into the top of the cookie then press a couple of pieces of chocolate into the top of the cookie disk as well. Sprinkle with a pinch of the finishing salt and repeat with the remaining dough. 6. Bake in the oven for 9 to 11 minutes or until the sides of the cookie start to look a little dry. Don’t overbake though, you want these cookies to be slightly underdone in the middle. Let them sit on the baking sheet after you’ve taken them from the oven for 10 minutes to continue to set and cook. Then carefully move them to a cooling rack, the cookies will be a bit soft and fragile but will firm up as they cool. Makes 24 cookies Eat The Love