Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.
Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour. They arrive, almost informally in their formality, prior to the main meal of a banquet. The idea was for a service that allowed for the arrival of all the guests of the banquet and provide a nibble or two that could hold off the earlier arriving attendees during the wait. These hors d’oeuvre commonly were served accompanying aperitifs, drinks served before meals.
Over time, appetizers evolved to the point that they’re sometimes served with no meal afterward. This is the case with many receptions and cocktail party events, where dinner is expected to be enjoyed elsewhere, if at all. The popularity of party appetizers in the U.S., especially as items replacing full meals vs. preceding them, began with upscale offerings in the 1920-1930s during a time of increased indulgence. In these instances, such food items are more properly called canapés—a.k.a. finger food.