Miniature lemon meringue tarts, injectable donut holes, cheesecake bites, tiny chocolate chip cookies, and even individual-sized wedding cakes are some of the bite-size items, both new and revived, that currently are making a sizable impact.

Chorizo scrambled eggs, baklava pancakes, coconut milk waffles, ancient grain pastries, and protein bowls — all displaying exotic and ethnic fillings, flavors, and colors — are examples of how more consumers are greeting the day.

Desserts have long since left the boundaries of chocolate, vanilla, or strawberry and cake, pie, or ice cream. Modern desserts include such ingredients as florals, figs, vinegars, alcohol reductions, and even normally savory or pungent elements like tahini and lemongrass.

Cake creation is a many layered topic. There are snack cakes, cupcakes, cheesecakes, yeast cakes, fruitcakes, and even boozy Bundt-style cakes. For cake makers and bakers, as well as sellers and consumers, staying on top of cake trends is essential.

Today's top chefs and developers have been demonstrating a renewed interest in using whole grains, especially "ancient" or "heritage" grains.

When it comes to new trends in the bread category, bakers have put a fresh face on flatbreads. Modern culinary revolutions, alongside technical progress, have brought these most basic of breads into the 21st century.

One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.