Good things come in small packages

Bite-sized desserts are popping up in bakeries, restaurants and chains across the country, giving consumers an (almost) guilt-free indulgence. While these tiny treats might curb the midday sugar craving, sometimes it is hard to stop at just one — and therein lies the problem.  

Last spring, Starbucks launched its petites line to great success, featuring bite-sized cakes, pies and tarts, all with fewer than 200 calories. However, with pricing incentives, customers are tempted to buy more.  

{mosads}D.C.’s Crumbs Bake Shop offers a taste pack of 12 mini cupcakes for $19.95, but they do not sell single cupcakes in the mini size.  

Rival area cupcake store Sprinkles also began offering mini-sized cupcakes for pre-order last September. 

“The mini cupcakes are very popular,” said Tina Barrett from the Georgetown location. “Since being introduced, there hasn’t been a day without a pre-order,” she said. One reason could be the price: a dozen mini cupcakes costs $24, while a dozen regular-sized run for $39.  

Farther up M Street, the Pie Sisters store has found success with their cuppies, pies the size of cupcakes. One of the three founding sisters, Erin Blakely, said the cuppies are a great choice, especially for dinner parties. Instead of serving one pie, hosts can serve “a whole mix of flavors where everyone can have a bite of their choice,” she said.  

While minis appear to be the latest craze, they are not a new concept. Cinnabon, known for its overly indulgent 880-calorie original cinnamon bun, has been a leader in the mini trend since 1987, when it first introduced the minibon, a 350-calorie version of the sweet breakfast dessert. A representative for Cinnabon said the company has been pushing it more this year.  

Another reason for the renewed popularity in smaller treats is the cost factor. For three years, Uno Chicago Grill has been offering mini sizes of their desserts. While not all mini desserts are guilt-free, like the 670-calorie mini white chocolate deep-dish sundae, they are affordable. Rick Hendrie, senior VP of Uno’s marketing, said that the minis are “a whole lot of dessert for $2.00.”  

While one might think the popularity of a cheaper version of a menu item would dilute a restaurant’s revenue, the opposite may be true. “Mini desserts are less of a commitment, said Hendrie. “They are selling more because it is something people can afford, and more importantly, meets their lifestyle,” he added. In a country notorious for its super-sized portions, why the sudden interest in mini?  

For one, Americans more than ever are aware of the dangers of overeating and poor nutrition, thanks in part to Food and Drug Administration guidelines requiring the disclosure of nutritional information for chains with more than 20 locations, not to mention Michelle Obama’s “Lets Move!” anti-obesity campaign.  

Portion control has become a great concern, especially at chain restaurants, so these small sizes lessen the guilt for consumers. But according to Margo Wootan, director of Nutrition Policy at the Center for Science in the Public Interest, these minis should be the norm.  

“If you choose small portions over regular, it could be better for you. The problem is, we have been brainwashed into thinking gigantic portions are normal-sized,” Wootan said. 

At McDonald’s, what used to be an adult-sized value meal is now kid-sized. A 16-ounce soda used to be unheard of, but New York City Mayor Michael Bloomberg’s recent proposal to ban the sale of sodas and sugary beverages larger than 16 ounces has reignited the debate.   

Wootan stressed that portion distortion is “taking a toll on our health and our waistlines” and said we need to stop calling an adequate serving size “mini.” 

While offering smaller portions is a step in the right direction, many desserts at any size are by no means healthy, and some think there could be a public backlash. 

Gabrielle Serra of the Public Health Institute said “the trend could backfire and won’t solve the obesity problem.”  

According to a recent study by the American Heart Association, 1 in 3 children between the ages of 2-19 are overweight or obese, and currently 149.3 million adults over the age of 20 fall in the same category.  

Serra also said PHI and others are watching the trend closely. But in terms of combating obesity, restaurants and food companies need to focus on ensuring that “nutrient-dense foods are tasty, convenient and affordable for all.”