Global dairy price hikes affect dessert costs

10/1/2007 | Restaurant Business

Rising dairy prices are making it more costly to prepare desserts, forcing dessert manufacturers to either absorb additional costs or pass them on to consumers, reports Restaurant Business magazine. "I've been watching dairy prices go up over the last months," reports Jean-Ives Charon, founder of Galaxy Desserts. "Butter is now $1.70 a pound and chocolate and eggs are also skyrocketing. I try to negotiate volume discounts with my suppliers and not pass the cost on to my customers."

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