🗓️ February 8 is National Molasses Day 🍪

Molasses was the primary sweetener in the West until the late 19th century because it was significantly cheaper than refined white sugar, making it a foundational ingredient in heritage baking.

In 2026, there is a distinct consumer shift toward unrefined and complex flavours. Molasses offers a deep, mineral rich sweetness that aligns with the functional indulgence trend where diners seek treats that feel less processed and more authentic. Use this day to promote high margin, shelf stable tray bakes. Molasses bars have a longer shelf life than cream based desserts, reducing waste and labour pressure.

Are you seeing a demand for more traditional, unrefined sweeteners on your menu?