Healthy desserts
The healthy lifestyle revolution has not left the Middle East’s dessert industry untouched. While this shift in consumer behaviour has not impacted on the number of desserts eaten in the region, consumers seem to be much more concerned about and aware of the ingredients used. Nestlé’s survey reveals that an overwhelming 50 percent of consumers in the region are equally concerned about the intake of fat, calories and sugar they consume.
“The key trends we are seeing with desserts in this region are orientated around health: gluten free, lactose free and diabetic,” confirms Heidi Chef Solutions’ Brian Ballinger. “We’re finding more clients wanting to cater for all their customers’ dietary needs, so we try to listen and offer our clients a solution as-and-when required.”
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In order to cater for an increasing number of health and calorie-conscious diners, pastry chefs are making greater use of natural sweeteners in their recipes: honey, unrefined sugars and fruits are fast becoming a mainstay of the Middle East’s dessert menus.
This trend is welcome news to suppliers of natural sweetener ingredients, as Boiron Freres’ Nael Berry confirms:
“Diners no longer want over-sweet desserts,” he says, “but rather, they are seeking out more authentic tastes.
“I think this is why, in the past two years, we have noticed a sharp increase in demand for our fruit purées. For example, we’ve seen strong growth in products like our mango and passion fruit purée because it is made from 100 percent fruit and no added sugar. Demand in this area also prompted us to launch a sugar-free version of our raspberry and strawberry purées.
“So yes, it seems that there is an emerging trend for healthy desserts, but chefs will not compromise on taste. The ‘zing’ of the fruit must explode on the tastebuds!”
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