4 Guilt-free decadence?
As we struggle with expanding waistlines, it’s little wonder that health issues pervade every aspect of the catering industry and not even the naughtiest of desserts have escaped the crosshairs of the health conscious consumer.
Ritz-Carlton Doha’s Rashwan argues that “healthy alternatives are a must nowadays” for a restaurant menu, not only for desserts “but also in consideration of our guests’ preference or specific diet”. He adds that specific dietary requirement desserts are often popular with the standard guest who wants to “finish their meal or even brunch with a lighter option”.
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Hey Sugar has developed its ‘C the Lite’ range of cakes and cupcakes to cater to growing demand. The range includes multiple flavours of low-fat, sugar-free, gluten-free, eggless and high protein options.
As products develop, Agnese believes there will be an increased focus on healthier options within desserts. “The more natural available ingredients that are gluten-free, along with sugar substitutes, will continue to push the boundary for these items and we are going to see a wider range of more interesting alternatives for the non-tolerant consumer,” he adds.
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