2 Healthy indulgence
Indulging in healthy sweet treats is very much in vogue. But be warned — sugar-free is not necessarily healthier.
Trilck says: “Most products that replace sugar tend not to be healthier than sugar in general. I try to create my desserts with as little sugar as possible. The flavours and combinations of a good dessert should speak for themselves and shouldn’t be overpowered by sweetness. A ripe fruit often doesn’t require any additional sugar.”
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And it’s not just the sugar. Gluten-free options are rapidly becoming part of the zeitgeist, and chefs are responding accordingly. “We’ve seen a growing trend for sugar and gluten-free options, and have found it critical to adapt to market demand,” says Sakti.
Trilck says that people are far more aware of what they’re eating. “For me there is a clear trend that people are interested in the ingredients and are much more aware of what they are eating these days than 10 years ago. That’s why we always have gluten-free desserts and bakery items available round the clock,” she explains.
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