Hannah Kassam explores the latest trends, news and products captivating the Middle East’s dessert industry
Products
Cresco Gelato
Aramtec has introduced a new line of gelato under the Cresco range in the UAE and Omani markets. It is an Italian product, and is the result of 40 years of experience in the pastry world, explains Riyadh Hassan, sales and marketing manager for Aramtec’s pastry division. The line features more than 200 products and allows ice cream outlets to create their own artisan gelatos. “Our Linea Gelateria verifies once more our philosophy of growth, based on innovation, attention to market needs, quality and reliability of service as well as the permanent advancement in the sense of the handicraft production of our customers,” he says.
Frozen Cheesecake
Pacific Valley has launched a line of frozen single-serve all natural cheesecakes, made from scratch, without using pre-mixes. The range features 25 flavours, is gluten-free and without added sugar. “Each flavour is hand-made for that home style appearance and taste. Our ingredients come from locally sourced dairies in the fertile lands of the Pacific Northwest in Washington State,” says Susan Hannah, vice president, Pacific Valley Foods.
Latest news
Less truly is the new more. While consumers are still enjoying a sweet treat every now and again, it appears health concerns are taking precedent. Outlets and suppliers have responded to this by creating smaller portions or mini desserts as Pacific Valley’s Susan Hannah points out: “Smaller servings and…healthy desserts are all trends”.
Abdul Kader Saadi, MD at Glee Hospitality Solutions, adds that consumers are seeking out smaller desserts and healthier options lately, “with just enough sweet to satisfy their taste buds”.
This will continue to be a strong trend throughout the rest of the year predicts Riyadh Hassan, sales and marketing manager for Aramtec’s pastry division. Chefs will continue to experiment with mini desserts and consumers will continue to form an appreciation for bite–sized offerings which don’t cost too much and — being ideal for sharing — “reduce the guilt associated with eating sweets”, says Hassan.
SugarMoo is in the process of combined flavour experimenting and launched a number of desserts to reflect this. The so–called “hybrid desserts” explore two different ingredients combined “to make unbelievably creative and delicious concoctions” explains Raki Phillips, co-founder of SugarMoo Desserts. Some of the launches so far include Brownie Bombs: a brownie ball stuffed with halawa. Another example is the firm’s selection of Cupookies.
It is not unusual these days when you see old things coming back into fashion. Take bootleg pants or leggings as a classic example. And it appears the same occurs in the dessert world too. Spontiphoria is bringing back old school favourites from drizzle cakes and millionaire shortbread to ginger cookies.
Founder and chef Sidiqa Sohail tells Caterer: “We are focusing on whimsical flavours and classic items that make people remember the good old days when life was simpler and days slower.”
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