Desserts are a busy and profitable sector in the Middle East — we speak to people working in this sweet industry in the region to find out what consumers are demanding, and where the challenges and opportunities lie

What are consumers demanding when it comes to desserts?

The movement toward healthier eating has never been stronger. This can make it a real challenge when it comes to desserts which traditionally are all about sugar, artificial flavouring and colourings. Outlets have had to revisit menus to ensure they are offering the healthy and better–for–you options consumers are looking for today.

Spontiphoria has ensured a wide selection of sugar–free and gluten–free items “to cater to the health–conscious dessert fans”.

Glee Hospitality Solutions MD, Abdul Kaader Saadi agrees “managing consumer expectations is really hard” where today’s dessert market is concerned. Studying the market needs and exploring what health trends consumers are following allows you to effectively cater to their needs, he says.

What are some of the challenges facing the dessert sector?

Competition appears — as in many industries — a significant challenge for dessert manufacturers. While Sidiqa Sohail of Spontiphoria agrees that this is “a good kind of challenge that pushes you to excel”, there is a real flooding in the market of everyone trying to “emulate the current trend without really being creative themselves” which she suggests can bore consumers.

Aside from this is competition in terms of pricing. Raki Phillips of SugarMoo explains that one of the biggest challenges is the volume problem where suppliers “offer tremendously discounted dessert items that don’t use quality ingredients” and compete with those trying to offer better quality products that naturally would cost a little more.

“A lot of the pastries you see at most of the popular cafés have outsourced them and they tend to be bland with very little creativity and lack freshness,” he adds.

What are dessert chefs demanding from suppliers?

Quality, quality, quality. It is what chefs have been shouting about for years and will do so for years to come, predict industry experts.

From freshness to consistency in delivery, quality remains key. “We expect our suppliers to visit us on a regular basis and to stay up to date with the latest trends, up–and–coming products or new techniques, to see what issues can occur in the coming four months in order to plan together ahead of the deliveries and to agree on quantities,” says The Ritz-Carlton Abu Dhabi executive pastry chef Laurent Allereau.

It is the quality of the ingredients that allows the chef to make something “outstanding”, says Molten ME chef Mahesh Kumarasiri. “Consumers want quality food at affordable prices; hence, we make sure that the product and ingredients are fresh. The list would also include product availability, and timely delivery would go a long way in sustaining the consumers’ satisfaction.”

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