Globally there has been a push in the food and beverage industry towards simpler ingredients and transparency in labelling of products.
Sourcing challenges
This issue really is a double-edged sword. With chefs desperate to deliver quality to their customers, the only way they can do so is by incorporating quality ingredients into their dishes and so rely on their suppliers to bring in the best when it comes to ingredients. Of course “the best” comes with a certain price attached.
Ramada Plaza JBR pastry chef Prashan Perera says: “Procuring and sourcing ingredients can be difficult to find from right suppliers, and most of them are very expensive, incurring high costs.
"This also means we have to ensure efficient product management to avoid wastage and balance the cost coverage. Due to increasing prices of ingredients and the budget allocated to the pastry division, it is challenging to make desserts.”
From a supplier point of view, sourcing quality ingredients, though top of their agenda, is just as challenging. “Sourcing of raw materials is a challenge, especially when it comes to nuts and cocoa beans.
"The prices of these items are unstable due to weather conditions,” says Persico, adding that as a result, the end product prices also vary from one production to another.
Cost is inevitably an uncontrollable factor when it comes to pastry due to the commodities involved. Saad, however, is of the view that this is a factor that must be accepted in order to deliver a product of a high standard.
“The costs of ingredients are continuously increasing. We source our ingredients locally where possible, but in order to keep the traditional flavours of France in our pastries, we import the specialist ingredients like butter and chocolate from Europe, which inevitably pushes the cost of production up. Staying ahead of the game in terms of making the right products for the market at the right price is an ongoing challenge, but one that keeps the pastry industry on its toes,” he comments.
Aramtec's Hassan shares his thoughts on sourcing ingredients: "The main challenge we face right now is the price of European butter, which has been fluctuating for the last 18 months."
He added that "a massive increase in milk production and supply worldwide (EU, US, New Zealand and Australia)" is a contributory factor.
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Quality remains key
Price is always a factor when it comes to anything, and while outlets — particularly in the Middle East where consumers demand high standards — are willing to pay, the pressure is on suppliers to ensure the quality of their deliveries is second-to-none. Of course, that depends on a good relationship between supplier and chef.
“When suppliers are delivering the items, chefs request the items are maintained at the right temperature and the freshness is high,” says Perera. “It’s all about the quality and if the ingredients are sub-standard, that will really affect the quality of end product for our consumers.”
Saad says in the pastries that he uses, there is a high reliance on chocolate and good quality chocolate is what ultimately determines the success of the product. He opts for Valrhona as his ingredient of choice in the classic éclair.
“It’s an extremely important ingredient, and although versatile, it needs to be used with sensitivity to allow you to experiment and really push the boundaries of pastry,” he reveals.
But it is not just chocolate where there is an expectation in pastry for high quality supply. Hurley says that customers are starting to see through their foods into what ingredients are used, and that too affects the needs of a chef.
“If I order fruit purée, I want just fruit, not added ingredients that help with shelf-life or processing. We do not use GMOs, hydrogenated fats or artificial ingredients,” he adds, which is a nod to the millennial consumer of today demanding a cleaner ingredient profile in their foods.
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