Top trends
Retro
Encouraged by a consumer appeite for nostalgia, retro desserts are making their way back on to menus.
“These desserts make you reminisce about our childhood memories and are boosted with new flavours to give you an added surprise. These re-invented classics are giving a bold direction to the dessert market in the GCC. Some noticeable products include the re-invention of rice pudding with different flavours popping up in the market,”says IFFCO Ingredients junior marketing manager Uzair A. Sheikh.
Savoury
Chefs are experimenting with flavour profiles, and traditionally sweet desserts are being given a savoury twist.
Sheikh says: “There is a rise in popularity of savoury-influenced desserts such as hazelnut and mint, pesto and lime, and cottage cheese sorbet has been noticed in the UAE.”
EMF general manager Pierre M. Feghali has also noticed this move away from traditional flavours, saying: “One of the trends we currently see is revisiting the classic desserts, giving them a modern twist by adding a flavour and re-thinking the assembly of the ingredient. This year has been a springboard for the savoury, spicy and sweet flavour category; these mash-up flavour combinations are very popular.”
Eye-catching
Another interesting trend observed in the market is the enhanced colour vibrancy in desserts. The unicorn trend has arrived in the region and trickled down to mainstream outlets. The desserts are colourful and pleasing to the eye making them highly ‘Instagrammable’.
Raki Phillips, co-Founder of SugarMoo, has recognised the importance of visually interesting and interactive offerings: “We have recently added a Cake Pop Smash Cake to our menu. It’s a big chocolate dome that you have to smash into to get individual cake pops. This is a fun cake for a big crowd who want to skip on slicing a cake and would rather just grab a cake pop. No cutlery required!”
Clean
The ‘free-from’ movement continues to gain momentum but people with gluten-free and vegan diets still want to indulge in sweet treats.
Sheikh says: “Butter creams are being replaced with white chocolate, and sugar composition has seen a declining trend in desserts. Specifically, KSA has seen a rise in healthier alternatives with market leaders switching tracks to provide for healthier options, but with no compromise on the taste and quality.”
Clinton Street operations manager Deon Oberholzer agrees: “The food industry is demanding more and more organic and healthy options, and this is no different for desserts. Incorporating fresh fruit and home-made ingredients, minimising sugar and eliminating artificial additives is what seems to be some of the biggest deciding factors of customer purchases nowadays.”
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