Classic dessert remains front-runner, vegetable advance continues.

The foodservice customer today has become diverse, and we see a difference in buying behavior between younger and older generations. For example, in times of crisis, baby boomers forego more expensive expenses, leaving enough money for basic needs. The younger generations of millennials and Gen Z do the opposite: in times of crisis, they cut back on the basics to spend more on luxuries and conveniences. They like to spoil themselves with small, special products that they can enjoy quickly and easily. Desserts offer a perfect answer to this need to make the everyday a little more special, and have the advantage of being very accessible and affordable.

Since the pandemic, the hospitality industry has been under pressure due to heavy work hours and staff shortages. There is often not enough time and personnel to prepare complete desserts in-house. Manufacturers and suppliers are responding to this with a wide range of high-level, ready-to-eat solutions that are easy to prepare. The focus is on convenience: you take what you need from the freezer (no food waste) and in a few seconds or minutes you can conjure up a delicious dessert on your plate. Defrosting is often not necessary and the portions are often pre-cut. A successful dessert plate then only requires the chef’s personal touch with a fruit garnish, a scoop of ice cream or a surprising topping.

Deleye Products is responding to the increased demand for convenience products with its “Frozen Elements” concept, a range of 36 individual products that chefs can combine in their own creative way to create a unique dessert. Parrein Dessert Products built a new line for custom production of premium desserts. They sell not only finished desserts, but also components (e.g., non-decorated bars and quenelles) that allow the chef to conjure up a high-quality and personalized dessert on the plate in no time.

Debic unpacks a ready-to-use ice cream scoop mix that allows chefs to prepare ice cream with their own twist in 3 (instead of 8) steps and the Debic Shapes, a range of frozen desserts. A ready-made mascarpone mix with cream also saves them valuable time and manpower. But they don’t compromise on quality: they look for high-quality convenience products. We see a shift towards premium products with high-quality, often Belgian ingredients that have certain labels.

The trend of eating healthier with less sugar, fat and artificial additives continues. Refined sugars are increasingly being replaced by alternatives such as dates, maple syrup, stevia, honey … Ingredients such as nuts, fruit and chocolate can also provide a sweet taste, but keep in mind that this does not make the dessert less calorific. Fribona offers some classic desserts in a version without added sugars, for example chocolate creme brûlée and a nut dessert. Desserts made from ingredients such as fruits, grains, nuts and avocado appeal to the health-conscious customer, who also wants to know what’s in the dessert that lands on his plate. Where do the ingredients come from? How many calories, fats and sugars does the dessert contain? What allergens are in it? Beldessert is responding to this by launching some new products with Nutriscore A, such as a chocolate moelleux with 30% fewer calories, 35% less fats, 96% less sugar and 7 times more fiber.

Following the strong globalization of recent decades, we see culinary influences coming from all over the world, including in desserts. Think of the sophistication of Japan and the tremendous innovation we see in Korea, combined with the traditional techniques of France or the ever-popular classics of Italy. Chefs, producers and suppliers are coming up with desserts where classic and innovative flavors and textures blend seamlessly. East meets west, so to speak. Some desserts that we see popping up more and more in Belgium come from Southern Europe: pastel de nata from Portugal and crema catalana from Spain. The first is a pastry made of puff pastry with custard, briefly baked in the oven and deliciously crispy. Crema catalana is reminiscent of the more familiar crème brûlée, with a crispy crust but no cream. The sweet flavors of both desserts are no coincidence: despite the trend toward healthy food, dessert remains primarily about flavor and is still about “indulgence. This also translates to a renewed love for the café gourmand, a combination of coffee and a selection of pastries served simultaneously. Many Parisian bistros and restaurants have this on the menu, and it is also an emerging trend in Belgium.