What’s Happening in the World of Pastry?

Desserts make us happy although no one can pinpoint the exact reason why! Some equate the 'sugar high' with happiness and it's true (for most of us anyway). Haven’t you ever wondered why your mood goes from drab to fab the moment you sink your teeth into a gooey chocolate cake or berry and meringue ice cream slice? This is because desserts, specifically the sugar in the desserts, causes your brain to release endorphins such as serotonin. These hormones are responsible for making you feel happy, cheerful and calm – so there you go!

As indulgent as it is, a notable trend that’s shaping the dessert landscape is the growing demand for healthier alternatives. As individuals make health their top priority, we see an interest in low-calorie, sugar-free, and low-fat options. Consumers are seeking products that offer health benefits without compromising the delightful experience of savouring a treat.

As we explore upcoming trends, let’s look at what make desserts unique as they strive to meet the demands of today’s health conscious consumers. New flavours, novelty, smarter techniques, sustainability, healthier alternatives and regional influences – everything’s on the plate!

Nutrition and health benefits

It’s safe to say that we are resolving to eat healthy. When it comes to desserts, consumers are turning to those with nutritional and health benefits. For example, to cater to gluten-free demands, more alternative flours like almond and coconut flour will be in use. And as people move away from white sugar, natural sweeteners like honey and maple syrup will rise to take its space. Useful ingredients like collagen will be in higher demand, making the process of eating desserts a lot less guilty.

Plant-based options

It is clear that the rise in veganism and vegetarianism is spurring the demand for plant based desserts. Working with vegan alternatives like almond or oat milk instead of dairy milk, and figuring out how to make moist and spongy desserts without eggs will be the way to go. Consumers are also demanding more naturally coloured desserts instead of using artificial food colouring and preservatives. Cruelty free and ethically made desserts are what people want. It’s not just about satisfying tastebuds – it’s also about being kind to the planet.

Sustainable practices

The push will be to use more locally sourced ingredients which will affect flavour and make regional dishes unique. Sustainable packaging with eco-friendly material used to wrap, store, ship or shelve products will become the norm. Pastry chefs will continue to explore more ways to repurpose food scraps. Small changes like these will create big impact.

Immersive experiences

After a good meal, desserts are the perfect dishes to finish off a memorable culinary experience. Hot chocolate sauce dripping over the dessert is not going to cut it. From projected theatrics at the table to interactive dessert bars and thematically decorated dishes, people want to capture both the bite and experience together. Chefs need need to up the ante and create an unforgettable and immersive dining experience.

Technology and innovation

Technology impacts our daily lives in a multitude of ways and the world of desserts is no exception. You can expect 3D printed chocolates with delicate flavours and intricate designs to pop up. In fact, researchers have found a way to 3D print chocolate that is lower in sugar, yet taste as sweet as the real thing. Augmented reality (AR) menus can bring dishes to life and entice customers to hit that order now button! In contrast to regular menus, AR menus allow diners to see every detail of a dish, including the texture, portion sizes, and additional information such as ingredients.

Unexpected flavour combinations

The increased globalisation and interconnectedness bring global flavour infusions to the forefront - fuelled by increasing diversity and exposure to a multitude of cuisines, flavours and traditions. Desserts from Asia, Middle East, South American and Europe will be reimagined with new twists as desserts become more experimental and innovative.

Watch out for complementary pairings involving ingredients that share similar flavour profiles that will push the boundaries of traditional taste. You can expect classic chocolate combos that marry the richness of chocolate with the nuanced and fragrant notes of varying edible flowers. More savoury- sweet desserts will come up, with herbs and spices being part of the dish. And pastries will be infused with unexpected fruit options.

We can’t wait!