Trends Archives - Lazaya Preserved Fruits

Cherry in syrup vs. fresh cherry: when to use each one

by Jesús Lázaro / on June 26, 2026 / in Trends

(1 votes, average: 5.00 out of 5)

As we know, the cherry is one of the most versatile and prized fruits in professional gastronomy and pastry making. Its intense flavor, vibrant color, and ability to pair well with both sweet and savory dishes make it a top-tier ingredient. However, not all cherries are the same, nor are they all suitable for the same purpose. The choice between fresh cherries and other types, such as cherry in syrup, can make a decisive difference in the final result of a dish.
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Why is Amarena cherry so popular in artisanal ice cream?

by Jesús Lázaro / on May 19, 2026 / in Trends

(1 votes, average: 5.00 out of 5)

Master ice cream makers know that innovation and quality are fundamental to differentiating themselves from the competition. In this context, Amarena cherry in an industrial ice cream shop is a product that never fails and provides an unparalleled touch of distinction.
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Preserved fruits for the HORECA sector: which are the most commonly used?

by Jesús Lázaro / on April 28, 2026 / in Trends

(1 votes, average: 5.00 out of 5)

The hospitality, restaurant, and catering sector is a dynamic, demanding, and, above all, highly competitive environment. In professional kitchens and workshops, every minute counts, and the quality of the ingredients is non-negotiable. Chefs and pastry chefs need raw materials that offer not only exceptional flavor but also operational solutions. This is where preserved fruits become an indispensable strategic ally.
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Jelly fruits for the hospitality industry and pastry shops : Uses, formats, and how to choose the best option

by Alfonso Lázaro / on April 28, 2026 / in Trends

(1 votes, average: 5.00 out of 5)

Jelly fruit has become a fundamental ingredient in modern professional kitchens, primarily due to its versatility, consistency, and a color, shine, and texture that undoubtedly captivate diners. From plated desserts to haute cuisine decorations, including hotel buffets and industrial pastry making, Jelly fruits are essential in any Horeca establishment; however, not all gelatins perform equally well, nor are all formats suitable for every application.
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How to make the most of fruit in syrup for hotels, catering services, and breakfast buffets

by Alfonso Lázaro / on March 25, 2026 / in Trends

(1 votes, average: 5.00 out of 5)

In the Horeca sector, profitability and quality don’t have to be at odds. Hospitality professionals know that every ingredient they choose must meet demanding criteria: versatility, consistency, impeccable presentation, and, of course, a price that allows them to maintain healthy profit margins.
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Preserved Fruit Specialists

Category Archives: Trends

Cherry in syrup vs. fresh cherry: when to use each one

Why is Amarena cherry so popular in artisanal ice cream?

Preserved fruits for the HORECA sector: which are the most commonly used?

Jelly fruits for the hospitality industry and pastry shops : Uses, formats, and how to choose the best option

How to make the most of fruit in syrup for hotels, catering services, and breakfast buffets

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