Category Archives: Trends

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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Apples are one of the most versatile and appreciated fruits in the world of professional pastry and baking. Its balanced flavor, its ability to combine with countless flavors, and its pleasant texture make it the undisputed star of countless pastry and culinary creations. However, working with fresh fruit in a professional setting presents greater challenges, which is why most professionals use apples in syrup to always have the ingredient ready when they need it.
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In the competitive world of industrial pastry, hospitality, and signature cocktails, differentiation is the key to success. We all know the classic candied red cherry, an undisputed icon. However, there are different colored cherries (yellow and green cherries). These are ingredients widely used to make all kinds of gourmet products.
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In the world of baking and professional cooking, sugar has traditionally reigned supreme. However, times are changing, and consumer demands are evolving at a breakneck pace. One question many professionals and customers are asking themselves today is: is it possible to achieve sugar-free fruit that maintain the quality, texture, and flavor necessary for haute cuisine?
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