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Caterer Middle East - - Ingredient Focus -

HEALTH AND VALUE AT THE FORE­FRONT

In an ever-chang­ing mar­ket, brands have to be quick to adapt to con­sumer needs and wants – and the dair y in­dustr y is no dif­fer­ent. It is see­ing a con­stant in­flux of new trends and fads that need to be catered to if com­pa­nies want to stay rel­e­vant.

Euse­bio Gon­za­lez, man­ag­ing di­rec­tor, DMK MENA FZCO, tells us that it is see­ing a high in­crease in cus­tomers who want to in­cor­po­rate as much pro­tein as pos­si­ble into their diet.

“Eat­ing a lot of pro­tein was long con­sid­ered to be for ath­letes only, as pro­tein is es­sen­tial for build­ing and main­tain­ing mus­cles,” he says. “But re­cently pro­tein has be­come a big trend, es­pe­cially among young and fit­ness ori­ented cus­tomers. Dair y prod­ucts are one of the ar­eas driv­ing this trend.”

The short­age of skilled cater­ing pro­fes­sion­als in the Mid­dle East, a prob­lem im­pact­ing ever yone in the in­dustr y, is be­hind one of the cur­rent trends spot­ted by Lake­land Dairies in­ter­na­tional con­troller – EMEA Si­mon Page, who says it is see­ing a “de­mand in func­tional dair y and dair y blends to help cater­ers baker y man­u­fac­tur­ers pro­duce sta­ble, de­li­cious, and con­sis­tent food ever y time with ver y lit­tle skill sets.”

While the qual­ity of avail­able chefs de­creas­ing is a prob­lem for many, at Chef Mid­dle East, dair y cat­e­gor y man­ager Jiji Matthews be­lieves there’s a prob­lem with many restau­rants look­ing to pur­chase low qual­ity prod­ucts as a way to bring down their food costs. He says this leads to “food es­tab­lish­ment be­ing will­ing to buy in­gre­di­ents from non-au­then­tic ori­gins to bring down the cost.”

A worr ying is­sue if true.

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