TOP TREND:

HOW BEST CAN COM­PA­NIES TAKE AD­VAN­TAGE OF CHANG­ING CON­SUMER OPIN­IONS TO MAR­KET THEIR PROD­UCTS COR­RECTLY? WE ASKED WHAT THE BIG TRENDS ARE IN THE CHEESE IN­DUS­TRY RIGHT NOW.

Caterer Middle East - - Ingredient Focus -

Rami Nader, se­nior brand man­ager, cheese and Ital­ian cat­e­gories, Green­house, said: “There is a trend in the foodser vice mar­ket on cheese as­sort­ment bas­kets that we are lead­ing through our wide of­fer­ing. The con­cept is to sup­ply the ho­tels for their break­fast/ br unch/ func­tions dif­fer­ent as­sort­ment of cheeses with dif­fer­ent price ranges and qual­ity de­pend­ing on their re­quest.

“An­other trend is cheese snack­ing that we are also lead­ing through our mini cheese con­cept that is be­ing im­ple­mented with ma­jor re­tail­ers.“

Euse­bio Gonzalez, man­ag­ing di­rec­tor

DMK MENA FZCO said: “One trend that re­mains un­changed in the cheese in­dustr y is the cus­tomer’s wish for nat­u­ral ‘clean la­bel’ prod­ucts. It’s a trend that we fol­low and are ver y proud to of­fer a range of prod­ucts con­tain­ing no ar­ti­fi­cial in­gre­di­ents. Olden­burger cheese is noth­ing else but ‘mother na­ture at its best’.

“The hot topic for pro­fes­sion­als re­mains high qual­ity and per­fect so­lu­tion for each ap­pli­ca­tion. This is some­thing we aim to achieve with our high qual­ity por tfo­lio of cheese.”

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