Foodservice supplier expands range of frozen desserts

Italian cheesecake

Leading foodservice supplier Bidvest 3663 is helping overcome increasing sensitivity over price and healthy lifestyles with additions to its frozen dessert range.

New products including its Own Brand Mini American Classics range including Key Lime Pie, Pecan Pie and Mississippi Mud Cake, suitable for tapping into both the Americana trend as well as the trend for sharing platters or a small pudding served with a coffee.

Also available in Bidvest 3663’s own-brand range is the gluten-free Trio-Berry Amore, with eye-catching layers of berry colours.

The expanded selection, set to be showcased on its Taste of Summer microsite, follows research by Bidvest 3663 into its customers’ buying habits across the frozen dessert category. This showed that consumers’ price sensitivity and healthy lifestyles have made it harder for bars, restaurants and pubs to sell desserts.

The company’s Delectable Desserts webpages have been designed to enable customers to filter desserts to find the ones that suit their needs. Additional information includes tips and recipe ideas.

Other new additions to the frozen dessert range include items from new supplier Boncolac, which supplies luxurious French-inspired fruit-based tarts, and Pfalzgraph which provides value-for-money sheet cakes and gateaux.

Gemma Young, product marketing manager at Bidvest 3663, said: “Offering an irresistible dessert menu is a great way for restaurants, cafes and pubs to increase profits and we have responded to the latest trends to provide a variety of high-quality desserts that chefs can tempt consumers with after lunch or dinner and beyond traditional mealtimes.

“Making cakes, tarts and gateaux can be demanding in terms of skill levels, space in the kitchen and time. Frozen desserts enable chefs to balance these factors along with cost, to serve high-quality desserts.

“Freezer-to-table dishes like ice cream, thaw-and-serve products such as cakes, tarts and gateaux and bake-off-and-serve pastries, both of which require only a garnish and a side of ice cream or cream to serve, make it easy for chefs to create consistently high-quality desserts quickly, freeing up more time to spend on main course dishes.

“We are continually adding new products to our frozen dessert range so customers can revitalise their dessert offer regularly and ensure it meets consumer expectations.”

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