By: Ved Kiran Marketing Director Whitecaps International School of Pastry Bengaluru Thanks to “Fit India” mission there is an added ‘Josh’ in the youngsters who have been barely eating Indian sweets in the same spirit as it was done in the past. With urban India spending most of their time in AC controlled environs be it a car, bus, metro ride or even offices and lesser physical activity, burning the fat is one big task.
Indian festivals are an occasion to enjoy sweets and saviors which are rich in ghee, milk, dry fruits, oil and the entire formation. This for many is a hindrance to their physical well being and outlook. Some fall prey to early detection of sugar levels hence refrain from consuming high sugar led sweets and some do it as a caution. With lunches and dinners being expansive the desert being heavier a good eater has to allocate ample space for every specialty.
However, lately India has seen a mini revolution in cake and pastry market. Most of us are aware that these sweets are not as heavier as traditional Indian sweets and don’t deprive one of festive celebration. The growing demand for bakery products, desserts, and confectionary items is driving the market for boiled-cooked icing & frost. Further, the rise in the number of bakeries globally is also surging the demand for mouth watering cakes and pastries.
Further, the rise in the party culture and social gatherings are also a key factor surging the demand for desserts, cakes, and pastries ordered and presented in these gatherings. In addition, the growing urbanization, changing taste preferences, and rising disposable income of the consumers especially in the developing nations have immense potential to fuel the market for boiled-cooked icing. With companies offering varied flavors, mixes and blends made with just combining basic ingredients including sugar, milk, and water, the market for boiled-cooked icing & frost are increasing at a faster pace accounting for the rising popularity and changing taste preferences among youngsters and millennial populations.
This is where Bengaluru based Whitecaps International School of pastry makes a difference. Very recently they also flew in Amaury Guichon the French celebrity chef who in his master- class taught the students how to make creative, presentable and eye-catching photogenic cakes and pastries. Amaury has millions of followers on social media and is showcasing his works in newer markets as a part of his reach out to prospective regions.
Students trained at Whitecaps also venture out as entrepreneurs and chose this “sweet” profession while addressing markets which have large demand for such necessities.
