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Sigep observatory predicts Christmas 2025 dessert trends
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Wednesday, 26 November, 2025, 08 : 00 AM [IST]
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Rimini, Italy
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Europe is gearing up for one of its most innovative and indulgent festive seasons, as revealed by the Sigep Observatory Christmas 2025 analysis, released ahead of Sigep World, the global expo for pastry, gelato, bakery, chocolate, coffee and pizza, scheduled at the Rimini Expo Centre from January 16–20, 2026.
Despite a slight 0.6% drop in out-of-home visits, Europe remains increasingly “glutinous,” with desserts registering strong growth. Over the past year, consumers in the five major European markets devoured a staggering 3.2 billion desserts out-of-home, marking a 6% rise overall. Italy kept pace with a +2.3% increase, signalling that desserts continue to be a source of comfort even amid economic caution.
Master pastry chefs across Europe and the U.S. are reimagining the festive classic — the panettone — pushing tradition into bold new territory.
Luigi Biasetto, AMPI academic and Relais Dessert member, notes soaring demand for artisan products, with leavened goods jumping 28% in October 2025 compared to last year. International sales surged even higher: +28% in Paris, +40% in New York, +80% in Hong Kong.
For Christmas 2025, Biasetto introduces a superfood panettone made with wholemeal flour, seeds, thyme honey and turmeric, alongside a ricotta–fig–walnut variant perfected through long ageing.
Rome’s renowned pastry chef and APEI vice president Marta Boccanera unveils a striking purple panettone, crafted with wholemeal flour rich in anthocyanins — natural pigments from fruits and flowers — enriched with pistachio and wild strawberry cream. “Innovation without compromising quality is the challenge,” she says, citing rising raw material costs, especially chocolate.
In Spain, José Miguel Moreno of the Confederación Española de Pastelería highlights the rise of early Christmas consumption and increasing online purchases. Panettone is gaining popularity, with pistachio emerging as the top flavour.
Across the Atlantic, acclaimed U.S. pastry chef Antonio Bachour identifies a return to tradition, uplifted by modernity. His creations for Christmas 2025 include the Golden Hour log with chestnut, miso caramel and spiced citrus, alongside refined interpretations of classics featuring praline, dark chocolate, cranberries and toasted dried fruits.
Rimini talent Denise Vagni spotlights the biggest emerging trend — customisable panettone. Consumers now prefer personalised servings with a piping bag filled with pistachio, hazelnut or salted caramel cream to enhance each slice. “A small gesture that transforms tasting into a multisensory, interactive experience,” she explains.
As Europe embraces innovation, tradition and playfulness for Christmas 2025, Sigep Observatory confirms one thing: desserts are not just surviving — they’re thriving, evolving and becoming more experiential than ever.
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