Dessert menus thrive on flavours customers recognise and enjoy—and berries consistently deliver on both taste and visual appeal. Across pastries, cakes, chocolates, and ice cream, they add brightness and contrast without pushing sweetness too far. For foodservice operators, this makes berries a reliable way to refresh menus and elevate dessert offerings.
As preferences shift toward mindful indulgence, fruit-forward flavours continue to gain traction. The “Authentic Wellbeing” flavour trend reflects consumers’ preference for familiar, natural-tasting ingredients that feel comforting while still delivering indulgence.1 For foodservice businesses, this trend is less about making health claims and more about offering flavours that customers trust, enjoy, and consistently choose from the menu.
However, turning berry-led ideas into consistent menu items can be challenging. This is where IQF berries offer a clear advantage over fresh berries, providing dependable quality, operational flexibility and year-round availability without compromising flavour.
To demonstrate how this translates into a real menu application, we developed a dessert concept using IQF blackberries: Blackberry Gâteaux.
A crunchy base is layered with tangy berry compote and smooth vanilla cream, creating a dessert that shows the depth and brightness of berries while offering a refined, indulgent experience.
Challenges in Preparing Fresh Berries in Desserts
Key challenges of using fresh berries in menu preparation include:
- Short Shelf Life
Fresh berries are highly perishable and can deteriorate quickly, even under chilled conditions. Their delicate skin and high moisture content make them
