Desi Talk

From Delhi To Dubai: The Global Food Trends To Watch www.desitalk.com – that’s all you need to know 12 COVER STORY July 18, 2025 candy. Respite from the Dubai deluge was found in Asian- accented luxury chocolate bars. Kessh chocolate, from Austin, takes much of its influence from Japan and mainland China, where owners LiangWang and Mark Huetsch own a chain of bakeries. Their black sesame and hojicha bars are the perfect first foray into unexpected flavors, while their goat’s-milk chocolate with cumin and chili “lamb skewer” spices rewards the daring. Marou combined Vietnamese cacao with flavors like Mekong kumquat. Nearby, elegantly packaged Fossa Chocolate from Singapore employed bold flavors in its bars like peanutty satay sauce, and subtle tastes with bold names like “Duck Sh** Dancong,” named for a variety of oolong tea that (thankfully) has nothing to do with ducks. CRUNCH TIME In the flood of new flavors and formats, it can be easy to overlook the satisfaction in straightforward snacks. Plain potato chips provided two of my favorite bites of the show. As someone who shamelessly roots around in chip bags for the superior crunch of creased and doubled-over ones (considered by chipmakers to be “defects”), I appreciated the vision of Folds, which makes those chips the majority, not the exception. And then there were Beefy’s Own chips, started by 21-year- old Ethan Bender when he was 17. An early adherent to the no-seed-oil trend, Bender fries his chips in beef tallow and offers them in crowd-pleasing flavors such as sour cream & onion and barbecue. But his simple sea salt chips won me over: The taste of the tallow shines, reminding me of McDonald’s fries back when they were cooked in beef fat. THE T WORD Every manufacturer, whether it made chips, cheese or chocolate, had one common concern: tariffs. At a panel on the subject, Chitra Agrawal, co-founder and chief ex- ecutive officer of Brooklyn Delhi, a maker of condiments, sauces and heat-and-eat meals, lamented that “we have product innovation going on, but I’m not comfortable putting it forward because I can’t even pinpoint what my costs are right now.” Ori Zohar, co-founder and co-CEO of direct trade spice company Burlap & Barrel, which showcased African honeys produced in partnership with renowned primatologist Jane Goodall, and spice blends with Martha Stewart, also said that tariffs-actual and potential-were putting a dent in product development. “We were going to put out a really fun Advent calendar,” he said, “but the packaging was going to get printed in China, and we were like, ‘This is too messy right now.’” Still, Zohar expressed hope that there would be growth opportunities in this rapidly changing market. “Big- ger companies are not going to be able to pivot and to change their products, and their packaging and their messaging, because they’re locked into these multi-year relationships [with suppliers]. We’re really trying to find ways to be kind of crafty and nimble in this strange mo- ment.” Just before the show concluded, I stopped by the booth of Andre’s Confiserie Suisse of Kansas City, for one of its beautifully boozy KCWhiskey Caramel Drops and a taste of its (inevitable) new Dubai-chocolate-inspired Pistachio Crunch Bar, in which it replaces shredded phyllo with feuilletine-toasted flakes of caramelized crepes. As it happens, this family-owned producer of artisan chocolates is the perfect bellwether for the mood of the show at a time when challenges to small business predominate. René Bollier, who owns the 73-year-old company with his wife, Nancy, expressed a mix of anxiety and optimism. “I was apprehensive coming into the show because I was worried whether the buyers would really be here.” As it turns out, there were plenty of buyers, he said. “We are full steam ahead.” - Bloomberg - Continued From Page 10 French Cheese Meets Indian Street Food T he French Dairy Board (CNIEL), supported by the European Union, brought back its ‘Full of Character’ campaign for its third chapter in India. Continuing its mission to showcase the rich heritage, high quality, and irresistible flavour of au- thentic French cheese, the campaign is set to capture the hearts of Indian cheese enthusiasts through immersive events and experiences. The theme for the 2025 edition is: French cheese meets Indian street food. Over the past two years, the ‘Full of Character’ cam- paign has held events across India through in-store promotions, culinary workshops, tastings, and expert-led masterclasses–successfully positioning authentic French cheese such as Brie, Camembert, Comte, Emmental, etc. as a premium ingredient. Reflecting on the campaign’s success, Emilie Martin, Managing Director APAC at CNIEL, says, “‘Full of Char- acter’ has played a significant role in introducing the Indian market to the depth, diversity, and adaptability of authentic French cheese. This year, we aim to create a lasting impact by fusing the rich heritage of French cheese with the bold flavours of Indian street food. It’s a celebration of the art of cheesemaking, cross-cultural exchange, and innovation.” 2025: THE THIRD CHAPTER As this year marks the third year of the triennial campaign, the Board amplified its efforts with a renewed focus on the fusion of French cheese and Indian street food. The 2025 edition spotlighted the pairing of French cheese with Indian flavors and local ingredients, show- casing its versatility beyond continental cuisine. The fo- cus was on the fusion of French cheese like Brie, Comte, Emmental with lip-smacking Indian street food, reinforc- ing its adaptability to local palates. This year’s campaign included: Retail activations to enhance visibility and accessibility for consumers. Collaborations with leading food content creators to develop innovative, fusion-style recipes. Networking events with food bloggers, industry lead- ers, and culinary experts to discuss emerging trends. An experiential workshop for the food content creators led by award-winningcheesemonger Francois Robin to showcase the versatility of French cheese. Culinary workshops by Francois Robin, aimed at equipping budding chefs with skills to integrate French cheese into Indian cuisine COMMITMENT TO SUSTAINABILITY Beyond celebrating flavor and innovation, sustainabil- ity was central to the ‘Full of Character’ campaign. The French Dairy Board continues to advocate for responsible dairy farming and conscious cheese making, working with farmers and producers who uphold high standards of animal welfare and environmental stewardship. From championing authentic taste to promoting sustainable practices, the campaign ensures that European cheese remains both a culinary delight and an environmentally conscious choice–not just in Europe, but across Indian and international markets. (ADVERTORIAL DISCLAIMER: Parikh Worldwide Media does not take responsibility for the content of this press release from NewsVoir, used courtesy of ANI which did not take any respon- sibility for content. Content was edited for time-line; the article was dated July 1). From NewsVoir press release via ANI PHOTO:COURTESY ANI Best Awarded Cheesemonger Francois Robin addressing F&B professionals at the 2024 networking dinner.