No explosive trends

It would be difficult to pinpoint a trend in the world of confectionery and say that it was dominating the recent past. If we ask Hungarian confectionery insiders about often cited trends, they speak about approaches and attitudes instead. – There are no characteristic trends today like there were 20-30 years ago. – says János Pataki, president of the Guild. But in the past decade there were no remarkable novelties, according to him. Nevertheless, the effects of processes that can be considered trends can be felt in Hungarian confectionery – usually as part of macro-trends in gastronomy. Which processes will be decisive in the field of desserts in the next 5-10 years?