Best dairy dessert at World Dairy Innovation Awards

Guilt-free pleasures with a retrospective edge was a macro-trend in the best dairy dessert category, with modernised recipes and functional properties updating traditional classics.

Sole Mizo Marcali’s sweet curd bars, in milk and white chocolate options, offers high protein snacks to go; while Vilkyškių Pieninė’s Vilvi Murr… yogurt desserts are rich in vitamins, minerals and fibre and improve digestion. Camelait camel milk ice cream stands out as a low-fat option, containing more iron than cow’s milk and offering a range of flavours that reflect the traditional tastes of the Arab region.

Piracanjuba’s lactose-free sweetened condensed milk and Dulce De Leche dessert are convenient options for those on special diets and can be used on their own or in dessert recipes. David’s Famous gourmet frozen custard is a premium product in original flavours as well as autumnal varieties, bringing a new twist to a classic dessert.

Also underlining the health factor, Zolotoy Standard ice cream with soufflé and chocolate filling from Unilever in Russia claims to use the right amount of “natural ingredients” in the “right order” to achieve premium quality. We The Pie People’s JC’s Nudies ices are light in calories – not having a crunchy coating – and update this nostalgic American classic with “naked” Pie Pops.

With a nod to traditional desserts and a touch of nostalgia, Mangolina from Nanyang Polytechnic is a functional layered dairy dessert. The recipe uses spirulina in this Asian dessert, which is enriched with minerals, antioxidants and protein.

Mother Dairy’s Artisanal Dairy Desserts range on the other hand pioneers the mass production of Indian home-cooked classics and modernises age-old recipes.