By Adam and Larry Mogelonsky
In the past, dietary fat was considered the main culprit in weight gain. Today, however, popular nutritional trends such as keto and paleo diets emphasize low-carb and low-sugar regimens as the best methods for weight loss and maintaining insulin sensitivity. Refined or added sugar, in particular, is now seen as the primary dietary element to eliminate in order to achieve a wide array of health benefits. Emerging research even suggests that cutting out sugar could help prevent dementia-related diseases like Alzheimer’s, which is now colloquially referred to as ‘Type-3 Diabetes.’
Supporting this view is the science behind circadian-based eating, which shows that consuming sugar at night can worsen the body’s sugar response and potentially disrupt sleep. Popular dietary practices like intermittent fasting and guidelines such as avoiding food within three hours of bedtime reinforce the health benefits of reducing evening sugar intake.
These trends pose a challenge for restaurants and hotels. If the low-sugar trend continues, it could lead to the decline of the dessert course and a significant portion of post-meal alcohol sales. Meal satisfaction is closely linked to the time spent at the table, and a modern aversion to dessert could negatively impact a hotel’s reputation and guests’ overall dining experience.
However, this challenge can be addressed through adaptation and innovation. The low-sugar trend is undoubtedly already on the minds of pastry chefs. We propose a framework for creating healthier, low-sugar desserts by focusing on five key components: fruit, nuts, honey, dark chocolate and cheese. Some of these ingredients may initially seem contradictory to a low-sugar mandate, but each has unique qualities that can be creatively utilized.
As consumers become more knowledgeable about specific food compounds, there’s an opportunity to enhance the dining experience by educating guests about ingredient choices. For instance, terms like ‘anthocyanin’—a class of antioxidants in dark berries—are now commonly recognized, a significant shift from just five years ago. By educating guests on the health benefits of selected ingredients, hotels can elevate the dining experience.
Fruit
Often referred to as nature’s candy, many restaurants already succeed with simple, artfully arranged fruit platters. Whole fruits have insulin-spiking effects buffered by fiber, water, polyphenols, and flavonoids. Creativity can shine through sourcing exotic, regional, or seasonal fruits that guests might find unfamiliar or intimidating to prepare themselves. This approach hints at potential culinary classes, offering guests expertise they can take home. Additionally, focusing on fruits low on the glycemic index and advertising them as slow-carb alternatives can appeal to health-conscious diners.
It’s important to note that mechanical processing, such as blending into smoothies or purées, can dislodge sugars from fibers and antioxidants, causing faster blood sugar spikes. This processing can also increase food waste by activating polyphenol oxidase, the enzyme that causes browning and spoilage.
Nuts
Complementing fruit, nuts offer a savory balance and numerous substitutions for those with allergies. Besides sourcing rare varieties or making house-made nut butters, consider sprouting nuts. Soaking nuts for a full day and then dehydrating them removes mildly toxic coatings like phytic acid and tannins. Though labor-intensive, labeling menu items as ‘sprouted’ can attract health-conscious guests and justify a premium price.
Honey
Honey, available in countless varieties based on the pollinated flowers, lends itself to tastings focused on pairings, presentation, and server guidance. Despite its sugar content, raw, unadulterated honey is an exception due to its high minerality, antimicrobial properties, and diverse sugar types like trehalose. Manuka honey, with its unique antibacterial qualities, is particularly noteworthy and can be marketed using the UMF (Unique Manuka Factor) rating scale.
Chocolate
While dietitians may recommend 85% cacao or higher to curb insulin spikes, a slightly lower threshold of 70% dark chocolate allows for more flavor combinations, especially with fruits and nuts. This approach supports chocolate tastings and pairings with wine. To further reduce refined sugar, consider using sugar alcohol sweeteners like erythritol, maltitol, or xylitol, which provide sweetness without the same metabolic effects as sucrose. Additionally, concerns about heavy metals in cacao can be mitigated by adding chelating agents like activated charcoal or food ash to bind harmful atoms and prevent absorption.
Cheese
On the savory side, many forget that dessert need not be sweet. In French cuisine, the after-entrée cheese course offers a delightful array of cheeses like camembert, brie, blue cheese, aged goat cheese, and more, often accompanied by exquisite wine. A curated cheese board with fruits, nuts, or honey can make a great dessert offering. Interestingly, certain compounds in blue cheese, created by mold, are being studied for their potential to induce more vivid dreams when consumed before bedtime.
By focusing on these five components and educating guests about their benefits, hotels can navigate the low-sugar trend while still offering indulgent and satisfying desserts. This strategy not only addresses current dietary preferences but also enhances the overall dining experience, ensuring guests leave with positive impressions and a desire to return.
