• The sensory journey, in which visitors and specialists in the field could discover the connection between chocolate, confectionery and gelato products and emotions, was a particular point of attraction at Sigep 2023.
The International Exhibition of the Sweet Sector, Sigep 2023, has been a crucial reference point for the Foodservice dessert sector for over 40 years, offering a complete overview of the latest developments, trends and innovations in the niche market.
Group stand Iran by, which brought together all its brands, Irca, Dobla, JoyGelato and Cesarin, at Sigep 2023, presented professionals with the best solutions for the development of pastry, confectionery, chocolate and gelato products.
But that's not all! The Irca stand offered visitors a Sensory Hub, an incredible new experience, created not only to discover the high-quality ingredients developed by the company, but also the mood that represents you best, and the dessert to match that mood.
A surprising experience
The entire journey took the specialists and enthusiasts in the field through 4 different states, created with the help of Irca chefs. Their desserts – as part of the sensory world, the participant's journey through the four rooms – each representing a different mood, stimulating the sight as well as the hearing, all combine to evoke a spontaneous and authentic reaction.
The creators of the Sensory Hub considered four moods, each with a defining color. So Fun (Fun) is defined by yellow, Knowledge (Knowledge) of blue, Adventure (Adventure) of red and Harmony (Harmony) of green color.
Participants in the exciting experiment, before entering the space intended for self-discovery, received an audio device with headphones. Thus, each area was perceived not only visually, through the specially designed desserts, but also auditorily, deepening the sensory experience. Travelers, passing through these rooms, discovered which of the four moods they resonated with at that moment.
Fun
The one who loves to discover new tastes, combining flavors to create surprising desserts belongs to the yellow zone. Fun represents "a must" for this category. The yellow area itself is designed to reflect this. Playful, colorful desserts, everything takes you back to the carefree age of childhood, when you discover the world with fresh eyes, when nothing is impossible.
Knowledge
The blue room is dedicated to those for whom confectionery is an exact science, a place where every ingredient is rigorously studied. The dessert is the result of the detailed knowledge of each ingredient used, both its origin and possible flavor variations. Desserts are presented to the travel participant on the shelves of a library. A huge book begs to be flipped through to discover the history and types of cocoa beans.
Adventure
Those who believe that traveling around the world, to discover different cultures, is essential in creating truly surprising recipes, belong to the red zone. For them, the art of confectionery represents a continuous discovery of new varieties of desserts, bold combinations of flavors and textures. There are those who find no moment of boredom in their work. The red room certainly reflects this state: the desserts surprise with their innovative design and unique flavor combinations.
Harmony
If harmony characterizes not only the choice of flavors in the created desserts, but also the way of presentation, their finishing, then that traveler will find himself in the green room. His desserts will combine each element in a perfect way, to bring the feeling of peace and harmony to the one who tastes it. Zen gardens, tea ceremony inspired desserts, simple lines create the ambience of the green room.
The experimental journey into the sensory world ended with the question: "Which of the four colors are you?" Following the answer, the participants received a bracelet that brought them the pleasure of discovering the dessert corresponding to each individual color, desserts made by Pastry Chefs Irca. Like the whole experience, enjoying the desserts was a special sensory escape, through surprising tastes, unexpected textures and novel combinations.
This trend will definitely shape the dessert sector because we need to recognize the certain connection between mood and affinity for certain products. It was interesting to discover that mood influences not only the choice of desserts, but also their production. A chef who is perfectly in control of his emotions, with the help of quality ingredients, will be able to create surprising products, perfectly adapted to the demands of consumers.
The Arta Albă team was accompanied during this experience by Chef Lars Vierhout, one of the talented creators of the desserts featured in the experiment. Lars joined the Dobla-Irca team in 2021 and is known as an innovative Pastry Chef, an extraordinary creative mind, combining Irca ingredients and decorations Fold to get exceptional desserts.
Article written by Gabriela Dan, Editor of Arta Albă
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