- Pistachio remains the region’s most requested flavor beyond viral trends.
- AI is set to impact food sourcing and predictive modeling by 2026.
- Sustainable nutrition now focuses on reducing sugar without losing taste.
- Local insights powered by global scientists drive regional food growth.
The air at Gulfood Manufacturing was thick with the scent of slow-cooked short ribs and the sparkle of edible gold. Amid the high-tech displays of Kerry Unboxed, İnanç Işık, General Manager – Retail for Kerry Middle East, sat down to pull back the curtain on what is actually landing on our plates this season. In a region where tradition meets a relentless hunger for the new, Işık reveals that the secret to a successful snack is often found at the intersection of local pride and global science.
Consumers in the Middle East are currently navigating a fascinating shift in their palates. While global trends often flicker out, certain flavors have found a permanent home in the local heart. According to Işık, the obsession with pistachio is far more than a social media wave. It has successfully transitioned from a traditional dessert staple into everything from high-protein bars to luxury lattes. This craving for “authentic yet versatile” profiles is the driving force behind the region’s most successful product launches.
During our conversation, Işık highlighted several innovations that are redefining the snack aisle:
- The Cultural Powerhouse: Gold Brew Qahwa, a shimmering blend of Arabic coffee and lemonade that outshines seasonal staples like the Pumpkin Spice Latte.
- Chef-Led Excellence: The ‘Oh My Goshujang!’ short rib, which balances Korean heat with umami, proving that global fusions are a regional favorite.
- Kid-Approved Indulgence: Gouda Bites Popcorn, a fluffy festive treat born from co-creation workshops with the experts at KidZania.
- The Bold Mashup: Batata Harra reimagined as a zesty, garlicky potato chip topped with savory parmesan.
One of the most pressing questions for the industry remains how to make eco-friendly and sustainable nutrition actually taste good. Işık points to Kerry’s Tastesense technology as the answer, allowing manufacturers to slash sugar and salt levels while keeping the flavor profile intact. This reflects the brand’s commitment to bold innovation, particularly during the “Cocoa Challenge,” where they showcased desserts made with up to 35 percent less cocoa. By using natural preservatives to extend shelf life in the UAE’s high temperatures, they are proving that ethical eating does not have to be a compromise.
Looking ahead to 2026, the human element of cooking will be bolstered by high-tech assistants. Işık predicts that AI will be the most significant force in food sourcing, helping teams anticipate regional preferences at scale and drastically reducing food waste. This blend of “local insight powered by global capability” is what allows a classic Lebanese dish like Batata Harra to find its way into a snack bag in a completely new, crunchy format.
The future of food in Dubai, as Işık puts it, is a vibrant mix of “Spicy and Sweet.” It is a landscape defined by amplified heat, gourmet twists, and a deep respect for the cultural nuances that make this region a global culinary leader.
Take your tastebuds on a journey into the next era of innovation. Whether you are looking for the next viral snack or a sustainable way to satisfy your sweet tooth, the future is officially unboxed!
