Hello everyone,

for my study in the Netherlands I am doing research on a Dutch dessert and if it would work in Switzerland.
It is a pudding that comes in plastic cups, with as well pudding as sauce in it, so when flipped over you instantly get one of these:



For days now, I've been trying to find information about the most popular desserts they sell over there. I haven't found much, so I was hoping someone could answer my questions;

- Do they sell anything like that in Switzerland?
- What are popular prepacked desserts over there?
- What are well known brands in Switzerland that sell desserts?

Especially the last question is an important one, because I need to find out who would be significant competitors.

You would really help me out a lot!

Thanks.

Hmm, what's the equity offer for such commercial intel?

Welcome to the Forum.

These are possibly the biggest: Emmi or Kraft

Milk jelly - yum.

There are already desserts similar to that on the market ... no idea how well they sell.

Difficult to say.
Personally, I would never touch this.

I'd say, this liquid-sauce-thing doesn' go well with the Swiss mentality of eating stuff on-the-go or in the office in front of the PC.
There, it has to be quick and clean ;-)
It might appeal to children, though.

So, who are your customers?

Food should be fun too, looks like a great thing to use a straw on, like the aldi-flan.

They look like blancmange, with a sauce. They look very brightly coloured - how are they for artificial colour and flavourings (Eee's)?

Here's a typical dessert from here:



A lot of restaurants (not top end) all seem to have the same dessert menu of different ice creams, sorbets, and ice cream desserts with sauces (provided by the supplier - Frisco or similar).

I think 15% is implied.

The Netherlands is largely a country of fried food with mayo/meat, insane artificial meat experiments, some particularly nasty centrigually water-injected chicken breasts, and fluorescent desserts as above. It's a lovely country, but there's a lot of weird food going on there. Switzerland, by contrast, is the country of money-no-object dairy products. Go to your local Migros and you'll find, for CHF4.50, a single serving chocolate mousse that in my opinion wouldn't be out of place in a Michelin starred restaurant. I promise you, give these people a wobbly pink mess on a plate and you won't find a great deal of takers.

EDIT:


So, I've had a look at the ingredients and this "dairy dessert" contains, among other things, modified corn starch, gelatine, E415, E101, E339ii.

surely Switzerland has its fair share of fired, meat and mayo based horrors..not to mention fleischkäse.

on the pudding front i suppose the nearest in a vague way would be creme caramel pots..though north of the border Muller does a range pretty similar.

My husband who is Swiss loves this dessert in a can called caramel stalden crem.

Another I see alot enjoy is the vermicell in a tube that they eat with Meringues and sometimes vanilla ice cream.

Check this site they are both on it;
http://www.swissfoodstore.com/de/category/desserts/

Oh god, Stalden… honestly, it's at best as good as instant Jell-O pudding mix. Which I also hate.

Stalden does a disservice to all the lovely desserts Switzerland does make. (Tip for anyone else who, like me, hates overly sweet desserts: the Cafe Schlauch in Niederdorf makes awesome puddings, such as panna cotta, which are barely sweetened at all. Fantastic!)

Stalden Creme, after 8years of living here, i decided to buy it, and see what the fuss was all about.....and i have to write....EEEEGIT!!!

if you want a good chocolate cream, which is quick, and easy to make , try this, and amaze your husband,

Warm 100ml Halbrahm (half fat cream), 100ml Milk
add 100gr Dark Chocolate
whisk until dissolved
lower heat,
add 1egg , 1 tablespoon Maizena Express
Whisk well,
continue whisking, turn up heat,
Whisk until thickened,
pour into a bowl, and refrigerate until cold.

My husband is more into caramel cream, but being a Chef himself, he make also a great one by himself. The Stalden caramel cream for him is more a lazy quick dessert fix he enjoys sometimes. He actually hates the chocolate and vanilla one they also have

But hey thanks for the recipe..me being not a good cook will enjoy giving it a go

This does not help the OP, but I have to say that in the course of about six decades of living in Switzerland as a Swiss, I got in touch with Stalden Crème twice, both times in the military. Ok, maybe I had a little bit more of that goo without knowing it, for instance when invited somewhere for dinner or the like.

Of course, when you ask a dozen Swiss friends you may find a few who use it in a slack phase of their culinary career. I could also imagine kids talking parents into feeding it to them, just like Jell-O nin the USA. But can that be called a fuss?

Thanks for the recipe anyway.

By the way, I make my mousse au chocolat with Toblerone. Don't laugh. It's worth a try:

For 6 servings, put 300 gr. Toblerone in a bowl. Add enough boiling water to cover it. Let it rest. Meanwhile, in a separate bowl, mix 2 eggs and 1, at the very most 2, tablespoons of powdered sugar. Whisk until frothy, creamy and lighter than after mixing.

Now pour away the hot water; a few remaining drops won't do any harm, though. Immediately add the eggs and mix. Whip 4 dl (= 400 ml) of cream until peaks form. Gently fold the cream into the chocolate 'n' eggs mix.

Now the whole thing is still too liquid. Don't worry. After 3 - 4 hours in the fridge it will be ok. Decorate as you like (on this forum, we have absolutely great food decorators as sources of inspiration; argus and Crumbs come to my mind, but there are more).

Have a great week y'all!

__________________

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There is a very popular pudding dessert here, TamTam:
http://www.tamtam.ch/de/pages/tamtam/die-mark.php

You can flip the with vanilla / caramel kind on a plate and have a vanilla pudding covered in caramel sauce. But I think that's about the closest you get to the dessert you are describing. I think it could work out, as the swiss are pretty fixed on TamTam or as mentioned, Stalden Crème.

For what it's worth, Migros' M-Budget flan is similar and very light and yummy.