By, Shahbina Abdul and Nadja Clementine
In recent times, desserts have transformed from simple treats into significant experiences, mentions Sweet Factory (see: https://www.sweet-factory.com/uae/how-to-save-money-on-your-candy-buffet/). For many young consumers today, food is more than just flavour; it is about comfort, visual appeal, and creating shared moments with others. This increasing appreciation for artisanal and homemade desserts has allowed local brands to flourish, particularly during community-oriented food events like the Gombak Food Fest 3.0.
Sweetness has an instant impact on our taste perceptions; it is often one of the primary flavors we first encounter, mentions an article by Pastryartsmag (see: The Anatomy of Dessert: A Framework for Flavor Balance | Pastry Arts). Generally, sweetness is pleasurable, comforting, enjoyable, and undoubtedly a key factor in desserts. The sweetness present in desserts originates from sugar and other sweeteners, along with fruit, vegetables, and various other elements.
Sweetness amplifies flavors and counterbalances sour, salty, and bitter tastes. enhancing overall enjoyment. Regarding structure, sugar plays a crucial role in influencing the texture, color, and overall look of baked goods.
Sweets can have some unexpected beneficial efforts on your general health in addition to making you happy. First, stress is a contributing element to many diseases and ailments, and improving mental health lowers the chance of certain physical problems. Additionally, it has been demonstrated that chocolate can reduce the risk of stroke and heart attacks by up to 39 percent. Eating a chocolate bar once a week can reduce the risk of dying from a stroke by nearly half, at 49 percent, according to another study. When it comes to these health benefits, due to cocoa’s natural antioxidants, the darker, the better strive for cocoa 75 percent cacao or more to receive the best benefits.
Cocoa has been proven to inhibit the growth of dangerous tumors. Cocoa contains a compound known as GECGC, which has been proven to stop the proliferation of cancer cells and accelerate their destruction.
In addition to these effects, research also shows that consuming chocolate several times a month can contribute to a longer life and reduce the risk of certain diseases. These benefits are largely related to phenols, powerful antioxidants found in cocoa, the main ingredients in chocolate. Phenols help neutralize free radicals in the bloodstream, reducing the potential for damage to body tissues. In addition, these compounds may slow the decline of LDL, often referred to as “good cholesterol,” and boost the immune system, helping the body fight viruses and other diseases (see: https://pubmed.ncbi.nlm.nih.gov/23150750/).
In bustling social environments, desserts typically play a supportive role rather than taking the spotlight. MY QT BITES seamlessly fits into these occasions by providing bite-sized treats that enhance everyday experiences. At the Gombak Food Fest 3.0, its brownies, brookies, and cheese tarts are convenient to enjoy while on the move, when engaging in conversation, or during quick breaks. The tender textures allow for well-balanced sweetness enabling the desserts to integrate effortlessly into shared moments without being overpowering. As MY QT BITES puts it on its social media platform, “Our desserts are designed to be savored anytime, anywhere simple to share, unforgettable.” By prioritizing experience and emotional warmth over aggressive marketing, the brand cultivates desire through familiarity and accessibility, mirroring modern trends in experiential consumption.
Desserts often capture attention even before being tasted, and MY QT BITES recognizes the power of visual appeal in sparkling desire. At Gombak Food Fest 3.0, the brownies will present a rich, dark look topped with a shiny chocolate drizzle, while the brookies will showcase a delightful contrast with the crispy edges and a soft, fudgy center. The cheese tarts will have a smooth and creamy appearance, suggesting a gentle sweetness. Even prior to tasting the scent of chocolate and baked goods will convey a sense of warmth and comfort. Visual allure is crucial in food marketing because how food looks affects expectations and perceived flavours, enhancing consumer attraction.
Imagine your day at college with piles of assignments, a presentation tomorrow morning, deadlines looming, and a feeling of exhaustion that would not go away. Have you ever been so stressed that you suddenly thought of cheese tarts, chocolates, or ice cream that you saw on Instagram the night before and then you immediately wanted? That is no coincidence.
When we feel stressed or overwhelmed, our brains automatically seek something rewarding—and sweet desserts really do provide a dopamine boost, an instant mood booster that makes you feel better for a moment, mentions Mikhail in Fortune (see: https://fortune.com/well/article/stress-crave-sugary-food-overeating/).
For many young people (including college students), desserts are often a small self-care ritual after a hard day. A bite of brownies after an exam, or a cheese tart in the afternoon, can feel like a way for your body and mind to say, “I’ve worked hard today…I deserve a little happiness.” That sweet sensation brings simple happiness not just because it tastes good, but because dessert becomes a symbol that you acknowledge your own emotional needs, not just academic performance or productivity.
Ultimately, sweetness transcends mere flavor; it embodies the emotions it evokes. Desserts possess a unique ability to elongate moments transforming fleeting breaks into cherished memories. With delightful, petite confections, MY QT BITES illustrates that sweetness can emerge from shared laughter, peaceful solace, and the small pleasures enjoyed together. Each bite transcends, being merely a dessert, becoming woven into a moment that persists long after the last taste has faded. Often, it is these simple, sweet experiences that leave the most lasting impact.
Don’t forget to visit the booth by MY QT BITES at the Gombak Food Festival from 6 to 7 January 2026.***
(This advertorial is a part of assessment from a course, COMM 2312 Basic of Writing)
