Social blurring: Laundry, learning and lots of doughnuts
To distinguish your food service concept, you have to do something different from the rest. That’s exactly what entrepreneur Mark Nijhuis has done with his blurring concept, ‘De...
Discover 6 hot Italian concepts
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Personalisation: a trend in baked goods
Every person in the world is unique and has his personal preferences. That’s why personalisation is trending. The clothes they wear, their shoes, their car, their coffee…...
Benefit from the fast casual trend
Fast casual concepts are conquering the world. The quick service of a fast food restaurant combined with fresh, healthy products, an appetising presentation, a good story and a fun...
7x Instagrammable bakeries
These days, food does not only have to be tasty, we also want it to look ‘instagrammable’. That applies to dishes, but also to bread. Besides its delicious scent and taste, we...
Portland’s precious baked good concepts
Keep Portland weird. That’s the inspiring motto of this green and bustling city. Voted one of America’s best food cities by the Washington Post in 2015, Portland offers...
The story of Berlins’ Sawade: Praline maker and seller of special moments
“No one buys pralines because they’re hungry. It’s always a special moment for yourself or somebody else”, explains Benno Hübel, owner and CEO of Sawade in...
"Go nuts with donuts"
There’s doughnuts… and there’s doughnuts. While the simple sugar-coated doughnuts and the ones glazed with a little icing and chocolate sprinkles remain popular, we see...
How a pastry chef’s dream came true: the story of CODA dessert restaurant
“After specialising in restaurant pastry I thought, what’s next? A pastry shop? A chocolate shop? No! I wanted to have my own dessert restaurant,” explains head chef...
Must visit: 4 of Berlin’s hidden chocolate jewels
The theory that good chocolate can only be found in Belgium has just been proven wrong. We visited Berlin and were blown away by the amazing chocolate shops and delicious pralines that the...
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Stockholm’s stars in bakery and patisserie
Stockholm is a popular destination for city trips. Built on 14 islands, each with its own identity, this beautiful city has it all: beautiful green parks, trendy shops, cosy markets,...
5 vegan cool concepts
Vegetarian concepts are becoming more commonplace. A growing number of people are trying to replace the proteins in meat and fish with proteins from vegetables. And while veganism is not...
Cokoa: a unique floral pastry concept
Floral pastry. That’s what defines Cokoa. In this modern patisserie shop, the architecture of taste meets the beauty of flowers. In her unique Ixelles-based concept, just south of...
How to educate consumers that are lost in translation
Consumers lack the fact-based knowledge they need to make good food choices. They are lost in translation and desperately looking for the truth. That was revealed by the Taste Tomorrow...
Sydney’s sizzling hot bakery concepts
The first things that come to mind when you think of Sydney are probably its famous Opera House or surfers riding the waves at Bondi Beach. But did you know that Sydney also homes some...
How the ‘food under pressure’ perception offers great opportunities
The Taste Tomorrow survey revealed that consumers are afraid that the quality, freshness, and naturalness of our food are all declining. They believe that food quality and healthiness have...
Benefit from the glocal kitchen trend
Local sourcing is a trend. And that’s hardly surprising, given its positive impact on the environment. At the same time, many consumers are seeking adventure in their food: they long...
How to benefit from the Instagrammable food trend
Food is no longer a way to feed yourself, it has become a lifestyle. Many millennials call themselves “foodies”. They’ll stand in line for the perfect pastry, coffee or...
Generation Z: the generation that has never been offline
Those looking to respond to trends in food would do well to look at the behaviour of new generations. Previously, we investigated the world of millennials together with Hans Steenbergen,...
The evolution of the Age of Abundance trend
More than 50% of consumers worldwide expect food to become more diverse in the future. This was one of the outcomes of our latest Taste Tomorrow survey. Moreover, the survey showed...
Hot bakery concepts in New York City
Nicknamed ‘the city that never sleeps’, New York is famous for many things including its high-paced lifestyle and bustling nightlife. But New York also has a vibrant food...
The power of packaging: how smart can packaging be?
Packaging used to solely function as a logistic tool to transport a product from A to B. How things have changed! It’s no coincidence that Puratos has a dedicated team working...
The power of packaging: go sustainable
Packaging is not only becoming smarter, but also more sustainable. “You see the trend towards sustainability and a circular economy everywhere. This of course impacts the world of...
How to relate to the vibrant over-65 demographic
Ten years ago, senior marketing hardly even existed. Advertising companies ignored the over-65s or simply treated them a single, homogenous demographic. Nowadays, 65 has become the new 50....
10 x all-day breakfast around the world
A raw pizza at noon, yoghurt and granola at 4pm, pancakes for dinner or a croissant and coffee in the evening… why not? The standard times for eating breakfast, lunch and dinner are...
10 x hot and sweet concepts in the USA
Travelling the world is always inspiring. In this article, Taste Tomorrow takes you to the United States of America and visits unique concepts in bread, chocolate and pastry. Get inspired...
Pastryclub’s open kitchen: Seeing the baking sells
‘Wow!’ is often the initial reaction of new customers at Pastryclub in Eindhoven (The Netherlands). “Everyone is so enthusiastic about our concept, it’s totally...
How new technologies impact your business
New technologies are being developed every day, creating numerous new possibilities. They make it possible to work more efficiently, to save time, to reduce waste and to customise food....
Awesome Amsterdam: 7 x trending concepts
Every week a few more food entrepreneurs open new businesses in Amsterdam. You can find food concepts on the corner of almost every street. The turnover of food and beverages in Amsterdam...
How to capitalise on your bread classics
The classics will always hold their ground in the world of bakery. People travel a lot and they like to taste new flavours and innovations. But they also crave tradition, routine and...
Raw vegan desserts and treats in Budapest: Naspolya Nassolda
After being on a raw food diet for almost a year, Réka Bárányos and her fiancé felt really healthy but they also yearned for some sweet treats again. They...
8 x blurring bakeries
In recent years, retail and foodservice outlets have established lots of innovative connections with one another and often reside in the same building. This trend is called blurring....
Local influences around the world
One of the most important food trends of 2017 is New Nomadic Cuisine. This culinary trend was sparked by millennials who longed for food that was local and sustainable but also met their...
Reconnecting with food: the trend continues
In August 2016, chef and food journalist Danny Boome shared his vision for people’s relationship to food. He saw a growing number of people who wanted to reconnect with their food and...
Riding the food delivery trend
The food delivery market is exploding. Once reserved for pizzas, these days all sorts of meals can be delivered to your door. Most of the meals are ordered online and things can be...
Beans, bars and bonbons in Budapest: Rózsavölgyi Csokoládé
12 years ago, Katalin Csiszár and her husband founded their bonbon and chocolate making company, Rózsavölgyi Csokoládé. Not entirely satisfied with the...
The best of Budapest: 8 concepts in baked goods
Budapest, with its nearly 2 million residents, is famous for many things: its public baths, the oldest underground metro of Europe and its vampire legacy, among many others. But did you...
HOW TO: 7 tips to reinvent your classics
In today’s ever-changing world, consumers rely on tradition and routine. And that's exactly why classics will always remain a popular staple in the baked goods industry. Even so,...
The millennials are on their way
Anyone who wants to respond to food trends needs to observe the behaviour of millennials, the new group of consumers born between 1980 and 2000. Trendwatcher and chief editor of Food...
A closer look: the effectiveness of claims on packaging
In recent years, conflicting media reports and food scandals have triggered the suspicion of consumers all across the globe towards food products; or have at least caused them to be more...
Drive-through bakery BROODS: the power of simplicity
Today’s consumers are eating more on-the-go and more often too. Products that fulfil this need are becoming increasingly important. A good reason for entrepreneur Daphne Kempers (23)...
HOW TO: 6 tips for in-store communication
Today’s consumers want to learn more about the food they eat. This is partly due to simple curiosity, but also reflects a growing concern for freshness and quality. Being...
Eating in style on-the-go
As we shift from three meals a day to a pattern of smaller and more frequent snacks, consumers are increasingly opting for to-go and on-the-go food. This brings new opportunities to create...
The need for personalisation: 12 inspiring concepts
Consumers are unique individuals with personal preferences. The food they buy has to match those personal tastes as closely as possible and people clearly want more input in the preparation...
Sustainable chocolate claims: effective or not?
Anyone researching sustainability nowadays is walking on thin ice. When interviewed, consumers are often inclined to give politically correct or socially desirable answers, while their...
Puraslim: premium quality at lower cost
Throughout the day, wherever and whenever, consumers crave for baked goods that are healthy and superior in quality, taste and freshness at affordable price levels. Bakers want to fulfil...
Cacao-Trace: for a shared value from cocoa bean to chocolate
Chocolate has been cherished for thousands of years and its future depends on a more sustainable supply chain. Consumers encourage more sustainable sourcing, but only if it does not...
Eataly: mastering the art of storytelling
Think storytelling, think Eataly. If there is one concept in the world that serves as a storytelling best practice, it would be Eataly. Eataly is a fresh market, supermarket and restaurant...
Cremfil Ultim: for an increased shelf life
With rising consumer expectations the baked goods industry is not only challenged to improve the quality perception, but also for sustainability reasons: a long lasting shelf life can help...
Picnic pleasure: daylong freshness
Taste, freshness and healthiness. Those are the three criteria consumers’ value when buying baked goods. It's all about opting for the right balance. With Puraslim, Puratos offers...
Cookie triangle: reduce waste by improving freshness
Together with taste and health, freshness is one of the three main criteria when buying patisserie and chocolate the Taste Tomorrow research shows. In an attempt to combine these three...
Cleaner label
Consumers want to know the composition of their food. Therefore, they pay more attention to the product label. Consumers prefer short, clean and clear labels, with mainly natural...
Cho'code recipe: cracking the sustainability code
Cacao is a versatile ingredient: it’s considered to be nutritious and energizing on top of being delicious. Puratos offers Belcolade: real Belgium chocolate, made from cacao...
Belcolade: The real Belgium chocolate
Cocoa is nutritional, energizing and a natural source of magnesium. From this natural power-ingredient Puratos crafts Belcolade: real Belgium chocolate. Through the selection of the finest...
Video: origin as a quality statement
When focusing on the taste of a product, our five senses are not enough. According to Prof. Massimiliano Bruni, head of the Food & Beverage Knowledge Centre in Milan, you need to add a...
The story of sourdough
Sourdough is a traditional fermentation-based breadmaking process that has been around for more than 5,000 years. About 150 years ago, it was largely forgotten due to the industrial...
Sourdough expertise: mastering a consistent quality
Creating a sourdough is easy. It always consists of the same basic ingredients. Maintaining an active sourdough is a bit harder. Baking a tasty sourdough bread with a good rise and...
Recipe: Snack balls
Consumers tend to pay more attention to the product label. They prefer clear and cleaner labels; labels that can easily be read and understood, containing only the necessary ingredients....
Yes, appearance does matter: 10 'breadtaking' concepts
The interior design of your shop is a perfect way to support the quality and character of your baked goods. Show the baking process, share stories about the origin or communicate your core...
Consumer insight: an individualistic approach to sustainability
Consumers look at sustainability from their own perspective rather than on an environmental scale. Wasting food, for example, is in fact a waste of valuable natural resources. But, from a...
Tegral Satin Cream Cake
The Taste Tomorrow survey shows that 65% of consumers around the world lean more towards reading labels in detail. A cleaner label will help consumers make conscious decisions in buying...
Fact checking: the truth about bread
Consumers are being bombarded by often contradictory messages through all kinds of media channels about what food is good for them and what is not. As a result, consumer knowledge is often...
La Manita: a handful of bread flavours
In a market where consumers are lost in translation and somewhat fearful about the naturalness and healthiness of their foods, there is a great opportunity to capitalise on the intrinsic...
Softgrain: for variation in health and taste
Wholegrain is what you call a real power ingredient for bread, as it brings together great taste and health. Wholegrains are superior to refined grains because they include fibres,...
Reconnecting with food
Consumers often have little knowledge about the food that they are eating. They simply have no clue on where, by whom and how it is produced. But there is hope. According to Danny Boome,...
The more natural, the better
Consumers are looking for more natural ingredients. Jennifer Pagand, R&D manager for innovative bakery mixes at Puratos, shares how the company is responding to this need, and its...
Innovation funnel: same shirt, different sizes
Els Dumont is the R&D innovation supportive manager at Puratos. Her role is to support the project managers that lead the Puratos innovation processes. Els illustrates the different...
Fruit fillings: tasty goodness from nature
Consumers nowadays opt for more natural ingredients. Looking at patisserie, the Taste Tomorrow survey shows that fruits are perceived as the best ingredients to bring both taste and...
Surprise your consumers with a big boost of fruit - recipe 1/2
Consumers around the world consider fruit fillings as the winning ingredient in sweet baked goods, as it provides great taste and adds a sense of healthiness. To help you capitalise on the...
Fruity fillings to please your customers' taste buds - recipe 2/2
Consumers around the world consider fruit fillings as the winning ingredient in sweet baked goods, as it provides great taste and adds a sense of healthiness. To help you capitalise on the...
Frozen: better than fresh?
The Taste Tomorrow survey shows that consumers primarily judge the freshness of bakery products by their smell, crunchiness, and the moment of baking. It is therefore important that...
How to build the perfect instore bakery
In today's competitive environment, retailers need to differentiate to attract shoppers and increase their loyalty. Fresh categories in general, and fresh bakery more specifically play...
Insight: consumers are lost in translation
People are bombarded with messages from all kinds of media about what is good for them and what is not. They often lack detailed consumer knowledge and base their beliefs on perceptions...
Healthy or tasty: why choose?
Consumers are looking for the right balance between counting calories and treating themselves. To be more in control of what they eat, they will opt for ingredients that are both tasty and...
Kamps Backstube delivers freshness 24/7
For bakeries and supermarkets the oven should be the centrepiece of the shop or bakery section. It has a magnetic appeal for consumers: it disperses an irresistible aroma and it triggers...
Berlins' best: trends in baked goods
For years, Berlin has been known for beer and bratwurst. That was before. Now eating and food have become a lifestyle, and the city is reinventing itself. We visited Berlin, and were...
O-tentic: for natural breads with an authentic taste
O-tentic is a natural unique active bakery component that gives you the creative freedom to make breads with an outstanding, authentic taste and texture, without the need for long...
A great base to start your sandwich
Consumers are constantly looking for new flavours and taste experiences. How can you innovate with a product percieved as classic, such as bread? Its base is as simple...
The only way forward: innovation as a business strategy
Consumers set high standards. They are always on the look-out for the right product offer in the right circumstances. It's challenging for the industry to meet these demands, now and in...
A glimpse into the Carrefour oven
The Carrefour Hypermarket Mons (Bergen) in Belgium is a perfect example of the 'open oven’ trend. The open oven allows shoppers to see with their own eyes how the product is...
Hybrids : halfway between classics and innovation
Consumers around the world want both innovation and classics when it comes to baked goods. The Taste Tomorrow survey reveals that consumers enjoy new types, shapes and textures just as much...
The new generation lamination fat: Mimetic
There is something about eating French Viennoiserie: the cracking sound, the golden beauty, the perfect layers and the exquisite sensorial experience in the mouth. With Mimetic you will...
Freshness on the shelf: Fruit Biscuit Tartelette
Our survey reveals that consumers around the world expect food to become more expensive and fear for the freshness of food. According to them, crispiness and texture define the freshness of...
Expert opinion: The future of online fresh food shopping
At our Taste Tomorrow event in Chicago, David McInerney − co-founder of FreshDirect, an online food supplier specialized in fresh produce − took the stage to talk about the...
Video: Ashwin Prasad of Tesco, on consumer expectations in quality
Food health and quality are clearly under pressure. Consumers are fearful for food in the future. Ashwin Prasad, previous category manager of bakery products at Tesco, affirms the...
Deli Cheesecake, creates a smile every time...
Inspired by the renowned New York Style Cheesecake, Deli Cheesecake is the first ready to use Cheesecake base containing the traditional cheesecake ingredients: cream cheese and...
The famous cheesecake: a timeless classic!
In a world where food is under pressure, people rely on tradition and routine. Classics will always remain in the bakery industry, which is why you should not throw away your evergreen...
The open oven concept: a magnetic appeal
The centrepiece in any bakery or supermarket bakery section should be the oven. A study conducted by Taste Tomorrow revealed that an open oven has a magnetic appeal that consumers find...
Insight: consumers fear the future of food
Although consumers have positive expectations regarding variety, availability, innovation & convenience of the food offering in the future, food quality and healthiness are clearly...
Acti-Fresh for fresher cakes
Tackling the cake industry’s biggest challenge! Our Taste Tomorrow survey shows that freshness is the number one criteria in consumer satisfaction when evaluating cake products....
Extra fresh muffins: a winner on-the-go!
Clockless eating is the new meal reality: globally we experience a shift from three main mealtimes to a pattern of smaller meals during the day. As a result consumers eat more and more...
'You need to listen to what consumers don't say as much as what they do say.'
Better innovation today starts with more ambitious thinking about tomorrow. According to Michael Lee, CEO of New York-based Studio Industries and founder of the Future Market, you should...
Foodtrucks are here to stay
The maturation of the mobile revolution The Taste Tomorrow study reveals that people consider on-the-go eating to be an integral part of the future of food. En masse, young entrepreneurs...
'You need to date your customers.'
Instead of fighting your competitors, you need to think about dating our customers in order to come up with better ideas for innovation. According to David Robertson, Professor of Practice...
Carat compound: the perfect chocolate touch
Carat is a high-quality range of compound chocolates and fillings, that is especially designed especially for artisans, industrials and supermarkets alike. The Carat range from Puratos is...
Mix & match to taste: Tartelette
Consumers want the food they buy to reflect to their own personal tastes as closely as possible. We call this trend 'My-nnovation'. To make it even more complex for operators, they...
Why do we need to keep innovating?
It's the age of abundance. When asked about their expectations for the year 2025, consumers around the world state that they expect more food innovations are coming their way....
Sunset Glaze - The Golden Egg-wash alternative
Sunset Glaze is one of the ingredients in this month's Taste Tomorrow dessert, the reinvented classic: Tarte Tropézienne. Although only a small element in the full...
A recipe to capitalise on the classics
The classics will always hold their ground in the baked goods industry. People are creatures of habit when it comes to bakery products. In an abundant world of food where quality and health...
Customisation for consumer satisfaction
Consumers are unique individuals with personal preferences. And, as our Taste Tomorrow research shows, they increasingly want the baked goods they buy to meet their own tastes. People...
Three key criteria for buying baked goods
Across the globe, when consumers buy bread, pastry, patisserie or chocolate, their decisions are driven by three key criteria: freshness, healthiness and taste. Of the three criteria,...
Consumer insight: it's the age of abundance
The Taste Tomorrow research shows that more than 50% of the consumers worldwide expect food to become more "diverse" in the future. Consumers believe more variety, broader...
Infographic: Age of Abundance
The key results of the Taste Tomorrow study have been summarized in four key observations. Discover more about the Age of Abundance. Scroll down the page to get the latest insights.
The importance of being a data driven business
“We want to know what truly drives the consumer” Stephen Bates of Aryzta Bakeries Europe was one of our keynote speakers at the Taste Tomorrow event in Berlin. As Head of...
The purpose of Taste Tomorrow explained
Every three years Puratos conducts a far-reaching study, to understand the trends in consumer behaviour regarding bakery, patisserie, pastry and chocolate. At the Taste Tomorrow event in...
What will we taste tomorrow?
During 2016 we will share the topline of the results from our Taste Tomorrow consumer study with you. Our survey set out to explore how more than 11.000 consumers around the world perceive...
Review Taste Tomorrow event Chicago (video)
During our world tour of Taste Tomorrow events, we present the topline of our Taste Tomorrow research. In Chicago the results and differences between countries in North,...
A dining experience for all five senses
At each of our Taste Tomorrow events we focus on sharing interesting content but at the same time we try to give our guests some unforgettable food-experiences. During the networking...
Review Taste Tomorrow event Berlin (video)
Differences in consumer behaviour can be quite significant between continents or even regions. At our Taste Tomorrow event in Berlin last September we focused on the specific...
'We have to learn what "variety" exactly means'
'I think across all product categories consumer demand is rising. As an industry we have to understand what variety exactly means to a consumer: is it just a different flavour or do...
'Consumers outgrow the simplicity of older brands'
'Consumers are looking for more differentiated products and brands. The biggest trend in emerging markets - especially in India - is that consumer demand is maturing, outgrowing the...
Review Taste Tomorrow event Tokyo (video)
Over 200 participants, from more than 20 different countries gathered in Tokyo last May to be the first to get updated on the results from the latest Taste Tomorrow survey.
A world tour of events
In 2015 the results of our latest Taste Tomorrow survey have been shared during our world tour of Taste Tomorrow events. In May we kicked of in Tokyo, in September we hosted the Taste...
The New Consumer Rules
Taste Tomorrow is Puratos' platform for consumer insights. Every three years we conduct an extensive international consumer study that offers clear insights into changing consumer...
Super bakery trend: two cool examples
Super bakeries are a common phenomenon in Brazil. Entrepreneurs are keen to deploy additional activities when they believe they can make a profit. That's when we see hybrid bakery...
Trend insight: why super bakeries are booming in Brazil
The super bakery trend is a worldwide phenomenon. All over the world we see bakeries extending their activities and product portfolio in order to compete with supermarkets and foodservice...
Trend focus: Super Bakeries
For the future, we see two directions in which successful bakery, patisserie and chocolate shops will evolve. One road is to make a 'superstar' out of one bakery product....
Superstar: L'eclair nouveau
The best things in life never go out of fashion. For many, the éclair is their first encounter with French patisserie. Its distinctive shape and attractive toppings ensure...
Taste Tomorrow digital magazine
The third edition of Taste Tomorrow magazine is now available online. In this digital magazine we focus on three mega consumer trends: Meal Mobility, the rise of Superstars & the...
Superstar concept development
"The éclair concept follows the same trend that we have seen for the last 15 years with macarons or cupcakes for example". They are individual pastries that can be filled...
A festive superstar concept: Pasteleria Tia Lucy
At Pasteleria Tía Lucy, in Chile, they specialize in celebration cakes. A true 'superstar' product that can appear in almost every imaginable taste, shape and size. We spoke...
Trend focus: Superstars
For the future, we see two directions in which successful bakery, patisserie and chocolate shops will evolve. One road to success will be shops that build their concept...
Behind the scenes: the product development process
“Puratos is a reliable partner in innovation for its clients. We create applications to help our customers make a difference. That's where our value lies," says Luc-Dominique...
'Meal mobility is a key customer need'
The meal mobility trend has had a profound impact on the product development of many foodservice concepts. A concept that has incorporated meal mobility from day one is the popular...
Meal mobility: up to the challenge
As consumers tend to snack more "on the go", in the future food will become more portable and will, in general, be easier to eat. At point of sales, this results in an increased...
Trend focus: Meal mobility
Many consumers already live in a new, ‘unstructured meal reality’, replacing the 3-meals-a-day standard with several snacks eaten throughout the day. With consumers expecting to...
Trend focus: Local and Global
In a globalising world, people struggle to find a well-defined identity. Local food culture has become a way of self-expression. Like fashion, art or music, food is becoming an...
Cake innovation inspired by Japan
With three cake production lines that are typically Japanese of origin, machine manufacturer Masdac has stormed the European and American market in a short space of time. What are their...
Product concept: Cakes of the World
Consumers are looking for variation and new experiences. Cake producers and retailers are seeking differentiation. To answer both needs, Puratos came up with ‘Cakes of the...
Local heroes in bread
By providing a range of convenient breadmixes and easy to follow recipes, Breads of the World helps to create original and tasty breads from all over the world. Varying from Mexican sweet...
How to integrate that authentic bakery feeling?
Consumers seem to want a sensory and artisanal experience without compromising on convenience. The authentic bakery feeling should be a 360 degrees multi-sensory...
Cool concept video: PastelerÃas La Esperanza
Pastelerías La Esperanza in Mexico is an example of a concept that has successfully integrated the Authentic Bakery Feeling in her shops. Taste Tomorrow spoke with marketing director...
Trend focus: Authentic Bakery Feeling
Consumers show a clear preference for bread, patisserie and chocolate concepts that combine sensory and artisanal experiences with convenience.
Eric Kayser about traditional recipes and new technology
Kayser bakeries is a leading example of what you would call "that authentic bakery feeling." Founder of this global bakery concept Eric Kayser shares his view. ‘The...
More quality, less quantity
The Taste Tomorrow survey shows that consumers tend to be conscious about the calorie count of products that they eat frequently. Products that they eat less frequently or in smaller...
Julie Meyer about a healthy choice of food
Is it possible to eat healthy food and indulge yourself from time to time? And is it wise and effective to add health benefits to bread, patisserie, pastry and chocolate. We asked dietician...
Trend focus: Health vs Pleasure
Is food choice about health or pleasure? The Taste Tomorrow research shows that consumers want the best of both worlds. They are looking for an optimized nutritional balance without...
Ready-to-eat breakfast
In theory we all know we should be taking a complete and balanced breakfast every morning. Recommended is a healthy composition of a dairy product, some bread and fruit. But most of us...
Linda Cherem about storytelling in Mexico
All around the world people are getting more conscious about what they eat and where their food comes from. We spoke to executive chef Linda Cherem about the situation in Mexico.
Trend focus: Quality Perception, Storytelling & City branding
For many years, quality was all about the final product. Today’s consumers, however, expect every part of the food product to be of good quality. They want to know about the...
Expert Opinion: Creativity, hard work and perseverance
Belcolade ambassador Linda Cherem (1986) was born in Mexico City. She’s an executive chef and pastry chef. Cherem describes herself as a creative artist. Creativity, hard work and...
Mobile sensory lab helps discover consumer preferences
At Puratos we are known for our focus on research & development. We use qualitative analysis to develop better products and solutions to meet our customers and consumers wishes. Puratos...
Storytelling: Belcolade Single Origins
There is more to chocolate than a sweet or bitter taste, All the senses are involved when eating it. Intrigued by the differences in taste sensations, Puratos’ chocolate experts,...
Expert opinion: revamp existing dishes
Bernard Lahousse is one of the founders of Foodpairing.com, an innovative web tool that helps food professionals discover exciting new flavour combinations. This tool provides Foodpairing...
Innovations in cake freshness
A laboratory is a place of science, rigor, precision, but also of innovation, discovery and high-level teamwork. Puratos seeks to convey all of those values in the Cake Freshness Lab while...
Trend focus: Tradition and Innovation
Consumers want to keep the old and embrace the new. They are balancing their hunger for innovation and tradition, looking for the best of both worlds. So how does the consumer embrace...
Classic meets curious
Tradition shows to be future-proof and provides a solid foundation for future innovation. In this new brochure the classic cream cake meets the curious in eight surprising recipes.
Blog: Bringing sourdough to the next level
When thinking about traditional breads, sourdough instantly pops into mind. For more than 5000 years bread has been baked with sourdough. Sourdough knowledge and recipes were kept in...
Event: Taste Beyond Imagination (16-17 October 2013)
Your presence made all the difference It was our immense pleasure to welcome so many bread enthusiasts to our new "Sourdough Library" at the Puratos Center for Bread Flavour in...
Opening of the Puratos Sourdough Library
Memories are made of this Somebody said: 'Look at that… only 12 hours together and already they are the best of friends.'
What is Taste Tomorrow?
With Taste Tomorrow, we offer in-depth insights into global and local consumer behaviour, attitudes, choices and future trends related to bakery, pastry, patisserie and...
Blog: Asian innovation: develop fast, implement fast
The Taste Tomorrow survey shows that consumers are interested in both keeping the old and embracing the new. They worship tradition and love innovation. Equally. This is a global...
Interview with Jacques Torres aka Mr. Chocolate
Jacques Torres, who’s also known as ‘Mr. Chocolate’, is one of North America’s best-known chocolatiers/patissiers. He started as an apprentice at the age of 15. He...
Interview with Waffles & Dinges
In 2007, Belgian-born Thomas De Geest left his job as a consultant at IBM to start something altogether different. He bought a 1968 Chevy box truck, painted it bright yellow and took to the...
Interview with François Payard in New York City
François Payard is a third generation French pastry chef. He first started in the family business before moving to Paris, where he worked in different three Michelin star restaurant...
Interview with the Doughnut Plant in New York City
The Doughnut Plant opened its doors back in 1994 in New York’s Lower East Side. Based on his grandfather’s recipe and with the unique idea of using only fresh seasonal fruit and...
Innovation and trends at Moto Restaurant in Chicago
Moto Restaurant is one of the leading restaurants in Chicago, known as a true innovator within the industry. In May 2012, at Taste Tomorrow in China, we talked with Ben Roche, the...
Mixing convenience and health
Meshvara Kanjaya is the Marketing and Merchandising Director of Hypermart in Indonesia. In May 2012, at the Taste Tomorrow event in China, she led a workshop on mixing convenience and...
The potential of branding for quality and price
Mr Simplicio P. Umali is President and General Manager of Gardenia Bakeries Philippines Inc., the largest industrial bakery in the Philippines.
Interview with Darren Purchase of the B&P Sweet Studio
Darren Purchase, one of Australia's leading patissiers, explains to us how he uses Foodpairing in the development of new products at his Melbourne shop.
Innovating the dining experience at Mugaritz
In 2013, Mugaritz ranks as the proud number four on San Pelligrino's ranking of the Best 50 Restaurants in the World. Back in May 2012, at the Taste Tomorrow event in China, two of its...
Foodpairing, inspiring new food combinations
Mr Bernard Lahousse is one of the founders of Foodpairing, a science-based tool that helps to develop new flavour combinations. Following his presentation at Taste Tomorrow in China in...
Interview with Eric Kayser, tradition as a basis for innovation
At the Taste Tomorrow event in China in May 2012, we caught up with Eric Kayser after his workshop at the event and asked him a few questions.
Size matters, a global trend towards smaller portions
When it comes to package size, this seems to become more important. Around the world, there is global trend that family-sized packaging is being replaced by smaller and individual-sized...
Slow Food, a global movement of local traditions
 Back in 1986, when Carlo Petrini took to the streets in protest of the opening of a fast food restaurant near one of the historic highlights of Rome, never did he imagine the...
Beyond hunger, attitudes towards food today
When we look around the world, or even closer to home, we notice that eating patterns vary a lot from one social or cultural group to another, but also from one individual to another.
The macaron, a French classic turned global hype
After the turn of the millennium, we witnessed a global cupcake revolution. Started in New York and made popular by the Sex in the City TV series, the cupcake set off from US shores to...
