The new research data from Taste Tomorrow, the world’s largest ecosystem for consumer understanding in bakery, patisserie and chocolate, shows that consumers are increasingly aware of...
Most food supply chains start in developing countries, where there’s a big gap between the rich and the poor. Whether it concerns coffee, cocoa, nutmeg, coconut, pineapple, cane...
A cake with a personalised logo, printed live while the customer waits. It sounds pretty futuristic, but it’s 2021, and the future is now. Printing food isn’t just a fun...
Key trends that are shaping the post-Covid bakery, patisserie and chocolate world
“I am what I eat”, say present day consumers, millennials in particular. They associate food with their personality. The latest Taste Tomorrow survey revealed that consumers are...
Increasing transparency is increasing trust. All consumers actively look at food packaging, wanting to be informed and reassured about the product, the ingredients and the production...
The Taste Tomorrow survey demonstrates that consumers are interested in nutrition adapted to their personal needs. Nard Clabbers, Chief Science Officer at Foodned.com, previously Business...
The number of delivery and takeaway concepts has gone through the roof in 2020. Many restaurants, cafés, bakeries and other food stores that got hit by the lockdowns decided to add...
91% of consumers read information on food packaging. But what information are they looking for exactly? The latest Taste Tomorrow research shows that the listed ingredients grab the eye...
More than ever, consumers want to live a healthy life. And while consumers' expectations around health keep evolving, food continues to play an important role in a healthy lifestyle....
Consumers across the globe are getting more conscious about their health. And in a healthy lifestyle, healthy food plays an important part. Beside health, consumers value other parameters,...
Stay at home as much as you can. Governments all over the world are giving this advice to their residents. Working from home became the new normal for many people, and in no time online...
As a designer with an affection for sports and healthy nutrition, Naomi Jansen wanted to present a positive message about nutritious food, without harping on about what’s allowed and...
The year 2020 turned the world upside down, and not in a good way for most food professionals. Luckily, a year of challenges also provides insights. Back in 2017, Taste Tomorrow spoke with...
When many bars, cafes and restaurants were forced to close, other companies took the opportunity to diversify or to fill the gap. The year 2020 has shown the resilience of many companies...
Many companies were forced to rethink their business model due to the coronavirus outbreak. Sit-in options were replaced by takeaway and home delivery. And another trend emerged, following...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat, and how they purchase. To understand these changes in behaviour and to offer...
Many consumers long for unique experiences. They love to travel around the world, discovering new countries, enjoying new cultures and culinary experiences. But in times of covid-19,...
The latest Taste Tomorrow survey revealed a globally growing demand for ultimate convenience. With consumers being very busy, with little spare time, convenience in buying food had become...
How are the worlds of bakery, patisserie and chocolate reacting to the current situation? Although many bakeries have been hit hard by the virus outbreak, others have modified their...
Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat, and how they purchase. To understand these changes in behaviour and to offer...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat, and how they purchase. To understand these changes in behaviour and to offer...
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
“It’s crazy to see how flexible we actually are. We always say it’s hard to change, but we’ve now proven as a society that we can change if we really have to.”...
Home-quarantine, self-isolation, lockdowns and other types of social distancing have been put in place in virtually every nation around the world. People are recommended, told or obliged to...
Concerns about coronavirus trigger consumers to adjust their buying behaviour profoundly. Recent research from global analytics company Nielsen identifies six consumer behaviour...
The past few years, personalised food has become quite common. But the personalisation trend is evolving. It’s no longer just about a personalised birthday cake; it’s getting...
I am what I eat! Many consumers see food as an expression of themselves. They long for food that is adapted to their wishes; the more personal, the better. The Taste Tomorrow survey shows...
Food is becoming more and more personal. Consumers view food as a way to express themselves and they really appreciate custom-made bread, patisserie and chocolate. The Taste Tomorrow survey...
Enjoying food is about more than just eating – it’s the whole experience surrounding it. Consumers want to be impressed and surprised with the unexpected. Aspects like...
Bee+ is a high-end space operator, established in 2015 in China. The company offers its business clients a unique proposition. Bee+ believe that through redesigning and rebuilding physical...
Consumers are hungry for new experiences. They want to discover new things and like to be amazed and surprised. The Taste Tomorrow survey revealed that 75% of worldwide consumers is looking...
Consumers want to be amazed and surprised by unexpected elements. While flavour is crucial, experience goes well beyond the food itself. Atmosphere, innovation, service with a smile and...
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...
With so little time and such busy lives, consumers demand the ultimate in convenience. They want immediate access to everything they desire, without having to wait or compromise. Buying...
Today’s consumers have busy lives, so convenience is important in everything. Even when it comes to food. The latest Taste Tomorrow survey revealed that consumers all over the world...
Standard times for eating breakfast, lunch and dinner are fading away. Consumers want to eat what they like, at the times they like. All-day breakfast is a fast-growing trend that caters to...
With so little time and such busy lives, today’s consumers demand ultimate convenience. They want immediate access to everything they desire, without having to wait or compromise....
Today’s consumers are increasingly busy. With so much to do and so little time, convenience is of growing importance when it comes to buying food. The latest Taste Tomorrow survey...
When asked, the vast majority of consumers state that they read the information on the food packaging they buy. Labels as well as the packaging itself are increasingly important means of...
When asked, the vast majority of consumers state that they read the information on the food packaging they buy. Labels as well as the packaging itself are increasingly important means of...
Consumers are seeking more and more information about the products they consume. They long for transparency and want access to all the information about the product they’re buying....
The vast majority of consumers regularly read the information on the packaging of the finished goods they buy. They look for clues to reassure themselves about the quality, the ingredients...
One of the key insight trends of the Taste Tomorrow survey is ethical lifestyle. Consumers want to act responsibly and, as food and ethics are closely linked, they want to eat ethically as...
Consumers increasingly want to make ethical food choices, taking into account their personal values and the interests of the planet and the people living on it. The Taste Tomorrow survey...
Consumers increasingly want to make ethical food choices, because ‘you are what you eat’. Food should not be just good for themselves, but also for the planet and for future...
According to the Taste Tomorrow survey, consumers crave for craft. David Redon is what you would call a true craftsman, after he was trained as a Compagnon du Devoir*. A former Puratos...
Craft is hot! To attract consumers, it’s important to wake up the artisan in you. Be inspired by these 5 concepts that showcase their craftsmanship!
Consumers are happy to pay a premium price for baked goods that meet or exceed their expectations. That was one of the conclusions of the latest Taste Tomorrow survey. One of the values...
Craft is all about food with a human touch that showcases the artisan’s expertise and their love for the product and the craft, as well as the sharing of tradition and heritage. Using...
According to the Taste Tomorrow survey, freshness defines consumers’ perception of quality. Scent, baking time, a short shelf life, look & crunchiness all play a key role in this....
If it’s fresh, it’s good. For many consumers, a product’s freshness defines its quality. They use all their senses to determine how fresh a product is. Does it smell, look...
Many consumers feel that products which look and smell fresh, radiate high quality. That was revealed by the latest Taste Tomorrow survey, together with eight other global trends. So, to...
The freshness of a product has a big impact on consumers’ perception of quality. To determine product freshness, they use all their senses: smell, sight and touch. But the latest...
Food plays an important role in terms of energy and health. As consumers are increasingly striving for a healthier lifestyle, food is becoming more and more important. The Taste Tomorrow...
Food plays an important role in giving a feeling of energy and health. And as consumers more than ever want to live a healthier life, the importance of food is growing. But what do...
For most consumers, taste is crucial when buying a product. But how can you assess whether the taste of your latest creation is going to appeal to your target audience? Apparently,...
Taste is a very important factor for consumers when they decide to buy bread, patisserie and chocolate. It’s even more important than freshness, which was most important in 2015. This...
For most consumers, taste is the crucial factor when they decide to buy bread, patisserie or chocolate. Freshness and price are less important. That was one of the outcomes of the latest...
Taste has become the number one criterion for many consumers when buying bread, patisserie and chocolate. Where in 2015 consumers still said freshness was the most important reason, the...
Movies and TV series about food are currently all the rage. Popular on demand services such as Netflix offer a great variety of food films and series. And yes, there are also items that are...
Thinking of Brazil, baked goods might not be the first things that come to mind. But make no mistake. These 7 hot spots prove that everyone who is into bread, patisserie or chocolate...
Investing heavily in detailed consumer insights can help business-to-business companies become even more successful. If you want to innovate and differentiate yourself on the market there...
When thinking of baked goods in Turkey, your mind might immediately jump to baklava. The rich sweet dessert pastry made of layers filo filled with chopped nuts and sweetened with syrup or...
Mexico: land of the Maya and Aztecs (the inventors of chocolate), and land of burritos, tacos and nachos. But these are not the only baked goods that Mexico excels in. Discover 6 concepts...
Pancakes are eaten all over the world, and in many forms. As one of mankind’s oldest prepared foods, you’ll find them in almost every cuisine in the world. From French crepes,...
Italy is famous for its fashion, culture and rich history, but also for its food. Everybody knows pizza, Parma ham and Parmesan cheese. "Baked goods might not directly come to mind...
You’re attending a birthday party with your best friend and he loudly proclaims: “This is absolutely the best cake I have ever eaten”. His enthusiasm convinces everyone to...
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...
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...
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,...
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...
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...
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…...
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...
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...
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...
“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...
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...
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...
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...
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...
“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...
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...
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...
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,...
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...
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...
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....
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...
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...
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...
12 years ago, Katalin Csiszár and her husband founded their bonbon and chocolate making company, Rózsavölgyi Csokoládé. Not entirely satisfied with the...
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...
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...
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...
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,...
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...
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...
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...
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...
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...
‘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...
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....
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...
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...
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...
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...
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....
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 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...
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...
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...
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...
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...
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)...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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....
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...
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...
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...
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,...
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...
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,...
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...
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...
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...
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...
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...
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...
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...
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...
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 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...
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 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...
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...
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...
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...
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...
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...
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 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...
Although consumers have positive expectations regarding variety, availability, innovation & convenience of the food offering in the future, food quality and healthiness are clearly...
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....
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...
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...
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...
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 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...
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...
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 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...
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...
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...
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,...
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...
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.
“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...
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...
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...
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,...
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...
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...
'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 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...
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.
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...
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 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...
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...
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....
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...
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...
"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...
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...
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...
“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...
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...
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...
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...
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...
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...
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...
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...
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...
Consumers seem to want a sensory and artisanal experience without compromising on convenience. The authentic bakery feeling should be a 360 degrees multi-sensory...
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...
Consumers show a clear preference for bread, patisserie and chocolate concepts that combine sensory and artisanal experiences with convenience.
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...
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...
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...
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...
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.
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...
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...
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,...
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...
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...
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...
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.
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...
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...
Memories are made of this Somebody said: 'Look at that… only 12 hours together and already they are the best of friends.'
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...
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...
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...
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...
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...
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...
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...
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...
Mr Simplicio P. Umali is President and General Manager of Gardenia Bakeries Philippines Inc., the largest industrial bakery in the Philippines.
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.
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...
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...
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.
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...
 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...
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.