Texture matters: vital aspect of Asian cuisine becomes a global food trend
‘Would you be interested in trying foods with different textures?’, we asked thousands of consumers across 44 countries. Globally, 67 percent said they were indeed keen on...
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The 3 biggest food trends on Spanish-, Portuguese-, French-, German- and Italian- language social media
Our always-on monitoring of social media conversations and search behavior gives us insight into the food trends people adore. What recipes are they eager to try? Which new ingredients do...
Discover why nostalgia works: Christina Tosi’s Milk Bar
Our Taste Tomorrow Trend Radar showed people became nostalgic during the pandemic; consumers went back to familiar recipes they hadn’t bought or made in ages. The data also...
Keep your Valentine's Day offering relevant with these 4 tips
The most popular gifts on Valentine's Day are flowers, sweets and chocolate. For pastry, bakery and chocolate brands, the 14th of February is the first major moment of the year to boost...
The biggest trends in bakery, patisserie and chocolate sectors: 2021 year in review
What trends have shaped our industry over the past twelve months? In this 2021 year in review, we look at the most interesting shifts in the world of bread, patisserie and chocolate from a...
6 viral TikTok recipes for baked goods and chocolate
The recipe for going viral on TikTok with food? Making something that looks impressive on video is the safest bet. On the social platform focused on short videos, users want to be wowed...
9 bakery and patisserie influencers who hopped on the TikTok trend
Is your bakery, pastry shop or chocolate brand on TikTok already? You may struggle with all the new marketing platforms and methods appearing, but as the most downloaded app around the...
Permissible indulgence: these 5 plant-based brands make guilt-free snacks
A slice of cake is the perfect pick-me-up, but we all know that sweets are not the healthiest choice. To avoid feeling guilty after enjoying some patisserie, consumers are embracing treats...
Taste Tomorrow 2022 trend forecast for bakery, patisserie & chocolate
By delving deep into the consumers’ behaviors and needs worldwide, Taste Tomorrow identifies current and future trending topics, illuminating pathways for bakers, patissiers,...
8 x cocktail flavoured patisserie
Flavour house Prova identifies mixomania as one of the five key food trends of 2021, meaning cocktails flavours are being introduced in all kinds of food products. In patisserie, we spot...
The 3 biggest food trends on English-, Chinese- and Japanese- language social media
People talk about (or share) the foods they’re passionate about. That’s why part of the always-on Taste Tomorrow consumer research is an AI technology that monitors online...
The latest online craze: vegan indulgences
Between 2018 and 2020, there were more than 739K online conversations and searches for plant-based and vegan food, making it one of the most popular food-related topics. Recently,...
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Bonbons with a healthy message
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...
5 cool drive-through concepts in bakery, patisserie and chocolate
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...
Portugal: consumer expectations for Bakery in the ‘new normal’
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...
5 inspiring concepts that are proven to grow bakery business in this new normal
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...
Exceed expectations with this next-level Easter egg
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...
Moodballs: hyper personal candy adapted to your mood
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...
This tube cake is as convenient as it is delicious
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...
Staying true to craft
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...
5 x concepts that showcase their craftsmanship
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!
3 x companies that understand that taste is everything
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...
The best of Netflix for bakers, patissiers and chocolatiers
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...
6x hot concepts in Turkey
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...
Brazil’s best baked goods concepts
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...
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…...
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...
5 concepts that lead the way in cacao upcycling
On Stop Food Waste Day (April 27), we look at five initiatives that are shaking up the chocolate scene by upcycling otherwise discarded parts of the cacao fruit, such as the juice, pulp and...
Discover 6 hot Italian concepts
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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.
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...
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,...
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...