Chocolate

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...

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...

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...