Making the future of food a reality today
(Health-) conscious consumption, plant-based craftsmanship,... consumer behaviour is constantly evolving.
That's why over 10 years ago, we developed our own consumer research initiative called Taste Tomorrow. We track local and global consumer behaviours, attitudes and choices, using a combination of interviews and semantic AI technology. This allows us to keep track of the evolution of trends and reveal new ones in bakery, patisserie and chocolate.
Moreover, all the data we collect is supported by our global trend-spotting network, exhaustive sensorial research, and unique partnerships with researchers, flavour houses, and universities.
Stay up-to-date with the latest consumer trends and insights at tastetomorrow.com
Taste Tomorrow 2022 Global Movie
HOW DOES THIS HELP YOUR BUSINESS?
Be always up-to-date with the latest trends in bakery, patisserie and chocolate. On a global and local level. Get a global perspective on the food industry today and predictions where it may be headed tomorrow. Garner fresh insights and market knowledge from anywhere across the globe. Stay connected to your customers and discover new opportunities.
What's hot in 2023?
Hottest bakery trends for 2023
Consumers demand freshness, appreciate craftsmanship and continue to seek comfort from traditional authentic recipes.
Hottest patisserie trends for 2023
Consumers are chasing pure tradition, classics with a twist and permissible indulgence.
Hottest chocolate trends for 2023
Consumers demand more from chocolate than just sweetness. Transparency and conscious consumption is one of the top three trends.
How does this help your business?
Texture, craftmanship, health, ethics and storytelling are some of the key trends highlighted on our Taste Tomorrow survey.
Creating rustic style bread
Rustic style sprouted rye & onion ciabatta
Taste Tomorrow Rustic Style Sprouted Rye Ciabatta
Rustic style ciabatta bread, with artisan look and feel, sourdough flavours and waxy texture with juicy softgrains. This recipe allows you create a rustic style bread on an industrial line.
Cheese and Sloe Gin chutney baguette
How To Make Sourdough Bread Masterclass
Cheese and Sloe Gin chutney baguette, with sourdough flavours and a unique hand rolled surprise texture inside.
- Be always up-to-date with the latest trends in bakery, patisserie and chocolate. On a global and local level.
- Get a global perspective on the food industry today and predictions where it may be headed tomorrow.
- Garner fresh insights and market knowledge from anywhere across the globe.
- Stay connected to your customers and discover new opportunities.
Storytelling with chocolate
Costa Rican domes filled with apple cider vinegar ganache
Taste Tomorrow Costa Rican domes filled with apple cider vinegar ganache
Ethically sourced single origin chocolate with an ACV ganache uses Belcolade Origins Costa Rica 64% Dark Chocolate and apple cider vinegar to add provenance and a healthful twist!
Crunchy, healthy Vietnamese plain chocolate bark
Taste Tomorrow Crunchy, healthy Vietnamese plain chocolate bark recipe
Ethically sourced single origin chocolate healthy seeded and coconut inclusions uses Belcolade Origins Vietnam 70% Dark Chocolate - provenance and healthy texture!
Adding texture with patisserie
Lemon and blueberry steamed cake doughnut
Taste Tomorrow Lemon and blueberry steamed cake doughnut recipe
Luxurious and light steamed doughnut cake, with juicy, creamy Smoobees and a crunchy Real Belgian Chocolate topper. A bite full of texturial delight!
Tropical cake slice
Taste Tomorrow Tropical Cake slice
Light sponge, luxurious creamy and crunchy textures with a fresh passionfruit topping to refresh the palate. Plant based - but you wouldn't know it!
