Here at Puratos, we aim to combine a long history of expertise with the very latest innovation and trends, to make the future of food a reality today. That’s why over 10 years ago we have developed our very own consumer research initiative called Taste Tomorrow.
Taste Tomorrow is the world’s largest ecosystem for consumer understanding in bakery, patisserie and chocolate. By tracking local and global consumer behaviors, attitudes and choices it provides us with valuable, in-depth insights. We are able to use these insights to track the evolution of trends and reveal new ones, helping your business to stay connected to your customers and discover new opportunities.
We regularly interview thousands of people to find out what they think about the bakery, patisserie, and chocolate products they consume. Moreover, we conduct this survey in over 44 countries, which helps us to consider a wide range of attitudes, choices, and tastes from around the world. This data helps us to gather a global perspective on the food industry today and to predict where it may be headed tomorrow.
Our research methods are moving into the future, too. To support our online survey, we now use semantic AI technology to interpret social media conversations about bakery, patisserie, and chocolate products. By combining the latest digital technologies we are able to garner fresh insights and market knowledge from anywhere across the globe. This includes real-life interviews with genuine foodies in trend-setting cities, which add an extra splash of colour to our understanding. 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.
For more information on our global consumer survey, please visit our Taste Tomorrow website, or contact your local Puratos sales representative.
Texture, craftmanship, health, ethics and storytelling are some of the key trends highlighted on our Taste Tomorrow survey.
Rustic style sprouted rye & onion 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
Cheese and Sloe Gin chutney baguette, with sourdough flavours and a unique hand rolled surprise texture inside.
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
Ethically sourced single origin chocolate healthy seeded and coconut inclusions uses Belcolade Origins Vietnam 70% Dark Chocolate - provenance and healthy texture!
Lemon and blueberry steamed cake doughnut
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
Light sponge, luxurious creamy and crunchy textures with a fresh passionfruit topping to refresh the palate. Plant based - but you wouldn't know it!