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!
Taste Tomorrow is the world’s largest bakery, patisserie and chocolate consumer survey conducted in 40 countries to gather data from over 17.000 consumers. Through in-depth insights into global and local consumer behaviours, attitudes and choices, this independent study carried out for Puratos offers a a foodstep into the future, tracking the evolution of trends and unveiling new ones
The results? Fresh insights about health, convenience, experience, digital and more to stimulate innovation in the bakery, patisserie and chocolate sector