Inclusions such as fruits, vegetables, and chocolate can add another dimension of visual appeal, flavor, and texture to snacks and baked goods. Jaina Wald, vice president marketing, Puratos USA, Pennsauken, NJ, notes seeing strong interest in inclusions that add a unique element to traditional snacks and bakery products. “Consumers are gravitating towards surprising textures, like a cocoa nib in a soft brownie, or a filling that crackles inside a traditional truffle, as a way of driving excitement. Grains and seeds are also generating a lot of interest as it creates a more complex taste experience, especially if those grains include an on-trend flavor like sourdough. We also see growing interest in sustainable inclusions, especially plant-based, as consumers increasingly align their food with their values.”
Puratos Taste Tomorrow is the company’s proprietary research program, which conducts in-depth consumer research globally to understand consumers’ habits and preferences in bakery, patisserie, and chocolate. This research helps derive valuable insights and identifies current and future trending topics. Wald shares some highlights from recent research: