How to Respond to the Texture Trend as a Baker, Patissier or Chocolatier

Texture used to sit quietly behind flavor, but now it’s the main event. From crackly crusts and shatteringly crisp pastry to oozy fillings and chewy cookies, consumers are no longer just tasting baked goods, they’re listening, watching and feeling their way through them.

With 7 out of 10 consumers actively seeking foods with contrasting textures, mouthfeel has become an important quality cue and a powerful driver of social media appeal. Texture is now a reason consumers choose one product over another. For bakers, patissiers, and chocolatiers, that makes texture a core consideration in product development.

To read more, please visit Taste Tomorrow by Puratos.