Taste Tomorrow: trends revolutionizing the future of food

taste tomorrow
4 minutes to read

Fusion flavors, 3D printing, intestinal health and plant-based foods. These were some of the keywords that marked Taste Tomorrow, one of the biggest conferences in the food sector, which Somengil attended. Held in Austin (Texas), this year’s edition brought together chefs, marketers, CEOs and public health officials from all over the world to try to answer a single question: what do consumers really want?

What is Taste Tomorrow?

Taste Tomorrow is a melting pot of consumer trends in the food sector, with a special focus on bakery, confectionery, and chocolate products. The insights shared in the conference result from extensive research in several countries, involving consumers, chefs, bakers, and other food industry professionals.

Here, everything that involves food is on the table: from innovative ingredients to new production methods and issues related to sustainability, health and well-being. Taste Tomorrow is a Puratos initiative, an international company specializing in food, ingredients, and bakery solutions. Founded in 1919, Puratos is a global leader in the bakery, confectionery, and chocolate sector, largely thanks to its innovations in ingredients and its commitment to researching and disseminating market trends.

What were the main insights from Taste Tomorrow?

These were the main conclusions of two intense days of presentations, debates and workshops.

1. Tech-inspired revolutions are here (again)

There is no doubt that the food sector is undergoing a rapid technological transformation, which few would have could have imagined just a few years ago. The goal, however, is to harmonize traditional expertise with state-of-the-art technology to push creative boundaries and enter a new level of food customization. In the words of Jaina Wald, Vice President of Marketing at Puratos, “technologies such as 3D printing bring new culinary concepts to life, promoting unprecedented experimentation and elevating the entire industry.”

2. Classic or fusion flavors? Consumers want both

Perhaps unsurprisingly, the research carried out by Puratos revealed that 2 out of 3 consumers are looking for familiar culinary experiences. But roughly the same percentage of people say they are interested in trying innovative foods.

This duality of classic comfort with the thrill of the unexpected opens an important window of opportunity for the industry. Professionals can take advantage of this trend to harness the power of the classics while reinventing products to promote discovery.

3. Gut health is a key consumer driver

This was one of the major focuses of this year’s edition of Taste Tomorrow. Gut health is a priority for 76% of consumers, both to boost the immune system and to increase mental well-being. Some 66% are actively interested in food products designed to improve gut health, especially fiber-rich products. This concern translates into a high demand for gut-friendly foods that integrate probiotics, prebiotics and fiber. Slow-fermentation products are also gaining ground among consumers because of their digestibility.

4. Plant-based foods are just getting started

This trend is not new, but it is gaining more and more momentum. Plant-based foods are becoming more prominent as consumers become more informed and demanding, and fully aware of the impact their food choices have on their own health and on the environment. Almost half of those interviewed are interested in plant-based foods, even considering them as a natural choice, which is mobilizing the industry to raise the quality and taste standards of this type of product.

Somengil, at the forefront of quality in the food industry

Safety, sustainability, and quality are always on the agenda at every industry gathering – and this years’s edition of Taste Tomorrow was no exception. For companies focused on ensuring that tools and utensils are washed thoroughly and effortlessly, we have created MultiWasher. Our high-performance industrial washer has intelligent energy consumption mechanisms and reduces water consumption. With a high-pressure water wash and high temperatures, it eliminates pre-wash cycles altogether without compromising on quality. State-of-the-art technology can clean and disinfect utensils used in the food industry while also leaving them dry and ready for use. Book a free webinar now to see this machine operates and see for yourself how it can save you time, resources and raise your quality standards. Contact us and start seeing results now.

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