Taste Tomorrow is the world’s largest bakery, patisserie and chocolate consumer survey. Through in depth in-sights into global and local consumer behaviours, attitudes and choices the independent study offers a foodstep into the future, tracking the evolution of trends and unveiling new ones.
The results? Fresh new insights about health, convenience, experience, digital and more to stimulate innovation in bakery, patisserie and chocolate sector.
The 4th global Taste Tomorrow event where the results of the survey are presented is taking place in Brazil, Sao Paolo on this 3rd and 4th of July.
The Bakery School Foundation will be present at this event with a booth in the market place.
Prior to the event the students for our Bakery School in Brazil had the opportunity to discover the 9 trends during a sneak preview. They were also invite to participate into a contest for the best recipe in line with one of those trends.
The winning was inspired by the Taste Tomorrow trends of taste, health & freshness.
It was created by Jaqueline Gomes, Laila Caroline and Thayná de Mello – former students who graduated in 2019. They wanted to introduce unusual ingredients in their Patisserie recipes, while keeping nutrition at heart. Cucumber is used in salads as well as in the cosmetic industry. It brings the sensation of freshness and health.
It’s high in nutrients low in calories and contains many important vitamins and minerals as well as antioxidants. In the dough the ancestral Chia seed was incorporated, containing fibers, proteins,
calcium, magnesium and phosphorus. The mango was used to strengthen the fresh sensation, combined to the cucumber.
No doubt the consumers will enjoy an unusual, refreshing and tasty experience!
Congratulations to the ladies from all of us at the Foundation!
Discover a few picture of the our booth at the Taste Tomorrow event :
