Puratos Taste Tomorrow research identifies texture contrasts, experiential chocolate and protein- enriched bakery as key 2026 trends
Global ingredient supplier Puratos has released findings from its Taste Tomorrow consumer insights programme, revealing three major trends expected to shape the bakery, patisserie and chocolate sectors in 2026. The research synthesised data from over 23,000 consumers across 56 countries alongside semantic AI analysis of social media conversations and search engine queries.
Texture contrast emerges as primary driver
The research found that 67% of consumers actively seek novelty through unexpected mouthfeels, with 71% globally identifying textural interest as a key driver of food enjoyment. This has manifested particularly in pastry applications, where products combine contrasting elements such as soft with crunchy, or flaky with creamy components.
Data indicates online conversations about seven-layer chocolate cake increased by 121%, whilst searches for “chocolate crinkles chewy and moist” rose 184%. The latter exemplifies the trend through its combination of crisp exterior coating and soft, brownie-like centre. Layered cakes have similarly benefited from this consumer preference, with each stratum providing distinct textural characteristics.
Chocolate consumption shifts towards experiential purchasing
Beyond flavour profiles, chocolate consumers now prioritise emotional storytelling around sustainability, origin and craft. The research identified this as the fastest-growing trend, with searches for “unique dessert shop near me” rising 100% in 2025.
The Dubai chocolate phenomenon demonstrated the commercial impact of memorable product experiences, generating a 137% spike in searches for “pistachio chocolate filling” through its distinctive flavour combinations and presentation. Single-origin chocolate demand increased 94%, reflecting heightened consumer interest in product transparency and provenance.
“What makes the Taste Tomorrow research so valuable is that it captures both what consumers say they want and what they’re actually searching for online,” said Laurence Herbert, Chief Marketing Officer at Puratos. “When ‘protein-enriched dessert’ searches jump by thousands of per cent or chocolate buyers start prioritising storytelling, not just flavour profiles, we can help manufacturers pivot before their competitors even realise change is coming.”
Protein functionality enters bakery applications
The programme recorded 17% growth in protein-related trends, with 67% of consumers selecting baked goods and chocolate based on perceived health benefits. Protein has become the fourth most searched nutritional attribute after sugar, calories and fat.
Search data revealed significant interest in functional bakery products, with “low-carb protein bread” queries growing 282% and “high protein dessert, low carb” searches increasing 7,800% year-on-year. This shift reflects broader consumer expectations that bakery products should support active lifestyles rather than serve purely as indulgence items.
The research also noted increased focus on protein intake linked to awareness of GLP-1 medications for weight management, which can result in muscle loss alongside fat reduction.
Herbert added: “It’s important to acknowledge one clear constant in the industry: sourdough. According to our Taste Tomorrow data, sourdough remains the biggest and the second fastest- growing trend worldwide.”
The Taste Tomorrow programme operates as an ongoing consumer intelligence platform rather than periodic market research, enabling real-time identification of emerging consumption patterns.
For more information, visit: www.tastetomorrow.com
