Every patisserie creation has a story to tell

Today’s consumers are looking for authentic, delicious patisserie with exciting textures and flavors. At the same time – as our Taste Tomorrow research indicates – consumers are increasingly interested in the stories behind their favorite patisserie items. They are also keen to understand the impact that the food they eat has on their health and the planet. To take these factors into consideration we would like to reinvent patisserie together with you, to help you better satisfy your customers.  

Reinventing patisserie starts from a Classic patisserie that is loved and cherished somewhere in  the world. This Classic is then the base for reinvention in different ways: creatively; with a greater focus on health & well-being; and more sustainably.

At Puratos we are keen to tell these patisserie stories. And we want to help you create your own patisserie stories so you can surprise and delight your existing customers, and grow your business. 

You know as well as we do that Patisserie Classics remain extremely popular. Examples include Black Forest Gateaux from Europe; Mochi Bread from China; and Pastel de Tres Leches from South America.

At Puratos we want to preserve the history, heritage and traditions of these – and many more – timeless Patisserie Classics. We do this by ensuring that all our solutions are always close to the original recipe, while their convenience gives you peace of mind during preparation.

Ultimately, consumers all around the world will be able to enjoy the traditional delicious taste they know and love.

78% of Irish consumers prefer traditional tastes. This is across age demographics, from the under 25s (50%), 25-49 y.o (86%) to the over 50s (79%). we also see that 69% of Irish consumers like to have a familiar element when trying new types of food, making reinvented classics the ideal way to introduce new flavours, textures and formats to your consumers.

Taste Tomorrow Insights 2023.

How about surprising your customers with imaginative re-inventions, What about combining different Patisserie Classics to create a surprising new version? Let your creativity fly!

Play with different flavors, surprising textures, or maybe come up with a totally new and refreshing visual appearance.

Consumers may be more willing to experiment than you think: In our Taste Tomorrow Survey conducted in 2023, 56% of Irish consumers polled expressed a willingness to try a new taste or combination of unusual tastes; and 66% like to try food with different textures.

• Add more fruit (and less of the rest). In Classic recipes that don’t contain fruit, add a fruit filling. In a Classic patisserie that already contains fruit, increase the fruit content by using one of our fruit fillings.
• Make it clean(er) label. Consumers want to know the composition of their food and so are paying more attention to the product label. They prefer short, clean and clear labels, with mainly natural ingredients. And with ingredient names that they know or understand. This is something we can help you with.
• Reducing sugar. Why not try our full range of sugar-reduced ingredients in which sugar is replaced with clean(er) label alternatives? You can reduce sugar content without making any compromise on texture or taste.

Would you be interested in creating stories around more sustainable classics in patisserie?

• One way forward is to include plant-based alternatives in cake mixes, fillings, chocolate and decors.
• Another is to ensure that raw materials and ingredients are sourced more sustainably. For example, in our fruit fillings we are convinced that local fruit sourcing and knowledge of our supply chain from Field to Fork has a positive impact on our quality and gives full transparency to farmers and consumers.
• Yet another possibility is to use Cacao-Trace chocolate. This is chocolate from our sustainable cocoa sourcing program. Cacao-Trace ensures a good quality of life for cocoa farmers, while focusing on great-tasting chocolate that is appreciated by chocolate-lovers throughout the world.