Consumer Attitudes Toward Bakery, Confectionery

CHICAGOMore than 200 key industry players in the bakery, patisserie and chocolate sectors attended the two-day interactive programTaste Tomorrowhosted by Puratos last week. The program featured in-depth insights into consumer attitudes, behavior, choices and trends as they relate to bakery, patisserie and chocolate.

Attendees learned how global and local insights translate into emerging trends in the food sector. The event also served to launch an online innovation and knowledge-sharing platform.

One of the highlights of the event was results of The Food Barometer, a comprehensive qualitative and quantitative research study of 6,400 consumers from 14 countries. The results of the global consumer survey demonstrate consumers attitudes and perceptions toward bakery, patisserie and chocolate in various regions and cultures. Consumers across the globe are becoming increasingly sensitive to how food is produced; therefore, transparency and authenticity play a key role in the sourcing, development and production process of food products.

Results also found many common expectations are shared by different cultures, but specific differences emerge by region. A countrys market stage often defines its view of the future. Emerging markets are more optimistic and forward thinking. Mature markets have doubts and are more skeptical.

Speakers included Grant Achatz, chef and owner of Chicago's Alinea; Belgian chocolatier Domnique Persoone; Bernard Lahousse, founder of Sense For Taste and foodpairing.com; Bob Marshall, vice president of U.S. operations of McDonald's; and John Mackey, co-founder and CEO of Whole Foods Market.

Our ultimate goal with Taste Tomorrow is to enhance our customers knowledge about important macro-economic and consumer trends impacting the bakery, patisserie and chocolate sectors and to provide inspiration for innovative product development," said Matt Crumpton, Puratos US, vice president of marketing.