30 Apr 2024
Innovation isn’t just a buzzword in the dynamic landscape of bakery, patisserie and chocolate. Coming up with exciting new products and services is key to captivating consumers and carving out a niche in a competitive market.
Understanding and adapting to emerging trends is paramount to remain relevant. That’s why at Taste Tomorrow we track the movements shaping our industry. We’ve lined up the 3 most important advancements to keep in mind when developing new products, let’s dive in!
1. AI-powered revolution in convenience and personalization
Ease and deals consumers simply can’t resist
AI is revolutionizing the food industry. Not just with gimmicky products such as the Coca–Cola Y3000 drink with AI-generated flavor and packaging design, but mostly in customer service and back-of-house processing. There are AI-powered stores, AI tools that help predict sales, AI solutions for taking orders and AI-driven apps that help drive sales. All these options make life a little easier for consumers.
Think of the Aramark 24/7 Quick Eats store on a Canadian University campus. Students there craving a snack during a midnight cram session can walk into the store, grab a cookie and just walk out, without having to pass a register or settle their purchases. They could even keep reading their book while doing so. The innovative checkout-free store requires zero staff and offers a glimpse into the future of food retail, where convenience meets innovation.
The number of consumers who want stores to be far more automated is on the rise: from 35% in 2018 to 42% of consumers now. Luckily for them, Artificial Intelligence is revolutionizing the foodservice and retail landscapes, offering unparalleled convenience and personalized experiences.
Many foodservice outlets are experimenting with AI technology to foster stronger brand connections and enhance customer loyalty. The most important weapon they have to charm consumers are customized deals, think of exclusive menus, or simply a deal for a coffee and a donut at the right time and the right place. Starbucks is successfully using AI to boost the frequency of visits and amount spent in their outlets, mostly through a well-thought-out rewards program. Millions of new members are joining the coffee chain’s program each month to get special deals and rewards, making the technology a win-win for all.
2. The power of unexpected creative collaborations
Original co-creations are the way to generate buzz on a budget
Unexpected co-branded product releases are taking the industry by storm. Collaborations we would have considered inconceivable just a few years ago are all the rage right now. A collaboration between McDonald’s and a beauty brand? Why not, you can now buy supplies for a fries and burger manicure. A product released by macaron brand Fauchon together with Heinz Tomato Ketchup as a joke? Sure, meet the TomaCaron. The more outrageous the better. These collaborations give a fresh and exciting twist to traditional products and offer consumers a unique and memorable experience.
The often very limited collections - only 57 boxes of macarons with tomato ketchup were available - seem to have been prompted by the time-honored saying that there is no such thing as bad publicity, but that would sell the responsible marketing departments short. Surprising or shocking consumers is the best way to win the algorithms of social media apps and reach new audiences.
If you’re partnering with another brand, it means you're seen by their following too. That makes these crazy collaborations a smart way to generate buzz on a budget. Think of the broccoli-infused Valentine’s Day chocolates that producer Tender-Stems created in partnership with Chococo. The idea is so strange and out there, that it even got them a bunch of free press, something that’s not so easy for a broccoli grower.
3. Sweet & savory fusion creations are the hottest bakery hybrids
Bold, multidimensional flavor experiences are IN
The boundaries of bakery and patisserie offerings are being pushed ever further in an attempt to excite consumers’ senses. The mixing of bakery and pastry classics into sweet pastry hybrids – the cronut, cruffin and brookie – has become commonplace. Now consumers are flocking to embrace even bolder innovations – the irresistible marriage of sweet and savory hybrids.
Adding a salty element offers complexity and depth to sweet, just think of maple bacon cupcakes, dessert taco shells, caramelized onion focaccia with pear & gorgonzola and hot honey garlic twists. Dohnut London – previously home to sweet donuts only – now offers a dagel, a savory donut filled with cream cheese and chive and coated in Everything Bagel seasoning.
Casual dining chain Walk-On’s takes it even further with their burger-donut mashup. Their new Beignet Cheeseburger Sliders pairs two sweet beignets with handmade burger patties, bacon and melted cheese. A daring savory-sweet flavor combination that pays homage to the brand's Louisiana roots. They even dust the beignets with powdered sugar!
About Taste Tomorrow
Taste Tomorrow is the world’s largest ecosystem for consumer understanding in the bakery, patisserie and chocolate industries. Always-on tracking of local and global consumer behaviors, attitudes and choices provides valuable, in-depth insights. We can use these insights to track the evolution of trends and reveal new ones. Discover more about our methodology.
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