All 5 senses contribute to how a product is perceived. Discover how to premiumize your bakery product offering by playing with consumers’ senses and get inspired with Barry Callebaut products.
In “How to trigger consumers’ sight” we saw that playing with senses is a way to premiumize a product by engaging with consumers. Fizzing, popping, cracking, chewy, liquid, rough… Fillings and inclusions have never been so popular in bakery & pastry new launches. Discover 3 ways to premiumize your product by making it truly multisensorial.
1 - Add crisp
Biscuit pieces and crunchy inclusions are now very popular with consumers: “Crispy” and “crunchy” claims increased globally by 56% and 33% respectively between 2012 and 2016 (Innova, 2017)
2 - Premiumize with indulgence
For consumers, indulgence is worth a higher price, especially if taste and texture are perfectly combined into a real sweet experience. With this in mind, BC Studio chef Martin Diez combined La Morella nuts with the NEW low aW Awesome fillings to create the Madelette, his latest hybrid creation.
Madelette combines the bite of a tartlet crust with the softness of a madeleine dough; the fruitiness of the Awesome fillings and the crunchiness of La Morella nuts. Visually appealing, the result is a hyper-indulgent high-end product.
Fruit-based, delicious and bake stable, Awesome fillings have a low water activity to keep the biscuit crunchy.
Launching products featuring fillings and/or inclusions can also bring dynamism in a rather traditional category. For example, chocolate-filled American cookies have been successful at driving premiumization in the sweet biscuit category over the past few years by delivering on indulgence and taste.