Global Bakery & Pastry Texture Trends: The New Sensory Age in Food
Globally, texture has become a standout characteristic that influences how people choose and eat food. From Melbourne bakeries to Tokyo street stalls and New York pizzerias, texture is greater than ambiance—texture's center stage. As a result of ever-more experimental generations of consumers, spearheaded by millennials, flavor is shifting from classic to more expressive, rich, and layered.
At Chewco, we’re embracing this evolution by delivering products that bring these global trends to life—helping chefs, bakers and food creators stay ahead of the curve with sensory-driven innovations rooted in tradition, yet designed for today.
Chewy is on the Rise
A lasting bite, inspired by global comfort foods
Chewy textures are quickly gaining popularity as they provide a deeper, more satisfying mouthfeel. What was once fringe has gone mainstream: the Japanese mochi bounce, the Brazilian Pao de Queijo (Brazilian Cheese Bread) pillow-like interior, and the sticky-sweet bite of Indonesian kue lapis have all translated to a generation of indulgent bakes. In markets like the US, UK, Canada, India, and Australia, consumers are gravitating to products that don't just taste great but are also great to eat.
Chewco leverages this trend with a Gluten-Free Mochi Donut Mix that attains the perfect texture of crispy exterior and chewy interior—ideal for bakers who wish to reinvent the donut experience. Instant Mochi Daifuku offers a gateway introduction to the world of chewy Japanese sweets, and our Pao de Queijo mix (Brazilian Cheese Bread) brings real Brazilian flavor and texture to global consumers looking for comfort with a difference.
Flaky Layers Speak Volumes
Light, flaky and oh-so-satisfying
No other texture can hold a candle to the velvety crack of a crispy flake of pastry. Those ballooned-out French croissants, caramelized and spread out Korean version, flake content has become standard language in global pastry discourse now. Buyers pursue the dramatic sights and contrasting snap-crunch of a hard external casing and gentle interior—flavor progressing in a bite first and trailing in a dissolve-away-in-mouth afterward.
Chewco's flakiness comes through contrast. Our Mochi-Filled Croissants offer a firm, layered bite, with buttery pastry crumble and tender mochi chew crashing together. The Mochi-Filled Layered Egg Tarts reinvent a traditional shape and give it a melted chewy mochi center, adding interest to every bite. And our Mochi Puff Mix allows pastry chefs to create airy, golden layers with a secret mochi softness—a modern take on laminated doughs.
Texture Mash-Ups Break Rules
Unexpected combinations that thrill and astonish
The future of food innovation is driven by texture combinations—foods that bring opposites together to create something new. It's the trendy mochi donut that marries chew with crunch, or chocolate bars that bring together smooth exteriors and crunchy interiors. Consumers are being lured more and more by multilayered textures that surprise and delight with each bite.
Chewco honors this playful attitude with products that inspire imagination. The Mochi Donut is a hallmark of this trend, combining the chew of mochi with the eye appeal of a ring-shaped treat. Our Mochi Cookies combine cookie dough with a chewy mochi center for a satisfying combination of old and new. And in the Indulgence category, the Dubai Chocolate Bar—crunchy kataifi, tahini paste, and rich chocolate—offers a rich textural play that cures all desires.
As the boundaries between cultures, cuisine and texture continue to blur, texture-driven innovation is no longer an option but a necessity. With Chewco's diverse portfolio, developers around the globe can create unforgettable experiences that speak directly to what consumers today want: food that tastes amazing, looks beautiful, and feels unique.
Let texture be your guide. Let Chewco be your partner.
