Taste and texture: Confectionery’s biggest power players

Confectionery taste and texture

• Taste and texture outweigh health claims in confectionery purchase decisions
• Reformulation using alternative ingredients risks altering flavour release and mouthfeel
• Texture becomes consumer-facing trend driven by multisensory novelty and social media
• Premiumisation and functional confectionery demand refined textures without sensory compromise
• Manufacturers must align R&D processing and ingredients to deliver loyalty

From indulgent chocolates to functional gummies and protein-packed bars, the confectionery sector is evolving fast.

But while health claims, sustainability credentials and cleaner labels are increasingly important to consumers there’s one thing that trumps everything else... well two things actually – taste and texture.

A chocolate bar could be packed with nutrients and carry every trendy better-for-you claim but without good, and we mean really good, taste and texture, consumers simply won’t come back.

A category built on sensory pleasure

Confectionery has always been rooted in enjoyment. Unlike staple or functional foods, they’re often eaten for emotional reasons – a celebration, a need for comfort, or a reward.

Whether it’s the snap of a chocolate bar, the chew of a gummy, the creaminess of a filled praline or the fizz of an acid-coated sweet, mouthfeel and flavour delivery shape consumer perceptions from the first bite.

Get it right and brands build loyalty, get it wrong and even the most compelling on-pack claims will fall flat.

This is particularly critical as reformulation continues across the sector. Sugar reduction, plant-based ingredients and alternative fats can all alter taste release and texture, requiring manufacturers to work harder to preserve the eating experience.

Texture: No longer an afterthought

In recent years, texture has moved from a technical consideration to a consumer-facing trend.

Shoppers are increasingly drawn to playful, surprising and multi-sensory experiences – layered textures, contrasting crunch and chew, aerated formats and novelty inclusions. And social media has amplified this, with visually and texturally distinctive products often driving online engagement.

At the same time, texture is playing a role in meeting evolving dietary needs. Soft chews, gel-based formats and portionable products are gaining traction among ageing populations, while high-protein and functional confectionery relies heavily on texture engineering to remain palatable.

For brands, this means closer collaboration between R&D, ingredient suppliers and equipment manufacturers, and a deeper understanding of how processing techniques influence sensory outcomes.

Trends shaping taste and texture innovation

Several key trends are currently shaping how confectionery companies approach taste and texture:

• Indulgence and health: Consumers still want indulgence, but with added benefits. This is driving demand for functional confectionery that doesn’t compromise on taste or texture
• Premiumisation: Luxury confectionery is leaning into refined textures – smoother chocolate, cleaner melt profiles, and added ingredients like nuts and caramel – alongside sophisticated flavour pairings
• Alternative ingredients: As dairy-free and vegan products gain traction, manufacturers are tackling challenges around creaminess, elasticity and bite using novel fats, fibres and hydrocolloids like agar
• Global flavours: New flavour inspirations often require texture adaptation, particularly when translating formats across regions and consumer expectations
• Process-led innovation: Advances in aeration, extrusion, layering and enrobing are opening new possibilities for texture differentiation at scale.

A timely conversation for the industry

Against this backdrop, ConfectioneryNews’ upcoming Taste and Texture broadcast on 17 June comes at a pivotal moment for the sector.

The broadcast, Taste and Texture: What’s tempting consumers in 2026, will bring together experts from across the value chain to explore how sensory expectations are evolving – and what manufacturers can do to stay ahead. Topics will include the latest consumer insights, formulation strategies, ingredient solutions and processing innovations that are shaping confectionery development right now.

Importantly, the discussion won’t just focus on indulgence, but on the practical realities of delivering great taste and texture amid reformulation pressures, cost challenges and shifting consumer demands.

Why it matters

For product developers, marketers and commercial teams alike, understanding the direction of taste and texture trends is essential. These sensory cues influence purchase decisions more immediately than almost any other factor – and they increasingly underpin brand differentiation in saturated categories.

The upcoming broadcast offers an opportunity to step back from day‑to‑day challenges and consider the bigger picture – what will successful confectionery feel like in 2026 – and how can companies get there?

Register now

The ConfectioneryNews Taste and Texture broadcast takes place on 17 June and is free to attend with registration.

Whether you’re involved in R&D, innovation, ingredients, processing or strategic decision-making, the session promises valuable insights into what’s tempting consumers next.

Register free here