Keto, Paleo, vegan, vegetarian - we can't escape them, these buzzwords are everywhere. Eager to change their eating habits, consumers are on a quest for healthier options often comprising of a reduced consumption of carbs. That being said, how can bread producers innovate and transform their product into one's best friend rather than arch-nemesis? The renowned market research and market insight firm Mintel has issued three trends that are set impact the industry this year and in a near future: bright colours, nutritious alternatives and bold flavours.
Can you picture yourself eating a purple or green slice of bread? We're not talking here about artificially coloured bread. Companies have started developing bakery products containing vegetables to tap into the positive nutrition aspect of this food item. Not only do brightly coloured veggies such as carrot, spinach or beetroot contribute to the funky colour aspect but they also provide an overall flavour boost and enhance the nutritional value of the bread.
These infamous carbs, most of us have are stuck in this love-hate relationship. Today's diets recommend a low carb intake paired with a high protein and vegetable intake. These health matters represent important barriers to bread consumptions. Bread producers are now turning to other health-conscious alternatives by reducing carbohydrate amounts and increasing wheat protein, fibre and other grains quantities. In some other examples, carbs are replaced by vegetables such as cauliflower! The brand Caulipower has come up with cauliflower-based pizza crust, baking mix and tortilla.
These days, food trends have no borders. Society has opened up to street food, fusion-style cuisine, bold flavours and more. World cuisine has tremendously gained in popularity and producers should leverage this opportunity to expand the usage occasions of bread. Especially with cuisines that foster the famous "dip culture", bread companies should drive a demand for specific types of bread.