SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > Markets

Read more breaking news

 

 

Additives and carb backlash stumps bread innovation, says Mintel

By Kacey Culliney+

23-Jul-2014
Last updated on 23-Jul-2014 at 13:28 GMT2014-07-23T13:28:25Z

Mintel analysts Stephanie Pauk and Pam Yates talk bread innovation (or lack of)
Mintel analysts Stephanie Pauk and Pam Yates talk bread innovation (or lack of)
Loading the player...

Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.

Mintel’s global food science analyst Stephanie Pauk and Asia Pacific research manager Pam Yates said there had been a clear lack of innovation in the global bread category.

“I think one of the problems for packaged food in the US is a lot of backlash from concern over ingredients and additives, so that’s really a challenge for product development in order to be able to provide the same product with the same amount of shelf life, and also addressing consumers’ concerns for natural as well,” Pauk told BakeryandSnacks.com.

Stephanie Pauk, Mintel

She said for bread makers, looking to the artisanal sector could inspire NPD ideas. It was about giving consumers a “customized approach”, she said, that made the product more of a luxury instead of a staple.

“If you’re going to make bread and treats more of a snack or something more premium, you want to have something you’re going to enjoy and is more of an artisan feel,” she said.

Moving away from carbs

Yates said that for Asia Pacific there was less concern over sugar but a clear desire to shift away from carbohydrates towards gluten-free and high-protein options.

“Of course with high protein, people are moving away from carbs, and bread’s obviously seen as a high carb product. So we’re seeing a change from that POV,” she said.

To innovate, bread makers needed to accept the shift away from carbohydrates, she said, and could innovate with naturally high in protein seeds and ancient grains.

Pauk said this strategy would also prove successful in the US. “Especially with ancient grains seen as having a healthy halo – not as villainous as perhaps wheat and gluten is right now.”

Pam Yates, Mintel

Yates said there was also scope to innovate in terms of product size and packaging – offering variety packs for families looking to eat different bread products.

Promising? Protein, sprouted grains and oats

Both analysts agreed that ancient grains offered plentiful opportunity for bread makers to up the protein content of products. In addition, Pauk said sprouted grains, while less known, were full of opportunity because of the health halo around them.

Yates added that oats were also an extremely exciting ingredient that should be carefully considered by bread manufacturers. “Oat is doing so well in so many categories and everybody knows it’s very good for you, plus in markets like Europe and in the US there are approved health claims for oats, so it’s a brilliant new ingredient to incorporate,” she said.

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Kettle Chips ventures into new snack territory with Snyder’s-Lance

Kettle Chips ventures out of UK and to new snack territory with Snyder’s-Lance

UK business Kettle Foods is diversifying into new snacking avenues such as popcorn and...

Soviet era’s Long Chips’ journey of endurance

Soviet era’s Long Chips’ journey of endurance

Pernes L’s Latvian snack, Long Chips, survived the collapse of the Soviet Union in...

Ex-flight attendant creates PaPis pea protein snacks for passengers

Ex-flight attendant creates PaPis pea protein snacks for business class passengers

Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business...

wow!bab targets supermarkets with baobab cereals and bars

wow!bab targets supermarkets with baobab cereals and bars

German cereal and cereal bar company Frutelia is eyeing mainstream supermarket listings for its...

Cola-flavored biscuits: Döhler borrows from beverages for bakery

Cola-flavored biscuits: Döhler borrows from beverages for bakery concepts

Döhler showcased an array of concepts for the bakery industry inspired by drinks at...

ecomec tough competition for wafer and biscuit packaging

Machinery manufacturer sees tough competition for wafer and biscuit packaging but success in chocolate

Ecomec in Belgium deals in second-hand machinery for processed packaging for the candy, chocolate,...

Live panel: How to avoid a PR disaster for recalled candy & snacks

Live panel: How to avoid a PR disaster for recalled candy & snacks

BakeryandSnacks presents a live stream of our panel discussion on product recall management from...

Can consumers tell the difference between sustainable cocoa labels?

Vox Pop: Can consumers tell the difference between sustainable cocoa labels?

Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade...

ITENE develops antimicrobial packaging for bread

ITENE develops antimicrobial packaging for bread

ITENE (Packaging, Transport and Logistics Research Center) Madrid, has developed an antimicrobial packaging for...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...