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

‘Smoked’ and ‘burnt’ among flavors driving snacks: Mintel

‘Smoked’ and ‘burnt’ among flavors driving snacks: Mintel

The more unusual the flavor, the more likely a snack producer will capture another...

Millennials want to smell the source of their savory snacks: Kerry

Millennials want to smell the source of their savory snacks, says Kerry

Millennial snackers consider aroma essential and want their snacks to evoke immediate sense of...

Brazilian peanut processor Brumau courts European markets

Brazilian peanut processor Brumau courts European markets

Brazil’s largest peanut producer and oilseed processing company, Brumau is aiming to expand into...

Aptean’s ‘Factory suite’ streamlines snack factory operations

Aptean’s ‘Factory suite’ streamlines snack food factory floor operations

Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

Palsgaard removes PHOs from baked goods with new emulsifiers

Palsgaard removes PHOs from baked goods with new emulsifiers

Rose Regalado

General Manager , Palsgaard

Snack makers moving beyond pure indulgence to functionality: ESA

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

The sensible snacking concept is evolving at a rapid rate, said Sebastian Emig, director...

Arla extends protein bar shelf life with clean label ingredients

Arla extends protein bar shelf life with clean label ingredients

Troels Laursen

Business unit director of health and performance nutrition, Arla Foods...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...