CURRENT STATE OF BREAD (CONT.) BREAD FOR FOODSERVICE
Bakers should also look toward foodservice trends for retail product R&D inspirations. As consumers continue to shift away from consuming three meals a day while meeting their needs for health and wellness and premiumization, many foodservice companies/restaurants are turning their focus toward offering smaller, wholesome on-the go meals, and nutrient-dense baked goods or sandwiches featuring whole grain or artisan bread provide a great opportunity for manufacturers to capitalize on those
demands. Additionally, we’ve seen a large push for products made with whole grains, pulses and gluten- free ingredients that also meet consumers’ nutritional and convenience needs. The higher quality of breads, buns and rolls seen in many restaurants today increases shoppers desire for the same quality when purchasing in a retail location.