How Healthy Breads Are Changing Consumers View on Bread and Carbs
As consumers focus on nutrition, food function, and the elimination of undesirable ingredients, their attention is turning to bread, a common offender. Many people love everything about bread–including its delicious taste, soft and chewy texture, irresistible aroma, and the wide variety of types available to suit all palates. Unfortunately, it’s a no-no for people on gluten-free and low-carb diets, which now represents a large chunk of the population.
To appease customers and stay competitive, bakeries can offer uniquely-flavored goods that cater to the latest trends and consumer preferences. The hottest bread trend of the year reflects an endless array of possibilities because it doesn’t focus on one particular type of bread. Rather, it focuses on making bread healthier.
One of the trends that we’ve seen this year is an increase in brightly-colored, vegetable-based breads that incorporate health ingredients such as beetroot, spinach, and carrots. “Sneaking” vegetables into foods has is a growing trend by itself, and bread offers a perfect platform for getting in extra servings of these nutritious plant foods.
Vegetable breads not only look vibrantly-hued and attention-grabbing but also provide a nutrition boost and a more dynamic overall flavor. Bakers are experimenting with a wide variety of vegetable flavors and additions to make bread more appealing to an increasingly health-conscious audience.
Low-Carb and Keto Options
Not that long ago, low-carb bread was a novelty. Now, there are new low-carb options hitting shelves all the time. Consumers continue to cut their carbohydrate intake as the Ketogenic and Paleo diets grow in popularity for their health benefits and ease of use. This shift in eating patterns is prompting bread producers to create more low-carb products, and these products often have added protein and fiber for extra nutrition. As consumers seek out items with little or no gluten, bakers are responding with products made using alternative flours and grains.
Yet another way that bakers are mixing it up is by producing breads accented with flavors of the world. Adventurous consumers increasingly look for unusual flavors to try, so many of the new bread recipes that we’re seeing now include exotic spice blends such as the warm North African flavors of turmeric, cumin, and cinnamon. Global flavors are a great way to experiment with new bakery products because they offer endless possibilities and appeal for customers who want to switch up their bread routine.
Consumers are moving away from the highly-processed breads of yesteryear that are full of artificial ingredients and unnecessary sugars. At the same time, they’re gravitating toward higher quality, healthier ingredients, and new flavors. People are more willing than ever to try unexpected ingredients, from olives and sun-dried tomatoes to nuts and fruits.
As you’re planning new bread flavors this year, keep in mind the consumer drive to discover healthier, more functional ingredient combinations and delicious new twists on old favorites. Making use of natural flavor ingredients is a great way to create exactly the tastes that you want to offer.