WHOLEGRAINS & FIBRES Laurence Herbert Health & Well-Being Manager
Agenda Opportunities Challenges Trends
Trends
THE SURVEY Disclaimer: the data in this dashboard is property of Puratos nv. We share this with you to support your business.
ETHIC ICAL AL CRAFT FT LIFEST STYLE NEXT LEVEL TAST STE HEAL ALTH EXPERI RIENCE CE TRANSP SPAR ARENCY CY ULTIM IMAT ATE HYPER R FRESH SHNESS SS CONVENIE IENCE CE PERSO RSONAL AL
TASTE STE HEAL ALTH TH THE E BAKED ED GOODS TRIANGL ANGLE FRESHNESS SHNESS
TASTE Disclaimer: the data in this dashboard is property of Puratos nv. We share this with you to support your business.
Taste above all Never sacrifice on taste Texture as a key component and appearance as a finishing touch Consumers still prefer traditional tastes, but also expect more exotic tastes
HEALTH Disclaimer: the data in this dashboard is property of Puratos nv. We share this with you to support your business.
Healthy food is about “less” and “more” at the same time Fewer calories, less fat, sugar and salt More fibre, wholegrains and proteins
FRESHNESS Disclaimer: the data in this dashboard is property of Puratos nv. We share this with you to support your business.
How do consumers define freshness? When Crunchiness baked/ prepared Overall Expiry appearance Smell date /colour
Customer Challenges Challenges
The wholegrain tradition Centuries uries ago, Today, During the industrial trial Wholegrain and its health the consumer wants authentic revo volu lutio tion, benefits were the norm. flavours and appreciates the the bran and germ Wholegrain einkorn was found wholegrain as a healthy were removed in Ötzi’s stomach from 5,300 addition to its daily diet. years ago. Source: https://www.webmd.com/food-recipes/features/the-whole-truth-about-whole-grains#1 https://edition.cnn.com/2018/07/13/europe/otzi-the-iceman-last-meal/index.html
Challenges for a baker Avoiding Prevent fast drying Avoiding any hard grain of the crumb off- flavour Source: AIB International - 2016
How to solve it? Own soaking Selecting & inventorying Risk of Keeping the bread grains and seeds contamination profitable Source: AIB International - 2016
Opportunities
Organic wholegrain breads with a story Dave’s Killer Bread //29July 2019
Sprouted Grains SPROUTED D GRAINS ARE THE NE NEW W BEST THING
Sprouted Grains
From field to fork Seylou Bakery & Mill // 7 Aug2019
Toast: the beer made from leftover bread. 56% of consumers look for sustainably- produced products Source: Toast Ale
May the grain be with you
Thank you
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