The future of bread with Délifrance
After our successful viennoiserie project, we were delighted to be invited back to collaborate with Délifrance on their future of bread research.
We advised them on emerging ingredients, formats and consumer behaviours in bread consumption, and assisted with their research process. Once they’d collected the data, we provided expert commentary and insights to shape their industry report. A press webinar launched the report to the media, where we discussed the findings with journalists and trade specialists.
Findings included:
70% of respondents have not changed their bread eating habits as a result of the pandemic
95% said taste is the most important consideration when buying bread
Despite a rise in localism, in-store bakeries are the main source of bread for a third of UK households
Shelf life technology has huge potential, as this is the main barrier to buying more bread
40% of respondents would eat more breads rich in fibre
