At iba, Lesaffre unveiled the findings of two comprehensive studies focusing on bread, which reveal that bread is a central component of diets. The first is an international consumer survey1, with the widest coverage to date.
In parallel, the Lesaffre Institute of Science and Technology carried out a literature review, putting into perspective the main preconceived ideas about bread consumption. These two studies were carried out at a time when eating habits are being transformed by health and well-being considerations.
Research highlights
- Bread remains a staple food in the world diet, for its simplicity and nutritional value
Bread is the most frequently consumed product globally, with half the world enjoying it daily. A staple food, bread is seen as a cultural product, rooted in tradition, rather than consumed for pleasure. In addition, it is appreciated for its nutritional value. Bread is the most frequently consumed product globally, with half the world enjoying it daily.
From a nutritional standpoint, bread is undeniably a major contributor to the energy needs of people all over the world. In Poland, for instance, bread accounts for 22% of total energy intake. The figure stands at 12% in Italy, 10% in France and 8% in the United States2. - People mainly reduce their bread consumption for economic or health reasons
Only 1 consumer out of 7 decided to stop eating bread in the sampling conducted for this study. Two of the main reasons are related to health (weight gain and diet – both 25%) while the first reason is related to money (34% declare they stopped eating bread because it became too expensive).
On the scientific side, Lesaffre Institute of Science and Technology demonstrates in its literature review that bread consumption itself is not associated with health risks. Bread is often studied in a diet or associated with other foods, which makes it difficult to draw conclusions. But, no clear association was found between bread consumption and health issues. In fact, these observational studies don’t show that bread consumption is bad for health or blood sugar levels, as long as it is part of a balanced diet. - Bread is a food of choice, both for its taste and nutritional value
The study carried out by Lesaffre shows that consumers’ main criteria for choosing bread are related to taste and texture, after which come criteria linked to price and nutrition.
Its nutritional and energy value (estimated at 30% to 40% of daily intake in the Mediterranean diet, for example) makes it a major contributor of vegetable protein and fiber – and innovation is continuing in this direction. The new high-fiber, multigrain and enriched breads are particularly appealing to health-conscious consumers.
Its health value is reflected in the fact that bread, particularly whole-meal bread, can form an integral part of a healthy diet. It is a source of fiber, vegetable protein and wholegrain cereals (and contains a negligible amount of saturated fat).
Bread is also a source of essential nutrients. By examining the nutritional compositions of different breads, the Lesaffre Institute of Science and Technology has highlighted the fact that bread is a food with a high nutritional density. It contains fiber, protein and vitamins (B1, B9, B3). Its health value is reflected in the fact that bread, particularly whole-meal bread, can form an integral part of a healthy diet. Beyond the energy it provides, it is a source of fibers, vegetable proteins and vitamins and minerals (and contains a negligible amount of saturated fat).
“We are very proud to present the results of this study at iba. It makes sense for us because, as a major player in fermented bakery products, we have a key role to play in understanding today’s consumption patterns and building tomorrow’s breads. Bread remains a product of civilization, tradition and physical well-being,” says Thomas Lesaffre, Baking with Lesaffre Marketing Director.
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