The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.

GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature  review, putting into perspective the main preconceived 
ideas about bread consumption.

Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.

Discover how Finns are transforming their bread consumption with a focus on whole grains, nutrition and sustainability. Insights from Fazer's 2025 Bread Survey reveal eating trends and health benefits.