Lesaffre is a pioneering force in the field of fermentation and microorganisms and has been setting the benchmark for bakery fermentation since 1853. So much so, that there is a good chance the bread you buy is made with Lesaffre yeast. The Group has just released its latest findings on an international consumer survey1, new data that is unprecedented in its scope and the richness of its results. At the same time, Lesaffre Institute of Science and Technology carried out a literature review, putting into perspective the main preconceived ideas about bread consumption. These two studies have been carried out at a time when eating habits are being transformed by health and well-being considerations. 

 

Why bread remains a staple food in the world diet

Bread is the most frequently consumed product globally, with half the world enjoying it on a daily basis. Bread is considered a staple food by so many consumers due its cultural heritage, rooted in tradition, and for its nutritional value.

Why have some people reduced their bread consumption?

It is important to note that only one in seven consumers decided to stop eating bread in our sampling conducted for our latest study. The main reasons related to health (weight gain and diet – both 25%) but the biggest reason is financial (34% declared they stopped eating bread because it became too expensive).

Bread is a food of choice in the diet, both for reasons of taste and nutritional value

Consumers’ main criteria for choosing bread relate to taste and texture, but price and nutrition are also considerations.

Bread’s nutritional and energy value makes it a major contributor of vegetable protein and fibre - and innovation is continuing in this direction: new high-fibre, multigrain and enriched breads are particularly appealing to health-conscious consumers.

Whole meal bread, can form an integral part of a healthy diet as it is a source of fibre, vegetable protein and wholegrain cereals. This has been repeatedly shown to have multiple beneficial effects on cardiac metabolism.

Lesaffre innovates alongside bakers to provide solutions tailored to customers' needs

By analysing consumer perceptions and attitudes and putting them into perspective with scientific evidence, Lesaffre has identified several paths for innovation. 

Find out more about Lesaffre and the study results here:

References

1 Algeria, Brazil, China, France, Germany, Italy, Japan, Nigeria, Poland, Turkey, United States (a sample of 1,000 people per country was interviewed for the survey, supplemented by a qualitative approach, 22 focus groups in total, conducted with the help of GfK and BrainValue).

2 Ribet, L., et al. 2024. The nutritional contribution and relationship with health of bread consumption: a narrative review. Critical Reviews in Food Science and Nutrition, 1–28.