How much bread do we eat? And what kind?
Bread has always been one of the most beloved foods in Italy, chosen by most people to accompany their meals. New habits dictated by the pandemic, however, have partly changed the bread market, favoring the rise of substitutes and packaged bread. All the data can be found in a study carried out by the Piepoli Institute on salty backery, some results of which we show you.
Bread has always been one of the most beloved foods in Italy, chosen by most people to accompany their meals. New habits dictated by the pandemic, however, have partly changed the bread market, favoring the rise of substitutes and packaged bread. All the data can be found in a study carried out by the Piepoli Institute on salty backery, some results of which we show you.
The survey shows that the market has grown by 6%, with more than 82% of Italians saying they habitually eat fresh or loose bread and about 10% preferring substitutes such as packaged/long-life bread, crackers, taralli, piadine, etc. Only 8% of the population never consume salty backery products.
As for changes in habits, the research shows a decline in the consumption of “traditional” bread (-2%) and a simultaneous increase in substitutes (+4%), probably due to the lockdowns of the past year, which have led many consumers to choose long-life products in order to have a well-stocked pantry at home.
As for changes in habits, the research shows a decline in the consumption of “traditional” bread (-2%) and a simultaneous increase in substitutes (+4%), probably due to the lockdowns of the past year, which have led many consumers to choose long-life products in order to have a well-stocked pantry at home.
The most requested features
The study then focused on the characteristics of bread and substitutes that consumers pay most attention to when purchasing. The type of flour used is the most important element, always considered by 42% of respondents and a few times by 41%.
Another highly requested element is the Italian origin of raw materials: 50 percent consider it essential that they are 100 percent Italian origin.
Interest in “organic” bread and substitutes will also continue to grow (important for 32% of respondents), in accordance with Italians' increasing sensitivity to the concepts of “sustainability” and healthy eating.
Consumption of products made with whole grain flours (27%) and gluten-free (14%, an increase of 3%) will also increase, in line with consumers' growing attention to “free from” foods.
In summary, what the survey suggests to us is that the consumption trends just described, and already observed in recent years, could be further reinforced in the near future. This is why we at Molino Sima choose to offer quality organic flours suited to meet consumers' needs.
Another highly requested element is the Italian origin of raw materials: 50 percent consider it essential that they are 100 percent Italian origin.
Interest in “organic” bread and substitutes will also continue to grow (important for 32% of respondents), in accordance with Italians' increasing sensitivity to the concepts of “sustainability” and healthy eating.
Consumption of products made with whole grain flours (27%) and gluten-free (14%, an increase of 3%) will also increase, in line with consumers' growing attention to “free from” foods.
In summary, what the survey suggests to us is that the consumption trends just described, and already observed in recent years, could be further reinforced in the near future. This is why we at Molino Sima choose to offer quality organic flours suited to meet consumers' needs.