The baking industry has seen challenges in recent years, with gluten-free and low-carb diet trends depressing consumption of conventional bakery products over the past five years. Consumers are returning to traditional breads, yet where consumers once saw bread as a staple food, it now serves as an indulgence.
With research showing that consumers who purchase bread now stress enjoyment heavily, marketers and product developers should focus their efforts on improving the sensory profile of their breads. The Encore Soft line of anti-staling ingredients from Delavau Food Partners extends the shelf life and eating quality of bread, at an equal or lower cost-in-use to conventional ESL products.
