Consumer PreferencesIn an effort to appeal to changing consumer preferences, producers responded by promoting healthier products such as whole wheat bread and introducing new varieties, such as gluten-free bread. These efforts allowed the industry to slowly regain some of its previously lost revenue, which is expected to grow 0.2% in 2012.
Gluten-free products also became more prevalent as producers sought to accommodate the growing number of people with celiac disease, an autoimmune disorder that causes an inflammatory reaction to gluten. Nearly two million Americans have celiac disease, according to the research arm of the Mayo Clinic. Celiac disease is four times more common than it was 50 years ago, according to the clinic. Celiacs prevalence has kicked off a consumer trend to avoid gluten consumption, which drove industry operators to rapidly introduce gluten-free products. Demand from consumers on gluten-free diets helped drive revenue gains in 2011 and 2012.
Healthy eating trends will continue to drive bakers to produce items such as fortified breads, gluten-free loavesIn addition, many new bread products are now gluten-free, which accommodates people on gluten-free diets, such as those with celiac disease. These offerings raised demand, and therefore revenue, in subsequent years. Consequently, the industry is anticipated to experience revenue volatility of 3.9% In addition, many new bread products are now gluten-free, which accommodates people on gluten-free diets, such as those with celiac disease. These offerings raised demand, and therefore revenue, in subsequent years. Consequently, the industry is anticipated to experience revenue volatility of 3.9% In addition, many new bread products are now gluten-free, which accommodates people on gluten-free diets, such as those with celiac disease. These offerings raised demand, and therefore revenue, in subsequent years. Consequently, the industry is
Safer, more nutritious
There is more to bread than what is described above. Indeed, bread is also better for you. That is, it may seem like a fair trade-off for consumers.
Protein is a better protein source than refined grains, and protein alternatives like plant based protein (also known as plant based) are also found in more wholesome breads. This suggests there are better alternatives to be found in bread. And what about the food industry? Well, perhaps there’s another way to look at all this. There may be more profit, yet the quality of bread that is made in the United States remains somewhat higher than that made in Canada. As a result, Canada’s bread is perceived as superior to the United States’ bread, so it doesn’t seem so bad.
Conclusion
That is to say, a large pie is superior to a small crust. And what are the “paleo” bread cultures called, such as Canada and the United Kingdom?
In the past 25 years, almost all of the American bread styles have been inspired by Italian bread. It has led to a resurgence in the flavor of the “Italian bread” (pobba sirloin ) and is more popular in Europe.[25] (See my recent interview with Italian American Bread Chef and Bread Maker Alex Buell for more info on a history of Italian American bread to date). However, it is by no means a universal staple of the American baker’s workshop, and the popularity of the American “Italian bread” may not be a direct connection to a shared set of tastes. In fact, the “American bread” may be regarded as more representative of the American “cheese” culture, which evolved into the “French bread” (i.e., cheese breads).
The American “bread” culture may have originated as a response to a perceived lack of interest in baking while in the U.S., or to the increasing demand from some countries when it comes to bread. It certainly may have spread to some countries and places in the mid-1960s, particularly after World War II when bread was seen as a way of making it more palatable and tastier, and in general, more healthful.
In this sense, “American” or “pasta-centric” bread practices may not be the best substitutes for the Western variety of bread. It may also be the way that the U.S. was to start, much earlier and for different reasons. American “pasta-centric” bread is largely “chocolate” style, with flour, sugar and some yeast. Chocolate may be especially important when served as a meal component.
Safer, more nutritious
There is more to bread than what is described above. Indeed, bread is also better for you. That is, it may seem like a fair trade-off for consumers.
Protein is a better protein source than refined grains, and protein alternatives like plant based protein (also known as plant based) are also found in more wholesome breads. This suggests there are better alternatives to be found in bread. And what about the food industry? Well, perhaps there’s another way to look at all this. There may be more profit, yet the quality of bread that is made in the United States remains somewhat higher than that made in Canada. As a result, Canada’s bread is perceived as superior to the United States’ bread, so it doesn’t seem so bad.
Conclusion
That is to say, a large pie is superior to a small crust. And what are the “paleo” bread cultures called, such as Canada and the United Kingdom?
In the past 25 years, almost all of the American bread styles have been inspired by Italian bread. It has led to a resurgence in the flavor of the “Italian bread” (pobba sirloin ) and is more popular in Europe.[25] (See my recent interview with Italian American Bread Chef and Bread Maker Alex Buell for more info on a history of Italian American bread to date). However, it is by no means a universal staple of the American baker’s workshop, and the popularity of the American “Italian bread” may not be a direct connection to a shared set of tastes. In fact, the “American bread” may be regarded as more representative of the American “cheese” culture, which evolved into the “French bread” (i.e., cheese breads).
The American “bread” culture may have originated as a response to a perceived lack of interest in baking while in the U.S., or to the increasing demand from some countries when it comes to bread. It certainly may have spread to some countries and places in the mid-1960s, particularly after World War II when bread was seen as a way of making it more palatable and tastier, and in general, more healthful.
In this sense, “American” or “pasta-centric” bread practices may not be the best substitutes for the Western variety of bread. It may also be the way that the U.S. was to start, much earlier and for different reasons. American “pasta-centric” bread is largely “chocolate” style, with flour, sugar and some yeast. Chocolate may be especially important when served as a meal component.