Market Data & Overview
Bread has a long history that dates back thousands of years, making it one of the oldest and most popular foods in the world1.
It is a common food in many cultures and is made from four simple ingredients, namely flour, water, yeast, and salt1. The process of making bread involves mixing these ingredients, kneading the dough, allowing it to rise, and then baking it to create a wide variety of bread types and shapes. Bread was not just a food source but also had cultural and social significance1.
Besides, it comes in various forms, such as crispy baguettes, flatbreads, and soft breads. It can be eaten directly without any preparation, toasted, on a sandwich or as an accompaniment to a meal.
Nevertheless, in this era, bread has become one of the most consumed foods and one of the most waste-generating products in many countries around the world2. A recent study shows that with annual global production of over 100 million tons, it is estimated that more than 900,000 tons of bread produced are wasted each year, equivalent to approximately 24 million slices of bread per day2. There are various causes of bread waste at different levels of the supply chain. The main reasons are bread’s short shelf life and overproduction3. The waste of bread has significant environmental and economic impacts. Therefore, action needs to be taken by all parties to reduce.
Market Size
Nowadays, the demand for bread has increased due to its affordability and versatility, which has made it widely accepted by consumers. They come in convenient sachets that are easy to grab and go and can be consumed on the move4. Apart from that, bread products are also easily found in bakeries and supermarkets around the world. These factors have contributed to the rapid growth of the globe’s baking market. According to statistics, the bread market revenue will reach USD $0.46 trillion in 2023, with an expected annual growth rate (CAGR) of 6.83% from 2023 to 20285. Remarkably, when considering the total population, each person contributed an average of USD $60.00 to this market’s revenue in 20235. The market’s growth momentum will continue unabated.
Bread Manufacturer’s Baking Challenges.
Baking bread may seem simple, but it requires many complex steps, and bread producers may encounter difficulties when producing their products. These difficulties can affect the quality of the bread and the efficiency of the baking process.
Firstly, in the bakery industry, stale bread is a common problem that ultimately results in a loss of flavour and freshness6. Bread that spoils prematurely can lead to waste and customer dissatisfaction.
Next, is gluten-free challenges6. With increasing awareness about gluten sensitivity and the pursuit of healthier lifestyles, the demand for gluten-free bread continues to increase. Thus, bread manufacturers have struggled to produce gluten-free bread with the same texture and flavour as regular bread6
Aside from that, when manufacturers process food, it often results in a loss of nutrients7. Manufacturers often add vitamins and minerals to white bread to supplement these missing nutrients. However, they cannot replace fibre, which is essential for digestive and cardiovascular health. Moreover, white bread contains more carbohydrates and made from highly processed flour, which can be unhealthy if consumed in excess7.
Last but not least, bread manufacturers face difficulties in achieving consistent dough quality8. In this case, factors such as hydration level and room temperature, may cause inconsistent dough8. This can result in uneven texture and flavour in the finished product.
Solutions to Bread Baking Problems
Xanthan gum, a food additive launched by Sinocmc can be applied to increase the shield life of bakery products. It is often added to foods as a thickener or stabilizer. In addition to extending shield life, xanthan gum also can help to improve texture, consistency, flavour, and appearance of many food products.
Beneo’s rice ingredient is used in a variety of culinary applications due to its neutral flavour and beneficial effect on texture. This company has launched rice flour called Remyflo R7 90 T CP to meet the growing demand for gluten-free foods. With the help of this product, the developers can use fewer ingredients to create superior formulas with a naturally gluten-free taste. Besides, Remy flour has been reported to increase bread volume, as well as improve crumb texture when combined with Remy rice starch.
Apart from that, Beneo’s PalatinoseTM can be used in place of sugar in the production of bread. This product has been recognized as a natural sugar alternative derived from pure beet sugar. It has about half the sweetness and calories but brings out sweetness levels that are almost equal to sucrose. Furthermore, bread can be added with naturally sources of chicory root fibre, namely Beneo Orafti® Inulin and Oligofructose. Both products are known as functional fibre that can aid in weight management and support the digestive system, as well as promote the body’s absorption of more calcium for bone strength.
On the other hand, sodium stearoyl-2-lactylates (SSL 3426) and diacetyl tartaric acid esters of monodiglycerides (DATEM 3502) from Palsgaard are common emulsifiers that can be added in bread dough. They have been shown to improve the overall stability of the dough by strengthening the gluten network and ultimately help produce baked goods that provide greater volume, increased external symmetry and better internal crumb structure.
DPO International, a full-suite market enabler, collaborates with the world’s premier specialised food ingredient producers, Sinocmc, Beneo and Palsgaard. Equipped to help you transform these trends into innovative brand concepts, we are with you from ideation to the manufacturing stage, providing solutions and support throughout each phase.
References
- Wikimedia Foundation. (2023, September 13). Bread. Wikipedia. https://en.wikipedia.org/wiki/Bread
- Ben Rejeb, I., Charfi, I., Baraketi, S., Hached, H., & Gargouri, M. (2022). Bread surplus: A cumulative waste or a staple material for high-value products? Molecules, 27(23), 8410. https://doi.org/10.3390/molecules27238410
- Verni, M., Minisci, A., Convertino, S., Nionelli, L., & Rizzello, C. G. (2020, February 10). Wasted bread as substrate for the cultivation of
starters for the Food Industry. Frontiers. https://www.frontiersin.org/articles/10.3389/fmicb.2020.00293/full#:~:text=Nevertheless%2C%20the%20limited%20shelf%2Dlife,and%20sometimes%20to%20consumer%20requests. - Pachange, S. (2023, July 19). Bread market growth, size, share, demand, trends and forecasts to 2032. LinkedIn. https://www.linkedin.com/pulse/bread-market-growth-size-share-demand-trends-2032-saurabh-pachange#:~:text=The%20growing%20population%20and%20rising,product%20quality%2C%20and%20shelf%20life.
- Bread – worldwide: Statista market forecast. Statista. (n.d.). https://www.statista.com/outlook/cmo/food/bread-cereal-products/bread/worldwide
- Payne, J. (2022, November 3). Overcome these four big bakery industry challenges. Aptean.com. https://www.aptean.com/en-US/insights/blog/challenges-in-the-bakery-industry
- Ware, M. (2019, November 6). Bread: Is it good or bad for you?. Medical News Today. https://www.medicalnewstoday.com/articles/295235
- Moore , J. O. (2017, January 23). Your most common bread-baking problems – solved!. Craftsy. https://www.craftsy.com/post/your-most-common-bread-baking-problems-solved/
