This article examines the evolving croissant market. Traditional croissants, high in fat and calories with low protein content, face criticism from health-conscious consumers. The demand for fiber-rich, seed, and grain-enriched alternatives has grown. This trend pushes manufacturers to innovate healthier croissants while preserving their signature texture and taste.

There is a popular breakfast favourite loved by many, known for its dozens of crispy, crunchy layers of buttery pastry that flake away with the first bite: the croissant. While nearly a cliché today, the croissant has a rich history. Originally influenced by Austrian Kipferl, croissants have evolved