Bread at the time of Covid, fresh and proximity wins

(ANSA) - ROME, OCTOBER 26 - The pandemic has changed the eating habits of bread and bakery products, reinforcing the fact of being sustainable, healthy and proximity to the Italian tradition.

Outlining the current market is Aibi, the Italian Bakery Ingredients Association, member of Assotol.

What wins, therefore, is the preference for fresh artisan products with 85% of consumers who buy bread every day.

However, it is mainly the value-added bread that grows thanks to its nutritional virtues.

They range from products with a reduced sodium or fat content, to those with proteins and fibers, from wholemeal ones to those with oil seeds.

"Today the consumer focuses more on the packaging - notes the president of Aibi, GiovanniBizzarri - and worries that the products have been too manipulated".

Which especially rewarded the baker with respect to the supermarket with the revenge of the nearby bread.

"During the lockdown - underlines Bizzarri - the neighborhood baker assumed the role of 'garrison' of the territory, which he can count on even for home deliveries".

It is precisely the development of delivery in bakery that is destined to continue in the future and, also for this reason, the baker is increasingly present on social networks.

To these aspects is added the interest in traditional or local type productions, with the demand for breads with ancient grains.

This trend, already underway, is also connected with the increasingly felt need to buy bread produced in a sustainable way.

From the recycled paper bag to the use of renewable energy, attention is paid to protecting the environment.

Finally, attention to waste also goes in this sense: small pieces or dry products with long shelf life are chosen, such as friselle, taralli and toasted bread, also with a view to stocking up.

(HANDLE).