Bakers Use Their Loaves to Meet the Fresh Market for Speciality Bread
Western Mail › January 09, 2007
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Summary
The end of the Atkins Diet has created a new industry in luxury bread to satisfy a more discerning shopper. As the price of the average loaf nears pounds 1 for the first time, there has also been an incredible boost in top-of-the-range breads. The Atkins Diet saw many ditch bread altogether as they saw it as a carbohydrate-laden enemy. But as many consumers return to eating carbs in moderation, they opt for a better quality of product which will satisfy them in taste terms instead of cheaper stodgy bread.
Sundried tomato ciabatta and organic wholewheat granary loaves are the types of loaves that are tempting Welsh consumers to spend more money than ever on bread.See the full content of this document
Extract
Bakers Use Their Loaves to Meet the Fresh Market for Speciality Bread
Latest figures from market research specialist Mintel shows that the overall sales of bread between 2000 and 2004 dropped more than 6% from 2.11 to 1.98 million tonnes.
The ...See the full content of this document
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