Bread is one of the foods that make up the base of the food pyramid of our Mediterranean diet, one of the most balanced and healthy in the world. In addition, it is one of the most complete and consumed foods in our daily life, mainly due to the contribution of carbohydrates, fiber and vegetable proteins.
Currently the world consumption of this food is 1,485 million kilos according to a study carried out by the Ministry of Agriculture, Fisheries and Food in Spain (MAPA). In Spain, the per capita consumption of bread in homes is 38 kilos, according to the Spanish Association of the Bakery, Pastry and Patisserie Industry (Asemac).
At Llopartec we continually try to go beyond in terms of innovation, in this way, we share with you the latest trends in the bakery sector:
- Healthier breads. Millennials and new generations place a lot of value on the products they consume and what these have impact on their health. The use of ingredients such as spelt, rye, kamut, quinoa and chia seeds are on the increase.
- Appropriated breads for all consumers. High adaptation of the food industry, making food with ingredients free of some intolerances, such as breads and gluten-free and/or sugar-free products.
- Small portions of bread. Due to the current rhythm of life, consumers opt for foods that can be eaten quickly, but at the same time, are healthy. Mini sandwiches or snacks, ready to eat.
- More sustainable packaging. Green packaging are increasingly popular, biodegradable packaging, reducing carbon impact and environmental pollution. Attractive packaging that allows you to see the products inside, and attract the attention of the consumer.
- International influence. The phenomenon of globalization has moved to food, causing the importation of many ingredients from foreign countries.
At Llopartec we have the possibility of developing specific tailored solutions for each of our clients, both national and international, in bakery products, bread improvers for frozen breads, for fresh breads according to specialties such as baguettes, chapata, tin loaf, mixed cereals, bread rich in fiber, also for tortillas, pizzas, among others.