Grocery chains turning to exotic options to make a crust

Grocery chains will increasingly turn to exotic bread options produced in in-store bakeries to differentiate themselves from their rivals, says one Bord Bia expert.

Food and beverage analyst Orla Donohoe has told Bord Bia client companies that European markets are closely monitoring US in-store bakery trends. US retailers see their deli counters as being a core part of each store’s pitch to their customers.

In the latest edition of Bord Bia industry publication Food Alert, Ms Donohoe cites a Mintel report highlighting opportunities in high protein breads and scope for niche functional options to better cater for an aging population. Additionally, new formats such as square shaped wraps and thin sandwich rolls are helping maintain consumer interest and providing more consumer choice.