The market of fermented bakery products remains very traditional, but like in many other food sectors today, nutrition has a growing influence on innovation. Functional products among sandwich breads and brioches are mainly medium shelf-life productsfound in retail stores. In Europe, the most commonly found claims are wholegrains, no additives/ preservatives and vegetarian. The emergence of light and healthy products with fat or sugar reduction, such as the light brioche from Danone Taillefine (high in fibers, vitamins, omega 3, 8.5% fat), may show that the market will also tend to follow the trends that are already well established in neighboring categories such as cakes and biscuits.
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