With bread, as is the case with many CPG food categories, better-for-you products have generally been performing better at retail than their conventional counterparts. To dive into the myriad factors helping to drive this growth, Snack Food & Wholesale Bakery recently hosted Tasty Trends in BFY Breads, a free webinar on the ins and outs of BFY breads. 

The hour-long online event explored consumer preferences, ingredient trends, market data, and other information, offering attendees logged in from around the world information designed to help them maximize their chance of BFY bread success. The event is available on demand via the SF&WB website.

The heart of the presentation was offered by renowned baking expert Richard Charpentier, a Certified Master Baker and baking scientist. With more than 30 years of industry service, Charpentier has a track record of assisting producers of all sizes with their bakery challenges in R&D, product development, and other issues. He holds a degree in Baking Science from Kansas State University with a minor in Cereal Chemistry, and certifications from the American Institute of Baking (AIB), plus a degree in sales and marketing from Benjamin Morel, France.

Charpentier said the hunger for BFY bread has been on the rise for a number of years, for several reasons. 

“People are more aware of what they eat,” he noted. “We’re seeing people really all in seeking foods that nourish, that will give them energy, and basically align with their wellness goals.”

He said scores of consumer are looking to boost their protein intake, whether they are working out more, taking a GLP-1 drug for diabetes or weight loss, or just acting on medical advice. Shoppers are also looking for plant-based ingredients (including proteins) in their breads, low-carb options, elevated fiber content, and healthier twists on traditional products (such as multi-grain baguettes). He also advised that consumers on a quest for healthier breads typically are not willing to sacrifice on quality; however, making BFY changes can help deliver on that need.

“Consumers are willing to spend the money,” he stated. “We're not only making the bread better for you, we're also elevating the quality of the bread.”

After Charpentier, SF&WB Chief Editor Jenni Spinner shared some of the most-viewed BFY bread product releases shared on snackandbakery.com over the past year:

• Sola breads and bagels: Launched in September, the line of products includes two loaves (Deliciously Seeded and Sweet & Buttery) and three bagel varieties (Everything, Blu-Berry, and Plain)
• Equii Complete Protein Balance Bread: the company’s high-protein product hit shelves in 88 Hy-Vee retail locations in June.
• Upcycled Foods naan: The collaboration with Atoria’s Family Bakery uses grains recovered from the beer-making process.
• T. Marzetti’s gluten-free Texas toast: The GF version of the company’s popular heat-and-eat item hit freezer cases in January.
• Dr. Schar artisan and deli-style breads: The producer, focused on gluten-free offerings, introduced two products in October.
• Hero Bread at Whole Foods: The BFY-focused producer introduced several SKUs at the retail chain in January.
• Nature’s Own line expansion: The brand, owned by Flowers Foods, added Small Loaf and Keto Life products in May.

The event was made possible through the support of Cargill and Ocean Spray Ingredients. While the live event is over, interested bakery pros can view the presentation free of charge by visiting the webinar page here to sign up.