On a roll

On a roll

Operators are being encouraged to capitalise on greater consumer interest in premium and healthier bread options by getting creative with new formats, doughs and recipe ideas.

CHALLENGING CONDITIONS

According to an Ibis World report (Bread and Bakery Goods Production in the UK – Market Research Report, March 2022), the bread and bakery goods production industry has had a difficult few years, with challenging operating conditions being experienced between 2017 and 2022.

During this time, the UK industry declined 0.4% per year on average, in fact. However, the market size is expected to increase by 2.3% this year, they report, with the measured revenue of the breads and bakery goods production industry at £8.1bn this year, it is anticipated.

Of course, the impact of the Covid pandemic has been substantial, but the re-opening of foodservice establishments has supported industry revenue growth. Alongside the difficulties caused by the pandemic, a shift in consumer attitude - such as a rise in health consciousness around food items and an increase in demand for freefrom products - has contributed to subdued sales, particularly for cake and pastry goods, says the report. These trends add pressure to the industry, especially at a time when consumers’ disposable income has hit a low.

Despite this, consumer appetite for artisanal foods continues to grow, providing producers with opportunities for further expansion in new and innovative bakery products to address demands for high quality, value for money goods.

The pandemic has caused considerable disruption to many in the hospitality sector and for one thing, the conflict in the Ukraine has destabilised global grain supplies, with disruption to natural gas supplies and fertiliser markets also causing further negative effects for crop production, it is claimed.

“The pandemic continues to have a knock-on effect on production; the biggest challenge we continue to face is staffing, and as a result we are considering investing in equipment that frees up manpower,” says David Jones, managing director of speciality bread supplier, Pan’Artisan Ltd.

“Ongoing inflation across all raw materials, as well as increases in utilities, is a big challenge for all producers at present, with costs rising to unprecedented levels. Although the cost of ingredients has increased, this has not directly affected our production and we continue to remain a high quality brand, ensuring the quality of our product range remains consistent.”

Pan’Artisan offers a varied bakery range that includes frozen, fully and part-baked products for foodservice such as dough balls, gluten-free dough pucks, pizza bases and speciality breads. Their capabilities also extend to one to one training via customer site visits or through ‘hands on dough’ workshops held at Pan’Artisan’s own development kitchen to further enhance skills and allow operators to further discover the potential of their dough range in relation to their applications.

DRIVING MARGINS

“One of the standout stories in the bread market is the continued growth of rolls and baguettes, driving a market which has plateaued somewhat in recent years,” reports Scott Oakes, commercial manager for St. Pierre Groupe, which includes the St. Pierre and Baker Street brands.

“While bread sales fell nearly 3.2% in the 12 months to May 2022 according to Nielsen, rolls and baguettes were up 3.1% and now represent more than 12% of the bread market. Elsewhere, bagel sales are up 15% in the last two years and whilst the growth is slowing in more recent times, it remains the biggest sub-category within morning goods - worth £144 million, according to Nielsen.”

St Pierre says that it has responded with a Brioche Bagel (four pack) for the first time in foodservice, and combining the rich and buttery brioche flavour of brioche with the versatility and universal popularity of bagels, claim the brand (one of the fastest growing bakery brands in the UK).

The premiumisation trend continues to dominate the market, they observe, with customers willing to pay more for quality. And in a society driven by social media, where consumers increasingly eat with their eyes, brioche has become a well-recognised bread type for premium sandwich carriers, they suggest.

St. Pierre’s brioche range offers something for a range of occasions, each with a rich, buttery flavour and golden finish, and featuring burger buns, seeded burger buns, hot dog rolls, baguettes and bagels.

“Brioche offers that perfect balance between a premium option, known for its quality and taste, but not so niche that consumers are put off by trying something new. Many of our customers will market the fact that items are served on brioche because it adds value to the menu,” adds Scott Oakes.

“Elsewhere, healthy eating does remain a strong trend across many categories and the rise of healthier bread options continues to influence consumers. Euromonitor International notes that bread is ‘claiming its place in healthy diets’ as consumers turn to premium craft baked goods that include seeds, grains, legumes and fortifications.

“Healthier bread choices are nothing new, of course, with many caterers and their customers already switched on to the benefits healthier options including freefrom, wholegrain and also rye bread, which has been linked to several potential health benefits such as better blood sugar control and improved heart and digestive health.

“Baker Street’s Seeded Rye Bread and Rye & Wheat Bread are a good alternative for those looking for a healthier choice - fibrerich, full of goodness and containing less gluten than wheat and other grains. Both products are dairy free, a good source of fibre and protein, made with a sourdough starter and stone-baked for a premium finish.”

CAFÉ STAPLE

Wraps in particular have become a café and QSR (quick service restaurant) staple, and their ‘grab and go’ nature makes them ideal for the resurgent food to go sector, but they are also a firm favourite in the OOH (out of home) market too.

The UK market for tortilla wraps is large, with 30% of consumers now enjoying a wrap at least once a week according to CGA 2021 & Lumina Intelligence 2022 data. As an alternative to bread, they are the ideal carrier for hot or cold fillings and can be adapted to different cuisines and flavours based on consumer demands. They also span a number of different dining occasions whether it’s avocado and egg for breakfast, chilli chicken for lunch, or Philly steak for dinner. All this makes them the perfect store cupboard partner for cafés looking to streamline their menus while maintaining a varied offering – whatever their staff skills level or kitchen size.

“The current climate has resulted in operators facing a number of challenges, including staff shortages. So, creating exciting, premium dishes quickly and easily is more important than ever. Making sure your base ingredients, such as breads and wraps, support this and are as versatile as possible can help sites meet both customer demands and operational requirements,” says Nick Minchin, marketing manager UK & Ireland at sector supplier, Santa Maria UK.

With CGA 2021 & Lumina Intelligence 2022 data indicating that 75% of consumers saying they’re happy to pay more for high quality food, the company feel that their Grill Mark Tortillas are ideal for providing that premium experience, while at the same time checking off the needs of a busy operator, the grill marks giving dishes that authentic ‘wow’ factor.

The 12” format is soft and easy to fold, incorporating a flame grilled flavour and appearance. With a long shelf-life, they stay fresher for longer, claim the company, and can be easily frozen, without affecting flavour and ease of use, and because the grill mark is already there, operators can save almost a minute per serving meaning less time at the panini grill. This can add up to around 255 saved hours per year, Santa Maria’s testing having shown that operators can save almost a minute (51 seconds) per serving (for operators serving 50 chargrilled wraps or burritos a day, this could add up to around 255 hours per year, they point out) while serving more premium covers in less time, translating into greater energy efficiency – something we’re all keen on right now.

“More and more people are making conscious decisions when it comes to their eating habits, so respond to this by making sure your base ingredients like tortillas are vegan and free from unsustainable palm oils. Going one step further, all of our UK products are made in a carbon neutral factory. This means our tortillas are ideal for operators looking to boost their sustainability credentials,” adds Nick Minchin.

“Consumers are increasingly healthconscious with their dietary choices. According to our Wrapfusion report, health is a consideration for a large proportion of consumers, from everyday classics to plantforward options. In the UK, 29% of those surveyed say it’s a key consideration when choosing a wrap option. One way for cafés to tap into this trend is to add superfood options to dishes. Avocado is a popular choice and opting for a pre-prepared options, such as the Santa Maria frozen sliced avocado slices, can help reduce waste and prep-time too.”

NEW LAUNCHES

French bakery manufacturer, Bridor, has introduced two new versatile focaccia breads to its range. Focaccia Cinquanta and Focaccia Genovese use five simple ingredients – flour, water, olive oil, yeast and salt – focaccia being an emblem of Italian culinary culture, a traditional, flat leavened oven-baked Italian bread used in many recipes across the world. Bridor’s new products have been designed to be quickly re-baked in the oven for a fresh and flavoursome result to enjoy at any time of day.