At the Summer Fancy Food Show in New York City, several startups and new brands showcased healthier breads that meet consumer demand for simple ingredients, minimal processing, functional benefits and trendy flavors. They also showcased grab-and-go and artisanal products that meet consumer desire for products that look homemade but are convenient and customizable.
For example, Croatian food tech company Boogie Lab combines traditional sourdough bread-making techniques with proprietary artificial intelligence-powered fermentation technology to precisely control the baking process and ensure consistent quality and a final product that it claims supports gut health and weight management, countering the commonly held belief that bread causes bloating or weight gain.
“For years, we’ve been told that bread is unhealthy. That it’s high in carbs. That it makes you bloated or gain weight. But I eat this bread every day and I don’t bloat or gain weight,” Brelynn Gonsales of Boogie Lab USA told FoodNavigator-USA.
She explained that Boogie Lab’s sourdough bread stands out from the competition because it’s a “Type 1” sourdough bread, meaning it’s made with only water, flour and salt and undergoes a tightly controlled, patent-pending fermentation process that promotes “bacteria that are good for your gut” and has a lower glycemic index so it doesn’t spike blood sugar.
Likewise, she added, Boogie bread is satiating, making people feel full when eating it and less likely to “keep eating and eating and eating,” as is the case with other breads, which can lead to weight gain.
Royo Bread Company also believes that basics is best when it comes to the ingredients in its bread, bagels and rolls, and by offering clean-label, high-fiber options, the startup is enabling consumers to reintroduce healthier baked goods into their diets without worrying about empty or extra calories.
“Consumers are becoming more informed about what they want to put in their bodies,” and they’re seeing natural products with ingredients they recognize and reduced sugar, said Doreen Siboni, the company’s co-founder.
“What sets us apart is that we’re made with ultra-clean ingredients. We’re made with flaxseed, psyllium husk and oat fiber,” meaning Royo breads are higher in fiber, lower in net carbs and lower in calories, she said.
“Our primary goal is to have 70 calories. So we’re a low-calorie company. Then the second goal is to have 5 grams of net carbs. … And then third, we have 10 grams of protein in our bagel, which is really exciting to talk about” because “protein keeps you full, it keeps your muscle mass strong and that’s something you’re going to need as you get older,” she said.
Committed to making healthier baked goods, Royo Bread Co. doesn’t compromise on taste, Siboni added.
“We have seven SKUs. Our best seller is our low-carb artisan bread. Our second best seller is our all-purpose bagel. And then, going down the list, we sell all kinds of bagel flavors, but we also sell hamburger buns, which are perfect for grilling season. And we also sell challah breads,” she said.
Take-and-bake artisan breads are a convenient, customizable option​
Another growing bread trend spotted at the Fancy Food Show was a wider selection of flavorful, artisan, grab-and-go breads that are both convenient and customizable.
“Artisan bread has been growing and continuing to grow for many years now,” as consumers perceive it as healthier, more natural and more flavorful, says Ben Rizzitello, vice president of marketing for The Avocado Bread Company, which debuted at the Fancy Food Show and was created in the kitchen of Anthony & Sons, an Italian bakery based in New Jersey.
“The Avocado Bread Company developed this bread about a year and a half ago. We added fresh avocados to a blend of seeds and grains. And since avocado doesn’t really have a flavor, we added guacamole spices,” to give consumers a product with a new taste and healthy fats, Rizzitello said.
The young brand started with a traditional sliced ​​loaf, but it also offers an artisan ciabatta-style bread made with avocados, he said.
He added that The Avocado Bread Company’s artisan products are grab-and-go and bake, giving consumers a freshly prepared experience when they’re ready to eat.
“Our takeout recipe does not require browning the crust, unlike the classic takeout recipe. We simply ask the consumer to make the crust crispy. So it takes between three and five minutes,” while our competitors require more time, he added.
Boogie Lab also offers par-baked breads and rolls, which Gonsales says are gaining traction as a trend because they give consumers control and the ability to tailor products to their tastes.
“What’s great about our products is that you can control the end result you want to achieve. Some people like their bread a little softer, while others like that crunchy, crispy side,” she said.
She also noted that par-cooking allows consumers to “eat it when they need it,” reducing food waste and providing increased convenience.
