Consumers are still very much hungry for bread, but health-conscious shoppers are increasingly interested in “natural” ingredients—and progressively leery of anything that sounds chemical. Fortunately, producers have at their disposal a number of products and solutions that can help them deliver clean label products while also offering longer shelf life, appealing appearance and texture, and great bread taste

 Key takeaways will include:

•  What today’s bread consumers are interested in
• Trends in “free from” consumption (i.e. gluten-free, dairy-free, non-GMO, etc.)
• Shelf life extension challenges
• Definitions of “healthy,” “all-natural” and “free from,” as well as consumer understanding and buying habits based on that understanding
• Size matters, regarding affordability, indulgence, personalization, and variety
• Multi-use for baked-in-store bread

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