The study was performed by the QualiQuanti research study institute on behalf of France’s Federation of Bakeries and Patisseries (FEB), together with Intercéréales, Alliance 7, SYFAC, CSFL and CEBP.
A representative sample of 2,125 individuals were surveyed, all aged 15- years and over.
50%of French customers ‘can’t do without it’
Perhaps unsurprisingly, findings exposed that bread preserves a popular location in the French diet plan, with 87%of participants stating they constantly have bread in the house. Close to 50%stated they might not do without it.
On average, the French say they take in around 105 g of bread daily throughout the week. Most of that bread is consumed at nights, with 77%stating they consume one of the most bread at supper, carefully followed by lunch (76%), and breakfast (65%).
Concerning crucial chauffeurs encouraging customers to purchase bread items, the most typical was taste, followed by conventional production approaches and freshness.
The artisanal baguette was available in as the preferred, with 41%of customers choosing this bread kind to loaves, rolls, and other ranges. In 2nd locations came the timeless baguette, which remained in reality the favored alternative for under-45 s.
Aside from baguettes, the next most popular is wholemeal bread and multi-grain loaves. Gluten-free was the least favored among France’s bread offerings.
Bakery patterns: Local and sustainable
Where are the French purchasing these bread items? The No. 1 location of purchase stays the independent bakeshop, followed by big- and medium-sized shops, and pastry shop chains.
FEB recommended it is most likely the coronavirus pandemic improved the appeal of area bakeshops, although when the study was last carried out in 2016, independent bakeshops were likewise the most favored among buyers.
Survey findings likewise showed customers are significantly worried by food waste.
As bread is among, if not the most, lost food, customers are progressively deciding to freeze their bread– with 52%stating they constantly have bread in the freezer. An overall of 22%stated they freeze remaining bread to take in later on.
Another method to lower bread waste is to repurpose it. Stagnant bread is typically utilized by to make French toast, to feed animals, or contributed to soup as croutons.
Overall, participants stated they are pleased with the quality of the bread acquired (96%), however desired more info on the origin of the flour utilized.