Italy: Bread is still a protagonist in the Italian diet, according to AIBI

Tasty to eat, fresh and digestible, with selected ingredients: today we like bread like this. AIBI, the Italian Bakery Ingredients Association, celebrates World Bread Day, scheduled for October 16, by describing Italians' consumption preferences for this food, a pillar of the Mediterranean diet. "It is a product that has made history, but is also capable of interpreting modernity at its best - explains President Alberto Molinari - The bread purchased today by consumers has changed a lot in recent decades, precisely with the aim of intercepting the needs of a public that is increasingly attentive to health and the quality of what they bring to the table". According to the survey promoted by AIBI, fresh artisan bread prevails on the market, available in dozens of types. The average Italian loves variety, but chooses on the basis of very specific parameters. The first requirement, for 66% of operators, is the quality of the ingredients, followed by the digestibility of the product ...