Peru: Healthy bakeries, a trend-led by Andean grains

Published 2021년 7월 7일

Tridge summary

The Peruvian market is witnessing a rise in the popularity of healthier bread options made from wholemeal flours or Andean grains, despite the higher pricing. These breads make up 3-4% of the country's bread consumption, with the trend being supported by both smaller bakeries and larger enterprises like Bimbo and Unión. The price gap between healthy and conventional breads is narrowing, with support from the government being crucial for the growth of healthier bread consumption, which is currently challenged by the high cost and limited availability of Andean grains. Additionally, there's a growing preference for frozen breads, which while costing twice as much as fresh bread, are preferred for the experience of baking at home, accounting for 0.5% of Peru's total bread consumption.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The trend to improve health care through food is leading to the opening of new bakeries exclusively dedicated to the production of bread with wholemeal flours or Andean grains, which are increasingly in demand despite their higher price. . Of all the bakeries in the country, 10% already produce these healthy breads, with flours or ingredients of quinoa, kiwicha, sesame, linseed, pea, sweet potato, even blood, Pío Pantoja, president of the Peruvian Association of Bakery Entrepreneurs and Pastry (Aspan). Even the largest bakeries, such as Bimbo or Unión, already have this line in their offer. "Now healthier bakeries have appeared, they use whole grains, multigrain bread, that is the trend because the public begins to demand it (...). We seek to expand the number of these bakeries ”, he told gestion.pe. Although there have always been some bakeries dedicated exclusively to this offer, these have increased in number throughout the COVID-19 pandemic. This demand continues to increase ...

Source: AgroForumPeru