Just in case you missed it, a recent report provides good news about bread’s reputation among consumers — especially among those 35 and older. The 2019 Topics & Trends Report from Facebook reviews topics of conversations that grew among the social media site's American users from January 2017 to October 2018.
The report turned to third-party research and credible media sources to validate its findings.
“Bread has gotten a bad rap,” noted Lucie Greene, global director at The Innovation Group at J. Walter Thompson Intelligence. “For years, many diets put the popular carb on forbidden lists. But the health-conscious tides may be turning.”
In an article titled “Bread 2.0.” Ms. Greene noted food start-ups are relying on old-fashioned, slow natural fermenting to make bread with lower glycemic indexes. In doing so, Ms. Greene concluded “not all bread is bad — it’s the overly processed, sugar- and preservative-laden varieties that have proven problematic for many diet plans.” As many trend gurus have pointed out, spelt — and especially heirloom grains — have drawn attention from consumers looking to incorporate new bread into their lifestyles. But here’s one observation that all bakers should note.
“We also see interest in baking overall growing as, for example, conversation about crust is on the rise,” Ms. Greene stated.
Here’s another telling observation.
“In the face of dietary concerns, this is an example of a previously ‘unhealthy’ food category being reinvented by rethinking the process, returning to natural and traditional techniques over mass production,” Ms. Greene said.
Sure, this is what people have been “talking” about on social media. The question is: How are you going to do to spread this message and keep the conversation going in 2019?