According to Nomisma’s analyses for the period January-August 2020, the savory bakery sector in Italy recorded an increase in exports of +3% in value and +3.6% in volume (source: Agrifood Monitor on ISTAT data), compared to 2019. A positive result to which the fresh bread segment – which accounts for 11.8% of the savory bakery world – contributed generating a turnover of 70 million euros (+7.2%).
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“These good performances – says Fabio Lunati from Nomisma – may be related to how much foreign consumers appreciate the quality of the production cycle of Italian bread, right from the choice of raw materials.” Looking at the offer of the companies, in fact, the use of extra virgin olive oil emerges: a fundamental element of the Mediterranean diet, which has always been associated with well-being. Moreover, the use of sourdough and long fermentation is growing, as well as breads with excellent organoleptic and sensory characteristics.
THE PLUS OF ITALIAN BREAD
All this without forgetting a wide offer. In terms of taste variations, this ranges from multigrain, whole grain products or bakery with special flours and ancient grains, to breads enriched with fiber or with reduced salt content. Producers are therefore increasingly moving towards soft-wellness: products with health connotations, but able to combine wellness and sensory satisfaction.
There are also many kinds of products available on the market. From the classic boxed bread, practical and versatile, to products combining service and gratification such as bread for sandwiches, sandwiches and piadinas, which have experienced significant growth as they allow to recreate at home the pleasure of an out-of-home meal.
