Bakery trends – Brazil

The production of bread over time passed from artisanal to industrial, due to high production volumes and market needs.

Currently, industries produce most of the types of bread preferred by consumers: baguette, loaf of bread, brioche, croissant, hot dog bread, potato bread, tin loaf of bread, corn bread, French roll, hamburger bread, flatbread, sourdough bread, etc.

White sliced breads are the preference of the population, representing 13.6% of the total sales volume

According to a survey by Kantar WorldPanel /ABIMAPI (2018), carried out with a sample of 11,300 families, industrialized bread is present in more than 80% of Brazilian homes, with consumption for breakfast corresponding to 67.3% of occasions.

Among the reasons for the acceptance of industrialized bread by the population are its good availability in retail, practicality and longer shelf life.

In Brazil, the bakery industry is highly developed and sells products suited to consumer market trends, a fact highlighted in the Brasil Bakery & Confectionery study Trends 2020 (

This study identified five macro trends in consumption that largely determine the supply of types of industrialized products in the bakery areas, as shown below:


Many consumers have sought to control the consumption of foods with higher levels of salt, sugars and fats. This has driven the reformulation of bakery products to suit this macrotrend.


It reveals the growing demand for more nutritious products and/or with specific benefits for physical and mental health. Many consumers are looking for a general improvement in their quality of life, from foods with the potential to increase performance, improve immunity and prevent diseases. 


Consumers have been looking for options perceived as artisanal, natural and without artificial additives, allergenic substances and others such as lactose and gluten.

Although traditional items containing additives, gluten and lactose are considered safe, industries have developed products with more simplified formulas, with natural fermentation, or the addition of ingredients that are being valued by consumers, such as natural flavors, whole grains, nuts, honey, spices, etc. 


Characterizes the rise in the standard of food consumption in society, with appreciation of products with noble ingredients, tastier, with unusual flavors, fresh and produced in a more artisanal way. The most natural and nutritious products also gain prominence in the market.

In order to stay in tune with this macro trend, industries have developed new products with better quality claims (premium, gourmet, etc.), which provide new consumer experiences, as well as more sophisticated products for more demanding consumers willing to pay more for items with higher added value, both due to the composition of ingredients and the processing methods. 


It represents the appreciation of the way industrialized foods are produced and the importance given to the social and environmental responsibility of manufacturers. This has promoted an increase in demand for organic products with environmental certifications. On the other hand, consumers are looking for clear information about the ingredients used and the types of processes used in manufacturing.


Source: Pães industrializados: nutrição e praticidade com segurança e sustentabilidade /editores, Raul Amaral Rego, Airton Vialta, Luis Fernando Ceribelli Madi – 1. ed. – São Paulo: Abimapi/Ital, 2020.

Pman is prepared to help its customers, whatever the goal.

Deixe uma resposta

Seu endereço de e-mail não sera publicado.