Bread in a balanced diet

Bread is arguably the most authentic prepared food and is closely linked to cereal consumption, which has been the basis of the human diet since the development of agriculture in the Neolithic period. Bread is a highly efficient form of plant-based nutrition and reflects the ongoing social evolution in this direction. Direct consumption of cereals has been limited in European diets; for practical and olfactory reasons, it remains relatively marginal compared to flour and bread. Throughout history, bread has been central to human activities. For instance, the workers who built the Egyptian pyramids were paid in bread. The central role of bread in sustaining human life is reflected in many popular expressions.

The consumption of bread has evolved over time and in different socioeconomic contexts. It is estimated that, during the Middle Ages, the daily consumption of bread was about 1–1.5 kg per day. During the Industrial Revolution, bread was the mainstay of the working class diet (along with vegetables and minimal meat and dairy consumption), with individual consumption estimated at 0.5–1 kg/day. Since then, socioeconomic development has been accompanied by a slow but continuous reduction in individual bread consumption.

Based on current energy intake in Europe and an average bread consumption of 126 g/day (range: 85–123 g/day), bakery products are estimated to contribute 10% of energy intake, 16% of carbohydrates, and 8% of protein for white bread, and 10% of energy intake, 13% of carbohydrates, and 11% of protein for whole grain bread.

Eating habits have changed significantly in recent years, and the bakery industry has not been immune to these changes. Bread consumption has gradually declined in favour of meat, dairy products, and, more recently, ready meals. As the overconsumption of meat and dairy products is increasingly recognized as harmful to health and the environment, the current trend is to increase the plant-based part of the diet. Bread is the most sensible food for supporting this trend, even more so than raw fruits and vegetables.

Consumers are now looking for healthier, more nutritious options. Consequently, there has been a renewed interest in whole grain and artisan/specialty breads with specific nutritional benefits.

Bakers have responded to this growing demand by offering gluten-free breads and organic ingredients. In addition to whole grain bread, breads made with seeds, grains (such as rye, buckwheat, and oats), fresh fruit, and natural sweeteners (such as honey or maple syrup) have become popular among those seeking healthier, more environmentally friendly options. Sourdough has become a popular technique in bread and pastry making.

There is a growing interest in vegan alternatives.

Eating vegan baked goods has become a popular option for people looking to reduce their consumption of animal products. For instance, breads made with ingredients such as potatoes, avocado, beetroot, or pumpkin are now common. These ingredients not only make the bread visually appealing, but they also add a unique flavour.

Not only has bread maintained and strengthened its status as a staple food, it is also becoming an important part of a more conscious, healthier diet.