Page 30 - Baking Europe Journal - Winter 2022

INDUSTRY RESEARCH
30 WHAT ABOUT FLATBREADS?

biological pesticides and fertilisers. use of by-products such as bran, husk fl atbreads is gradually reducing and
Consumers perceive organic and peels as a source of fi bre, protein being replaced by environmentally
products as environmentally friendly and minerals is increasing as it friendly packaging (from recyclable
and generally pay more for fl atbreads benefi ts health and reduces agro- and reusable materials) to reduce
labeled organic. Regenerative industrial wastes without hampering waste and CO footprint to the
2
agriculture techniques are also the texture and pliability of fl atbreads. benefi t circular economy. All these
increasingly employed to protect and practices contribute at diff erent levels
improve soil health and fertility. The The use of plastic in packaging to achieving sustainable development
goals.
“Gluten-free fl atbreads Food for a modern, busy world
The demand for on-the-go and easy
are starting to be seen as to prepare products boosted the
market for fl atbreads due to their
mainstream products since suitability for modern, busy lifestyles.

they are not only consumed by Flatbreads can be bought from
supermarkets, trains or airplanes as a
people with adverse reactions snack or instead of a meal. They come
in various fl avours and off er
to gluten, but also by people consumers a myriad of choices. This
versatility is attributed to the use of a
adopting a gluten-free diet as a portfolio of ingredients to improve the
nutritional value of fl atbreads and to
healthier lifestyle choice.” provide versatile products in response
to consumers’ dietary needs (e.g.,

BAKINGEUROPE Winter 2022/2023
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