Two decades ago, the only people eating brown bread were health food fanatics and New Yorkers.
But a new report has found that health-conscious Australians are increasingly choosing wholegrain varieties, steadily eroding the popularity of white bread.
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Sales of wholegrain and nutrient-enriched bread are growing by 10 to 15 percent a year, IBISWorld wrote in their Bread Manufacturing in Australia report.
The market research company found that people were increasingly aware of the links between certain foods and cancer and heart disease, as well as the benefits of a high-fibre diet, which led them to purchase wholemeal bread instead of white varieties.
IBISWorld analyst Naren Sivasailam said the UK and US were seeing a similar trend.
“This is indicative of the general food trends across much of the developed world, which is moving towards embracing the idea of health and nutrition,” Sivasailam told the Herald Sun.
“White bread still accounts for a majority of sales but there’s been a market shift away from white breads to wholegrain or other functional breads.”
Despite this, Australia’s biggest bakery franchisor, Baker’s Delight, said its standard white loaves are still its most popular product.
Your say: Do you think white bread will eventually die out?
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