03 Mar Bread and consumer perception
Bread is an important part of our daily nutrition. There is growing evidence that longer dough fermentation times result in tastier and healthier bread (‘slow or traditional breadmaking’) and this will improve our intestinal health. Consumers, though, are particularly overwhelmed by the information supplied by the media.
Together with scientists from Maastricht University and Pandriks Bake Off, Keep Food Simple conducts research into the most important factors in consumer response. This allows us to communicate better about the meaning of bread in food.