This is what emerges from the preview of the Cerved research, promoted by Aibi, the Italian Bakery Ingredients Association, presented a few days ago in Rimini at Sigep.
The market analysis, focused on the consumption trends that emerged during the pandemic and confirmed during the recovery, shows that "bread, the food symbol of the Mediterranean Diet and of the Italian food culture, does not lose its centrality in the daily life of Italians and confirms itself as a food-shelter even in times of crisis".
The research underlines a change in the geography of bread consumption: big cities (in particular historical centers), due to the persistence of smart working and the limited recovery of tourism, are suffering, on the contrary - analysts say - suburbs and small towns have recorded, already in the middle of the pandemic, a good recovery.
Some purchasing trends already in place remain almost identical: attention to the origin of products and to the territory. The data also indicate that large-scale retail chains account for 43.5% of the bread sold, compared to 43.1% for bakeries and 13.2% for restaurants.
