European consumers prefer bread with soft and springy qualities that deliver constant quality, study finds
December 13, 2011
– A new study said that European consumers prefer bread with soft and springy qualities that deliver constant quality, BakeryAndSnacks.com reported Dec. 9.
The study, commissioned by bakery ingredients firm Novozymes, also found that bread preferences varied widely across the countries selected.
The principal driver of bread brand choice was bread that delivered the same quality each time, the study found, with consumers rating softness and springiness as the deciding factors in choosing between brands.
The study also found that decisions to buy a particular bread brand typically occurred before entering the store, although 65% of consumers could still be influenced at the point of purchase.
The primary source of this article is BakeryAndSnacks.com, Montpellier, France, on Dec. 9, 2011.