• On the European continent, bread is undergoing a subtle but profound transformation. Combining centuries-old traditions with cutting-edge innovations, the artisanal bakery sector is gaining ground, responding to the growing demand for healthy, sustainable products with an authentic story.
In the United Kingdom, artisan bread sales increased by 9,4% between 2021 and 2024, and sourdough bread sales increased by 4,3% between March 2023 and March 2024. These figures reflect a clear trend: European consumers want food that combines taste, health and respect for the environment.
A key factor in this renaissance is consumers’ increased interest in health. A survey also conducted in England showed that 73% of respondents recognize the benefits of fiber for intestinal health, influencing their purchasing decisions. Sourdough bread and bread made from ancient grains, such as emmer, einkorn or rye, perfectly meet this demand. These types of bread, less processed and naturally fermented, are perceived as easier to digest.
Traditions that become cultural symbols
In Europe, the diversity of cereals has shaped the traditions of the bakery industry, transforming bread into a cultural symbol. In Italy, an emblematic example is Matera PGI Bread, a sourdough bread originating in the Matera region, known for its shape that reflects the area's rocky landscape and for its golden core. It is still produced in the province of Matera, using a minimum of 20% semiolina derived from local varieties and ancient cereals, such as Senator Cappelli, Duro Lucano, Capeiti and Appulo. In Finland, rye bread, a plant cultivated in the region for over 2.000 years, was declared the national dish in 2017, due to its adaptability to northern soils and its unique taste.
The European Union supports the revitalization of ancient cereals through projects such as HealthyMinorCereals, which promotes the cultivation of emmer, einkorn, spelt, rye and oats. These grains not only thrive in less fertile soils, but are also richer in micronutrients than modern wheat. Traditional cereals and sourdough breads are easier to digest due to the slow fermentation process. Although they do not have a lower gluten content, the quality of the gluten is superior, and the fermentable carbohydrates are broken down naturally. This approach not only responds to the demand for healthy products, but also revitalizes sustainable agricultural practices.
Innovation for a circular economy
Beyond ingredients, innovation in European baking extends to waste management. Five million tonnes of bread are wasted in the EU every year, generating losses of €12,5 billion. But creative solutions are turning this waste into opportunities. In Belgium, a beer company has pioneered the recycling of unsold bread to make beer, then using the yeast from the brewing process to create bread. In its first two years of operation, the company recycled around 50 tonnes of bread, and today, 100% of the cereals used in the process are reused, along with unsold apples and recycled hops.
In Poland, a company inspired by an Austrian bakery has developed a distillate from surplus bread, now used in cosmetics, soft drinks and biodegradable packaging. The company is working with partners across the EU to create a range of sustainable solutions from a product that would have previously been thrown away. One of its innovations uses bread as a substrate for growing fungi, transforming the carbohydrates in surplus bread into high-quality protein, fibre and bioactive compounds. This product, made from at least 98% local bread, significantly reduces the carbon footprint compared to traditional plant-based protein sources.
The European bakery sector is thus proving that tradition and innovation can coexist harmoniously. From rediscovering ancient grains to inventive strategies to reduce waste, European bakers are responding to consumer demands for healthy, sustainable products with a transparent manufacturing process.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
Read on White Art and: Ancient grains – the new trend in baking
