The Angelic Bakehouse Whole Grain Bread is being launched by the brand after extensive research to offer consumers a feedback-influenced product that is focused on a refined recipe. The bread is reported to have 18-grams of whole grains per serving along with increased protein (five-grams) and more fiber (three-grams) to boot. The bread is formulated with a naturally sweeter taste profile that is also reported to have a greater moisture level thanks to the use of sprouted grains.
The Angelic Bakehouse Whole Grain Bread also maintains a free-from recipe that is vegan, dairy-free, soy-free, sesame-free and nut-free with a clean, non-GMO ingredient list as well. The product comes as part of a larger shift towards feedback-driven product innovations that aim to hyper-target consumer preferences.
Reformulated Whole Grain Breads
Angelic Bakehouse Whole Grain Bread is Naturally Sweet
Trend Themes
1. Feedback-driven Product Innovations - Consumer feedback is driving product innovations that hyper-target preferences.
2. Increased Focus on Whole Grains - Brands are focusing on creating products with higher amounts of whole grains to meet the growing demand for healthier food options.
3. Free-from Recipes - Brands are creating recipes that are free from common allergens such as dairy, soy, sesame and nuts to cater to a wider consumer base.
Industry Implications
1. Bakery - Bakeries can capitalize on the trend of creating whole grain breads that are formulated with feedback-driven ingredients and free-from allergens.
2. Health Foods - The health food industry can focus on creating products with higher amounts of whole grains and natural sweeteners to cater to health-conscious consumers.
3. Food Manufacturing - Food manufacturers can incorporate feedback-driven product innovations and free-from recipes into their product lines to cater to specific consumer preferences and needs.