Panera's Rosemary Focaccia gluten-free bread roll offers a flavorful alternative for consumers who avoid the consumption of food items that contain gluten.
The roll is made with a variety of nourishing ingredients, including olive oil, sprouted chia and flax seeds, as well as broccoli and whole-grain white sorghum, which is said to add a nutty flavor to the gluten-free bread. Although Panera does make many of its baked goods in-store, the gluten-free Rosemary Foccacia Roll is set apart from the rest and made off-site in order to prevent cross-contamination.
As a QSR chain that largely specializes in baked goods, fresh breads and sandwiches, Panera is now making room for more options on its menu that don't include bread at all with a range of soups and salads.
Key Themes Behind This Trend
- Gluten-free Alternatives
- Opportunities to develop and offer gluten-free options to cater to the growing market of consumers who avoid gluten.
- Superfood Infused Products
- Innovation could focus on using superfoods like chia, flax seeds, and whole-grain white sorghum, in product development to create healthier alternatives.
- Cross-contamination Prevention
- Opportunities to implement cross-contamination preventive measures in food manufacturing facilities targeting consumers with food allergies and intolerances.
Where This Applies
- Bakery
- Innovation could focus on creating gluten-free and superfood infused bakery products to cater to a health-conscious market with growing need for gluten-free options.
- Food Manufacturing
- Opportunities to improve cross-contamination prevention and create unique superfood-infused ingredients for use in other products across the food industry.
- Restaurant and QSR Chains
- Opportunities to diversify menus and offer healthier, gluten-free and superfood infused options to cater to health-conscious consumers and diversify menus.
