Softgrain

Despite efforts by independent retail bakers to increase bread range and quality, the report highlights the strength of both the softgrain and premium white bread markets.

People in industrialized countries eat between 14 and 15 pounds of food additives every year It's the kind of lunch that people across the Western world eat every day: a ham and mustard sandwich on softgrain bread, packaged neatly in a little plastic triangle; a bag of salt and vinegar chips; and a bottle of orange fizzy drink.

In 1986, Allied Bakeries introduced softgrain white bread, which contained significantly more fibre than ordinary white bread (Maslowska 1991). The softgrain white bread market, which surged in the late 1980s, foreshadowed the return of white bread and the premiumization of the sector that was to follow in the 1990s.