Американцы меняют привычки: закваска и цельнозерновой хлеб вытесняют традиционный белый хлеб

Grain Foods Foundation Research Looks at America’s Evolving Bread Basket September 3, 2026 | 3 min to read WASHINGTON — The Grain Foods Foundation® (GFF) has released Consumer Perspectives on Bread, the first installment in a new insights series examining how American consumers shop for, choose and think about grain foods. The series will publish periodically under the Consumer Perspectives banner, with each release focused on a different facet of consumer behavior, continuing GFF’s long-standing role as a source of trusted, science-based research for the grain foods industry. Commissioned by GFF in partnership with IPSOS and its consumer panel framework, among 1,043 U.S. adults in June 2026, the study finds that while traditional sliced bread remains the anchor of the American pantry, shoppers are diversifying their choices, leaning harder on nutrition and ingredient cues, and increasingly gravitating toward artisan and sourdough formats. Key findings from the research include: - The pantry is diversifying: 71% of traditional bread buyers also purchased tortillas or wraps in the past three months, and 57% bought rolls, with parents driving much of that variety. - Perception is outpacing the label: 62% of consumers equate visible grains and seeds with better health, and 53% associate sourdough with better gut health, often before ever reading a nutrition label. - A generational divide is reshaping the category: 55% of Millennials call traditional sliced bread “boring,” and nearly half of Millennial respondents (47%) are actively looking for a new everyday staple — the highest share of any generation — while Gen Z already over-indexes on sourdough as its pick for the pantry staple of the next five years. - Artisan and sourdough are becoming everyday staples: sourdough posted the strongest net consumption gain of any bread type over the past year and is now the top choice (20%) for the “ideal sandwich,” ahead of every traditional format. The research also identifies four distinct bread purchaser personas shaping today’s bakery aisle — the Traditional Loyalist, driven by everyday value; the Artisan Advocate, driven by gut health and premium experience; the Better-For-You Optimizer, driven by functional macros; and the Alternative Explorer, driven by versatility — each requiring a different message to win at shelf. “GFF has a long history of delivering research the grain foods industry can put to work, and this new series continues that tradition,” said Erin Ball, Executive Director of the Grain Foods Foundation. “Bread’s story is being shaped as much by media and dietary conversations as by what’s on the shelf, and independent, best-in-class insights have never mattered more. Consumer Perspectives on Bread gives our industry a clear, credible picture of where bread stands with today’s shopper as well as where it’s headed. We are thrilled with our new engagement with the IPSOS team and the great work it will generate.” The bread category isn’t disappearing, it’s evolving. As consumers ask for simpler ingredients without giving up the taste and texture they love, GFF’s research is designed to help the grain foods industry meet that moment with evidence, not assumption, and to keep the conversation around bread, carbohydrates and processing grounded in accurate, science-based insight. Consumer Perspectives on Bread is the first in an ongoing series; future installments will explore additional consumer research topics; next up is fiber. An executive summary can be found at grainfoodsfoundation.org/resources/industry-insights/. Current GFF investors have exclusive access to the complete research report, detailed findings and strategic resources. Organizations interested in learning how investment provides access to this research can contact GFF at [email protected].