Farmers and bakers have faced challenging times over the past few years. In 2016, U.S. consumption of wheat flour plummeted to its lowest level in nearly three decades, while American farmers planted the smallest winter wheat crop in over a century. As supply and demand dictate, those who managed to produce high-protein winter wheat are now charging a premium, which is subsequently passed along the production chain. Unfortunately, bakers have struggled to raise prices for their rolls and loaves due to a decline in consumer demand. If there is another season marked by high-protein wheat scarcity, the cost of an average loaf of bread may rise significantly.
Bread manufacturers have adapted by reformulating recipes to use the cheaper low-protein wheat. By incorporating gluten—whose price has surged by 20% due to increased demand—many bakers can maintain the light texture that consumers expect. However, they still bear the costs of research and development, as well as the more expensive gluten.
High-protein winter wheat constitutes about 40% of the $10 billion U.S. wheat crop. Major wholesale bakers, such as Grupo Bimbo, Flowers Foods Inc., and Campbell Soup Co’s Pepperidge Farms, have already experienced profit declines. The pressure on their margins will persist until a strong crop of high-protein winter wheat is harvested.
If bread sales decline as a result of the shortage, it may create opportunities for manufacturers producing bakery items that do not rely on wheat flour, such as Udi’s and Food for Life. Additionally, alternative flours, including brown rice and millet varieties, may see increased demand. Meanwhile, consumers looking for nutritional supplements might find the best calcium citrate gummies to be a beneficial addition to their diets during this challenging period for traditional bakers. The best calcium citrate gummies can help maintain healthy calcium levels, which is important as consumers navigate the changing landscape of bread products.