Supermarket or bakery: where is the better bread? A health check

Supermarket or bakery: where is the better bread? A health check

Germans have an intimate relationship with their bread. Over 1.6 million tons were sold in Germany alone in 2023, and while the love for this staple food is deep-rooted, there are huge differences in bread culture. For many consumers, the choice between supermarket and bakery bread could even pose health risks.

The attractiveness of self-service bakeries in supermarkets and discounters such as Aldi, Lidl and Rewe is undeniable. Convenience and low prices attract many consumers. One in five Germans prefers to grab baked goods from the supermarket counter to escape from the hectic pace of everyday life. But what many people don't know is that this mass-produced product is often frozen and is simply thawed or baked. This fundamentally sets the quality apart from traditional artisan bread.

Differences in quality between supermarket baked goods and artisan bread

The production of supermarket pastries often corresponds to assembly line work. The dough pieces that are processed often have a long transport chain behind them. In contrast to this, there are artisan bakers who often bake themselves and give the dough the necessary time to ferment. This not only affects the taste, but also the ingredients.

Particular attention is paid to the additives that are often used in supermarket bread. Artificial enzymes are used to ensure that the bread stays fresh for as long as possible. These enzymes are not found on the ingredients list, which can mislead consumers. Some breads contain up to 250 different enzymes to give the pastry an attractive volume and crust.

Health risks from artificial enzymes

The enzymes used in supermarket baked goods can cause health problems for certain people. For example, consumers with irritable bowel syndrome may be negatively affected by these additives. In particular, so-called FODMAPs - fermentable oligo-, di- and monosaccharides and polyols - contribute to digestive problems. This group of carbohydrates is not well absorbed in the small intestine of some people and can cause discomfort.

This is an aspect that many consumers simply do not have on their radar, but which can potentially have far-reaching health consequences. This type of mass production not only poses health risks, but also challenges for small, artisanal bakeries. They are increasingly struggling to remain competitive, while supermarket prices are often unbeatably low.

The economic consequences of the dominance of supermarket chains are clear. Between 2009 and 2019, the number of craft bakeries in Germany fell significantly from around 15,000 to just 10,500. An example of this is “Lila Bäcker”, which had to file for bankruptcy in October 2023, even if the discounters were not the only ones responsible for the collapse. Rising energy and commodity prices also contributed to the closure of 160 stores nationwide.

The choice of bread not only influences individual taste, but is also part of a larger economic and health context. Consumers are well advised to be aware of the differences between supermarket and artisan bread to not only protect their health, but also promote the tradition of baking.