It's better not to buy bread from the supermarket
Many consumers in Germany are advised to think twice before buying bread from supermarkets. Experts warn that supermarket bread differs significantly from bakery bread in quality and production, and in some cases may pose health risks.
According to data from the Zentralverband des Deutschen Bäckerhandwerks (Central Association of the German Bakery Trade), Germans bought more than 1.6 million tons of bread in 2023. Supermarkets and discounters such as Aldi, Lidl, and Rewe attract customers with low prices and easy access to baked goods like rolls, pretzels, and loaves. A study by MafoWerk (market research institute) found that 24 percent of consumers prefer buying rolls from supermarket self-service shelves, mainly because of short queues and cheaper prices.
Unlike traditional Bäckereien (artisan bakeries), supermarket bread is mostly industrially produced. The dough is prepared in large factories across Europe, frozen, and then delivered to stores where it is simply baked or thawed. Artisan bakeries usually prepare dough on site and allow it enough time to ferment naturally, which improves flavor and digestibility.
To extend shelf life and maintain appearance, supermarket bread is treated with künstliche Enzyme (artificial enzymes). According to RPR1 (Rheinland-Pfalz Radio) and NDR (Norddeutscher Rundfunk), some products can stay “fresh” for up to nine weeks and may contain as many as 250 different enzymes and additives. These substances do not have to be fully declared on ingredient lists, giving retailers a commercial advantage but leaving consumers unaware of what they are eating.
Health experts report that such additives can cause digestive problems for sensitive individuals, especially those with Reizdarmsyndrom (irritable bowel syndrome). Certain FODMAPs—Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols—are poorly absorbed in the small intestine and may trigger pain and bloating, according to the Münchner Institut für Ernährungsmedizin (Munich Institute for Nutritional Medicine). Economically, mass-produced bread also harms traditional bakeries. Statistics from the Zentralverband show that the number of bakeries fell from about 15,000 in 2009 to roughly 10,500 in 2019, as they struggle to compete with cheaper industrial products.