The expert called the consequences of the introduction of the new GOST on bread

The new GOST standard for white bread will not become a driver of price growth, but, on the contrary, will give manufacturers more flexibility in the production and sale of products. Ilya Rusyaev, a business consultant and founder of the Rusyaev Club business community, told Izvestia on March 3.

According to the expert, the standard for white bread made from wheat flour alone will not cause prices to rise, since it does not introduce fundamentally new cost requirements for producers. The main increase in costs in the industry is associated with an increase in the cost of logistics, packaging, electricity and credit resources.

"By the end of 2025, the average price of bread and bakery products made from wheat flour had already increased. <...> That is, the market entered 2026 without the new standard against the background of rising prices," the expert noted.

As Rusyaev emphasized, the new GOST allows the production of bread weighing 0.35–0.5 kg in agreement with the customer, while the standard weight is still considered to be over 0.5 kg. This opens up the possibility for manufacturers to reduce the price per unit on the shelf, which is important given the sensitivity of customers to the final cost.

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"This can especially work for single households and the "bought for the day" format. But it will not be possible to hide the weight reduction, according to the technical regulation of the Customs Union 022/2011, the weight must be indicated in the labeling," Rusyaev added.

In addition, the new standard takes into account modern production formats: it allows for cutting and selling parts of the product, sets a recommended shelf life of up to three days for packaged bread and up to 24 hours for unpackaged bread, and also provides for accelerated manufacturing methods.

According to Rusyaev, this expands the range, reduces the volume of refunds and write-offs and increases the possibilities for product delivery. However, first of all, enterprises with modern packaging infrastructure and well-established logistics will be able to realize these advantages, the expert concluded.

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On the same day, it was reported that from April 1, a new GOST for white bread made from wheat flour will be introduced in Russia. It was specified that the maximum shelf life of bread after being taken out of the oven at the enterprise would remain the same — no more than 10 hours. At the same time, recommendations on the timing of product sales in retail have disappeared from the new edition of the standard.

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