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Bread, Bakery & Cakes - Global Annual Review - 2017

Published By :

Mintel

Published Date : Mar 2017

Category :

Food

No. of Pages : N/A

Mintel’s Annual Overviews take a look back at 2016 and provide a detailed overview of the key issues faced by key categories through the year. Including; a full market overview, an in-depth review of the big stories from the year as well as our forecast for the future of these markets.

Table of Content

OVERVIEW
Figure 1: Bread/bread products and sweet bakery, top five retail markets, 2016*
Figure 2: Bread/bread products, cakes/pastries/sweet goods, and baking mixes/ingredients, new product launches, top five countries, 2016
Figure 3: Bread/bread products, cakes/pastries/sweet goods, and baking mixes/ingredients, new product launches, top five countries, 2016
Figure 4: Bread and bread product market performance
Figure 5: Sweet bakery market performance

THE BIG STORIES
Alternative bread formats offer a growth outlet
Figure 6: Total sales of packaged bread, fresh loaf bread vs. tortillas, at current prices, US, 2011-16
Figure 7: Leading brands in the speciality bread and rolls retail market, by value, UK, 2014/15 and 2015/16
Figure 8: Interest in trying bread/baked goods, major continental European markets, a wider variety of ethnic breads/baked goods from other countries (eg injera, Turkish simit), 2016
Flavour innovation is vital for bakery evolution
Figure 9: Purchase factors for prepared cakes/pies, by generation, US, February 2016
Figure 10: Cakes, pastries and sweet good launches by flavour component sub-group, US, 2014-16
Figure 11: I avoid eating bread/baked goods that have the same boring taste, select European markets, June 2016
Figure 12: Bread and bread product launches by flavour component, global, 2014-16
Focus on sugar content leads to reformulation
Figure 13: Bakery product launches with a low/no/reduced sugar claim, by sub-category, global, 2012-16
Figure 14: Types of cake and cake bars interested in buying, Europe, 2016
Figure 15: Average sugars per 100g in bread launches, by selected market, 2015-16

NOTABLE PRODUCTS
Bakery products targeted at children
Figure 16: Bakery products targeted at children
Vegan, raw and grain-free bakery products establish a niche
Figure 17: Vegan/raw and/or grain-free bakery products
Adding sensory appeal to bakery through texture
Figure 18: Crunchy and melt textures in cakes

LOOKING TO THE FUTURE
Time to get bakery moving for on-the-go consumers
Figure 19: “Bread/baked goods are not convenient to eat outside of the home,” selected European markets, 2016
Figure 20: Bakery product* launches by claim category, global, 2015-16
More to come in the field of bakery with benefits
Figure 21: Barriers to eating packaged bread more often, Brazil, May 2016
Figure 22: Bread purchase considerations, US, May 2016
Figure 23: Types of cake and cake bars interested in buying, Europe, 2016*
Figure 24: Launches of bakery products with a ‘plus’ or ‘functional’ claim, by type of claim, 2012-16
Traditional bread types may usurp gluten-free movement
Figure 25: Penetration of gluten-free claim in bread & bread product launches, by region, 2013-16
Figure 26: Growth in the use of sourdough as a descriptor, bread and bread products, global, 2013-16
Figure 27: Top markets for sourdough bread and bread product launches, 2016
Figure 28: Growth in ancient grain/seed usage as an ingredient in bread and bread product launches, by type, globally, 2012-16

THE ANALYST’S VIEW

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