Sorry for interrupting, this website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Learn more
Accept & Close

Bread, Bakery & Cakes - Global Annual Review - 2017

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.

What you get

What's included

Why buy from us?

Succeed

Our reports will provide you with market data, consumer research and competitive intelligence to succeed in your market.

Instant Access

Buy now and you'll have instant access to the information you need to make the right decisions.

Opportunities

Find out what's next in the markets that matter to you: where opportunities lie and what challenges you will face.

Trusted

A business Superbrand, Mintel is a source you can trust. We have been defining and refining the Market Intelligence mix since 1972.

Table of contents

  1. 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

            Bread, Bakery & Cakes - Global Annual Review - 2017

            US $1,995.00 (Excl.Tax)