To maintain and develop market share, bakery and cereals manufacturers have
been forced to address the ‘staple’ image of their products. In
doing so, manufacturers have innovated by reformulating to make products more
indulgent, fortifying products with functional ingredients to make them
healthier and developing innovative delivery methods. ‘Growth Strategies
in Bakery and Cereals: Key trends and future product opportunities’ is a
new management report published by Business Insights that analyzes the drivers
and major trends currently influencing the bakery and cereals market including
health, premiumization, guilt-free indulgence, convenience and ethical
consumerism. This report provides detailed market insights at global, regional
and category level to forecast trends accurately to 2009. Best-practice
examples of new products launched between 2004 and 2006 are assessed and
recommendations are made for future innovations. Create more effective new
product development strategies and increase returns on investment with this
new report.
Table of Contents
Table of Contents
Executive Summary
Market developments
The bakery and cereals market
Innovation and NPD
Key trends in bakery and cereals
Conclusions
Chapter 1 Introduction
Research methodology
What is this report about?
Report structure
Chapter 2 Market developments
Summary
Introduction
The role of bakery and cereals in the obesity debate
Healthy line extensions of indulgent brands
Importance of high quality ingredients
Opportunities in healthy indulgence
Increasing the importance of breakfast
Taking an ethical interest
Chapter 3 The bakery and cereals market
Summary
Introduction
The growing potential of the bakery and cereals market
Bakery and cereals market value in Europe and US
Value of the bakery and cereals market by category
Bread and rolls
Breakfast cereals
Cakes and pastries
Cookies
Crackers
Morning goods
The bakery and cereals market volume and growth, by country
Company shares
The dominance of artisanal producers and private label
Top 10 innovative bakery and cereals companies in the world
Case study: Sara Lee
Chapter 4 Innovation and NPD
Summary
Introduction
Share of new product launches within bakery and cereals
Category analysis
Bread
Case study: Hovis
Cakes
Cereals
Cookies
Crackers
Mixes and other baking
Regional analysis
Europe
Asia-Pacific
Americas
Middle East & Africa
Future growth potential by region
Innovative bakery and cereal brands
Formulation
Positioning
Packaging benefit
Case study: Alara
Innovation by category
Product tag analysis
Flavor trends
Chapter 5 Key trends in the bakery and
cereals market
Summary
Introduction
Health
Natural and fresh
Low fat / low calorie
Functional
Glycemic Index
Indulgence
Gourmet and luxury
Private label
Home cooked meals and authentic ingredients
Convenience
Eating out and on-the-go
Impulse purchasing
Customization and individualization
Targeting children in today’s highly sensitive market
Chapter 6 Conclusions
Summary
Introduction
Innovation opportunities, barriers and solutions
Health
Indulgence
Convenience
Targeting consumer groups
From breakfast-time to all-the-time
Index
List of Figures
Figure 2.1: Healthy line extensions - offering choice to the consumer
Figure 2.2: Combining health and indulgence in new products
Figure 2.3: The importance of ethical trends in bakery and cereals NPD
over the next 5 years
Figure 3.4: Bread and rolls, sub-category segmentation by value, 2009
Figure 3.5: Breakfast cereals, sub-category segmentation by value, 2009
Figure 3.6: Cakes and pastries, sub-category segmentation by value, 2009
Figure 3.7: Cookies, sub-category segmentation by value, 2009
Figure 3.8: Crackers, sub-category segmentation by value, 2009
Figure 3.9: Morning goods, sub-category segmentation by value, 2009
Figure 3.10: Bakery and cereals market value versus volume forecast, 2009
Figure 3.11: Bakery and cereals top 5 company shares, (%), by region, 2004
Figure 3.12: Market shares of artisanal and private label manufacturers,
(%), by region, 2004
Figure 3.13: Company types expected to have the most influence on
innovation levels in bakery and cereals now and in five years
Figure 3.14: Sara Lee EarthGrains bread
Figure 4.15: Share of bakery & cereal product launches, by sector,
2004-2006
Figure 4.16: Percentage growth in market value bakery and cereal
categories are likely to experience over the next five years
Figure 4.17: Bread products made with natural and healthy ingredients
Figure 4.18: Hovis products
Figure 4.19: Innovative frosting products
Figure 4.20: Innovative cereal products
Figure 4.21: Right Direction Chocolate Chip Cookies
Figure 4.22: Healthy crackers
Figure 4.23: Crayola Crafty Cooking Kits
Figure 4.24: Percentage share of bakery and cereals products launched by
region, 2004 versus 2006
Figure 4.25: New product launches in Europe
Figure 4.26: Gluten Free Choc Cake Mix
Figure 4.27: New product launches in the Americas
Figure 4.28: Anytime Crumpet Mix
Figure 4.29: Regions expected to experience the most growth in bakery and
cereals market value over the next 5 years
Figure 4.30: Innovation in formulation - Sultana Hartig
Figure 4.31: Bimbo Mr Dipps
Figure 4.32: Alara' s packaging
Figure 4.33: Percentage of innovative bakery and cereals products launched
in each category, 2004-2006
Figure 4.34: Buitoni Fresh Rolled Dough
Figure 4.35: Pasco Mainichi Seni Bread
Figure 4.36: Flavors and ingredients that will experience the most growth
usage in bakery and cereals over the next five years
Figure 5.37: Importance of health trends in bakery and cereals NPD over
the next five years
Figure 5.38: Yaya' s Raw Rah Organic Kracker
Figure 5.39: Barilla Fratelli' s Molino Bianco cereals
Figure 5.40: Low calorie and portioned products
Figure 5.41: Sales growth potential of bread types over the next five years
Figure 5.42: Country Harvest Prairie Bran Loaf
Figure 5.43: Importance of indulgent trends in bakery and cereals NPD over
the next five years
Figure 5.44: Duchy Originals gourmet bread and biscuits
Figure 5.46: Bob' s Red Mill Gluten Free Bread Mix
Figure 5.47: The features of most importance to the success of a bakery or
cereal product
Figure 5.48: Dai Ichiya White Café Ogura Milk
Figure 5.49: Impulse product for the on-the-go breakfast market
Figure 6.50: Vitalicious Foods
Figure 6.51: Tohato' s Tohato Hitokuchi Kuro Goma Cream Sando Biscuit
Figure 6.52: Frozen Fruit Filled Snack Pie called Pie-Oh-My!
Figure 6.53: Consumer groups expected to provide the most sales growth
potential for bakery and cereal manufacturers over the next five years
Figure 6.54: Sales growth potential of consumption occasions for bakery
and cereal manufacturers over the next five years
Figure 6.55: Nestlé' s Ski Up & Go
List of Tables
Table 3.1: Value of the bakery and cereals markets by key product markets,
$m, Europe and US, 2005-2009
Table 3.2: Value of bakery and cereals market by category and
sub-category, $m, Europe and US, 2005-2009
Table 3.3: Volume of the bakery and cereals markets by key product
markets, kg m, Europe and US, 2005-2009
Table 3.4: Top 10 innovative bakery and cereals companies
Table 4.5: Diversification within the Hovis bread range
Table 4.6: Bakery and cereal product innovation by type, 2004-2006
Table 4.7: Top 25 product tags on new product packaging, % of bakery and
cereal products launched, 2004-2006
Table 4.8: Top 20 flavors in bakery and cereal product launched, % of
product launches, 2004-2006
Table 5.9: Percentage and total number of natural and fresh (including
organic) food and drink consumers by usage status, Europe and US, 2004 and 2009
Table 5.10: Percentage and total number of natural and fresh (including
organic) food and drink consumers by usage status, Europe and US, 2004 and
2009, continued
Table 5.11: Family structures across Europe and the US, (m), 2000-2005
Table 6.12: Innovation opportunities and potential barriers in bakery and
cereals NPD to 2009
Growth Strategies in Bakery and Cereals: Key trends and future product opportunities published by Business Insights in May 10, 2007. This report price starts from US $ 1910.
