SYS-CON MEDIA Authors: Pat Romanski, Sean Houghton, Glenn Rossman, Ignacio M. Llorente, Xenia von Wedel

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In-Store Bakeries: U.S. Market Trends

NEW YORK, Aug. 18, 2014 /PRNewswire/ -- Reportlinker.com announces that a new market research report is available in its catalogue:

In-Store Bakeries: U.S. Market Trends 

http://www.reportlinker.com/p02076263/In-Store-Bakeries-US-Market-Trends .html

Despite comprising a relatively small percentage of perishable dollar sales at most retail stores, in-house bakeries are a thriving and growing part of the U.S. food landscape. In-store bakeries help create and build an image of freshness and quality that carries over throughout the rest of the supermarkets they occupy, and help support the convenience of one-stop shopping that is so essential for mass merchandisers and warehouse clubs. The result of retail's reliance on in-house bakeries, combined with higher price points, has allowed the in-house baked goods market to experience dollar sales increase every year since 2008. Packaged Facts expects these gains will continue through 2017 and beyond.

In-Store Bakeries: U.S. Market Trends estimates that retail sales of the in-store bakery goods market reached $12.8 billion in 2012. The market has been challenged by the economy and health and diet concerns, yet many consumers still choose to indulge and have an increasing desire for fresh rather than packaged foods. Further optimism surrounding the in-store baked goods market stems from the continued expansion of these products beyond the retail shelves they have traditionally occupied and into convenience stores and drug stores. In-Store Bakeries: U.S. Market Trends examines these and other trends that food manufacturers and marketers must be aware of going forward as they will impact future growth in the baked goods segment.

Scope of Market

In-Store Bakeries presents a detailed analysis of the U.S. consumer market for bakery goods sold in in-store bakeries (ISBs) of retailers. It outlines key issues and trends affecting the overall market and analyzes all product categories and segments of sweet and non-sweet baked goods. The report also discusses major players and brands and analyzes their key activities and performance. Market size data are provided for 2008–2012 and projections for 2013–2017. Retail channels that sell consumer in-store bakery goods are covered and considered in arriving at market trends and competitive analysis. Market size estimates are derived from sales through grocery stores and supermarkets, including chains, independents, natural and specialty stores. Sales through mass merchandisers and warehouse club stores are also included. Sales through convenience and drug stores are not included in market size estimates although these channels are discussed since many of them sell fresh baked goods. Not included are sales through independent bakeries, cafes, restaurants or shops, as well as sales covered by IRI of packaged branded products from in-store bakeries or packaged products generally sold in the center of the store. These channels and products are covered to provide context for market trends and competitive analysis.

<b<Methodology

The information in this report was obtained from both primary and secondary research. Primary research included consultation with industry sources and on-site examinations of the retail sector. Secondary research entailed gathering data from relevant trade, business and government sources, as well as company promotional literature and annual reports.

Our estimates of market size and company performance are based on reported revenues of product manufacturers and retailers, and figures from other market research sources including International Dairy-Deli-Bakery Association's (IDDBA) What's In Store, Progressive Grocer's Bakery Operations Review, and Nielsen Perishables Group FreshFacts. Our analysis of consumer trends primarily relies on cross-tabulations of data compiled by Simmons national consumer surveys, New York, NY, from Experian Marketing Services. On an ongoing basis, Simmons conducts booklet-based surveys of a large and random sample of consumers who in aggregate represent a statistically accurate cross-section of the U.S. population. The 2004 through 2013 surveys cited in this report are based on samples of approximately 25,000 U.S. adults. Our consumer analysis also draws on a national online consumer usage survey conducted in June 2013 by Packaged Facts. Our survey data represent a national online consumer panel of 2,000 U.S. adults (age 18+) balanced to Census on the primary demographic measures of gender, age bracket, race/ethnicity, geographic region, marital status, presence of children in the household, and household income.
Chapter 1: Executive Summary
Introduction
Scope of Market
Methodology
In-Store Bakeries
Preparation Methods
Table 1-1: In-Store Bakeries Preparation Methods, 2009 vs. 2013 (percent)
In-Store Bakery Goods Market Sales at $12.8 Billion in 2012
Figure 1-1: Retail Dollar Sales of In-Store Bakery Goods, 2008–2012 (in millions)
Dollar Sales Increase Each Year Since 2008
Table 1-2: Retail Dollar Sales of In-Store Bakery Goods, 2008–2012 (in millions)
Category Sales
Table 1-3: Sales of In-Store Bakery Goods: By Category, 2008-2012 (in millions)
Product Segment Sales
Table 1-4: Sales of In-Store Bakery Goods: By Segment, 2008-2012 (in millions)
Sales by Retail Channel
Market Forecast
Figure 1-2: In-Store Bakery Goods: Projected Retail Dollar Sales, 2012–2017 (in millions)
Types of Suppliers
Product, Retail, and Marketing Trends
Healthier Breads Gain Popularity Over White Bread Who Eat Bread: By Product Type, 2004-2013 (percent)
6% of Adults Eat Organic Bread
Cinnamon Rolls Most Popular Breakfast Pastry
Table 1-6: Consumption Rates for Breakfast Pastries: By Type, 2004-2013 (percent)
40% of American Adults Eat Low-Fat/Fat-Free Foods
Consumers Want to Eat Healthier, but Also Indulge
Consumers Cutting Back on Wheat Flour and Gluten
Consumers Look for Whole-Grain and Multi-Grain Baked Goods
In-Store Bakery Key Factor in Grocery Shopping Destination for 30% of Consumers
Figure 1-3: Product Types Most Important in Deciding Where to Shop for Groceries, 2013 (percent)
Consumers Buying Shelf-Stable Products Less, Products from In-Store Bakeries More
Figure 1-4: Consumer Purchase of Shelf-Stable Products and Products from In-Store Bakeries, 2013 (percent)
35% of Consumers Buy Bread Products from In-Store Bakery
Figure 1-5: Consumer Purchase of Shelf-Stable Bread Products and Products from In-Store Bakeries During Most Recent
Grocery Shopping Trip, 2013 (percent)
Chapter 2: The Market
Introduction
Scope of Market
Methodology
In-Store Bakeries
Product Category Definitions
Preparation Methods
Table 2-1: In-Store Bakeries Preparation Methods, 2009 vs. 2013 (percent)
Products Outside Market Scope
Market Size and Growth
In-Store Bakery Goods Market Sales at $12.8 Billion in 2012
Figure 2-1: Retail Dollar Sales of In-Store Bakery Goods, 2008–2012 (in millions)
Dollar Sales Increase Each Year Since 2008
Table 2-2: Retail Dollar Sales of In-Store Bakery Goods, 2008–2012 (in millions)
Economy's Impact on Sales
Figure 2-2: Change in GDP and Personal Consumption Expenditures, 2006–2013 (percent)
Household Formation Lags
Figure 2-3: Number of U.S. Households, 2002-2012
Category Sales
Table 2-3: Sales of In-Store Bakery Goods: By Category, 2008-2012 (in millions)
Product Segment Sales
Table 2-4: Sales of In-Store Bakery Goods: By Segment, 2008-2012 (in millions)
Sales by Retail Channel
Market Forecast
Figure 2-4: In-Store Bakery Goods: Projected Retail Dollar Sales, 2012–2017 (in millions)
Chapter 3: The Suppliers
Types of Suppliers
Private Label Manufacturing
Select Supplier Profiles
Maplehurst Bakeries
Table 3-1: Maplehurst Bakeries In-Store Bakery Goods
CSM Bakery Products
Table 3-2: CSM Bakery Products In-Store Bakery Goods
Rich Products Corporation
Table 3-3: Rich Products In-Store Bakery Goods
Dawn Food Products
Table 3-4: Dawn Food Products In-Store Bakery Goods
Clyde's Delicious Donuts
Table 3-5: Clyde's Delicious Donuts In-Store Bakery Goods
Dianne's Fine Desserts
Table 3-6: Dianne's Fine Desserts In-Store Bakery Goods
Vie De France Yamazaki
Table 3-7: Vie De France Yamazaki In-Store Bakery Goods
Baker Boy
Table 3-8: Baker Boy In-Store Bakery Goods
Chapter 4: Product, Retail, and Marketing Trends
Product Trends
Healthier Indulgences
Trans Fats
TranSmart Thaw & Serve Trans Fat-Free Cakes
Illustration 4-1: TranSmart Thaw & Serve Trans Fat-Free Cakes
Whole Grain Greek Yogurt Muffins
Illustration 4-2: Whole Grain Greek Yogurt Muffins
Ancient Grains, Sprouted Grains
Illustration 4-3: Wegmans Ancient Grains
Illustration 4-4: Sprouted Grain Products
Indulgence for Calorie Watchers
Illustration 4-5: Baked by Melissa's Bite-Size Cupcakes
Illustration 4-6: Stuffed Artisan Micro Cannoli
Gluten-Free
Figure 4-1: Gluten-Free Food Products: Motivations for Purchase/Use, August 2012 (percent agreeing)
Illustration 4-7: Dawn Foods Gluten-Free Products
Vegan Desserts
Illustration 4-8: Vegan Desserts
GMO-Free
Illustration 4-9: Dancing Deer Non-GMO Verified Cookies
New Tastes and Experiences
Expanding Flavor Palates
Illustration 4-10: The Essential Baking Company's Rosemary Diamante
Illustration 4-11: Lunds and Byerly's Cupcakes
Salty and Sweet
Illustration 4-12: Salty Hog Pie
Savory Pastries
Illustration 4-13: Schulstad Savoury Pastries
Regional Tastes
Illustration 4-14: Kolache
Combo Products Offer Different Tastes and Textures
Illustration 4-15: Cronuts and Cro-Dos
Illustration 4-16: Vie de France Biscuit Buns
Fresh Convenience
Single-Serve & Slices
Illustration 4-17: Single Slice and Cake for Two
Portable Pies
Illustration 4-18: Portable Pie
Cake Pops
Illustration 4-19: Cake Pops
Illustration 4-20: Push Up Cakes
Take and Bake
Illustration 4-21: "Be the Baker" Retail-Ready Program
Illustration 4-22: Costco Rosemary Artisan Organic Bake At Home Bread
Retail Trends
Showcasing Behind Glass
Illustration 4-23: In-Store Bakery Showcase Displays
Open Air Baking
Illustration 4-24: Hy-Vee In-Store Bakery
Illustration 4-25: Kroger and H--E-B Tortillerias
Let Them See Decorated Cakes
Illustration 4-26: In-Store Bakery Custom Cakes
Grab and Go Merchandising
Illustration 4-27: Grab and Go Merchandising
Artisanal at Sam's Club
Illustration 4-28: Artisan Fresh Cupcakes
Made from Scratch
Illustration 4-29: Fresh by Brookshire's
Illustration 4-30: Price Chopper Bagel Factories
Illustration 4-31: Dorothy Lane Market In-House Bakery
Micro-Bakeries Innovating in Home Kitchens
Illustration 4-32: Micro Bakers
Illustration 4-33: Good Eggs
Whole Foods Supports Local Suppliers
Illustration 4-34: Whole Foods Supports Local Suppliers
Fresh Baked Goods in Other Retail Outlets
7-Eleven Fresh Bakery
Illustration 4-35: 7-Eleven Fresh Baked Cookies
Illustration 4-36: Pillsbury Cinnamon Roll at 7-Eleven
Kwik Trip Keeps It Fresh
Illustration 4-37: Kwik Trip Glazers Donuts
Walgreens Fresh Bakery Items
Illustration 4-38: Walgreens Fresh Bakery Items
Marketing Trends
Marketing to Consumers
In-Store Events
Celebrity Appearance In-Store
Illustration 4-39: Cake Boss at BJ's Wholesale Club
Cake Decorator Challenge
Illustration 4-40: Hy-Vee Cake Decorator Challenge
Mobile Merchandising
Illustration 4-41: Dessert Trucks
Illustration 4-42: Meringue Bake Shop Cupcake & PushCake Party Cart
Retailer Food Trucks
Illustration 4-43: Retailer Food Trucks
Walgreens Up Market: Fresh Experience
Illustration 4-44: Walgreens Up Market: Fresh Experience
Marketing to Retailers
Trade Promotions
Illustration 4-45: Baker Boy Promotions
Rich's Cake Pros Decorators' Club
Illustration 4-46: Rich's Cake Pros Decorators' Club
DawnFoodsInsights.com
Illustration 4-47: DawnFoodsInsights.com
Chapter 5: The Consumer
Note on Data Sources
Bread Has High Penetration, Consistent Use
Table 5-1: Consumers Who Eat Bread, 2004-2013 (percent)
Healthier Breads Gain Popularity Over White Bread
Table 5-2: Types of Bread Eaten Most Often by Consumers Who Eat Bread: By Product Type, 2004-2013 (percent)
Consumers Overwhelmingly Prefer Fresh Bagels
Table 5-3: Consumers Who Eat Bagels: By Type, 2004-2013 (percent)
6% of Adults Eat Organic Bread
Table 5-4: Adults That Eat Organic Foods: By Product Type, 2004-2013 (percent)
Demographics Vary by Organic Product Type
Consumers Who Eat Any
Bread
Table 5-5: Demographic Characteristics of Organic Food Consumers: By Select Product Types, 2013 (index)
Cinnamon Rolls Most Popular Breakfast Pastry
Table 5-6: Consumption Rates for Breakfast Pastries: By Type, 2004-2013 (percent)
40% of American Adults Say They Eat Low-Fat/Fat-Free Foods
Table 5-7: Households That Eat Low-Fat/Fat-Free Foods: By Type, 2004-2013 (percent)
Demographics Vary by Low-Fat/Fat-Free Food Product Type
Consumers Who Eat Any
Cookies
Cakes/Pastries/Pies
Table 5-8: Demographic Characteristics of Low-Fat/Fat-Free
Food Consumers By Select Product Types, 2013 (index)
Diet and Nutrition Trends
Table 5-9: People Watching Diet: Reasons and Foods Eaten To Watch Diet, 2005-2013 (percent)
Consumers Want to Eat Healthier, but Also Indulge
Table 5-10: Consumer Attitudes about Food: Agree a Lot, 2004-2013 (percent)
Consumers Cutting Back on Wheat Flour and Gluten
Figure 5-1: Consumers Cutting Back on White Bread and Breads or Baked Goods Because of Ingredients, 2013 (percent)
Consumers Look for Whole-Grain and Multi-Grain Baked Goods
Figure 5-2: Consumers Seeking Types of Bread and Baked Goods, 2013 (percent)
In-Store Bakery Key Factor in Grocery Shopping Destination for 30% of Consumers
Figure 5-3: Product Types Most Important in Deciding Where to Shop for Groceries, 2013 (percent)
Consumers Buying Shelf-Stable Products Less, Products from In-Store Bakeries More
Figure 5-4: Consumer Purchase of Shelf-Stable Products and Products from In-Store Bakeries, 2013 (percent)
35% of Consumers Buy Bread Products from In-Store Bakery
Figure 5-5: Consumer Purchase of Shelf-Stable Bread Products and Products from In-Store Bakeries During Most Recent Grocery Shopping Trip, 2013 (percent)


To order this report: In-Store Bakeries: U.S. Market Trends 
http://www.reportlinker.com/p02076263/In-Store-Bakeries-US-Market-Trends .html



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