美國的新鮮麵包產品市場 是由出版商Packaged Facts在2010年08月所出版的。
這份英文市場調查報告書包含162 Pages 價格從美金3300起跳。
本報告書為美國的新鮮麵包產品市場之相關全面性調査、市場動向、零售動向、烘烤與行銷動向、食品服務動向的詳細分析、市場、零售以及麵包的前景、消費者動向等，概述如下。
第1章 總綱
第2章 市場動向
第3章 零售動向
- 消費者經常光顧店面内的麵包
- 調整法
- 超級市場
- 大型零售店
- 自然食品店
- 倉儲式商店
- 批發・零售麵包
- 批發者增加了生產量
- 麵包前景：Tom Cat Bakery
第4章 烘烤與行銷動向
- 消費者支出習慣改變了行銷情勢
- 健康的料理
- 提供了一口尺寸的點心是能減低罪惡感的選項
- 為了健康的全粒粉
- 零售前景：Whole Foods
- 不加砂糖的選項仍受歡迎
- 做為材料的橄欖油
- 將養分強化的麵包產品失去了活力
- 自然有機產品
- 對環境好的烘烤以及「地區指向」、其他
第5章 食品服務動向
- 麵包咖啡店更加受歡迎了
- 小型食品服務麵包咖啡成功了
- Panera Bread Co
- 咖啡店以麵包產品增加了利益
- 快速服務餐廳裡加入了Artisan Appeal
第6章 消費者動向
- Experian Simmons 的調査數據相關注記
- 全粒粉麵包很活絡
- 麵包vs.白麵包、2005年vs.2009年
- 麵包喜好的大變革是混搭
- 全粒粉 vs. 白麵包的心理學
- 麵包的各類的理學
- 取得平衡的用餐
- 用餐中的豐富纖維
- 健康食品餅乾、等等
附錄
Abstract
U.S. consumers have been caught in an economic freefall over the past two
years, but the crisis appears to be nearing an end. However, the significant
changes in attitudes and behaviors brought about by these recessionary
pressures persist, with consumers continuing to rethink what value means and
monitor spending carefully. In this environment, the growing focus on
nutrition as a means to wellness - coupled with renewed interest in eating at
home and demand for “comfort food” - has spurred bakeries to
provide healthy products that offer high-quality ingredients and a
restaurant-quality experience at appealing prices.
These combined trends have resulted in steady, if modest, growth in sales of
fresh baked goods over the past five years. Retail sales of fresh bread and
sweet baked items topped $16 billion in 2009, up 4.2% from the previous year.
And as bakeries grow ever more creative in meeting consumer demand for
specific types of products and the economy improves, this rate of growth is
likely to improve. Taking all market trends into account, Packaged Facts
projects that the market will grow by 26% between 2009 and 2014, to reach
$20.1 billion at retail.
A completely new report from Packaged Facts, Fresh Baked Goods in the U.S.
offers a comprehensive look at the overriding trends in the market. The report
examines baked goods that are prepared fresh at both in-store and stand-alone
bakeries, using preparation methods such as made-from-scratch, mixes,
par-baking (or pre-baking) and thaw-and-heat. It also analyzes trends in the
key retail channels through which baked goods are sold - both stand-alone
bakeries and in-store outlets - including traditional supermarkets,
supercenters/mass merchandisers, natural food stores, and warehouse clubs. The
report also examines activity at the foodservice level, where trends in baked
goods often start, focusing on high-growth areas including bakery cafés.
A special feature is May/June 2010 custom Packaged Facts research on consumer
attitudes and purchasing patterns. Specifically tailored for this report, the
survey details consumer preferences for baked goods channels and items
purchased, in addition to other psychographic indicators. Additional
demographic analysis derives from data compiled by Experian Simmons, New York,
NY, including indexing of consumers most or least likely to often eat
different types of breads. The report also breaks out sales by type of bread
or sweet baked good for numerous segments, details market growth drivers and
projects future sales, identifies competitive opportunities including
sustainability appeals, and tracks trends at in-store bakeries.
Table of Contents
Chapter 1: Executive Summary
- Introduction
- Scope of Report
- Report Methodology
- Market Size and Growth
- Sales Continue to Increase Despite Recession
- Supermarkets and Bakeries Are Dominant Retail Venues
- Figure 1-1: Share of U.S. Retail Dollar Sales of Fresh Baked Goods: By
Channel, 2009 (percent)
- Sweet Baked Goods Category Leads in Market Share
- Types of Fresh Sweet Baked Goods Purchased at Bakeries
- Retailing Trends
- Consumers Frequent In-Store Bakeries
- Figure 1-2: Fresh Baked Breads: Consumer Retail Channel Preferences,
May/June 2010 (percent)
- Labor Costs, Profits Top Concerns in Bakery Departments
- Supermarkets
- Mass Merchandisers
- Natural Food Stores
- Warehouse Stores
- Baking & Marketing Trends
- Consumer Spending Habits Alter Marketing Landscape
- Healthier Fare
- Bite-Sized Treats Offer Low-Guilt Option
- Whole Grains for Health
- Ancient Grains Offer Variety and Gluten-Free Options
- Sugar-Free Options Still Popular
- Fortified Baked Goods Lose Steam
- Natural and Organic Products
- Environmentally Friendly Baking and “Going Local”
- Affordable Luxuries
- Artisan and Small-Batch Goods
- Nostalgic Foods/Comfort Foods
- Flavor Adventure
- Foodservice Trends
- Bakery Cafes Grow in Popularity
- Quick-Service Restaurants Add Artisan Appeal
- Consumer Trends
- Whole Grain Breads Have the Momentum
- Figure 1-3: Household Usage Rates by Top Type(s) of Bread Used Most
Often, 2005 vs. 2009 (percent of U.S. households)
- Specialty Ethnic/International Breads Continue to Gain in Popularity
- Packaged Breakfast Pastries Losing Luster
Chapter 2: Market Trends
- Introduction
- Scope of Report
- Report Methodology
- Market Size and Growth
- Sales Continue to Increase Despite Recession
- Table 2-1: Total U.S. Retail Sales of Fresh Baked Goods, 2005-2009 (in
millions of dollars)
- Table 2-2: In-Store Service Bakery Annual Sales, 2000-2010 (in billions
of dollars)
- Table 2-3: SymphonyIRI-Tracked Sales of Packaged Baked Goods, 2008 vs.
2009 (in millions of dollars)
- Market Composition
- Supermarkets and Bakeries Are Dominant Retail Venues
- Figure 2-1: Share of U.S. Retail Dollar Sales of Fresh Baked Goods: By
Channel, 2009 (percent)
- Sweet Baked Goods Category Leads in Market Share
- Packaged Products Break Out Differently
- Figure 2-2: Share of In-Store Bakery Department Dollar Sales by Product
Classification, 2008 vs. 2009 (percent)
- Table 2-4: Share of SymphonyIRI-Tracked Sales of Packaged Baked Goods by
Category and Segment, 2008 vs. 2009 (percent)
- Types of Fresh Sweet Baked Goods Purchased at Bakeries
- Table 2-5: Types of Fresh Sweet Baked Goods Purchased at Bakeries,
May/June 2010 (percent)
- Cakes and Cupcakes
- Figure 2-3: Composition of In-Store Bakery Sales by Type: Cake, 2009
(percent)
- Retailer Perspective: United Supermarkets
- Cookies
- Pies
- Baker' s Perspective: Rocky Mountain Pies
- Other Desserts
- Breads
- Figure 2-4: Composition of In-Store Bakery Sales by Type: Bread, 2009
(percent)
- Table 2-6: Percentage of Consumers Purchasing Fresh Baked Bread by Type:
May/June 2010
- Rolls
- Figure 2-5: Composition of In-Store Bakery Sales by Type: Rolls, 2009
(percent)
- Doughnuts
- Figure 2-6: Composition of In-Store Bakery Sales by Type: Doughnuts,
2009 (percent)
- Sweet Goods
- Figure 2-7: Composition of In-Store Bakery Sales by Type: Sweet Goods,
2009 (percent)
- Muffins
- Figure 2-8: Composition of In-Store Bakery Sales by Type: Muffins, 2009
(percent)
- Bagels
- Market Outlook
- Economy Slowly Improving
- Table 2-7: Economy-Influenced Spending by U.S. Consumers: Less in
General vs. Less on Groceries, May/June 2010 (percent)
- Table 2-8: Agreement with Statement, “Compared to 3 Months Ago,
How Much Are You Doing Any of the Following Right Now?”, May/June 2010
(percent)
- Fresh Baked Goods: An Affordable Luxury
- Figure 2-9: Changes in Consumer Bakery Buying Habits, 2009 (percent)
- Figure 2-10: Bakery Items Consumers Purchase Less Frequently, 2009
(percent)
- Eat-At-Home Movement Benefits Fresh Baked Goods Market
- Eating Healthy
- Table 2-9: Percentage of In-Store Bakery Operators Reporting Dietary
Claims, 2008 vs. 2010 (percent)
- Table 2-10: Percentage of In-Store Bakery Operators Reporting Sales
Gains on Dietary Claims, 2008 vs. 2010 (percent)
- Heart-Healthy Grains
- Gluten-Free and Other Allergy Concerns
- Portion Control and Convenience
- Natural and Organic
- “Clean Label” Foods
- Baking - Naturally
- Environmental Concerns
- Impact of Healthcare Reform
- Figure 2-11: Grocery Manufacturer Survey: “Which Topic Will Be
Most Important to Your Business in 2010?”, December 2009 (percent)
- Figure 2-12: Grocery Manufacturer Survey: “What Do You Think
Consumers Will Be Looking for in 2010?”, December 2009 (percent)
- Figure 2-13: Retailer Survey: “Which Topic Will Have the Greatest
Impact on Your Business in 2010?”, December 2009 (percent)
- Figure 2-14: Retailer Survey: “What Initiatives Are Your Company
Most Likely to Focus on in 2010?”, December 2009 (percent)
- Food and Beverage Industry Reacts
- Food Safety Legislation
- Baked Goods Sales Through 2014
- Table 2-11: Projected U.S. Sales of Baked Goods Through Retail Channels,
2009-2014 (in millions of dollars)
Chapter 3: Retail Trends
- Consumers Frequent In-Store Bakeries
- Figure 3-1: Fresh Baked Breads: Consumer Retail Channel Preferences,
May/June 2010 (percent)
- Figure 3-2: Fresh Sweet Baked Goods: Consumer Retail Channel Preferences,
May/June 2010 (percent)
- Figure 3-3: In-Store Bakery: Consumer Retail Channel Preferences, May/June
2010 (percent)
- Table 3-1: In-Store Service Bakery Percent of Total Store Sales, 2000-2010
(percent)
- Table 3-2: Number of In-Store Service Bakeries 2000-2010
- Preparation Methods
- Table 3-3: How In-Store Service Bakeries Prepare Products, 2008 vs. 2010
(percent)
- Labor Costs, Profits Top Concerns in Bakery Departments
- Table 3-4: Problems Facing Bakery Departments, 2009 vs. 2010
- Supermarkets
- Illustration 3-1: Refrigerated Display Case at Rouses - Fresh Baked Cakes
and Pies Featuring Local Strawberries
- Illustration 3-2: Fresh Baked Cake and Pie Refrigerated Display Case at
Rouses Featuring “Remarkable Buys!”
- Mass Merchandisers
- Illustration 3-3: In-Store Bakery Display in Walmart Featuring
“Unbeatable Prices”
- Illustration 3-4: In-Store Bakery Department Self-Serve Pastry Case in
Walmart
- Illustration 3-5: In-Store Bakery Department in Walmart - Location and
Banners
- Natural Food Stores
- Illustration 3-6: In-Store Bakery Department in Whole Foods - Gourmet
Pastry Case
- Warehouse Stores
- Illustration 3-7: In-Store Bakery Department in Sam' s - Cup Cakes and
Sheet Cakes
- Illustration 3-8: In-Store Bakery Department in Sam' s - Table Displays
- Wholesale and Retail Bakeries
- Wholesalers Ramp Up Production
- Retail Bakeries Expand Nationwide, Internationally
- Illustration 3-10: Facade of Newport Beach, CA' s Wonderland Bakery
- Bakery Perspective: Tom Cat Bakery
Chapter 4: Baking & Marketing Trends
- Consumer Spending Habits Alter Marketing Landscape
- Healthier Fare
- Table 4-1: “I Frequently Use Nutritionally Fortified Food and
Beverage Products,” May/June 2010 (percent)
- Bite-Sized Treats Offer Low-Guilt Option
- Illustration 4-1: Display Case of Single-Serve Desserts at Whole Foods
- Whole Grains for Health
- Table 4-2: Food Types People Eat to Ensure That Their Diet Is Healthy,
2010 (percent)
- Ancient Grains Offer Variety and Gluten-Free Options
- Retailer Perspective: Whole Foods
- Illustration 4-2: Whole Foods Gluten Free Bakehouse Label
- Sugar-Free Options Still Popular
- Olive Oil as Ingredient
- Fortified Baked Goods Lose Steam
- Natural and Organic Products
- Table 4-3: Purchasing of Natural/Organic Food Products by Type, July
2009-March 2010 (percent of U.S. households)
- Environmentally Friendly Baking and “Going Local”
- Affordable Luxuries
- Table 4-4: Consumer Purchasing Habits: Gourmet Products, May/June 2010
(percent)
- Artisan and Small-Batch Goods
- Nostalgic Foods/Comfort Foods
- Whoopie Pies
- Caramelized Flavors
- Flavor Adventure
- Illustration 4-3: Gift Box of Macaroons from New Orleans' Sucre Sweet Shop
Chapter 5: Foodservice Trends
- Bakery Cafes Grow in Popularity
- Table 5-1: Top 20 Largest Foodservice Bakery Operations by Number of
Outlets, 2009 (in millions of dollars)
- Table 5-2: Household Usage Rates for Leading Doughnut and Bakery Chains,
2009/10 (percent and number in millions of U.S. households)
- Smaller Foodservice Bakery Cafes Find Success
- Panera Bread Co
- Table 5-3: Demographic Patterns for Frequent Users of Panera Bread,
2009/10 (percent and index of U.S. adults)
- Table 5-4: Psychographic Patterns for Frequent Users of Panera Bread,
2009/10 (percent and index of U.S. adults)
- [Illustration 5-1]: Donation Bin for Panera' s Nonprofit Store Concept
- Coffeehouses Increase Profits with Baked Goods
- Quick-Service Restaurants Add Artisan Appeal
Chapter 6: Consumer Trends
- Note on Experian Simmons Survey Data
- Whole Grain Breads Have the Momentum
- Table 6-1: Household Usage Rates by Type of Bread: Whole Wheat vs. White,
2003, 2005, 2007 and 2009 (percent of U.S. households)
- Table 6-2: Household Usage Base by Type of Bread: Whole Wheat vs. White,
2003, 2005, 2007 and 2009 (millions of U.S. households)
- Figure 6-1: Household Usage Rates by Top Type(s) of Bread Used Most Often,
2005 vs. 2009 (percent of U.S. households)
- Table 6-3: Household Penetration Rates by Types of Bread Used and Used
Most Often: Whole Grain Breads vs. White Breads, 2005 vs. 2009 (percent of
U.S. households)
- Remix Rather Than Revolution in Bread Preferences
- Table 6-4: Household Usage Rates By Types of Bread Used, Used Most Often,
and Also Used: 2005 vs. 2009 (percent of U.S. households)
- Whole Grain vs. White Bread Psychographics
- Table 6-5: Psychographic Patterns by Types of Bread Used Most Often: Whole
Grain Breads vs. White Breads, 2009 (percent and index)
- Psychographics for Individual Types of Bread
- Table 6-6: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “I Work at Eating a Well-Balanced Diet,” 2009 (percent
and index)
- Table 6-7: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “I Try to Include Plenty of Fiber in My Diet,” 2009
(percent and index)
- Table 6-8: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “Usually Only Snack on Healthy Foods,” 2009 (percent
and index)
- Table 6-9: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “When I Shop for Foods, I Look for Organic/Natural
Products,” 2009 (percent and index)
- Table 6-10: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “I Try to Eat Gourmet Food Whenever I Can,” 2009
(percent and index)
- Table 6-11: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “I Look for the Freshest Ingredients When I Cook,” 2009
(percent and index)
- Table 6-12: Types of Bread Used Most Often by Those Who Agree a Lot with
Statement, “Don' t Have Time to Prepare or Eat Healthy Meals,” 2009
(percent and index)
- Demographics for Individual Types of Bread
- Table 6-13: Purchasing Indices by Types of Bread Used Most Often: By
Gender, 2009 (U.S. households)
- Table 6-14: Purchasing Indices by Types of Bread Used Most Often: By Adult
Age Bracket, 2009 (U.S. households)
- Table 6-15: Purchasing Indices by Types of Bread Used Most Often: By
Race/Ethnicity, 2009 (U.S. households)
- Table 6-16: Purchasing Indices by Types of Bread Used Most Often: By
Geographic Region, 2009 (U.S. households)
- Table 6-17: Purchasing Indices by Types of Bread Used Most Often: By
Household Income Bracket, 2009 (U.S. households)
- Specialty Ethnic/International Breads Continue to Gain in Popularity
- Table 6-18: Household Usage Rates for Selected Specialty Breads, 2003-2009
(percent of U.S. households)
- Table 6-19: Household Usage Base by Type of Bread: Whole Wheat vs. White,
2003-2009 (millions of U.S. households)
- Fresh Bagels Gain at Frozen' s Expense
- Table 6-20: Household Usage Rates for Bagels: Fresh vs. Frozen, 2003-2009
(millions of U.S. households)
- Fresh vs. Frozen Bagel Psychographics
- Table 6-21: Psychographic Patterns for Use of Bagels: Fresh vs. Frozen,
2009 (percent and index)
- Demographics for Fresh vs. Frozen Bagels
- Table 6-22: Purchasing Indices for Fresh vs. Frozen Bagels: By Selected
Demographic Traits, 2009 (U.S. households)
- Packaged Breakfast Pastries Losing Luster
- Table 6-23: Household Usage Rates for Selected Packaged Breakfast
Pastries, 2003-2009 (percent of U.S. households) 800.298.5294
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