全球烘培&榖片市場的發展策略 是由出版商Business Insights在2007年05月所出版的。
這份英文市場調查報告書價格從美金1910起跳。
Abstract
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
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
Chapter 4 Innovation and NPD
- Summary
- Introduction
- Share of new product launches within bakery and cereals
- Category analysis
- Bread
- 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
- 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
- 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 5.45: Gourmet private label bakery products
- 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
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