Abstract
This report provides analysis and insights into the bread market that can help in positioning marketing messages, the launch of new products, and retail strategies to invigorate sales. Such insights include:
- Changing consumer preference for different types of bread-how much consumers are eating, and why
- How households with children as well as Hispanic households are growth-driving demographics in terms of volume, but smaller households can sometimes drive purchase of premium products
- How the industry took the blows of the low-carb frenzy and came out of it more innovative and more profitable
- Which innovations are driving the market in the short-term, and which will guide sales over the long term
- Fragmented production-does it have to be this way?
- What does the past evolution of retailers in the bread market tell us about upcoming changes?
- Why is bread consumption in decline, and will it continue falling?
- Which consumers are purchasing more premium products compared to last year? What types?
This report explores the U.S. retail market for traditional American bread, European-style specialty bread and Mexican bread:
- Fresh sandwich breads includes white, brown, and whole grain, which may be sliced or unsliced, wrapped or unwrapped
- Fresh rolls/buns/croissants
- Tortillas/taco shells including corn and flour tortillas as well as taco shells and tostadas
- Bagels/English muffins
- Other refrigerated/frozen breads includes continental and specialty bread such as French baguettes, pain de champagne, Italian focaccia, Greek pita, Indian naan, chapati, paratha, American flatbread, sourdough, and Irish soda bread.
- Breads made from flour other than wheat, such as rye or oat flour, or from organic flour, and bread containing additions such as nuts and seeds, are also considered specialty bread
Each bread type includes sales of fresh, refrigerated, and frozen products.
Excluded are morning goods such as muffins, scones, sticky buns, and sweet rolls. Also excluded are home baking products, such as flour, yeast, and bread mixes, as are toast products (e.g. Melba toasts) and cakes, which may be eaten as bread substitutes. Tortilla chips and tostada chips are excluded. The consumption of bread outside the home in restaurants and catering outlets is also excluded.
This report contains US IRI InfoScan data.
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