Abstract
Changes in consumer attitudes towards healthy eating and a growing preference for indulgent treats reveal a different landscape for the Irish bakery market in 2008 compared to six years ago.
Manufacturers have responded both to calls to change the formulation of bakery products to make them healthier, and to change how these products are marketed.
Furthermore, newer dimensions to the bakery market have been developed using quality ingredients and new flavours.
With the rise of wheat prices and other core ingredients, however, the profitability of the Irish bakery market may be challenged as consumers work out what is more beneficial to them: better value or value added.
Key themes in the report:
- Rising wheat prices have forced retailers to increase the price of bread on supermarket shelves. To what extent will the bread market be affected as a result?
- Health concerns have driven innovation in the breads, cakes and biscuits markets, while at the other end of the spectrum, sweet-toothed consumers are seeking indulgence and treats.
- To what extent has the children' s biscuit segment been affected by restrictions regarding advertising to children?
- Other dessert options are increasing in consumption levels while cake penetration has been quite static. Where does the future lie for cakes?
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