Abstract
The U.S. cakes and pies market (including packaged and in-store bakery products) remained stable from 2002-07, in constant terms, as manufacturers attempted to wade through varied health and wellness trends. This report details the current status of the cakes and pies market, addressing the opportunities for category players. Specific questions answered in this report include the following:
- What does the "fit or fat" mentality mean for the cakes and pie market?
- How prevalent is the reduction of trans fats and how valuable is this claim to consumers?
- How is the aging of the population affecting the market?
- What is the market for healthy cakes and pies? What will healthy formulations be in the future?
- Which players are marketing to moms/kids and which have their eyes set on men? How might a category player reinvent a snack cake or pie for the male market?
- How has portion control changed the landscape and which lines in the category have been negatively affected by these options?
- What steps could retailers take to get more attention and foot traffic into their in-store bakeries?
- Which flavor innovations have generated markedly higher sales for category players in the past two years? What is the future of flavor innovations?
Mintel' s analysis is peppered with ideas and recommendations regarding new product development, packaging innovations and marketing promotions.
This report covers the sale of ready-to-eat cakes through food, drug and mass merchandiser channels, and includes the following products:
- Cakes
- Pies
- Brownies
- Cupcakes
- Cheesecakes
- Snack cakes
- Sponge cakes
Excluded from the report are products generally considered breakfast foods (such as coffee cake and doughnuts), cake mixes, piecrusts, cookies, frozen desserts and cakes for the catering market.
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