The bakery market is expected to experience massive growth in the coming years.
What’s in Store 2016, an annual trends research report from the International Dairy-Deli-Bakery Association (IDDBA), has revealed that single-and smaller-portion bakery products remain the hottest growth area for in-store bakeries.
Products with “built-in portion control,” like individual cake slices, parfaits and cake pops, are garnering increased interest as part of the snacking megatrend. This trend is one of many examined in What’s in Store 2016.
Other findings found in the book’s Bakery chapter include:
- The in-store bakery market will reach $18.4 billion in sales by 2020, a 45% increase over its 2010 performance and 22% ahead of 2015’s total sales.
- Shoppers of in-store bakeries tend to be affluent, part of a large family, older couples, empty nesters and “ethnic explorers” who enjoy trying other tastes and flavors.
- 56% of retailers view in-store bakeries as a foremost destination driver and key component of their store’s differentiation and consumer marketing strategies.
- Convenience stores are expanding their fresh bakery offerings and are looking for “turn-key” solutions for quickly adding in-store bakeries.
- Chinese bakeries—which focus on single-serve pastries like small tarts, slices of Swiss roll cake and buns with fillings like red bean, roast pork, taro, cream and salted egg yolks—are an emerging trend.
- Specialty items and ingredients generating greater interest include: gluten-free grape seed flour, sprouted grain, quinoa and amaranth. Local and regional offerings, and ethnic products like tres leches, dulce de leche and paczki are also growing in popularity.
“Fresh breads and the ancient grain movement can create opportunities to more easily capture health-focused and traditional non-bakery consumers than in the center aisle,” said Jonna Parker, director of account services, Nielsen Perishables Group.
With 30 years of credible reporting, What’s in Store is an essential dairy-deli-supermarket foodservice-bakery-cheese resource providing vital data on the retail and market trends, growth and category changes shaping the food industry. IDDBA also offers What’s in Store Online, is a collection of 150 downloadable tables, as well as white papers and trends articles.
As a secondary research report, What’s in Store is developed through both interviews with industry experts and sourcing of third-party data and trends.
This year’s edition of What’s in Store has a more continuous storyline to improve user efficiency and provide greater clarity for professionals needing to understand today’s retail world. Through five themes, readers gain new insights and learn about marketplace influences. The themes are:
- The Economy & Retail Trends
- Channels & Competition
- Consumer Lifestyles
- Eating Trends
- Technology and Marketing
The themed narrative is carried into each of the product chapters: Bakery, Cheese, Dairy and Deli. The new format, exclusive interview content and inclusion of key insights, table interpretations, data callouts and testimonials enable the reader to more efficiently tie back to the broader context and then dig deeper in each of the product sections.
“From healthier, fresh and single-serve options, to ethnic-influenced and indulgent products, in-store bakeries are in the perfect position to connect with the evolving tastes and eating patterns of today’s shoppers,” said Eric Richard, education coordinator, IDDBA. “By observing consumer eating and purchasing trends, in-store bakeries can become a destination for not only traditional bakery department shoppers, but those looking for products that fit their lifestyles.”
The purchase price of What’s in Store 2016 is $99 for members and $399 for nonmembers. Purchase one or multiple copies and learn more about What’s in Store 2016 and IDDBA’s collection of original research reports at iddba.org.
