In March 2022, the French government alongside professionals working within the bakery industry signed a collective agreement to reduce the amount of salt in both packaged and unpackaged bread. In line with this agreement, as from July 2022, standard bread will have a maximum of 1.
In order to diversify their offerings, manufacturers of pastries are focusing on launching new products which fall somewhat outside the realm of traditional pastries. These pastries are designed for sharing with family and friends, unlike individual croissants or pain au chocolate, which are designed more for individual consumption.
Frozen cakes, sweet pies and tarts is expected to continue struggling for growth in retail volume terms over the forecast period, with French consumers generally preferring fresh and unpackaged cakes and pastries. Nonetheless, the growth and development of frozen food delivery services is likely to help support sales within the category and there could still be growth opportunities if combined with new product innovations.
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This is the aggregation of bread, pastries, dessert mixes, frozen baked goods and cakes. Note: Baked goods from in-store bakeries are classified under unpackaged/artisanal, not packaged/industrial. While they may be finished on-site, they are often prepared, then frozen or par-baked, at other locations. Such production models are very important for supermarket in-store bakeries, which have in the past been used to drive traffic and fill stores with appetising aromas, but for which the labour resources required to run a full-service scratch bakery are not always available.See All of Our Definitions
This report originates from Passport, our Baked Goods research and analysis database.
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