The bakery brands which are majorly sold through their own outlets, such as S&P, Saint Etoile, Yamazaki, Paul, and other big and small bakery shops, are recovering from the COVID-19 impact. Rebounding consumption is driving both unpackaged products and packaged products, which were consumed less during the pandemic due to limited distribution channels.
In the post-pandemic environment, consumers are likely to increasingly seek products offering a level of indulgence over simple hunger satisfaction. Products with plain flavours and textures can no longer satisfy many consumers’ food cravings and thus many seek indulgent products offering some level of comfort.
The onset of COVID-19 has boosted consumers’ health awareness, accelerating the already existing trend towards healthier food options, including within baked goods. Shelf stable and packaged baked goods may see reduced demand as a result, due to the high content of preservatives and other artificial additives.
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Baked Goods
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 DefinitionsThis report originates from Passport, our Baked Goods research and analysis database.
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