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Strategy Briefing
Ingredients in Bread: Fresh Recipes for a Stale Industry
33 pages, May 2017
US$1,325Added to Cart
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About This Report
New Report Guarantee
If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extract FREE!
As one of the biggest packaged food categories by volume, bread holds huge sway over the prospects of several ingredients. These range from commodities to speciality ingredients, which control shelf life and texture or add health benefits. Changes to the way bread is consumed have led to ramifications for the ingredients industry. This report considers these changes and evaluates the effect to date on the ingredients industry, whilst also exploring the future direction of bread ingredients.
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Overview
Why buy this report?
Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.
The type of bread consumed is divergent by market…
In developed markets, there is a clear movement away from packaged leavened bread, with consumers either eliminating bread entirely, or purchasing unpackaged artisanal bread, which is perceived as healthier. In emerging regions packaged bread is increasing in popularity as consumers prioritise taste and convenience.
…creating different ingredients opportunities
While absolute volume growth is coming from emerging markets, mature developed markets also offer opportunities, as trends such as clean label, high protein and gluten-free necessitate the development and use of new speciality ingredients.
Wheat’s dominance challenged
While wheat flour remains by far the most common flour used in bread, there is a movement towards other flours in all markets. The rise of ancient grain flours is likely to see further share taken from wheat in the coming years.
Health a running theme
Much of the change in flour type is geared towards improving health, with consumers continuing to associate bread with carbohydrate intake. Meanwhile, gluten-free and high protein address more specific concerns. Underpinning this is the continued fortification of bread with a variety of nutrients.
More experimentation going forward
Until recently, traditional white bread continued to dominate bread purchases. In addition to changes in flour type, more ingredients and processing experimentation is likely, as manufacturers look to revive a mature category in developed markets. This can be seen through renewed interest in sourdough bread, the use of alternative fibres and the continuing search for clean label ingredients.
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Request more informationTable of Contents
Introduction
Scope
Key findings
Objectives
SWOT
Global Outlook
Overall outlook for bread
Key consumer issues
Emerging markets the pillar of growth
Variation in bread type by market
Leavened consumption falling flat
Competitive environment
Driving Demand
Regulation changes keep manufacturers on their toes
Diverse health issues are impacting bread
Heading for a high protein future
Volumes struggle to match growth for gluten-free
A break with tradition
Ingredients Analysis
Flour: Reliant on bread
Flour: Increased variety emerging
Preservatives: Calcium propionate dominates
Preservatives/antioxidants: A paradox emerging
Fortifying ingredients: Regulation and innovation
Fortifying ingredients: A range of benefits
Raising agents: Yeast on another level
Raising agents: The rise of sourdough
Enzymes and emulsifiers: Unpackaged leavened bread key
Enzymes vs. emulsifiers
Recommendations
Recommendations
Definitions
Why buy this report?
Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.