市場調査レポート - 51937

世界のベーカリー&シリアル市場における成長戦略

Growth Strategies in Bakery and Cereals: Key trends and future product opportunities

発行 Business Insights
出版日 ページ情報 英文
価格
世界のベーカリー&シリアル市場における成長戦略 Growth Strategies in Bakery and Cereals: Key trends and future product opportunities
出版日: 2007年05月10日 ページ情報: 英文
概要

多様な産業セクターにおける成長市場の戦略的調査を専門としております英国の調査会社 Business Insights(本社:ロンドン)では、世界のベーカリー&シリアル市場における成長戦略について調査分析し、体系的にまとめた報告書 "Growth Strategies in Bakery and Cereals: Key trends and future product opportunities" を発行いたしました。

当報告書では、市場影響因子、世界・地域のベーカリー&シリアル市場の規模、製品カテゴリー別市場規模、企業シェア、新製品開発の動向などについて調査分析し、市場における目立った動向や今後の市場機会、企業の成長戦略などについてまとめ、概略下記の構成でお届けいたします。

エグゼクティブサマリー

第1章 イントロダクション

第2章 市場の発展

  • サマリー
  • イントロダクション
  • 肥満症の議論におけるベーカリー&シリアルの役割
  • ヘルシー製品の拡大
    • 高品質の成分の重要性
    • ヘルシーな製品の市場機会
  • 朝食の重要性の高まり
  • 倫理的関心

第3章 ベーカリー&シリアル市場

  • サマリー
  • イントロダクション
  • ベーカリー&シリアル市場の潜在性の拡大
    • 欧州・米国の市場価値
    • カテゴリー別市場価値
      • ブレッド&ロール
      • 朝食用シリアル
      • ケーキ&ペーストリー
      • クッキー
      • クラッカー
      • 朝食用製品
    • 国別市場規模・成長率
  • 企業シェア
    • パン職人による製品と自社ラベル製品の独占
    • 世界のトップ10企業
      • ケーススタディ:Sara Lee

第4章 技術革新と新製品開発

  • サマリー
  • イントロダクション
  • ベーカリー&シリアル市場における新製品販売のシェア
  • カテゴリー分析
  • 地域分析
  • 革新的なベーカリー&シリアルブランド
  • カテゴリー別イノベーション
  • 製品タグ分析
  • フレーバー動向

第5章 ベーカリー&シリアル市場における主要動向

  • サマリー
  • イントロダクション
  • 健康
  • 甘やかし
  • 利便性
  • ターゲット層としての子供

第6章 総論

  • サマリー
  • イントロダクション
  • イノベーション機会・障壁・ソリューション
  • インデックス

図表

目次

Abstract

To maintain and develop market share, bakery and cereals manufacturers have been forced to address the ‘staple’ image of their products. In doing so, manufacturers have innovated by reformulating to make products more indulgent, fortifying products with functional ingredients to make them healthier and developing innovative delivery methods. ‘Growth Strategies in Bakery and Cereals: Key trends and future product opportunities’ is a new management report published by Business Insights that analyzes the drivers and major trends currently influencing the bakery and cereals market including health, premiumization, guilt-free indulgence, convenience and ethical consumerism. This report provides detailed market insights at global, regional and category level to forecast trends accurately to 2009. Best-practice examples of new products launched between 2004 and 2006 are assessed and recommendations are made for future innovations. Create more effective new product development strategies and increase returns on investment with this new report.

Table of Contents

Executive Summary

  • Market developments
  • The bakery and cereals market
  • Innovation and NPD
  • Key trends in bakery and cereals
  • Conclusions

Chapter 1 Introduction

  • Research methodology
  • What is this report about?
  • Report structure

Chapter 2 Market developments

  • Summary
  • Introduction
  • The role of bakery and cereals in the obesity debate
  • Healthy line extensions of indulgent brands
  • Importance of high quality ingredients
  • Opportunities in healthy indulgence
  • Increasing the importance of breakfast
  • Taking an ethical interest

Chapter 3 The bakery and cereals market

  • Summary
  • Introduction
  • The growing potential of the bakery and cereals market
  • Bakery and cereals market value in Europe and US
  • Value of the bakery and cereals market by category
    • Bread and rolls
    • Breakfast cereals
    • Cakes and pastries
    • Cookies
    • Crackers
    • Morning goods
  • The bakery and cereals market volume and growth, by country
  • Company shares
  • The dominance of artisanal producers and private label
  • Top 10 innovative bakery and cereals companies in the world
    • Case study: Sara Lee

Chapter 4 Innovation and NPD

  • Summary
  • Introduction
  • Share of new product launches within bakery and cereals
  • Category analysis
  • Bread
    • Case study: Hovis
  • Cakes
  • Cereals
  • Cookies
  • Crackers
  • Mixes and other baking
  • Regional analysis
  • Europe
  • Asia-Pacific
  • Americas
  • Middle East & Africa
  • Future growth potential by region
  • Innovative bakery and cereal brands
  • Formulation
  • Positioning
  • Packaging benefit
    • Case study: Alara
  • Innovation by category
  • Product tag analysis
  • Flavor trends

Chapter 5 Key trends in the bakery and

  • cereals market
  • Summary
  • Introduction
  • Health
  • Natural and fresh
  • Low fat / low calorie
  • Functional
  • Glycemic Index
  • Indulgence
  • Gourmet and luxury
    • Private label
  • Home cooked meals and authentic ingredients
  • Convenience
  • Eating out and on-the-go
  • Impulse purchasing
  • Customization and individualization
  • Targeting children in today’s highly sensitive market

Chapter 6 Conclusions

  • Summary
  • Introduction
  • Innovation opportunities, barriers and solutions
  • Health
  • Indulgence
  • Convenience
  • Targeting consumer groups
  • From breakfast-time to all-the-time
  • Index

List of Figures

  • Figure 2.1: Healthy line extensions - offering choice to the consumer
  • Figure 2.2: Combining health and indulgence in new products
  • Figure 2.3: The importance of ethical trends in bakery and cereals NPD over the next 5 years
  • Figure 3.4: Bread and rolls, sub-category segmentation by value, 2009
  • Figure 3.5: Breakfast cereals, sub-category segmentation by value, 2009
  • Figure 3.6: Cakes and pastries, sub-category segmentation by value, 2009
  • Figure 3.7: Cookies, sub-category segmentation by value, 2009
  • Figure 3.8: Crackers, sub-category segmentation by value, 2009
  • Figure 3.9: Morning goods, sub-category segmentation by value, 2009
  • Figure 3.10: Bakery and cereals market value versus volume forecast, 2009
  • Figure 3.11: Bakery and cereals top 5 company shares, (%), by region, 2004
  • Figure 3.12: Market shares of artisanal and private label manufacturers, (%), by region, 2004
  • Figure 3.13: Company types expected to have the most influence on innovation levels in bakery and cereals now and in five years
  • Figure 3.14: Sara Lee EarthGrains bread
  • Figure 4.15: Share of bakery & cereal product launches, by sector, 2004-2006
  • Figure 4.16: Percentage growth in market value bakery and cereal categories are likely to experience over the next five years
  • Figure 4.17: Bread products made with natural and healthy ingredients
  • Figure 4.18: Hovis products
  • Figure 4.19: Innovative frosting products
  • Figure 4.20: Innovative cereal products
  • Figure 4.21: Right Direction Chocolate Chip Cookies
  • Figure 4.22: Healthy crackers
  • Figure 4.23: Crayola Crafty Cooking Kits
  • Figure 4.24: Percentage share of bakery and cereals products launched by region, 2004 versus 2006
  • Figure 4.25: New product launches in Europe
  • Figure 4.26: Gluten Free Choc Cake Mix
  • Figure 4.27: New product launches in the Americas
  • Figure 4.28: Anytime Crumpet Mix
  • Figure 4.29: Regions expected to experience the most growth in bakery and cereals market value over the next 5 years
  • Figure 4.30: Innovation in formulation - Sultana Hartig
  • Figure 4.31: Bimbo Mr Dipps
  • Figure 4.32: Alara' s packaging
  • Figure 4.33: Percentage of innovative bakery and cereals products launched in each category, 2004-2006
  • Figure 4.34: Buitoni Fresh Rolled Dough
  • Figure 4.35: Pasco Mainichi Seni Bread
  • Figure 4.36: Flavors and ingredients that will experience the most growth usage in bakery and cereals over the next five years
  • Figure 5.37: Importance of health trends in bakery and cereals NPD over the next five years
  • Figure 5.38: Yaya' s Raw Rah Organic Kracker
  • Figure 5.39: Barilla Fratelli' s Molino Bianco cereals
  • Figure 5.40: Low calorie and portioned products
  • Figure 5.41: Sales growth potential of bread types over the next five years
  • Figure 5.42: Country Harvest Prairie Bran Loaf
  • Figure 5.43: Importance of indulgent trends in bakery and cereals NPD over the next five years
  • Figure 5.44: Duchy Originals gourmet bread and biscuits
  • Figure 5.45: Gourmet private label bakery products
  • Figure 5.46: Bob' s Red Mill Gluten Free Bread Mix
  • Figure 5.47: The features of most importance to the success of a bakery or cereal product
  • Figure 5.48: Dai Ichiya White Café Ogura Milk
  • Figure 5.49: Impulse product for the on-the-go breakfast market
  • Figure 6.50: Vitalicious Foods
  • Figure 6.51: Tohato' s Tohato Hitokuchi Kuro Goma Cream Sando Biscuit
  • Figure 6.52: Frozen Fruit Filled Snack Pie called Pie-Oh-My!
  • Figure 6.53: Consumer groups expected to provide the most sales growth potential for bakery and cereal manufacturers over the next five years
  • Figure 6.54: Sales growth potential of consumption occasions for bakery and cereal manufacturers over the next five years
  • Figure 6.55: Nestlé' s Ski Up & Go

List of Tables

  • Table 3.1: Value of the bakery and cereals markets by key product markets, $m, Europe and US, 2005-2009
  • Table 3.2: Value of bakery and cereals market by category and sub-category, $m, Europe and US, 2005-2009
  • Table 3.3: Volume of the bakery and cereals markets by key product markets, kg m, Europe and US, 2005-2009
  • Table 3.4: Top 10 innovative bakery and cereals companies
  • Table 4.5: Diversification within the Hovis bread range
  • Table 4.6: Bakery and cereal product innovation by type, 2004-2006
  • Table 4.7: Top 25 product tags on new product packaging, % of bakery and cereal products launched, 2004-2006
  • Table 4.8: Top 20 flavors in bakery and cereal product launched, % of product launches, 2004-2006
  • Table 5.9: Percentage and total number of natural and fresh (including organic) food and drink consumers by usage status, Europe and US, 2004 and 2009
  • Table 5.10: Percentage and total number of natural and fresh (including organic) food and drink consumers by usage status, Europe and US, 2004 and 2009, continued
  • Table 5.11: Family structures across Europe and the US, (m), 2000-2005
  • Table 6.12: Innovation opportunities and potential barriers in bakery and cereals NPD to 2009
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