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市場調査レポート

店舗内ベーカリー:米国市場の動向

In-Store Bakeries: U.S. Market Trends

発行 Packaged Facts 商品コード 290965
出版日 ページ情報 英文 102 Pages
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店舗内ベーカリー:米国市場の動向 In-Store Bakeries: U.S. Market Trends
出版日: 2013年11月19日 ページ情報: 英文 102 Pages
概要

米国の店舗内ベーカリー市場における小売り売上額は2012年に128億米ドルに達しました。市場は経済および健康・食事の懸案事項を抱えていますが、多くの消費者は依然として欲しいままに選び、加工食品よりも新鮮な食品をますます望んでいます。

当レポートでは、米国におけるインストアベーカリー市場について調査し、食品メーカーおよびマーケッターの動向とそれらが将来のベーカリー食品セグメントの成長に及ぼす影響などを分析しており、市場規模・企業実績の推計、および消費者動向などをまとめ、概略以下の構成でお届けいたします。

第1章 エグゼクティブサマリー

第2章 市場

第3章 サプライヤー

  • サプライヤーのタイプ
  • プライベートラベル製造
  • 主要サプライヤーのプロファイル
    • Maplehurst Bakeries
    • CSM Bakery Products
    • Rich Products Corporation
    • Dawn Food Products
    • Clyde's Delicious Donuts
    • Dianne's Fine Desserts
    • ヴィ・ド・フランス:ヤマザキ製パン
    • Baker Boy

第4章 製品・小売り・マーケティング動向

  • 製品動向
  • 健康の追求
  • トランス脂肪
  • 新しい味・経験
  • 新鮮便利
  • 小売り動向
  • 屋外ベーキング
  • ホームキッチンにおけるマクロベーカリー革新
  • マーケティング動向
  • 消費者へのマーケティング
  • 小売り業者へのマーケティング、ほか

第5章 消費者

  • データソースに関するメモ
  • 健康的なパンがホワイトブレッドよりも人気を得る
  • 消費者は圧倒的にフレッシュベーグルを好む
  • 成人の6%がオーガニックブレッドを摂取
  • 人口統計は有機製品タイプごとに異なる
  • なんでも食べる消費者
  • シナモンロールは最も人気のある朝食用菓子パン
  • 米国成人の40%がローファット/ファットフリーの食品を摂取すると回答
  • 人口統計はローファット/ファットフリー食品タイプごとに異なる
  • 食事・栄養の動向
  • 消費者はホールグレインおよびマルチグレインベーカリー製品を求める、ほか
目次
Product Code: LA5153650

In-Store Bakeries: U.S. Market Trends

Despite comprising a relatively small percentage of perishable dollar sales at most retail stores, in-house bakeries are a thriving and growing part of the U.S. food landscape. In-store bakeries help create and build an image of freshness and quality that carries over throughout the rest of the supermarkets they occupy, and help support the convenience of one-stop shopping that is so essential for mass merchandisers and warehouse clubs. The result of retail's reliance on in-house bakeries, combined with higher price points, has allowed the in-house baked goods market to experience dollar sales increase every year since 2008. Packaged Facts expects these gains will continue through 2017 and beyond.

In-Store Bakeries: U.S. Market Trends estimates that retail sales of the in-store bakery goods market reached $12.8 billion in 2012. The market has been challenged by the economy and health and diet concerns, yet many consumers still choose to indulge and have an increasing desire for fresh rather than packaged foods. Further optimism surrounding the in-store baked goods market stems from the continued expansion of these products beyond the retail shelves they have traditionally occupied and into convenience stores and drug stores. In-Store Bakeries: U.S. Market Trends examines these and other trends that food manufacturers and marketers must be aware of going forward as they will impact future growth in the baked goods segment.

Scope of Market

In-Store Bakeries presents a detailed analysis of the U.S. consumer market for bakery goods sold in in-store bakeries (ISBs) of retailers. It outlines key issues and trends affecting the overall market and analyzes all product categories and segments of sweet and non-sweet baked goods. The report also discusses major players and brands and analyzes their key activities and performance. Market size data are provided for 2008-2012 and projections for 2013-2017. Retail channels that sell consumer in-store bakery goods are covered and considered in arriving at market trends and competitive analysis. Market size estimates are derived from sales through grocery stores and supermarkets, including chains, independents, natural and specialty stores. Sales through mass merchandisers and warehouse club stores are also included. Sales through convenience and drug stores are not included in market size estimates although these channels are discussed since many of them sell fresh baked goods. Not included are sales through independent bakeries, cafes, restaurants or shops, as well as sales covered by IRI of packaged branded products from in-store bakeries or packaged products generally sold in the center of the store. These channels and products are covered to provide context for market trends and competitive analysis.

Table of Contents

CHAPTER 1: Executive Summary

  • Introduction
  • Scope of Market
  • Methodology
  • In-Store Bakeries
  • Preparation Methods
  • Table 1-1: In-Store Bakeries Preparation Methods, 2009 vs. 2013 (percent)
  • In-Store Bakery Goods Market Sales at $12.8 Billion in 2012
  • Figure 1-1: Retail Dollar Sales of In-Store Bakery Goods, 2008-2012 (in millions)
  • Dollar Sales Increase Each Year Since 2008
  • Table 1-2: Retail Dollar Sales of In-Store Bakery Goods, 2008-2012 (in millions)
  • Category Sales
  • Table 1-3: Sales of In-Store Bakery Goods: By Category, 2008-2012 (in millions)
  • Product Segment Sales
  • Table 1-4: Sales of In-Store Bakery Goods: By Segment, 2008-2012 (in millions)
  • Sales by Retail Channel
  • Market Forecast
  • Figure 1-2: In-Store Bakery Goods: Projected Retail Dollar Sales, 2012-2017 (in millions)
  • Types of Suppliers
  • Product, Retail, and Marketing Trends
  • Healthier Breads Gain Popularity Over White Bread Who Eat Bread: By Product Type, 2004-2013 (percent)
  • 6% of Adults Eat Organic Bread
  • Cinnamon Rolls Most Popular Breakfast Pastry
  • Table 1-6: Consumption Rates for Breakfast Pastries: By Type, 2004-2013 (percent)
  • 40% of American Adults Eat Low-Fat/Fat-Free Foods
  • Consumers Want to Eat Healthier, but Also Indulge
  • Consumers Cutting Back on Wheat Flour and Gluten
  • Consumers Look for Whole-Grain and Multi-Grain Baked Goods
  • In-Store Bakery Key Factor in Grocery Shopping Destination for 30% of Consumers
  • Figure 1-3: Product Types Most Important in Deciding Where to Shop for Groceries, 2013 (percent)
  • Consumers Buying Shelf-Stable Products Less, Products from In-Store Bakeries More
  • Figure 1-4: Consumer Purchase of Shelf-Stable Products and Products from In-Store Bakeries, 2013 (percent)
  • 35% of Consumers Buy Bread Products from In-Store Bakery
  • Figure 1-5: Consumer Purchase of Shelf-Stable Bread Products and Products from In-Store Bakeries During Most Recent
  • Grocery Shopping Trip, 2013 (percent)

CHAPTER 2: The Market

  • Introduction
  • Scope of Market
  • Methodology
  • In-Store Bakeries
  • Product Category Definitions
  • Preparation Methods
  • Table 2-1: In-Store Bakeries Preparation Methods, 2009 vs. 2013 (percent)
  • Products Outside Market Scope
  • Market Size and Growth
  • In-Store Bakery Goods Market Sales at $12.8 Billion in 2012
  • Figure 2-1: Retail Dollar Sales of In-Store Bakery Goods, 2008-2012 (in millions)
  • Dollar Sales Increase Each Year Since 2008
  • Table 2-2: Retail Dollar Sales of In-Store Bakery Goods, 2008-2012 (in millions)
  • Economy's Impact on Sales
  • Figure 2-2: Change in GDP and Personal Consumption Expenditures, 2006-2013 (percent)
  • Household Formation Lags
  • Figure 2-3: Number of U.S. Households, 2002-2012
  • Category Sales
  • Table 2-3: Sales of In-Store Bakery Goods: By Category, 2008-2012 (in millions)
  • Product Segment Sales
  • Table 2-4: Sales of In-Store Bakery Goods: By Segment, 2008-2012 (in millions)
  • Sales by Retail Channel
  • Market Forecast
  • Figure 2-4: In-Store Bakery Goods: Projected Retail Dollar Sales, 2012-2017 (in millions)

CHAPTER 3: The Suppliers

  • Types of Suppliers
  • Private Label Manufacturing
  • Select Supplier Profiles
  • Maplehurst Bakeries
  • Table 3-1: Maplehurst Bakeries In-Store Bakery Goods
  • CSM Bakery Products
  • Table 3-2: CSM Bakery Products In-Store Bakery Goods
  • Rich Products Corporation
  • Table 3-3: Rich Products In-Store Bakery Goods
  • Dawn Food Products
  • Table 3-4: Dawn Food Products In-Store Bakery Goods
  • Clyde's Delicious Donuts
  • Table 3-5: Clyde's Delicious Donuts In-Store Bakery Goods
  • Dianne's Fine Desserts
  • Table 3-6: Dianne's Fine Desserts In-Store Bakery Goods
  • Vie De France Yamazaki
  • Table 3-7: Vie De France Yamazaki In-Store Bakery Goods
  • Baker Boy
  • Table 3-8: Baker Boy In-Store Bakery Goods

CHAPTER 4: Product, Retail, and Marketing Trends

  • Product Trends
  • Healthier Indulgences
  • Trans Fats
  • TranSmart Thaw & Serve Trans Fat-Free Cakes
  • Illustration 4-1: TranSmart Thaw & Serve Trans Fat-Free Cakes
  • Whole Grain Greek Yogurt Muffins
  • Illustration 4-2: Whole Grain Greek Yogurt Muffins
  • Ancient Grains, Sprouted Grains
  • Illustration 4-3: Wegmans Ancient Grains
  • Illustration 4-4: Sprouted Grain Products
  • Indulgence for Calorie Watchers
  • Illustration 4-5: Baked by Melissa's Bite-Size Cupcakes
  • Illustration 4-6: Stuffed Artisan Micro Cannoli
  • Gluten-Free
  • Figure 4-1: Gluten-Free Food Products: Motivations for Purchase/Use, August 2012 (percent agreeing)
  • Illustration 4-7: Dawn Foods Gluten-Free Products
  • Vegan Desserts
  • Illustration 4-8: Vegan Desserts
  • GMO-Free
  • Illustration 4-9: Dancing Deer Non-GMO Verified Cookies
  • New Tastes and Experiences
  • Expanding Flavor Palates
  • Illustration 4-10: The Essential Baking Company's Rosemary Diamante
  • Illustration 4-11: Lunds and Byerly's Cupcakes
  • Salty and Sweet
  • Illustration 4-12: Salty Hog Pie
  • Savory Pastries
  • Illustration 4-13: Schulstad Savoury Pastries
  • Regional Tastes
  • Illustration 4-14: Kolache
  • Combo Products Offer Different Tastes and Textures
  • Illustration 4-15: Cronuts and Cro-Dos
  • Illustration 4-16: Vie de France Biscuit Buns
  • Fresh Convenience
  • Single-Serve & Slices
  • Illustration 4-17: Single Slice and Cake for Two
  • Portable Pies
  • Illustration 4-18: Portable Pie
  • Cake Pops
  • Illustration 4-19: Cake Pops
  • Illustration 4-20: Push Up Cakes
  • Take and Bake
  • Illustration 4-21: "Be the Baker" Retail-Ready Program
  • Illustration 4-22: Costco Rosemary Artisan Organic Bake At Home Bread
  • Retail Trends
  • Showcasing Behind Glass
  • Illustration 4-23: In-Store Bakery Showcase Displays
  • Open Air Baking
  • Illustration 4-24: Hy-Vee In-Store Bakery
  • Illustration 4-25: Kroger and H--E-B Tortillerias
  • Let Them See Decorated Cakes
  • Illustration 4-26: In-Store Bakery Custom Cakes
  • Grab and Go Merchandising
  • Illustration 4-27: Grab and Go Merchandising
  • Artisanal at Sam's Club
  • Illustration 4-28: Artisan Fresh Cupcakes
  • Made from Scratch
  • Illustration 4-29: Fresh by Brookshire's
  • Illustration 4-30: Price Chopper Bagel Factories
  • Illustration 4-31: Dorothy Lane Market In-House Bakery
  • Micro-Bakeries Innovating in Home Kitchens
  • Illustration 4-32: Micro Bakers
  • Illustration 4-33: Good Eggs
  • Whole Foods Supports Local Suppliers
  • Illustration 4-34: Whole Foods Supports Local Suppliers
  • Fresh Baked Goods in Other Retail Outlets
  • 7-Eleven Fresh Bakery
  • Illustration 4-35: 7-Eleven Fresh Baked Cookies
  • Illustration 4-36: Pillsbury Cinnamon Roll at 7-Eleven
  • Kwik Trip Keeps It Fresh
  • Illustration 4-37: Kwik Trip Glazers Donuts
  • Walgreens Fresh Bakery Items
  • Illustration 4-38: Walgreens Fresh Bakery Items
  • Marketing Trends
  • Marketing to Consumers
  • In-Store Events
  • Celebrity Appearance In-Store
  • Illustration 4-39: Cake Boss at BJ's Wholesale Club
  • Cake Decorator Challenge
  • Illustration 4-40: Hy-Vee Cake Decorator Challenge
  • Mobile Merchandising
  • Illustration 4-41: Dessert Trucks
  • Illustration 4-42: Meringue Bake Shop Cupcake & PushCake Party Cart
  • Retailer Food Trucks
  • Illustration 4-43: Retailer Food Trucks
  • Walgreens Up Market: Fresh Experience
  • Illustration 4-44: Walgreens Up Market: Fresh Experience
  • Marketing to Retailers
  • Trade Promotions
  • Illustration 4-45: Baker Boy Promotions
  • Rich's Cake Pros Decorators' Club
  • Illustration 4-46: Rich's Cake Pros Decorators' Club
  • DawnFoodsInsights.com
  • Illustration 4-47: DawnFoodsInsights.com

CHAPTER 5: The Consumer

Note on Data Sources Bread Has High Penetration, Consistent Use

  • Table 5-1: Consumers Who Eat Bread, 2004-2013 (percent)
  • Healthier Breads Gain Popularity Over White Bread
  • Table 5-2: Types of Bread Eaten Most Often by Consumers Who Eat Bread: By Product Type, 2004-2013 (percent)
  • Consumers Overwhelmingly Prefer Fresh Bagels
  • Table 5-3: Consumers Who Eat Bagels: By Type, 2004-2013 (percent)
  • 6% of Adults Eat Organic Bread
  • Table 5-4: Adults That Eat Organic Foods: By Product Type, 2004-2013 (percent)
  • Demographics Vary by Organic Product Type
  • Consumers Who Eat Any
  • Bread
  • Table 5-5: Demographic Characteristics of Organic Food Consumers: By Select Product Types, 2013 (index)
  • Cinnamon Rolls Most Popular Breakfast Pastry
  • Table 5-6: Consumption Rates for Breakfast Pastries: By Type, 2004-2013 (percent)
  • 40% of American Adults Say They Eat Low-Fat/Fat-Free Foods
  • Table 5-7: Households That Eat Low-Fat/Fat-Free Foods: By Type, 2004-2013 (percent)
  • Demographics Vary by Low-Fat/Fat-Free Food Product Type
  • Consumers Who Eat Any
  • Cookies
  • Cakes/Pastries/Pies
  • Table 5-8: Demographic Characteristics of Low-Fat/Fat-Free
  • Food Consumers By Select Product Types, 2013 (index)
  • Diet and Nutrition Trends
  • Table 5-9: People Watching Diet: Reasons and Foods Eaten To Watch Diet, 2005-2013 (percent)
  • Consumers Want to Eat Healthier, but Also Indulge
  • Table 5-10: Consumer Attitudes about Food: Agree a Lot, 2004-2013 (percent)
  • Consumers Cutting Back on Wheat Flour and Gluten
  • Figure 5-1: Consumers Cutting Back on White Bread and Breads or Baked Goods Because of Ingredients, 2013 (percent)
  • Consumers Look for Whole-Grain and Multi-Grain Baked Goods
  • Figure 5-2: Consumers Seeking Types of Bread and Baked Goods, 2013 (percent)
  • In-Store Bakery Key Factor in Grocery Shopping Destination for 30% of Consumers
  • Figure 5-3: Product Types Most Important in Deciding Where to Shop for Groceries, 2013 (percent)
  • Consumers Buying Shelf-Stable Products Less, Products from In-Store Bakeries More
  • Figure 5-4: Consumer Purchase of Shelf-Stable Products and Products from In-Store Bakeries, 2013 (percent)
  • 35% of Consumers Buy Bread Products from In-Store Bakery
  • Figure 5-5: Consumer Purchase of Shelf-Stable Bread Products and Products from In-Store Bakeries During Most Recent Grocery Shopping Trip, 2013 (percent)
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