MULTICLIENT STUDY. Bakery Intermediates Supply/Demand & Competitive Strengths EU28, USA/Canada February 2014

Transcription

1 MULTICLIENT STUDY Bakery Intermediates Supply/Demand & Competitive Strengths EU28, USA/Canada February 2014 Products Improvers Concentrates Pre-mixes Mixes GIRACT Transnational Business Research & Consultancy

2 MULTICLIENT STUDY Transnational Business Research & Consultancy Bakery Intermediates Supply/Demand & Competitive Strengths EU28, USA/Canada Opportunities, Strategies & Forecasts to 2020 The third edition of Giract's unique bakery intermediates market study European Union-28 (with a detailed analysis of Germany, France, UK, Italy, Netherlands, Spain, Poland and Belgium), USA/Canada A Multi-Client Study completed in February 2014, for: Bakery Intermediate Producers Ingredient Manufacturers Distributors of Bakery Ingredients Industrial Bakeries Wholesalers and Importers in the Bakery Chain Investors in the Bakery Industry GIRACT 24, Pré-Colomb, 1290 Versoix/ Tel: Fax: info@giract.com Web:

3 Key reasons to purchase this study This third edition of one of Giract's most successful studies presents all the information & analyses you need. It is a comprehensive USA/Canada study on Bakery Intermediates Supply/Demand & Competitive Strengths across EU28, The programme is conducted by following an initial review of Giract s extensive in-house data, the key element of the study was interviews with major players (producers, blenders and users) to derive real understanding of the market forces Product segments covered and analyzed in the reports include: Improvers, Concentrates, Pre-mixes and Mixes In-depth analysis of 8 key European Union Countries, USA/Canada include: demographics, milling & baking, flour use by bakery product/sector, supplier market shares in bread & non-bread intermediates, specific forecast on bread and non-bread and their intermediate demand, intermediate prices in 2013 and market value ; and end-user perception Gain an outlook of the current market situation, trends, and future outlook of the bakery intermediates market in EU28, USA/Canada to 2020 Track industry trends and identify market opportunities Plan and develop marketing, market-entry, market expansion, and other business strategies by identifying the key market trends and prospects Save time and money with the readily accessible key market data included in the report. The market data is clearly presented and can be easily incorporated into presentations, internal reports, etc. since the report is an electronic copy which is searchable and printable PDF format

4 Objectives of this study While, in both bread and baked goods, the consumer wishes no 'apparent' change in the end products due to their traditional nature, ingredient producers have been at the forefront of rapid technological change. Pressures to simplify processes have offered new opportunities to ingredient suppliers, and yet enabled bakers to control costs. In particular, some ingredient groups have evolved significantly, with an increasing involvement in the end products by offering mixes and concentrates to the industry. Bakery Intermediates Supply/Demand & Competitive Strengths A review of current and potential products, their specifications, applications An analysis of the producers and their market shares An appreciation of "why" and "why not" concerning the key products based on interviews with producers and retailers/food service users across EU28 and North America An evaluation of the acceptance of enzymes from GM organisms and the impact of the proposed labeling of enzymes An identification of the current (2013) market size by product group, sector, country, and forecasts of volumes and values for 2020

5 A complete coverage of the study This is the third update of this unique study of bakery markets in the EU28, USA & Canada. SCOPE STUDY HIGHLIGHT WHAT DO YOU GET? Products Markets Improvers: flour correctors/improvers with emulsifiers, enzymes, preservatives, etc. Concentrates: combinations of improvers with specific grains and/or flours Pre-mixes: combined ingredients making-up part (usually 40-60%) of the end-product to which only flour is added Mixes: ready-to-use flour-based mixes European Union-28 (with a detailed analysis of : Germany, France, UK, Italy, Netherlands, Spain, Poland, Belgium) USA/Canada Programme Following an initial review of Giract s extensive in-house data, the key element of the study was interviews with major players (producers, blenders and users) to derive real understanding of the market forces 1. Electronic Copy of report in searchable PDF format 2. One Printed Copy End-Sectors Breads : (baguettes, Chorleywood products, Hamburger buns) Non-bread: (croissants, Danish pastries, yeast donuts, etc.) Classification of Breads: White, Brown/Wholemeal and speciality Production technology (non-bread): Laminates, Yeast-risen, Chemical leavened and other Estimated use of bakery ingredients : By key end-products in the bread and non-bread sectors in both the EU (by major country) and in the USA is provided (Forecast for 7 years) 3. Report published in February 2014 Timescale

6 Proposal Content 1. Introduction 2. Competitive Dynamics of Bakery Industry 3. Detailed Market Analysis 4. Contents of the Report 5. Subscription & Contact Details Annex 1: Table of Contents Annex 2: Sample Report Pages

7 1. Introduction Following its earlier very successful studies on bakery intermediates markets in 2002 and 2006/7, Giract, the international ingredients and technologies market research specialist, has identified the market size, shape and opportunities for these 'evolving' ingredient mixes used in the bakery sector with an in-depth understanding based on the interviews with key producers and a wide variety of user companies across EU28 and USA/Canada. Across Europe, the market share of the industrial bakers vs. the craft bakers was approximately 50/50 but there were great differences in the various countries. The total consumption of bread, viennoiserie and patisserie was estimated as nearly 39 million tons in the 8 key European Union countries. Bread production is relatively stable in most countries but there are some countries which are still showing a long term trend of a slow decline, 1-2% per year, including the United Kingdom and Germany. Bread consumption patterns differ widely within the EU but most countries have an average consumption of 50kg of bread per person per year. In-store bakeries continue to be a growing sector. Some common trends in the markets throughout Europe include recently high cost of raw material and price increases, rising costs of transport and energy and lower margins enjoyed by plant bakers, increasing bake-off in supermarkets and increased use of frozen dough.

8 2. Competitive Dynamics of Bakery Industry BAKERY CONSUMPTION TRENDS 1. Starchy Foods 2. Bakery Products INDUSTRY STRUCTURE 1. Milling 2. Baking 3. The Market INTERMEDIATE KEY SUPPLIERS 1. Bread 2. Non-bread FORECASTS EU 28, USA/CANADA 1. Bread Production 2. Non-bread Production 3. Improvers 4. Liquid Improvers 5. Concentrates 6. Pre-mixes 7. RTU Mixes BAKERY INDUSTRY Production Technology Structure Supplier Market End User Perception DEMAND FOR BAKERY INTERMEDIATES KEY EU8, USA/CANADA Method Choices by Country Bread Non-bread 2. Consumption of Intermediates by Country Eu8, USA/Canada 2013 Bread by value Non-bread by value

9 3. Detailed Market Analysis

10 Pages: 321 Report Format: Word/PDF (Searchable/Printable) Markets: European Union-28 (with a detailed analysis of Germany, France, UK, Italy, Netherlands, Spain, Poland and Belgium),USA/Canada This is a comprehensive analysis, and structured as follows: Executive Summary Definitions, Technology And Legislation Intermediate Producers Milling And Baking 1. Milling 2. Baking Artisanal Sector Industrial Sector In-store Bakeries Demographics 1. Socio-economic Factors 2. Bread And Non-bread Consumption Trends 4. Contents of the Report Flour Use By Bakery Product/Sector Supplier Market Shares In Bread & Non-bread Intermediates 1. Artisanal Bread Non-bread 2. Industrial Bread Non-bread Forecasts 1. Choice Of Method Bread Non-bread 2. Intermediate Demand Bread Non-bread Intermediate Prices And Market Value Forecasts 1. Price Indications Market Value End Users 1. Overview 2. End-user Perceptions

11 Executive Summary - List of Graphs/Charts 1. Consumption of starchy foods in Europe and USA Consumption of bakery products in Europe and USA Proportion of artisanal bakeries in the bread market in Proportion of artisanal bakeries in the non-bread market in Market share of bread improvers and concentrates in the EU28 countries Market share of non-bread improvers and concentrates in the EU28 countries Market share of bread and non-bread improvers and concentrates in the EU28 countries Average improver prices paid by bakers Demand for Bakery Intermediates in Bread In EU Demand for Bakery Intermediates in Non-bread in EU EU market Value of Bakery Intermediates, Bread, EU market Value of Bakery Intermediates, Non-bread, EU28 flour input kt (Bread) 14. EU28 flour input kt (Non-bread) 15. EU28 market for Improvers EU28 market for Liquid Improvers EU28 market for Concentrates EU28 market for Pre-mixes EU28 market for RTU mixes

12 Country Chapters List of Tables Each country chapter includes the following tables: 1. Demographics - socio-economic factors 2. Per capita consumption of starchy foods, Per capita consumption of bakery products Bread cereals milled 5. Milling industry, Bread Consumption by type, Bread sales by type of outlet, Distribution of type of baking sector 9. Flour types and typical uses 10. Breakdown of flour use of flour input 11. Flour use pattern by year 12. Artisanal Bread Improvers, Concentrates, Pre-mixes and Mixes 13. Artisanal Non-bread Improvers, Concentrates, Pre-mixes and Mixes 14. Industrial Bread Improvers, Concentrates and Pre-mixes 15. Industrial Non-bread Improvers, Concentrates and Pre-mixes 16. Intermediate demand - bread 17. Intermediate demand - non-bread 18. Intermediate price indications Intermediate price market value End Users - Overview 21. Use of Improvers, Concentrates, Pre-mixes and Mixes (ICPM) - Company Specific

13 Subscription 5. Subscription & Contact Details The full Study is available in English in the form of a single report with 321 pages. Subscribers receive one electronic copy of the report purchased in a searchable and printable PDF format. Complete Study The subscription price for the complete study is EUR Note: For clients of the complete study, USA/Canada will be compared with EU28 in a PowerPoint presentation of the study. Other Options The following purchase options are also available: EU28: EUR USA/Canada: EUR Any 1 EU country (DE, FR, UK, IT, NL, ES, PL, BE): EUR For more info, contact V. Krishnakumar (or) Russell Ward GIRACT 24, Pré-Colomb 1290 Versoix/Geneva Switzerland Tel: ; Fax: info@giract.com; Web:

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26 Transnational Business Research & Consultancy