Market Overview
The global bakery product market size was valued at USD 447.9 Billion in 2023. It is projected to reach USD 758.7 Billion by 2032, growing at a CAGR of 6.1% during the forecast period (2024–2032).
Bakery products have become a vital part of several formal and non-formal events. They are grain-based food prepared by using dry heat in an oven or hot ashes that includes rolls, bread, pies, cereals, cakes, etc. The art of baking was developed thousands of years ago, and the demand for them since is on the rise. Bakers used to make baked goods at home and sell them on the streets. Gradually, this prompted them to set up an established place where they could sell their goods to households as well as to other commercial stores.
Market Dynamics
Consumer Preferences and Surging Popularity of Healthy Baked Goods
One of the advantages bakery businesses have over other food-centric businesses is the ability to market their businesses. The bakery products demand is driven by consumer preferences and by the extent to which grocery stores choose to operate their own bakeries rather than buying from commercial bakeries. The profitability for companies is determined by their marketing efforts as well as the efficiency of operations. Gluten-free, organic products, whole-grain, an ancient grain, and additive-free ultimatums, are forces that are driving the global bakery industry. There is an increase in demand for healthy, instant, and nutritious baked products. Modern retail-channels are providing heavy discounts on the products to attract consumers.
Innovations and Diversified Products in the Bakery Industry
The bakery product market is experiencing innovations in frozen bakery products such as pastries, fruit pies, and semi baked and unbaked doughnuts, croissants, and baked goodies packed in sharing packages that double up as a serving bowl. Brands are innovating with niche and novel ingredients to boost the nutritional value. Novel ingredients such as insect protein and cauliflower flour have been recently used in other food categories. The addition of fiber to gluten-free bakery products is a common strategy to increase their nutritional value while improving mouth-feel.
There are products with different variations in their flavors, ingredients, and taste. Bakery categories like bars, bread (bagels, rolls, biscuits, buns, and loaf bread), cookies, desserts (cheesecakes, cakes, and pies), muffins, snack cakes, sweet goods (doughnuts, sweet rolls, cinnamon rolls, and coffee cake), and many more.
Strict Quality Control and Health Regulations
There are strict quality control norms and hygienic conditions as per health regulations that have to be followed at every stage in the production process of bakery products in the manufacturing industries. All ingredients used and expiry date have to be clearly mentioned on each packed food.
According to PUBLIC HEALTH (BAKERIES AND BREAD VENDORS) REGULATIONS 1940, there are some directives to the satisfaction of Medical Officer of Health:
- All bakeries and bread vendors shall be registered with the Department of Public Health. The department can delay it until the compilation of the regulations.
- The name of the proprietor shall be written on assign and affixed to the bakery in a prominent place.
- The Public Health may cancel any registration for any breach of regulation.
- The bakery premises shall be provided with ventilation and light. It shall be enclosed by a proper fence.
- Persons working in the bakery shall obtain once in every three consecutive months a certificate of health from the Public Health Department.
- All bread and bakery products shall be protected from flies, dust, and pests, covered during delivery.
New Frontiers for Health-Based
Among the top trends in the bakery sector, the predominant one is the demand for low-calorie or low sugar. Polyols or sugar alcohol, a group of reduced-calorie sweeteners, are used in food as sweeteners and bulking agents. They are available as either in solid crystalline form or syrups. They are emerging as a sugar replacer and substitute in the bakery industry. They offer the bakers with a versatile range of ingredients to enhance the available portfolio of products. They provide functional benefits to bakery goods when the sugars are replaced with polyols.
The table and the graph below depicts different types of polyols and their sweetness score:
Other trends in the market include rising concerns over the health risks posed by gluten consumption and demand for gluten-free bakery products and ingredients, rising demand for whole grain-based baked foods rich in fiber, Vitamin-B, antioxidants, protein and trace minerals. As a result, there is increased consumption of premium designer baked desserts and sweets, supporting demand for in-store fresh baked products.
Regional Analysis
Germany: The European Bakery Market Leader
Bakery goods are consumed as a staple food in European countries. The market is well established in terms of product range, distribution channels, supply chain, regulations, innovation platforms, and consumer preferences. Also, there is an evident change being observed in the bakery sector on account of healthy food concerns, rising disposable income, and high demand for convenient food products. Germany is the market leader of European baked products and also has the maximum share in the export of bakery goods (12%), followed by Canada, France, Italy, and Belgium.
The graph below shows the share of countries that export bread, pastries, cakes, biscuits, and other bakers’ wares suitable for pharmaceutical use and other similar products:
Asia-Pacific Ranks: The Fastest-Growing Bakery Product Market
The bakery product market in Asia-Pacific is led by factors such as a growing population and shifting consumer appetite away from rice in favor of wheat-based foods such as bread, largely due to growing affluence of emerging middle-class population and their preference for convenient packages baked cookies.
Segmental Analysis
Bread has Achieved Greater Market Penetration and Visibility
Bread holds the primary market share in the baking industry. The dominance of the bread segment is challenged by other bakery products, including pastries and doughnuts, that is experiencing rapid growth. Bread containing whole grain and high fiber and gluten-free contents is in high demand. There is a growing consumer focus on a protein-rich diet that has led to the development of protein fortification in the bread segment.
Dough workability and bread volume are important factors included in the process of bread making. Products like these are increasing in popularity among consumers that are more inclined towards a healthy lifestyle.
Expanding the Product Portfolio and Launching New Products
Bakeries around the world are continuously looking for transformations to expand their product portfolio, launching new products, and adapting packaging-level modifications such as environment-friendly packaging, and increased shelf lives of baked products. Besides, while manufacturing baked goods, the convenience to carry the products is taken into consideration. They are also looking for well-made, highly-reliable equipment for efficient operations and to reduce labor input needs.
