North America Bakery Product Market Size, Share & Trends Analysis Report By Type (Enzymes, Flavors, Colors, Starch, Fiber, Emulsifiers, Antimicrobials, Fats, Dry Baking Mix, Other), By Product Range (Cakes, Pastries, Bread and Rolls, Cookies, Biscuits, Pretzels, Tortillas, Coffee and Specialty Drinks, Catering and Deliveries), By Distribution Channel (Direct, Indirect), By Form (Organic, Gluten-free, Sugar-free, Low-calories, Other) and By Country(U.S., Canada) Forecasts, 2024-2032

Market Overview

The North American bakery product market witnessed significant growth in the past and is expected to grow at a CAGR of about 5.0 % during the forecast period (2023-2030).

Baking is widely recognized as one of the earliest culinary techniques. It involves the conversion of dough, comprising ingredients such as flour, milk, eggs, sugar, fats, and various additives, into food items with distinctive flavors and aromas. Bakery products encompass a diverse range: bread, cookies, rolls, cakes, biscuits, cupcakes, tarts, pies, sweet rolls, doughnuts, coffeecakes, and refrigerated bakery products. Bread, in particular, holds a significant position as a staple food, providing essential nutrients, and has been produced both domestically and commercially since ancient times.

North America's bakery product market is driven by bread remains the strength in the bakery industry, Rising trend of healthy living, natural nutrition, and organic products. High entry barriers due to brand loyalty and huge capital investments restrain the North American bakery product market. On the other hand, the growing confectionery market in the U.S. is an opportunity for the North America Bakery product market.

Market Dynamics

North America Bakery Product Market Drivers

Bread Remains the Strength in the Bakery Industry

Bread holds a significant market share in the bakery products industry in North America. Still, its dominance has faced challenges from other bakery items like pastries and, particularly, doughnuts, which have experienced rapid growth recently and are expected to continue expanding. The growth in the bread segment is primarily driven by the rising demand for bread varieties that are whole grain, high in fiber, gluten-free, or considered healthy and fortified. These types of bread products have gained popularity among consumers who are embracing a healthier lifestyle. In developed countries, competition in the bread market is uneven due to product variety and numerous informal channels involved in bread production.

Bread Remains the Strength in the Bakery Industry

In North America, the market for bakery products is dominated by bread. However, other bakery goods, such as pastries and doughnuts, which have grown tremendously and are anticipated to continue expanding, have threatened its dominance. The increased demand for bread variants that are whole grain, high in fiber, gluten-free, or seen as healthy and fortified is the main factor driving the rise in the bread segment. These bread products are becoming increasingly well-liked among consumers adopting healthier lifestyles. Due to the wide range of products and multiple unofficial routes used in bread production, bread market competitiveness is uneven in developed countries.

North America Bakery Product Market Restraints

High Entry Barriers Owing to Brand Loyalty and Huge Capital Investments

The bakery industry faces significant competition due to strong brand loyalty and the need for substantial capital investments, resulting in high barriers to entry. To achieve optimal business growth, major companies employ various strategies such as joint ventures, mergers and acquisitions, strategic partnerships with regional manufacturers, and diversification of distribution channels.

North America Bakery Product Market Opportunities

Growing Confectionery Market in the U.S.

The confectionery market in the US is expected to benefit from the positive outlook for the overall confectionery industry. The increasing demand for convenient snacks is driving the growth of confectionery products in the country. The market is fueled by product innovation, including the development of low-fat, low-calorie, sugar-free chocolates and non-chocolate confections. Promotional activities and social media marketing are also contributing to market growth. The introduction of small-sized packs and the exploration of new formulations and textures are influencing consumer preferences and sales.

According to internal research, the confectionery market in the US is projected to grow at a compound annual growth rate (CAGR) of 4.3% between 2017 and 2022, reaching a value of USD 46.4 billion. The volume of confectionery consumption is expected to increase from 2,844.9 million kg in 2017 to 3,164.6 million kg by 2022, with a CAGR of 2.2%. Furthermore, per capita consumption of confectionery in the US is predicted to rise from 8.7 kg in 2017 to 9.3 kg by 2022. Chocolate is currently the largest category in the market, generating sales of USD 21.2 billion in 2017, followed by sugar confectionery (USD 13.1 billion) and gum (USD 3.4 billion).

Regional Analysis

The North American bakery product market is segmented by country: The U.S. and Canada. Canada holds the major market share with a CAGR of 5.4% during the forecast period.

The bakery product market in North America can be examined on a regional basis, where the United States takes the lead regarding market size and extensive consumption of bakery goods. Canada, although smaller, holds a significant market share with a focus on convenience and health-consciousness. Mexico shows rapid growth driven by its strong dependence on traditional bakery items. Consumer preferences and cultural influences vary across regions, influencing the North American bakery product market dynamics.

The U.S.

The United States holds the largest North American bakery product market share. It has a strong bakery culture and widespread consumption of bread, cakes, pastries, and other baked goods. Convenience and on-the-go options are particularly popular in the U.S. market. Health consciousness and indulgence trends influence product innovation, focusing on whole grains, high fiber, and other health-promoting ingredients. The demand for gluten-free varieties is also rising, albeit at a higher price point. Portable, single-serve packaging is gaining popularity among consumers. However, the consumption of morning baked goods has declined as consumers seek healthier breakfast alternatives.

Canada

The bakery product market in Canada is also significant, although it is relatively smaller than in the U.S. Canadian consumers have similar preferences for convenience and indulgence, driving the demand for various bakery products. Health consciousness is also influencing the market, leading to the introduction of healthier options. The gluten-free trend is also prevalent in Canada, with consumers seeking gluten-free baked goods. Local bakeries and artisanal products are valued in the Canadian market.

Segmental Analysis

The North American bakery product market is segmented into product range, distribution channel, and form.

It is further segmented by product range into cakes, pastries, bread and rolls, cookies, biscuits, pretzels, tortillas, and others.

Biscuits hold the major share of the market by product range and are expected to register a CAGR of 6.4% over the forecast period. The biscuit sector is one of the fastest-growing markets for fast-moving consumer goods (FMCG). Sweet biscuits are the most popular and fastest-growing segment of the worldwide biscuit market. As more people buy sweet biscuits and other varieties of biscuits, sweet biscuits are expected to dominate the global market. The cookies (sweet biscuits) market consists of the retail sales of assortment cookies, butter cookies, chocolate cookies, cream-filled cookies, plain cookies, wafer cookies, artisanal cookies, in-store bakery cookies, and egg cookies.

The biscuits market type is further segmented into rolled, drop biscuits, scones, shortcakes, and others.

The drop biscuits hold the major share of the market and are expected to register a CAGR of 7.6% over the forecast period.

The cake market is further segmented into cupcakes, dessert cakes, and sponge cakes. 

Dessert cakes hold the major share of the market and are expected to register a CAGR of 3.2% over the forecast period. Dessert cakes are expected to keep up their lead over the anticipated period because they are commonly consumed fresh on various occasions. In many countries, it is also consumed as part of the dessert after meals. The product category that is expected to grow the fastest is sponge cakes. This is a result of their expanding appeal to young people worldwide. These sponge cakes have a lengthy shelf life in comparison to other desserts. These goods can be enjoyed both when they are still fresh and after a week. As a result, Young people worldwide are boosting the demand for these products.

The pastries market type is further segmented into shortcrust pastry, filo pastry, and puff pastry. The puff pastry holds the major share of the market and is expected to register a CAGR of 6.1% over the forecast period. The majority of patisserie is utilized in numerous ceremonies across the U.S. as desserts or customized cakes for weddings. During the anticipated term, rising product consumption at various events and festivals would generally support the market for Patisserie baking products. The final product is often made from fresh or frozen dough and eaten as a sweet dessert.

The bread and rolls market type is further segmented into baguettes, loaves, rolls, burger buns, ciabattas, sandwich slices, frozen bread, and others.

The rolls hold the major share of the market and are expected to register a CAGR of 6.4% over the forecast period.

By cookies market type, it is further segmented into molded cookies, drop cookies, bar cookies, rolled, refrigerator (icebox), sandwich cookies, and others.

Bar cookies hold the major share of the market and are expected to register a CAGR of 7.3% over the forecast period. It is described as a flat, baked sweet dessert produced using oil or fat, flour, raisins, chocolate chips, oats, nuts, and other ingredients to enhance flavor and act as garnish. Sugar or sugar-free sweeteners may be used as desired. There are various types of biscuits, such as sandwiches and chocolate-filled biscuits. Both grocery stores and convenience stores and bakeries provide freshly baked cookies. The population's increasing demand for products created in bakeries is the primary factor driving the market's growth. The primary forces behind market increase also include changing lifestyles and work patterns, the availability of nutritious, gluten-free, digestible cookies, etc. The improving economy and increased disposable income further drive the market's rise.

The distribution channel is further segmented into convenience stores, specialty stores, hypermarkets and supermarkets, online retailing, and others.

Online retailing holds the major share of the market and is expected to register a CAGR of 6.0% over the forecast period. Due to the widespread use of smartphones and the internet, online sales channels will experience rapid growth during the forecasted period. Local small businesses frequently competed against major brands and internet start-ups in the Bake-Off Bakery industry, particularly those creative and quick-moving firms. Businesses that operate in physical locations have a problem due to the explosive rise of online retailing over the past ten years. While online retailing keeps expanding, physical shops are having trouble. If bakeries could benefit from e-commerce, this shifting shopping tendency could represent a chance for the industry.

It is further segmented by form into organic, gluten-free, sugar-free, low-calorie, and others.

The low calories hold the major share of the market and are expected to register a CAGR of 6.0% over the forecast period. The demand for low-calorie bakery goods has experienced a noticeable increase in size and valuation over the last few years. Additionally, the millennial age has made high-fiber, multigrain bakery items the trendiest because they focus on health and fitness and are responsible for expanding low-calorie bakery products. Additionally, the demand for low-calorie cake is rising due to the increased knowledge of calorie-free products that satisfy cake desires without increasing calorie consumption, propelling the global market for low-calorie bakery products to develop significantly.

Recent Developments

• April 2022- Walker’s Shortbread partnered with retailer Dufry to launch a new Global Travel Retailer range at more than 55 travel sites worldwide. The product range will include several types of shortbread and other products in it.
• September 2021- Finsbury Food Group expanded its Mary Berry supermarket cake range with the launch of Bundt cakes. The Bundt cakes come in two flavors, lemon sponge cake with lemon icing, lemon curd drizzle, and hand-decorated Belgian with chocolate curls, and chocolate sponge cake featuring chocolate icing and hand-decorated Belgian dark and white chocolate.