市場調査報告書：ベーカリー&シリアル：世界

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.

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

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

Abstract

Table of Contents

Executive Summary

Chapter 1 Introduction

Chapter 2 Market developments

Chapter 3 The bakery and cereals market

Chapter 4 Innovation and NPD

Chapter 5 Key trends in the bakery and

Chapter 6 Conclusions

List of Figures

List of Tables