Giract's Bakery Intermediates

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Information about Giract's Bakery Intermediates
Business & Mgmt

Published on March 5, 2014

Author: giract

Source: slideshare.net

MULTICLIENT STUDY Bakery Intermediates Supply/Demand & Competitive Strengths EU28, USA/Canada 2013—2020 February 2014 Products Improvers Concentrates Pre-mixes Mixes GIRACT Geneva, Switzerland Transnational Business Research & Consultancy

GIRACT Geneva, Switzerland Transnational Business Research & Consultancy MULTICLIENT STUDY Bakery Intermediates Supply/Demand & Competitive Strengths EU28, USA/Canada 2013-2020 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/Geneva, Switzerland Tel: + 41 22 779 0500 Fax: + 41 22 779 0505 E-mail: info@giract.com Web: www.giract.com © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Key reasons to purchase this study Geneva, Switzerland 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 2013-2020; 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 © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Objectives of this study Geneva, Switzerland 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 © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

A complete coverage of the study GIRACT Geneva, Switzerland This is the third update of this unique study of bakery markets in the EU28, USA & Canada. SCOPE Products STUDY HIGHLIGHT • 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 Markets • EU28 (with a detailed analysis of : Germany, France, UK, Italy, Netherlands, Spain, Poland, Belgium) • USA/Canada WHAT DO YOU GET? 1. Electronic Copy 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 of report in searchable PDF format 2. Presentation For clients of the complete study, USA/Canada will be compared with EU28 in a PowerPoint 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 presentation of the 2013-2020 (Forecast for 7 years) study 3. Report published in February 2014 Timescale © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

Proposal Content GIRACT Geneva, Switzerland 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 © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

1. Introduction GIRACT Geneva, Switzerland 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. © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Geneva, Switzerland 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 BAKERY INDUSTRY 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 © Giract 2014 • • • • • Production Technology Structure Supplier Market End User Perception MULTICLIENT STUDY – Bakery Intermediates DEMAND FOR BAKERY INTERMEDIATES KEY EU8, USA/CANADA 2013 1. Method Choices by Country • Bread • Non-bread 2. Consumption of Intermediates by Country Eu8, USA/Canada 2013 • Bread by value • Non-bread by value www.giract.com

GIRACT 3. Detailed Market Analysis Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

4. Contents of the Report GIRACT Geneva, Switzerland Pages: 321 Flour Use By Bakery Product/Sector Report Format: Word/PDF (Searchable/Printable) Supplier Market Shares In Bread & Non-bread Intermediates 1. Artisanal • Bread • Non-bread 2. Industrial • Bread • Non-bread 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 Forecasts 1. Choice Of Method • Bread • Non-bread 2. Intermediate Demand • Bread • Non-bread Intermediate Prices And Market Value Forecasts 1. Price Indications 2013 2. Market Value 2001-2020 End Users 1. Overview 2. End-user Perceptions © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Executive Summary - List of Graphs/Charts Geneva, Switzerland 1. Consumption of starchy foods in Europe and USA 2013 2. Consumption of bakery products in Europe and USA 2013 3. Proportion of artisanal bakeries in the bread market in 2013 4. Proportion of artisanal bakeries in the non-bread market in 2013 5. Market share of bread improvers and concentrates in the EU28 countries 2013 6. Market share of non-bread improvers and concentrates in the EU28 countries 2013 7. Market share of bread and non-bread improvers and concentrates in the EU28 countries 2013 8. Average improver prices paid by bakers 2013 9. Demand for Bakery Intermediates in Bread In EU8 2013 10. Demand for Bakery Intermediates in Non-bread in EU8 2013 11. EU market Value of Bakery Intermediates, Bread, 2013 12. EU market Value of Bakery Intermediates, Non-bread, 2013 13. EU28 flour input kt 2001-2020 (Bread) 14. EU28 flour input kt 2001-2020 (Non-bread) 15. EU28 market for Improvers 2001-2020 16. EU28 market for Liquid Improvers 2001-2020 17. EU28 market for Concentrates 2001-2020 18. EU28 market for Pre-mixes 2001-2020 19. EU28 market for RTU mixes 2001-2020 © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Country Chapters – List of Tables Geneva, Switzerland Each country chapter includes the following tables: 1. Demographics - socio-economic factors 2. Per capita consumption of starchy foods, 2000-2020 3. Per capita consumption of bakery products 2000-2020 4. Bread cereals milled 5. Milling industry, 2012 6. Bread Consumption by type, 2011 7. Bread sales by type of outlet, 2011 8. 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 2013 19. Intermediate price market value 2001-2020 20. End Users - Overview 21. Use of Improvers, Concentrates, Pre-mixes and Mixes (ICPM) - Company Specific © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT 5. Subscription & Contact Details Geneva, Switzerland Subscription 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 −− Complete report + 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 − USA/Canada − Any 1 EU country (DE, FR, UK, IT, NL, ES, PL, BE) For pricing/more info, contact V. Krishnakumar (or) Russell Ward GIRACT 24, Pré-Colomb 1290 Versoix/Geneva Switzerland Tel: + 41 22 779 0500; Fax: + 41 22 779 0505 Email: info@giract.com; Web: www.giract.com © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 1:Table of Contents Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 2: Sample Report Pages Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 2: Sample Report Pages Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 2: Sample Report Pages Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 2: Sample Report Pages Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Annex 2: Sample Report Pages Geneva, Switzerland © Giract 2014 MULTICLIENT STUDY – Bakery Intermediates www.giract.com

GIRACT Geneva, Switzerland Transnational Business Research & Consultancy www.giract.com

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