Bread Production in the US
Changing consumer tastes and declining sales volumes for the industry's key product segments have hampered growth for the Bread Production industry over the past five years. Although bread has long been a staple of the American diet, recent health trends have caused consumers to moderate their consumption of industry goods. In the coming years, these trends in health consciousness and consumer preferences are expected to continue changing the industry's product mix, as operators increasingly focus on expanding their portfolio of nutritious and specialty breads.
Operators in this industry manufacture fresh and frozen bread and other baked goods that include cakes, muffins and croissants, but exclude cookies and crackers. Retail and commercial establishments then sell these products to downstream supermarkets, convenience stores and food-service providers. Many bakeries also sell their products directly to consumers.
This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.
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