Bread Production in the US
Over the five years to 2018, revenue for the Bread Production industry has risen on the back of higher-margin sales but has been challenged by annualized declines in per capita wheat flour consumption. Changing consumer tastes and declining sales volumes for the industry's key product segments have hampered growth for the industry over the past five years, shifting its major product mix. Though bread has long been a staple of the American diet, recent health trends have caused consumers to moderate their consumption of industry goods. Moreover, a shift in consumer preferences toward premium varieties of bread has narrowed the market for conventional bread products.
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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