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Chapter1
ExecutiveSummary
IndustryOverview1-1
IntroductionandStudyHighlights1-1
ResearchScopeandMethodology1-3
ScopeoftheStudy1-3
ResearchMethodology1-3
Chapter2
IndustryOverview
Introduction2-1
Overview2-1
Introduction2-1
IndustrySnapshot2-2
BakeryMarketTrends2-3
BreadandMorningGoods2-4
CakesandPastries2-6
Biscuits2-6
GeographicalTrends2-7
Germany2-8
TheUnitedKingdom(UK)2-9
France2-10
Italy2-10
Spain2-11
TheNetherlands2-11
EasternEurope2-12
Chapter3
IndustryStructure
BakeryIndustryStructure3-1
IndustryStructure3-1
RawMaterialSupplier3-2
Miller3-2
IngredientManufacturers3-3
Distributors/Premixers3-5
BakeryManufacturer3-5
IndustryDynamics3-9
Introduction3-9
MergersandAcquisitions3-9
IndustryAssociations3-14
BritishSocietyofBaking(BSB)3-14
TheFederationofBakers(FoB)3-14
InternationalFederationofPlantBakers/AssociationInternationaledelaBoulangerieIndustrielle(AIBI)3-14
TheScottishAssociationofMasterBakers(SAMB)3-14
FederationofEuropeanUnionManufacturersandSuppliersofIngredients
totheBakery，ConfectioneryandPatisserieIndustries(FEDIMA)3-15
Biscuit，Cake，Chocolate&ConfectioneryAssociation(BCCCA)3-15
TheBakingIndustrySuppliersAssociation(BEMA)3-15
Chapter4
IndustryChallenges
Challenges4-1
IncreasingConsolidationwithintheIndustry4-1
RisingDominanceofPlantBakersChallengethePositionofCraftBakers4-2
DecliningConsumptionofCertainBakeryProductsandFoodSafetyConcern4-2
CateringtoDynamicConsumerTrendsandRegulatoryScenario4-3
PenetratingEmergingMarkets4-4
RecentDevelopmentsintheIndustry4-4
AdditionofPhytosterolstoRyeBread4-4
ReducingAcrylamideinBakeryandSnackProducts4-4
BakeryIndustryGuidance4-4
Chapter5
OpportunitiesforIngredientManufacturers
TrendsandDevelopments5-1
Starch5-1
DemandforNaturalIngredients5-2
RisingPopularityofLow-fatProducts5-2
AbilitytoReduceManufacturingCost5-2
KeyTrendsandCompetitiveAnalysis5-2
Additives5-3
Emulsifiers5-3
Flavours5-6
KeyTrendsandCompetitiveAnalysis5-7
Antimicrobials5-7
KeyTrendsandCompetitiveAnalysis5-9
Yeast5-9
Enzymes5-10
ConsumerDemandforNaturalIngredients5-10
AdvancementsinTechnology5-10
IncreasingProductDevelopmentActivity5-11
KeyTrendsandCompetitiveAnalysis5-11
ResearchandDevelopment5-11
FunctionalIngredients5-12
Omega-35-12
PrebioticsandProbiotics5-13
Others5-13
Chapter6
StrategicRecommendations
StrategiestoOvercomeIndustryChallenges6-1
Recommendations6-1
StrategiestoOvercomePressurefromIncreasingConsolidation6-1
StrategiestoOvercomeLegislativeIssues6-3
StrategiestoOvercomeDecliningConsumptionofBakeryProductsandAddressSafetyConcern6-3
StrategiestoEnhancePenetrationofEmergingMarkets6-4
Chapter7
CommercialSuccessStories
InnovationsintheBakeryIndustry7-1
KeyInnovations7-1
Health7-2
Convenience7-3
Pleasure7-4
OtherFactors7-4
The European bakery industry outlook provides an overview of bread, morning goods, cakes & pastries and biscuits markets.
The European bakery industry is mature and characterised by high degree of penetration and consolidation. Though the nature of the industry offers limited scope for growth, bakery manufacturers have overcome this challenge through strategic innovations. The manufacturers have realised the need to constantly innovate products to capture emerging consumer trends with potential growth opportunities. In recent times, the industry has undergone significant changes owing to consumer trends. The continuing of the bakery industry can be attributed to the industry participants' effort to capitalise on the trends such as health, convenience and indulgence.
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