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Artisan Loaves and Health Benefits Grow U.S. Bread Market

Date: 06/11/04 | Source: Specialty Food Magazine | Author: Denise Purcell
Categories: Industry Operations; Retailers | Tags: Bread; Healthy Foods
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Artisan Loaves and Health Benefits Grow U.S. Bread Market

Sprouting an 18 percent gain, specialty or artisan bread was the fastest growing segment over the past two years in the $16-billion U.S. bread market, according to a recent Mintel International report. Overall, bread recorded a slight sales growth of 4.9 percent from 2001 to 2003. A mature category with near total market penetration, future growth in bread sales will only result from an increase in multiple purchases and varieties.

Multifaceted flavors and health-promoting ingredients are influencing product innovations. Mintel’s Global New Products Database (GNPD) shows that fortified, soy-based and low-sodium products that enhance bread’s naturally healthful properties are among trend drivers. Additionally, more low-carb and low-sugar entries have been rolled out since January 2004.

The Specialty and Artisan Bread Movement
From 1998-2003, U.S. retail sales of specialty/artisan bread increased 23 percent at constant 2003 prices. These breads currently have an 11 percent market share and are expected to lead in product innovation, allowing manufacturers to cater to niche demands. This segment is a likely vehicle for premium flavors and health-oriented ingredients that add texture, as well as vitamins and minerals.

Specialty and artisan breads also satisfy consumers’ desire for international ingredients and flavors such as Mediterranean and Asian, which contributed to sales growth in 2003. Other popular flavors added to bread include specialty olive oils, fresh herbs, cheeses such as feta, goat and gorgonzola, olives, garlic, tomatoes, onions and peppers.

According to Mintel, specialty bread is most widely eaten by those aged 35-54. This age group also indicated the greatest frequency of shopping at supermarket bakeries or specialty stores for bread.

Denise Purcell is managing editor of Specialty Food Magazine.

Editor’s Note: Specialty Food Magazine is pleased to be working with Mintel on Research Spotlight. Mintel is a leading supplier of competitive media, product and consumer data. A 30-year reputation for delivering dependable and original market information has allowed Mintel to maintain Business Superbrand status in the U.K. Mintel’s multifaceted product line includes: Mintel Reports, a renowned market intelligence report series, publishing more than 600 reports annually covering the U.S. and Europe; and Mintel’s GNPD, the Global New Products Database, which monitors worldwide product innovation in consumer packaged goods markets. For more information, call 312.943.5250, or visit www.mintel.com. NASFT members may purchase Mintel’s U.S. Breads report at a 10 percent discount.

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Artisan Loaves and Health Benefits Grow U.S. Bread Market


Sprouting an 18 percent gain, specialty or artisan bread was the fastest growing segment over the past two years in the $16-billion U.S. bread market, according to a recent Mintel International report. Overall, bread recorded a slight sales growth of 4.9 percent from 2001 to ...


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