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specialty in the bakery artisan bread displays by John Unrein and Dan Malovany E njoying an 18 percent gain, specialty or artisan bread was the fastest growing segment over the past two years in the $16-billion US 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. From 1998-2003, US 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. Capture the imagination Bakers need to reimagine their product lines to capture the imagination of consumers in today's market, according to Andrew Brimacombe, chief commercial services officer for Aryzta. However, while consumers are willing to experiment with new flavors, "they like to do it within familiar territory," he says. "One of the facts that you just can't get away from is 90 percent of consumers had a sandwich within the last week," Brimacombe said at a Specialty breads are a vehicle for premium flavors and health-oriented ingredients. 36 * NOV + DEC 2015 * instore

Table of Contents for the Digital Edition of instore - Nov + Dec 2015

instore - Nov + Dec 2015
Editor's Note - Channel Blurring
What's Ahead
Table of Contents
News - On Our Radar
Shopper Demographics - Cookies
Deli Prepared Foods
Smaller Households
Commissary Insider - Insight Insider
Preserving Color in Ready-To-Eat Meats
Big Gains for Ancient Grains
Proactive Defense
Deli & Cheese Slicers
Metal Detection
Deli Trends - Clean Eating
Adapting to Change - Foodservice Trends
Growing Movement - Free-form category explodes
Specialty in the Bakery - Artisan bread displays
Be Competitive - Lunchtime
Product Spotlight - Cookies, candies & sweets
Specialty Cheese - Pizza cheeses
Product Trends - First to Market
Product Showcase
Next Up/Ad Index

instore - Nov + Dec 2015