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Bread Production in the US - Industry Market Research Report

  • August 2017
  • 42 pages
  • Ibisworld
Report ID: 198665

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Carb up: The continued development of healthier bread will aid industry performance

Abstract

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. 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. Over the five years to 2022, 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. In addition, a reversal in international trade conditions is expected to drive growth in exports, helping boost the performance of domestic industry participants.


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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