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Cookie and Cracker StatisticsCompiled by the Staff of the Ruth Emerson Research Library (©2012 and previous years by the American Institute of Baking). The following document is a compilation of general information on cookie and cracker statistics and trends and related topics. These citations were recovered from AIB in-house databases, and represent original work by AIB personnel. Every effort is made to ensure accuracy, but AIB accepts no liability for content of this resource list. Sources of information on publicly held companies: 2002 Economic Census Reports - Industry Series Reports on Manufacturing available from this link. The Economic Census report replaced the Census of Manufacturers Report. Topics for reports include: Flour Milling, Rice Milling, Wet Corn Milling, Soybean Processing, Other Oilseed Processing, Breakfast Cereal Manufacturing, Chocolate and Confectionery Mfg From Cacao Beans, Confectionery Manufacturing From Purchased Chocolate, Nonchocolate Confectionery Manufacturing, Retail Bakeries, Commercial Bakeries, Frozen Cakes, Pies, and Other Pastries Manufacturing, Flour Mixes and Dough Manufacturing From Purchased Flour, Dry Pasta Manufacturing, Tortilla Manufacturing, and Other Snack Manufacturing. Previous years census reports can also be found at the following links:
State of the Industry Report Cookies & Crackers - 1985-2002
Forecasts and Analyses "Hitting the Sweet Spot" in Baking & Snack, Vol. 34. No. 12 (March 2012), p. 33-34, 36, 38, 39-40."U.S. Cookie and Snack Sales" in Manufacturing Confectioner, Vol. 92, No. 2 (February 2012), p. 17-20. Provides data obtained from SymphonyIRI Group for the 52 weeks ending December 25, 2011. Gives tables with sales data cookies - sales by brand, crackers - sales by brand, and the following categories broken in tables by brand and company for: potato chips, tortilla/tostada chips, snack nuts, other salted snacks (no nuts), cheese snacks, pretzels, corn snacks (no tortilla chips), ready-to-eat popcorn/caramel corn, sunflower/pumkin seeds and pork rinds. "Consistent Performer," by Eric Shroeder in Miling & Baking News, Vol. 90, No. 11 (July 26, 2011), p. 26. This article is an update on the cracker category. According to data obtained from Symphony IRI Group, for the 52 weeks ending June 12, 2011, the cracker category had a 2% growth in dollar sales to $4,145,783,000 with unit sales of 1.650,828,000. Includes a table with a breakdown of dollar and unit sells for the top ten cracker vendors for the time period. "Recovery Mode," by Eric Schroeder in Food Business News , Vol. 89, No. 14 (September 7, 2010), p. 1, 29 . According to data obtained from SymphonyIRI Group sales of several branded cookie products have declined for the 52 weeks that ended August 8, 2010. Keebler and Kraft products have declined for the time period including Keebler's Chip Deluxe Brand that posted a decline in sales for the time period to $54,925,580. Sales of Kellogg's Fudge Shoppe Fudge Stripes posted a 12% increase in sales for the time period. With more consumers uying private label cookies sales have increased 8 percent for the time period to $637,642,900 and an increase of 9% percent in unit sales to 282,733,500. Includes perspectives on the category from Mark Alexander, chief customer officer at Campbell Soup Co., and president of North America Baking and Snacking and John Byrant, chief operating officer and executive vice-president of Keebler Co. "Calling All Crackers," by Eric Schroeder in Milling & Baking News (July 27, 2010). According to data obtained form SymphonyIRI Group, dollar and unit sales for crackers increased for the 52 weeks ending June 13, 2010. Factors that are credited with the increase in sales are "innovation, health and wellness benefits, and the full recovery from January 2009 peanut butter Salmonella outbreak." Perspectives on the cracker category are provided from Aurora Gonzalez, spokes-person for Frito-Lay, and Mark Alexander, president of North America Baking and Snacking at Pepperidge Farm. Tables are included (in the print version) for top-selling "all other" cracker vendors and the top-selling 'crackers with fillings' vendors. :"Back to the Drawing Board," by Dan Malovany in Snack Food & Wholesale Bakery, Vol. 99, No. 6 (June 2010), p. 38- 40, 42, 44-46. During the last year the economy has affected the cookie and cracker segments of the bakery market. Cookie manufacturers reduced the number of new products introduced in the category to 462 in 2009, a decline of 38% percent from the previous year. New product introductions in the cracker category also fell, but only slightly to 223 in 2009, from 239 in 2008. Article includes tables with dollar sales (in millions), % change vs. pervious year, dollar share, unit sales (in millions), and unit sales for the top ten brands of cookies and top ten brands of crackers. Key trends in the cookie and cracker categories are healthier products that are low in sodium, lower in sugar and have been reformulated with healthier fat or oils along with items being more convenient Data for the tables were obtained from SymphonyIRI Group for the 52 weeks ending March 21, 2010. Perspectives on current trends in the category are provided from Cara Figgins, vice president and co-owner of PARTNERS, a tasteful choice company; Wally Amos, chief executive officers of Chip & Cookie LLC; Harry Duffin, vice president of dales for Gourmet Cookies; Laura Kuykendall, senior marketing manager for Glutino Food Group; Joy Page, chief executive officer of WOW Baking Co.; Jill Brack, owner of Glow Gluten Free, and Jerry Bigam, president of Kinnikinnick Foods Inc. "Allergen-Free Appetite," by Marina Meyer in Snack Food & Wholesale Bakery, Vol. 99, No. 1 (January 2010), p. 32, 34, 36, 38. Cookie producers have adjusted cookies formulas to enable their customers who have food allergies to be able to indulge in their sweet tooth without affecting the taste. Manufactures have made adjustments to their formulas by using ingredients that are all-natural, organic and Kosher that enables them to produce new proudcts that are dariy-free, nut-free, gluten-free and allergen free to reach consumers that are on restricted diets. Perspectives on producing these type of products are given by Laural Kuykendall, senior marketing manager for Glutino Food Group; Joy Page, chief exeutive officer of WOW Baking Co.; Jill Brack, owner of Glow Gluten Free, and Jerry Bigam, president of Kinnikinnick Foods Inc. Profiles new prducts from Glutino foods including Dream cookies avaialable in Chocolate Chip, Vanilla Cream and Chocolate Vanilla,WOW Baking, Glow Gluten Free cookies available in Chocolate Chip, Double Chocolate, Gingersnap and Snickerdoodle, Kinnikinnnick Foods Inc., gluten free products under the KinniTOOS and KinniKritters brands. Includes table with the top ten brands of cookie brands. Sales of Little Debbie, Pepperidge Farm and Nabisco Nilla declined for the 52 weeks that ended on October 9, 2009. "Innovation Shuffle," by Marina Meyer in Snack Food & Wholesale Bakery, Vol. 98, No. 11 (November 2009), p. 24, 26-28. Sales of cookies and crackers are showing slight gains from a year ago despite tightening household budgets. Consumers are interested in wholesome products made with natural ingredients, many of which are allergen free or are healthy. Producers of products that are not allergen free focusing on "the art of baking" (p. 26). Cracker trends include a variety of shapes, sizes, flavors and products that are crisp. Comments on trends in the cookie and cracker category are provided by Jill Robbins, founder and manager of HomeFree LLC., Stephen Charles Lincoln, owner and founder of The Protein Bakery, Paul Piggott, owner of La Panzanella, and Martin Sokoloff, president of Good Groceries Co. Includes tables with dollar and unit sales of the top 10 brands of cookies and the top 10 brands of crackers for the 52 weeks ending September 6, 2009. "Chocolate Chip Remains Cookie King" by Matthew Reynolds, in Modern Baking, Vol. 23, No. 13 (October 2009), p. 70. A survey conducted by Impulse Research for the Downtown Cookie Co., in New York, has found that 53 percent of adults surveyed prefer chocolate chip cookies over other varieties. The second most popular variety was peanut butter, followed by oatmeal, and a tie for fourth place between sugar and shortbread cookies. "Cookies Grow 6%" by Chris Balzer in InStore Buyer, Vol. 5, No. 4 (May 2009), p. 32, 34-35. According to data obtained from the Perishables Group, average instore sales of cookies were $868 per week per store for the week ending December 27, 2008. This was an increase of 6.3 percent from the same time period a year ago. Everyday cookie sales led the breakdown of cookies sold with 57.7 percent of the sales. Cookie varieties included in the category of everyday cookies were chocolate chip, oatmeal, raisin, sugar cookies and other common varieties. Cookie sales were highest the week before Valentines Day and the week before Christmas. " 'Mixed Bag' for Share Battle Between Branded, Private Label," in Milling & Baking News, Vol. 88, No. 5 (May 5, 2009), p. 9. According to data obtained from Information Resources Inc., in 2008 there was a "16 point dollar share" for private label products in 300 food and beverage categories. Several grain-based food products posted loses to private label products during the year. Categories of branded products that reported loses were pasta, fresh bread, frozen pizza, crackers, and ready-to-eat and breakfast cereal. Cookies posted a slighted gain. Loses for grain-based products were small in comparison to the loses in dairy categories. "The 2009 Private Label Report," a detailed report on private label trends is available from Information Resources Inc. "Finding a Niche," by Jennifer Barnett Fox in Baking & Snack, Vol. 30, No. 11 (December 2008).. According to data obtained from Mintel, US sales of cookies and cookie bars were more than $5.9 million . Top sellers in the cookie category are products that are "health-oriented" or made with healthier ingredients such as whole grains and "antioxidant-rich" fruits and nuts. Top nutrient label claims for the category are trans-fat free, all-natural, whole-grain, cholesterol-free and sugar-free. Comments on the cookie category are given by Miriam Diamond, president and owner of Nana's Cookie Company; Erin Baker, founder Erin Baker's Wholesome Baked Goods; Tim Penner, president of Procter & Gamble Co, Canada, and Rich Powell, partner, Montana Monster Munchies. Profiles Nana's cookie line that includes no gluten, no wheat, "O" Mega fiber cookie bars, original vegan cookies (with gluten), cookie bars, cookie bites and products from Erin Baker's Wholesome Baked Goods that includes several varieties of their breakfast cookie products aimed at consumers in our "grab and go society". The products are "free of cholesterol, trans fats, refined sugars and high-fructose corn syrup." Also profiles Montana Monster Munchies products. "In-store Bakeries Jumping Economic Hurdles," by Heather Henstock in Modern Baking, Vol. 22, No. 6 (June 2008). Instore bakeries are being faced with rising ingredient costs and and "economic downtown." These factors have not stopped the growth of stores in 2008. According to Modern Bakery Supermarket Bakery Research there were 34,852 instore bakeries in 2008 which was an increase from the 32,789 reported in 2004. Product categories that had growth during the last twelve months were specialty bread/rolls, cakes, cookies, Artisan breads and muffins. Sales of special products that continued to show growth were organic/natural and gluten free products. Wages for have started to increase of positions in the instore bakery that "reflect bakery specialty." Starting wages in 2008 for Managers were reported at $15.35, Bakers at $10,44 and Decorates at $10.24 compared to $7.99 for a sales associate. Provides wage projections for five years for these positions along with a comparison for the same positions in 2006 with a five year projection. Includes a table with average bakery sales in millions for custom-decorated cakes, all-occasion cake, wedding cakes, upscale dessert cakes, variety pan breads/rolls, white bread/rolls, bagels, yeast-raised donuts, cake donuts, cookies, Danish, pies, muffins, croissants, puff pastries and other comparing sales for 2008 and 2006.
"Cookie Category Posts Sales Gains," in Modern Baking, Vol. 21, No. 2 (February 2007), p. 18. According to data from Perishables Group Inc., cookie sales accounted for 9.1 percent of instore bakery sales for the 52 weeks ending November 30, 2006. Average sales for each store per week ranged from $533 to $1,035 depending on the region the store. Indicates that Valentine's Day and Mardi Gras increase sales for this are of the supermarket. Includes a pie chart with percentage of sales by the following categories: everyday, seasonal, iced, other, ethnic, assorted bulk, message, platters, mini, filled, low-fat/fat free, sugar free, and other healthy cookies. "Baking Companies Fight Sliding Cookie Sales With Innovation," by. L. Joshua Sosland in Milling & Baking News, Vol. 85, No. 9 (July 4, 2006), p. 27, 28, 30, 32. Cookie Industry perspective focusing on the decline in the cookie category of the baked goods market. According to data obtained from the market research company Information Resources Inc., sales in the cookie category declined 1.7% to $3,427,589,000 for the 52 weeks that ended May 21, 2006. Trying to offset a continuation of this downward trend many cookie companies are offering healthier or portion control versions of products. Highlights new products recently introduced by Pepperidge Farm, Inc., Kraft/Nabisco, and the Kellogg Snack Division of Kellogg Co. Includes tables with the dollar and unit sales of the top brands and vendors in the cookie category. Contains and insert on p. 32 on cookie growth at Otis Spunkmeyer despite the continued decline in the category. "Kraft, Bud's Best Cookies Offer Solutions to Declining Cookie Sales" in Baking Management, Vol. 10, No. 2 (February 2006), p. 18, 20. Fresh cookie sales continue to decline with a 3.5% decrease for the 52 weeks ending December 25, 2005. Many food companies are offering healthier options and new portion packaging to spark a renewed interest in fresh cookies. Includes a table with the top 10 cookie brands and their sales according to data obtained from Information Resources Inc. Provides sales data for dollar sales and unit sales for products in the fresh bakery products, frozen bakery products and refrigerated bakery products categories. Comments on the category are given by Bud Cason, president and chief executive officer of Bud's Best Cookies Inc. "Retailers Offer Fresh Advantage" in Modern Baking, Vol. 20, No. 1 (January 2006), p. 18. Data obtained from Information Resources Inc., of supermarket sales of fresh baked cookie for the 52 weeks that ended November 5, 2005 had declined 1.6% compared to the same time period in 2004. While sales declined in the supermarket retail bakery sales rose 12 percent according to research conducted by Modern Baking. Cookie dough sales rose 17.3 percent to $5.8 million for the year which further solidifies the theory that more consumers are interested in "fresh baked" cookies whether they bake it themselves or purchase it already made. "Cookie Dough," by John Unrein in Instore Buyer, Vol. 1, No. 5 (October/November 2005), p. 14. Cookie trends are discussed in an interview with Silver Lake Cookie Co's Joe Vitarelli, President and Doug Wainscott, Vice President of Sales. Mr. Wainscott indicates that consumers are wanting higher quality and variety in the products available. Consumers are more conscious of nutrition now and to address this need Silver Lake is "producing customer specific formulation on a customer by customer basis" The company has also have developed a "0" trans fat frozen cookie line according to Mr. Vitarelli. "Alien invaders," in Snack Food & Wholesale Bakery, Vol. 94, No. 6 (June 2005), p. SI-19-SI-22, SI-24-SI-26. Profiles the cookie and cracker segment of the 2005 State of the Industry Report. Notes that new products in the cookie and cracker category have been introduced by Kraft Foods, Kellogg Co, The Hershey Co., Poore Brothers, Masterfoods USA, Pepperidge Farm, Austin Quality Foods, Lance Inc., Old London Foods, private label manufacture Bake-Line, Interbake (divisions of George Weston), Parmalat's North American Group, LU Biscuits, Voortman Cookies, Murray Biscuit Co., and Lance Inc. Includes statistics for the top 15 brands of cookies and the top 10 brands of crackers for the 52 weeks that ended December 26, 2004. Among the new products introduced in this category are products that are cereal bar type products. Comments on the industry are given by Jay Gould, president Pepperidge Farm; Daryl Brewster, group vice president, and president, U.S. Snack Sector at Kraft; Richard Lenny, chairman, president and CEO at Hershey's; and Todd Phillips, vice president of marketing at Lance Inc. Plant closing are mentioned for Kellogg Co's plants in Macon, Ga., and Des Plains, Ill., and Interbake plants in Elizageth, N.J., and Richmond, Va. "Cookie comeback?" by Eric Schroeder in Milling & Baking News, Vol. 84, No. 6 (April 5, 2005), p. 26-28, 30-31. Discusses new product introductions in the cookie category including a line of single-serve cookie products introduced by Hershey Food Company. Other companies with new product introductions include Nabisco, Kellogg and Pepperidge Farm. Dollar sales for Nabisco, for the 52 weeks that ended February 20, 2005, were $1,348,075,648, a decline of 1.1% for the same time period a year ago. Nabisco is owned by Kraft who has closed 13 plants which eliminated 3,500 jobs. New products introduced by Kraft include the Nabisco 100-Calorie Packs and the KidSense Fun Packs, a line of cookie/cracker products for children. Cookie sales at Keebler declined 11.6 % for the same time period dollar sales at Pepperidge Farm increase 2.4% to $279,310,208. "Kraft is leading, but who is following by Keith Seiz in Baking Management, Vol. 9, No. 3 (March 2005), p. 16, 18, 20, 22. The author contributes the sales decline in the cookie category to " fad diets, trans-fatty acids, lack of innovation and raising obesity concerns." The top leader in the cookie category is Kraft Foods' Nabisco brand with 6 brands in the top 20. Five of the six brands had decreased sales for the year causing Nabisco to rethink the marketing of its products. Nabisco now plans to "focus on better-for-you products" with less marketing to children. Kraft Foods has also developed several new products including KidSense Fun Packs and reformulating their popular brands for reduced calories, containing more whole grains and transfat free products. The company also plans to introduce Honey Made Soft-Baked Snack Bars and two varieties of a new addition to the SnackWell's brand. "Cookies crumbling," by William A. Roberts, Jr. in Prepared Foods, Vol. 174, No. 1 (January 2005), p. 29-30, 32, 34, 36. Because of health and obesity concerns, cookie sales have been decreasing. The market research company Mintel based in Chicago predicts in its "Cookies" report that 2004 sales will decrease by 6.4% . Manufacturers in this category are introducing new product to meat consumers more healthful approach. New entries in the category include Keebler's addition of a low-carb line, Nabisco's 100 calorie pack which includes Oreo's. Sales of Murray Cookies' sugar free cookies have increased from 1999 to 2003 by $21.6 million to $136.6 million. Kraft and Kellogg are still hold the highest percentage of the cookie category. Notes that the Nabisco's SnackWell line has moved from low fat products to sugar-free however the change to not help to increase sales. Includes tables on U.S. retail sales of cookies from 1999 through 2004 and U.S. retail sales of cookies from 2004 through 2009. "Sea change," by Dan Malovany in Snack Food & Wholesale Baking, Vol. 93, No. 11 (November 2004), p. 12, 14, 16-17. Many factors have contributed to stale cookie sales including the low carb craze, consolidations and costs. This market watch report focus on how the cookie segment of the market is fairing. Provides comments on the cookie category made by Daryl Brewster, group vice president and president of the U.S. Snack Sector at Kraft Foods; Richard, Lenny, ceo of Hershey; Walt Marriott, director of marketing for D. F. Stauffer Biscuit Co.; Carlos Gutierez, Kellogg's chairman and CEO; Heather McTavish, director of marketing in the cookie division of Dare Foods, Canada; Jennifer Amsted, marketing manager at Barbara's Bakery.
"Cracker Industry Perspective," in Milling & Baking News, Vol. 83, No. 33 (October 12, 2004), p. 23-24, 26-27. Includes tables with the top 10 cracker brands and the top 10 vendors. According to data provided by the market research company Information Resources Inc., cracker sales declined by 0.8% for the 52 week period that ended July 11, 2004. Unit sales for the same time period also decreased by 3% Vendors in this category hope that new product introductions will help to increase sales. New products include items without trans fat, and calcium enriched items that are considered to be "healthy". Comments about the category are included from Jay Gould, president of Pepperidge Farm; Kevin McGahren-Clemens, a vice president at Kraft; Kevin Scott, general manager of the Back to Nature brand; Carlos M. Gutierrez, chef executive at Kellogg; and Roger Deromedi, chief executive at Kraft. "Getting a Mulligan," in Snack Food & Wholesale Bakery, Vol. 93, No. 5. (May 2004), p. SI-14-15, SI-18-27. This article is part of the 2004 State of the Industry Report and profiles the cookie and cracker segment of the market. Includes comments from company representatives in the industry including: Todd Phillips, vice president of marketing at Lance Inc.; John Wilcha, chairman and CEO at Old London Foods; Jay Gould, president of Pepperidge Farm; Mark Sarvary, president of Campbell North America; Louis Camillieri, Kraft Foods chairman; Brad Davidson, president of U.S. Snacks at Kellogg Co.; Carlos Gutierrez, Kellogg's chairman and CEO; and Scott Chapman, Murray Biscuit Co's marketing director. According to data obtained from Information Resources Inc., sales for the Top Ten cookie brands was $3,974.6 for the 52 weeks ending December 28, 2003 while sales of the Top 10 Cracker brands were $3,421.4 million for the same time period. Other statistics included in the article were obtained from ACNielsen. New products introduced in this category include low carb, and reduced trans fat, or trans fat free. "Moving forward," by Meyer Sosland in Milling & Baking News,
Vol. 83, No. 7, (April 13, 2004), p.25-26, 30-33. Discusses new strategies that
cookie manufacturers are incorporating to increase sales in this category.
Manufactures in the cookie industry face a number of nutrition issues concerning
carbohydrates, calories, trans fatty acids and obesity. These issues help to
contribute to the declines this category as seen in dollar and unit sales.
Kraft Foods plans several new product introductions for products that are considered
healthier including items that have reduced or zero trans fatty acids and a four-item line
of products that are 100-calorie packs.
Based on data from Information Resources
Inc, Chicago, IL for the 52 week period ending January 24, 2004
Based on data from Information Resources
Inc, Chicago, IL for the 52 week period ending April 20 , 2003
Based on data from Information Resources
Inc, Chicago, IL for the 52 week period ending April 20 , 2003 "Branded pretzel category records outstanding growth" by Keith Seiz in Baking Management, May 2003 (Vol. 7, No. 3), p. 16, 18. Gives sales of the top 10 pretzel brands for the 52 week period that ended December 29, 2002. Includes tables with dollar and unit sales for various products including cookies and crackers:
"Indulge in Cookies" in Baking & Snack, Vol. 24, No. 9, (October 2002), pp. 40, 42, 44, 46-48, 50. Cookies sales have declined by 1.9% according to data from the market research company Information Resources Inc. Includes charts with sales of the Top 10 Cookie Vendors and the Top Ten Cookie Brands with Nabisco and the Nabisco Brand Oreo at the top of the list.
"Crumbs of knowledge" by David Wellman in Supermarket
Business, Vol. 54, No. 7 (July 1999), pp. 37-39. The top two companies in the
cookie and cracker business are Nabisco and Keebler. Sales for the 1st quarter of
1999 were $1.85 billion for Nabisco and $852 million for Keebler. According to
Information Resources, 91.7% of households purchase cookies and 95.2 % purchase
crackers. The top ten cookie and markets by major city are listed in terms of sales.
Cracker Sales by Industry Segment for the year ending March 28, 1999
"Cookie, cracker industry grows marketing intensive, says reed" in Milling & Baking News, Vol. 78, No. 17, (June 22, 1999), pp. 1, 10-11. According to Sam Reed of Keebler Foods Co., sales of cookies in crackers have now reached $8.5 billion. Cookies and crackers meet consumers need for foods that are "portable, convenient and indulgent". There are 8,900 nationally distributed cookie and cracker lines and 27% of all cookies and crackers produced are non-national branded products. Volume of cookies (total tonnage) sold has only increased by 2% in the last five years, while volume of crackers sold has increased by 17%. Part of the growth is due to the $180 million spent on marketing. Includes statistics on Keebler's operating leverage and margin. In 1998 Keebler's sales were up 7% to over $2.2 billion. "Bright spots in commercial shelf for in-stores" in Modern Baking, Vol. 13, No. 6, (June 1999), pp. 24. Includes three charts that list dollar and unit sales for the 4 weeks ending April 25, 1999. Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.
"Cookies & crackers coming back" by George Earle in Baking & Snack, Vol. 19, No. 9, (October 1997), pp. 62, 64-66. According to a report done by ACNeilson, supermarket cookie sales for the year ending March 1997 were $3,562,126, down 1.2%. This compares to $3,604,346, a 2.0% decline, that was experienced for the year ending March 1996. According to the FoodTRENDS survey, 42% of companies survey produce novelty and specialty-type cookies. Almost 50% of cookie companies produce low-fat, reduced-fat or no-fat products and 36% produce sugar-free or reduced-sugar products. However, only 14% offer the "healthy" versions of chocolate chip cookies. The target market for cookies is women, followed by children, older adults, younger adults, ethnic groups, and then men. About 56% of companies surveyed produce private-label branded cookies. According to the Snack Food Association Report, in 1996 cracker sales rose 6.5% to $2.59 billion, or over 900 million lbs. The article gives a table breaking down cracker dollar and volume sales into the following cracker segments: flavored snack, flaked soda, sprayed butter, cheese, graham, wafers, toast & bread sticks, sprayed flake, oyster, matzo, and miscellaneous. "King chip" by Laurie Gorton in Baking Buyer, Vol. 9, No. 1, (January 1997), pp. 20-21. Executives from Marshall Field's, Perkins Family Restaurants, Great American Cookie Company, and Mrs. Fields Cookies, Inc. talk about chocolate chip cookies. At Marshall Field's the most popular cookie variety is Frango Minto Chocolate mint chip followed by shortbread, Key lime cookies, pecan cookies, and biscotti. At Perkins Family Restaurant the most popular cookie variety is chocolate chip followed by sugar, peanut butter, oatmeal raisin, and chocolate chunk. At Great American Cookie Co. the favorite is a chocolate chip cookie cake followed by peanut butter, oatmeal raisin, and white chocolate macadamia. At Mrs. Fields Cookies the number one variety is semi-sweet chocolate chip cookie followed by milk chocolate chip, white chunk chocolate with macadamia nuts, oatmeal raisin with walnuts and semi-sweet chocolate chip with walnuts. "The cookie jar staple" by Margaret Littman in Bakery Production and Marketing, Vol. 31, No. 14, (October 1996), pp. 46-49, 52, 54, 56. The article gives statistics on the cookie market and notes that good-for-you cookie segment is dropping and the indulgent, gourmet cookie market is on the rise. Notes that the projected sales in the cookie snack pack segment for 1996 are $1,611.6 million and are expected to be up to $1,847.8 million by 1999. Notes that business niches in specialty markets, like sugar-free for diabetics, are important and that there is a trend toward individually packaged cookie products. Includes a table listing the sales, $ change, and market share of the leading cookie manufacturing companies. "Soft cookie sales may get crisp" by Dennis P. Mitchell in Baking & Snack, Vol. 18, No. 7 (August 1996), pp. 32, 34-38. The article gives statistics on the cookie and cracker industry in 1995. Includes the following tables: top cookies producers 1995; top cookie brands - 1995; top cracker producers 1995; and top cracker brands - 1995. Specifically discusses the following companies: Golden Archway; Nabisco Inc.; ConAgra; Keebler Company; Pepperidge Farms; Mother's Cake & Cookie; McKee Baking Co.; President Baking Co.; and Lance, Inc. "One tough cookie" in Baking Buyer, Vol. 8, No. 2, (February 1996), pp. 9. The article gives statistics on cookies and brownies in retail and foodservice bakeries. Notes that 73.7% bakeries surveyed sell cookies. Of those 50% make them from scratch, 34.2% make them from frozen dough, and 10.5% make them from a mix. The best-selling cookie variety is chocolate chip. Also notes that 68.4% of bakeries surveyed sell brownies. Of those bakeries 36.8% make them from scratch and 26.3% make them from a mix. The best-selling brownie varieties are chocolate and chocolate walnut. "Alarms sound in cookies & crackers" in Prepared Foods, Vol. 165, No. 1, (January 1996), p. 96. Discusses the reasons for the decreasing market share of cookies and crackers. Also contains statistics on the market share of the cookie and cracker market leaders. Cookie and cracker leaders include Nabisco, Keebler, Sunshine, and Pepperidge Farms. "Cookie sales to score $6.6 billion by 1999" in Baking & Snack, Vol. 17, No. 9, (October 1995), pp. 10. Contains statistics on the annual growth of retail cookie sales and the expected dollar sales and percent increase of this market through the year 1999. According to Packaging Facts, retail sales of cookies were $4.54 billion in 1992; $5.51 billion in 1995; and are expected to reach $6.6 billion by 1999. In 1994, 2 billion lbs. of cookies were sold. That amount was expected to reach 2.2 billion lbs. by the end of 1995. "Baking census report: cookies and crackers" in Baking & Snack, Vol. 17, No. 6, (July 1995), pp. 13-19. Gives statistics on the cookie and cracker market based on the 1992 Census of Manufacturers. Statistics include value of shipments, value added, number of plants, historical statistics from the 1977 Census to the 1992 Census, number of employees, product shipments and capital expenditures. "Cookies & Crackers" in Snack Food, Vol. 84, No. 6, (June 1995), pp. 11-15. Discusses the new cookie and cracker products introduced and marketed exclusively for kids and contains statistics for the supermarket sales of cookies, and the annual growth in the cookie and cracker market. Also contains a profile of the top ten cookie and cracker companies including Nabisco Inc., Keebler Co., Pepperidge Farm Inc., Sunshine Biscuits Inc., Archway Cookies Inc., and the President Baking Co. "Cookie market rebounds" in Bakery Production & Marketing, Vol. 30, No. 3, (February 24, 1995), p. 21, 24, 26, 28, 30, 32. Notes growth of "healthful" cookie market to more than $625 million in 1994, estimated growth to $850 million for current year. Cites Nielsen's scanner-based report that supermarket sales of cookies reached $3.599 billion in September of 1994, the leading brand being Snackwell brands. Discusses impact of reduced and fat-free cookies on market, growth of "gourmet" cookies in foodservice environment, impact of baby "boomlet" on market growth, potential entry of private label producers in the fat-free market. Notes that cookies account for $588 million or 6% of in-store bakery sales, and $531 million or 9% of retail sales, and that growth continues in the foodservice arena. "Cookies" in Baking Buyer, Vol. 6, No. 2, (February 1994), pp. 16-17.
Toll House chocolate chip cookies were created on accident in 1930 by Ruth Wakefield and
chocolate chip cookies have been a hit ever since. According to Information Resources,
Inc., cookie sales were $3.4 billion in 1993, up 6.1% from 1992. Prices for chocolate chip
cookies vary from region to region, the highest being 42.7 cents for a 2 oz. cookie in the
northeast and 19.6 cents in the mid-west. Cookie prices are given for gourmet and
mid-range cookie types, by regions. The average weight of a cookie is 2.19 oz. Snackwells,
Nabisco's line of fat-free cookies, made its debut in 1992 and created consumer interest
in fat-free cookies. When purchasing chocolate chip cookies, 41% of consumers surveyed
preferred those made with "imported" chocolate, followed by 20% made with Dutch
chocolate, 18% made with white chocolate, 15% made with milk chocolate and 6% made with
semi-sweet chocolate. Monthly "Market Sweep Reports" in Snack Food & Wholesale
Bakery (Formerly Snack Food). Recent reports include: Contact:
Click here for citations for foreign cookie sales
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