Pie Statistics

Compiled by the Staff of the Ruth Emerson Research Library (©2011 and previous years by the AIB International.

The following document is a compilation of general information on pie 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:
The EDGAR database provides access to company documents filed with the U.S. Securities and Exchange Commission (SEC). Its primary purpose is to increase the efficiency and fairness of the securities market for the benefit of investors, corporations, and the economy by accelerating the receipt, acceptance, dissemination, and analysis of time sensitive corporate information filed with the agency. Please note that EDGAR filings are posted to the SEC site 24 hours after the date of filing.
http://www.sec.gov/edgarhp.htm

U.S. Census of Manufactures
Access to the latest Census of Manufactures is available from this link. Census Reports include Baking, Sugar and Sweeteners, Fats & Oils, Miscellaneous Foods and Other Products, Flour Milling, and many others.

1997 Economic Census Reports

Replaces the Census of Manufacturers reports.    Topics include: Retail Bakeries, Commercial Bakeries, Confectionery Manufacturing From Purchased Chocolate, Cookie and Cracker Manufacturing, Chocolate and Confectionery Manufacturing From Cacao Beans, Dry Pasta Manufacturing, Flour Mixes and Dough Manufacturing From Purchased Flour, Frozen Cake, Pie, and Other Pastry Manufacturing, and Tortilla Manufacturing.  Reports on other categories are also available.

http://www.census.gov/prod/www/abs/97ecmani.html

Forecasts and Analyses

"Beauty Is In The Eye of The Pie Holder." by Evageline McMullen in Baking Management, Vol. 15, No. 2 (March 2011), p. 6-7.

"Home Sweet Home," by Evageline McMullen in Baking Management, Vol. 14, No. 3 (March 2010), p. 10-11. Sales of pies have not been affected by the recession. Perspectives on the pie category of the market are given by Mark Grandanetti, president of Rocky Mountain Pies, Scott Chavkin, director of marketing for VICOM and David Barasch, president of Vermont Mystic Pies. According to data obtained from Information Resources Inc., sales of fresh pies (excluding snack pies) for the 52 weeks ending January 24, 2010 were $222,888,800. Refrigerated pie sales for the same time period were $21,945,100 with froxen pie sales posting sales of $335,204,700. Article includes a table with dollar and unit sales for various bakery products in the fresh, refrigerated and frozen categories.

2010 Pie Statistics

"Pie Prospers In Rough Economy," by Erin Rigik in  Baking Management, Vol. 13, No. 3 (March 2009), p. 12-13.    As more consumers choose to eat at home the choice of convenient desserts occurs more often. Top products in the pie category are bake-and-serve and thaw-and-serve products. The most common sizes of pies is 9-in and 8-in pies. Slices of pies and half pie have also become popular. Comments on the pie category are given by Andrew Rockafellow, director of marketing, frozen desserts at Schwan Consumer Brands; Leland Smith, Vicorp Restaurants Inc., director, sales and marketing. Includes dollar sales and unit sales of the top ten pie brands from data obtained from Infoscan Reviews, Information Resources Inc. and ADG for the 52 weeks ending February 24, 2009. Sales of frozen pies for the time period were $345,042,900 and frozen pie/pastry shell was reported as 114, 721,000. Fresh pie sales (excluding snack pies) for the same time period were $203,642,600 and refrigerated pies (excluding snack pies) were $22,308,508. All of the categories reported had a decline in sales from the same time period from a year ago accept for pie/pastry shells which increased 0.3%

2009 Pie Statistics

"Pie Evolves With American Tastes in Baking Mangement, Vol. 12, No. 10 (October 2008), p. 6.  The results of a survey by Crisco indicate that favorite pie choice is Apple followed by Pumpkin. The occasion considered to be the "most popular pie holiday" was Thanksgiving. Responses to the questions "If there is a specific type of pie made by a fried or family member that you remember most from your childhood, what is it?" and "which of the following is your favorite type of pie?" (choices included apple pumpkin, pecan, banana cream, cherry, lemon meringue, blueberry, key lime and other).

"Easy Does It"  by Marina Mayer in Snack Food & Wholesale Bakery, Vol. 97, No. 9 (September 2008), p. 36, 38-39.  The frozen dessert category now offers the busy consumer products for their busy lifestyles including options that are portable, ready-to-serve, crumb-free, or portion controlled including single-serve and "lighter". Provides comments on current pie trends from Kathy McGillivray, director of category marketing-dessert at Schwan's Food Service, Inc., Jason Katzman, general manager of bakery for Sara Lee Foodservice; Tracey Parsons, company spokesman for H. J. Heinz Company. Includes a table with sales of the top 10 brands of frozen pies for the 52 weeks ending April 20, 2008.

2008 Pie Statistics

"Pie Companies Cater to Health and Indulgence, " in Baking Management, Vol. 11, No. 9 (September 2007), p. 18, 20.  Current trends in the pie category focus on trans-fat free portion control and whole grain pie crusts. Comments on the trends in the pie category are made by Linda Hoskins, executive director, American Pie Council; Travis Bautz, vice-president, product strategy, Schwan's Bakery, and Sue Bietsch, director of bakery, Sara Lee Foodservice. According to scanner data obtained from Information Resources Inc., for the 52 weeks ending July 15, 2007, sales of fresh pies (excl snack pies) were $217,273,216, compared to frozen pie sales $349,386,592 and refrigerated pie (excl snack pies) sales of $27,171,758.

"American Pie Culture, " by Deborah Cassell in Snack Food & Wholesale Bakery, Vol. 96, No. 7 (July 2007), p. 38-39, 42.  Comments on the status of the pie category are given by Scott Florence, president and CEO of Hill and Valley; Jason Katzman, vice president of bakery marketing, Sara Lee Foodservice, and Eric Olsen, technical sales/service representative at Bunge Oils; Pies are no longer just for Thanksgiving and include "innovate new flavors", "Kosher offerings, orgranic options, fortified items, dairy-, allergen- and gluten free options, and the elimination of trans fats. Discusses problems pie produces face with these new formulations espcially in the process used for elminating transfats. Some of those options that are mentioned are: "hydo technology, interesterification, palm and palm kernal products, meat fats, custom blending, reduced fat spreads, and high stability oils such as mid/high oleic varieties of canola, sunflower and safflower."

2007 Pie Statistics

"Living the Pie Life," by Holy Bradley in Baking & Snack, Vol. 28, No. 5 (June 2006), p. 53-54, 56-57.   The pie category continues to grow both in the fresh and frozen segments of the market . Trends prominent in the baking industry are affecting the pie segment including use of whole grains, antioxidants, low-calorie, low-sugar, organic and eliminating trans fats. Consumers are also concerned with eating healthier including portion control. Sites "The State of Snacking Report" from Information Resources Inc., and ACNielsen's "Homescan Consumer Facts Report." According to data obtained from Information Resources Inc. , fresh pie sales increased 1.2% to $203.3 million with a 1.7% decline in unit sales to 50.8 million. Frozen pie sales increased 1.7% to $338.2 million on unit sales of 90.6 million. Includes tables with dollar and unit sales of the top 10 brands of fresh and frozen pie brands. One product that is highlighted is the LifeStream brand of handheld frozen fruit pies that are being marketed under the Pie-Oh-My! brand. The line of pies is available in four varieties "that are made with a blend of natural/organic real fruit in a 100% organic whole grain pouch." The product hits several of the current trends affecting the category. Comments on growth in the category are given by Todd Montazzoli, Schwan's director of brand marketing and Cathy McCarthy, associate product manager, Sara Lee Foodservice.

2006 Pie Statistics

"Let Them Eat Pie,"  Snack Food & Wholesale Bakery, Vol. 95, No. 5 (May 2006), p. 38-40.  The pie category with its increase in sales had a wide variety of flavors and sizes of pies available whether it be fruit filled or creme filled, there is a wide range of possibilities. Adding to pie options available are the increased popularity of berry pies, the great selection of signature pies and sugar free pies that been made available to pie enthusiasts. Includes comments on the category from Susan Mahoney, vice president of sales for Bonert's Slice of Pie; Michael Barry, category merchant from Raley's fine food store chain; Bryan Ehrenhold, proprietor of Pure Joy Bakery; TamlynWillard, founder of Sublime Pies & Cakes; Richard Greaves, vice-president of sales and marketing at Kenny's; Mike D'Addieco, brand manager for Mrs. Smith's Bake and Serve; and Susan Bond, director of R & D for VICORP.

"Schwan Food's Combined Strategies Yield Positive Results," Baking Management, Vol. 9, No. 10 (October 2005), p. 18, 20.  When Schwan's purchased Mrs. Smith's, a pie company, it was a risky move but ultimately it has been successful.  According to data obtained from Information Resources Inc., the Mrs. Smith's brand had a $10.6 increase in dollar sales to $105 million for the 52 weeks ending September 24, 2005.  The Edwards brand of frozen pies also increased in dollar sales for the time period to $65 million.  Includes statistics for the top10 frozen pies brands, fresh bakery products, frozen bakery products and refrigerated bakery products.

2005 Pie Statistics

"Pie Occasions," in In-Store Buyer, Vol. 1., Issue 5 (October/November 2005), p. 66.  Article focuses on how pie sales are "occasion-driven". According to a report by Perishables Group, Inc., the highest week for pie sales in 2004 was Thanksgiving week. Average pie sales for that week were $2,502, sales for Christmas week was  reported at $1,159. Notes that during Thanksgiving week that vegetable pies averaged 60 percent of all pie sales. Vegetable pies include sweet potato, pumpkin and pecan pies. Overall sales of fruit pies were generally half of pie sales followed by cream pies and vegetable pies that contributed 24 percent each to pie sales. To reinforce the "occasion-driven" notion, fruit pie sales were the highest July Fourth week by contributing 67 percent to all pie sales for the week. Perishable Group Inc., obtained the sales data for the report from AC Nielsen.

"Filling the Gaps," by Andy Hanacek in Snack Food & Wholesale Bakery, March 2005, p. 16, 18.  Manufacturers of products in the pie category are trying innovative methods to increase sales in the category. The American Pie Council is encouraging co-branding in the category with pie manufactures and cookie and candy brands. According to data obtained from AC Nielson, retail sales of portion control pies up 17% for the 52 week period of time ending February 5, 2005. Includes comments from Linda Hoskins, executive director of the American Pie Council; Jim Sullivan, senior vice president and general manager for the retail division of Schwan's Bakery Inc. ; Felicia Carlson, marketing manager, Nancy Pies; and Rich Noll, outgoing president and CEO of the Sara Lee Bakery Group

"Raising the bar," by Lyle Niedens in Milling & Baking News, March 9, 2004, p. 19-20, 22-23.  This product perspective profiles the snack cake and pie categories.  According to data from the market research company Information Resources Inc., snack pie dollar sales fell 6.8%  for the 52-week time period ending December 7, 2003.  Snack pie unit sales for the same time period fell 13%.  Sales for the snack cake segment were not much better with dollar sales rising by 1.5% while unit sales dropped 0.5%  Top manufacturers in the category are trying to focusing on making higher quality products by adding more filling to their products.

Data for 52 weeks ending December 7, 2003 - excluding Wal-Mart and mass merchandisers

based on data from Information Resources Inc, Chicago, IL for the 52 week period ending April 20, 2003
in  Bakery Production & Marketing Redbook 2003, p.26

based on data from Information Resources Inc, Chicago, IL for the 52 week period ending April 20, 2003
in  Bakery Production & Marketing Redbook 2003, p.26

"Living a charmed existence" in  Snack Food & Wholesale Bakery, June 2003 (Vol. 92, No. 6), p. SI37-SI39.  Top pie brand Mrs. Smith's Pies changed hand during the year.  Schwan Food Company purchased Mrs. Smith's pies from Flowers Foods

"Pie makers take a slice out of marketplace changes" in Baking Management, May 2003, p. 14, 16, 18, 20.   Discusses changes occurring in the pie industry.  Part of the changes include Country Home Bakers filing for reorganization under Chapter 11 and and the sell of  Mrs. Smiths.

"Pie-rific" in Baking and Snack, (April 2003) p. 55-56, 58, 62, 64.  Discusses how manufacturers of frozen pies try to increase pie sales during non holiday seasons by the introduction of new pie varieties.   Includes tables with sales for the Top 10 Frozen Pie Brands and the Top 10 vendors.  

"Branded pretzel category records outstanding growth" by Ketih Seiz in Baking Management, March 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 the following data for pie:

Dollar, Unit Sales Gains/Decline  in Frozen Food Age, (October 2001), pp. 24. Data obtained from Information Resources, Inc., for the 12 weeks ending June 17, 2001.

"The commercial shelf: unit sales drift, but prices hold" in Modern Baking, Vol. 14, No. 2, (February 2000), pp. 24. Includes three charts that list dollar and unit sales for the 52 weeks ending January 2, 2000. Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.

"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.

Pies - Supermarket Bakery Statistics
Source: Modern Baking Supermarket Bakery Research, 1992, 1994, 1996, 1998.

"Bakers find acquisition is now the recipe for growth," in The Wall Street Journal, June 16, 1994 (Industry Focus Section). Notes that due to the maturity of the wholesale baking market, acquisition has become the chief method of achieving market share. Briefly discusses acquisitions, joint ventures, consolidation among largest wholesale bakers of bakery products in U.S., due to high fixed costs, overcapacity in industry, sales losses for premium brands, effects of high levels of unionization, competition from private label brands. Gives sales figures for packaged bread, rolls, buns, croissants, snack cakes & pies, packaged doughnuts, packaged English muffins, frozen bagels, packaged muffins, packaged bagels & bialys, frozen muffins.

"Everything They're Cracked Up to Be" by Lynn Dornblaser in Bakery Production and Marketing, Vol. 31, No. 11 (August 15, 1996), p. 26, 28. Table provides number of new product introductions for bread, rolls; cakes; donuts; croissants & bagels; sweet goods; snack cakes; pies; cookies; crackers. For purchase of back issues contact:

"Pie's the limit" by Margaret Littman in Bakery Production and Marketing, Vol. 31, No. 8 (June 15, 1996), p. 40. Discusses "old fashioned" image of the dessert pie market, notes 7.9% decline in frozen pie sales in 12 months preceding Feb. 1996, compared to 8% increase in shelf-stable pie sales. Tables provide dollar sales, market share data for leading industrial fresh pie manufacturers, and comparable information for frozen pie sales. Growth is occurring in selected niche areas, including no-sugar added pies for use by older adults and diabetics. Sales also vary geographically, with greater sales in Florida and on the East coast. Improved marketing and new product introductions may be needed to revitalize this segment of the bakery market. For purchase of back issues contact:

"A piece of the pie" by Julie Jordan in Baking Buyer, Vol. 7, No. 8, (August 1995), pp. 8. National Pie Day, hosted by the American Pie Council, is on January 23rd. Pie sales make up 3% of instore bakery sales and amount to $540 million a year. Pie sales tend to be higher during the holidays, but fresh fruit varieties sell well in summer too

"Gourmet goodies" in Baking Buyer, Vol. 6, No. 8, (August 1994), pp. 16-17. According to a survey done by Baking Buyer shows that the most popular size of pie is an 8 or 9 inch pie. The prices for these pies are given by demographic area. Most fruit pies (61%) are made from scratch, as are 64% of creme and custard pies. The primary flavor offered by bakeries is apple (93%), followed by cherry (75%), lemon meringue (61%), and coconut creme (61%). Cheesecake is also a popular item, 51% of operators selling the 10 to 12 in variety and 44% selling the 8 to 9 in variety or slices. Crumb is the most popular crust type for cheesecakes (81%), followed by cookies/shortbread (51%) and pie/pastry or no crust (14%). The type of promotions used to sell pies in retail/in-store and foodservice bakeries is listed in percentages.

"Upscale products showcase creativity" by Lynn Dornblaser in Bakery Production and Marketing (Wholesale Edition), Vol. 32, No. 5, (April 15, 1997), p. 14-15. The article discusses the new bakery products being launched, especially in the gourmet category. Includes a table that lists the number of new bakery product introductions from 1991 to 1996. Categories include breads and rolls, cakes, donuts, croissants and bagels, sweet goods, snack cakes, pies, cookies, crackers, and others.

"Snack Food: State of the Industry Report, 1995" in Snack Food magazine, June issue. $50.Notes growth of products covered in this report to $59.9 billion in 1995, based on Nielsen Marketing Service data. Reports on candy & gum, cookies & crackers, specialty snacks and condiments, snack cakes and pies, potato chips, corn & tortilla chips, snack nuts, frozen pizza, imports and exports, hot snacks, pretzels, dried food snacks, extruded snacks, granola snacks, dips and salsa, popcorn, etc. Provides comparison chart of dollar sales by category (1985-1994), figures and discussion for significant product increases or introductions, market leaders by sales, leading brand products ranked by $ sales, profiles of major players in market, index to processors. Contact Stagnito Publishing Company for a reprint of this article.

Market Analysis, Projections, and Trends
Periodic "Product Perspective" analyses in Milling and Baking News weekly. Examples:
       "Pie Industry Perspective,"  October 10, 2000, p. 32, 34-36, 38
       "Sweet Goods," July 28, 2000, p. 24, 28, 32, 34, (Profiles pies, snack cakes and donuts)
       "Frozen pies," June 14, 1994, p. 24-5
 See also the industry data section of  BakingBusiness.com (http://www.bakingbusiness.com)

 
Monthly "Market Sweep Reports" in Snack Food & Wholesale Bakery (previously Snack Food)
    "Pies & Snack Pies, August 2001, p. 20-22.
    "Snack Pies," September 2000, p. 16-17 (Includes statistics for the top ten Snack  Pies, Shelf-Stable Pies and Frozen Pies)
    "Pies," May 1999, p. 18-19

Last updated April 4, 2011