White Bread Statistics and Trends
Compiled 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 white bread market
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.
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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.
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
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Previous years census reports can also be found at the following links:
1992
1997
Sources of Recent Trends Information
"Paying a premium on bread," by
Charlotte Atchley in Baking & Snack, (April 2012). Vol. 34, No. 3, p. 45-46,
48. Premium breads are considered to be the bread products that are between white
sandwich bread and artisan breads. Manufactures of new products in this category are
trying to develop products that contain whole grains, are high in fiber and are all
natural. Perspectives on premium breads are included from James Rath,
vice-president/general manager at Tom Cat Bakery, Jeff Getzkin, vice-president of sales at
New French Bakery, Lindsay Borum, directr of sales at Farm To Market Bread Co. and Rita
Rangel, director of retatil sales for New French Bakery. Includes a table with dollar and
unit sales for the top 10 fresh bread vendors according to data obtained form SymphonyIRI
Group for the 52 weeks that ended January 22, 2012.
2012 Bread
Statistics
"Boosting benefits," by Evageline McMullen in Baking Mangement,
(April 2010). Vol. 14, No. 4, p. 8, 10. Health conscious consumers are looking for
nutritious bread products that are made with whole grains, are lower in calorie, lower in
sodium, high in fiber and are portion controlled. Perspectives on
the category are provided from Janice Anderson, vice president of marketing, Flowers
Foods; Tim Zimmer, vice president of Sara Lee Fresh Bakery, and Dough Radi, vice president
of marketing at Rudi's Organic Bakery. Includes a table with dollar and unit sales of the
top 10 brands of fresh bread for the 52 weeks ending February 21, 2010, and a graph
showing the market share of the top 10 brands. Private label brands hold the largest
market share with 26.5 percent of sales in the category.
"Reinventing the roll," by Eric Schroeder in Milling & Baking News,
(March 23, 2010) Vol. 89, No. 2, p. 42. The growing trend in the bun
category is the introduction of new products that "resemble something between a slice
of bread, a tortilla and a bun". New products that have been introduced include
Sandwich Thins under the Arnold brand, Deli Flats introduced by the Pepperidge Farm Inc.,
and the planned introduction of Earthgrains 100% Natural Thin Buns by Sara Lee. According
to data obtained from Information Resources Inc., sales for the 52 weeks that ended
February 21, 2010, were $2,387,078,000, for the buns and rolls category. Insights
in to trends in the category are given by Tim Hassett, senior vice president and general
manager for fresh and frozen bakery at Pepperidge Farm.
2010 Bun and Roll
Statistics
"Amid complicated cross-currents bakers remain focused," by L. Joshua Sosland
in Milling & Baking News, Vol. 88, No. 26, p. 1,31-32, 34, 36, 38. According to data obtained form Information Resources Inc, for the 52
weeks ending January 24, 2010, sales of the top selling fresh bread vendors declined
slightly to $6,530,498,0000. This product perspective on bread spotlights the trends in
the category. Producers of bread are trying to provide products with a "focus on
health and wellness" including portion control products such as sandwich rounds,
thin-sliced bagels and mini bagels. Consumers are also concerned about economic,
environmental and sustainability issues. Insight from industry executives are given from
Tim Zimmer, vice-president of marketing at Sara Lee North America, Janice Anderson,
vice-president of marketing at Flowers Foods, Douglas K. Radi, vice-president of marketing
for Charter Baking businesses (Rudi's Ogranic Bakery, Vermont Bread, and The Baker), Brad
Alexander, president of Flowers Bakeries, and Stephany Verstraete, vice-president of bread
marketing at Hostess Brands. New products that have been introduced in this category
include Earth Grains addition of Eco-Grain to their Soft & Smooth line and the
addition of bread made with DHA Omega-3, Flowers introduced new varieties to is Nature's
Own brand: Whole 100% Whole Grain (soft variety), Cinnamon Swirl Breakfast Bread and
sandwich rounds. Rudi's Organic Bakeries is relaunched its brand with the introduction of
a double fiber bread and nut and oatmeal bread. The new additions to the Rudi's brand is
an attempt to increase organic's share of the bread category. Organic bread sales had
decreased due the state of the economy. Includes a table with dollar and unit sales of the
top fresh bread vendors.
2010 Bread
Statistics
"The Magificent Leaven, " in Snack Food & Wholesale Bakery, Vol.
98, No. 6, p. 20-22, 24-25. This segment of the 2009 State of the Industry report
focuses on the products in the bread aisle. Manufacturers of bread are attempting to
"find new ways to incorporate more nutrition into people's daily lives."
Products highlighted from the bread aisle include Vita Grain whole wheat bread from
Dudley's bakery, Vitality bread available in whole wheat with purple grain, oats and
barley and multi grain with ancient grains from Pepperidge Farm, Grains & More breads
under the Arnold label from Bimbo Bakeries USA, Sara Lee Delightful and Sara Lee Hearty
& Delicious breads from Sara Lee Corp. Further insight into the growing trend for
nutritional products in this category are given by Stan Osman, vice president of marketing
at IBC; Doug Radi, vice president of marketing for Charter Baking Co.; Jane Miller, chief
executive at Rudi's Organic; and Tim Zimmer, vice president of marketing for Sara Lee
Brands, Sara Lee Food & Beverage. Includes a table that provides dollar and unit sales
for the top 10 brands of tortillas/wraps for the 52 weeks ending March 22, 2009.
"Sandwich Sales Up Slightly," by Brenda Matzen in InStore Buyer, March
2009, (Vol. 5, No. 2), p. 33, 35. Average sales for deli sandwiches were $1,236 per
week per store for the 52 weeks ending December 27, 2008, according to data from the
Perishables Group. Half of the sales in the sandwich category were for
submarine sandwiches. Shares for other types of sandwiches include lavosh/pita
sandwich, bagel sandwich, croissant sandwich, combos, focaccia/panini sandwhich,
wraps/roll-ups, bread, submarine sandwich. Includes graphs that depict the total
U.S. category share of deli dpartment dollar sales. Sandwiches sales averaged 6.4
percecent of all deli sales. Other items included in deli sales are
dips/spreads/toppings, sushi, platters, pizza, deli sides, prepared chicken, salads,
entrees and all other. Sales of deli sandwiches were highest in West Region of the United
Staes with sales for the time period of $2,522 per week per store.
2009 Bread
Statistics
"Building a Better Bun," in Milling & Baking News, (April 21,
2009), Vol. 88, No. 4, p. 1, 42, 44. According to data obtained from Information
Resources Inc. sales have declined 22% in the bun and roll category for the 52 weeks
ending March 22, 2009. Two companies that have affected by this decline the most has been
Interstate Bakeries and Bimbo Bakeries. New entries in this category include Flower Foods
introduction of ciabatta rolls and brat buns under the Cobblestone Mill Brand, Group
Bimbo's introduction of sandwich rolls and sandwich thins under the Arnold Select brand,
snacker rolls and sandwich rolls introduced by King's Hawaiian, and Sara Lee's
introduction of Soft and Smooth Wheat Hot Dog and Hamburger Buns. Comments on the buns and
roll category are given by Brent Bradshaw, brand manager for Flowers Foods and Heather
Collins, director of marketing for Sara Lee North America.
2009 Bun & Roll
Statistics
"Roll Back Tradition, Healthful Buns Are Driving Demand," in Baking
Management, (February 2009), Vol. 13, No. 2, p. 11-12, 14. New options for consumers
are now available in the bread aisle for bread and roll products. New products that have
been introduced include items that contain whole grains, fiber, added calcium and are
organic, all-natural or HFCS-free. Comments on how the new additions have changed the
category are given by J. Bohn Popp, vice president, marketing at Aunt Millies Bakeries;
Brent Bradshaw, Flowers Foods and Dan Larson, marketing director at Oroweat, Bimbo
Bakeries. Includes tables listing the dollar sales (in millions) and unit sales (in
millions) of the Top 10 Brands of Buns & Rolls and the percentage of dollar sales.
Also includes category sales for fresh, frozen and refrigerated bakery products for the 52
weeks ending December 28, 2009. Fresh bread sales for the time period were $6,632,105,000,
compared to sales of $545,462,700 for frozen bread/roll/biscuits/pastry dough and
$206,803,600 for bread/rolls/bun dough. Bread sales in all categories had gains for the
the 52 weeks that were reported compared to the same time period a year ago. Data for the
tables was obtained from ADG.
"Brown bag lunches boost bread sales" in Modern Baking, (March
2009), Vol. 23, No. 3, p. 14. With the troubled economy, more consumers are
brown-bagging their lunches, which has led to an increase in bread sales. In-store bakery
sales of bread rose 1.2 % from the previous year, and accounted for 19.2% of total sales.
Includes the following charts: "Consumers seek more bread variety" and
"Bread sales up nationally- regional divisions." According to Perishables Group
average weekly bread sales continue to highest in the East with sales for the 52 weeks
ending October 25, 2008 at $2,762 per store per week. The largest bread category in-store
sales were the hot/hearth breads at 38.7% followed by Artisan/Specialty Crusty Breads at
34.7%.
"Bang for the Buck" by Dan Malovany in Snack Food & Wholesale Bakery,
(March 2009) Vol. 98, No. 3, p. 24, 26, 28, 30, 32. The bread category seems
not to be too affected by the current state of the economy. Some bakers have noticed a
"bump in private label sales and some price resistance on the most expense branded
bread varieties." According to Katie Despard Kelsey, director of marketing, La Brea
Bakery the reason for this is "in a recession, consumers typically eat out less, and
eat at home more." Bread products that continue to do well during this recession are
those products that are considered to be "good for you" or "better for
you" made with ingredients that are more healthful. Other comments on emerging trends
in the bread category are made by Michael Girkout, president of Alvarado Street Bakery;
Larry Marcucci, president of Alpha Baking Co., Jim White, co-founder of FGF Brands; Jerry
Smiley, founding partner of Strategic Growth Partners; J. Bohn Popp, vice-president of
marking at Aunt Millie's Bakeries; Stan Osman, vice-president of marketing at Interstate
Bakeries Corp.; Shelby Weeda, president of King's Hawaiian.
"Looking for Mr. Goodloaf"
by L. Joshua Sosland in Milling & Baking News, Vol. 87, No. 26. (February 24,
2009). In the last year bread bakers had to raise bread prices because of the raise
in ingredient costs. As ingredient costs declined so did the overall economy. Because of
the state of the economy there were not that many new product introductions. Whole grain
products continue to show growth. Perspectives on the bread category are provided by Tim
Zimmer, vice-president marketing, Sara Lee Fresh Bakery; Janice Anderson, vice-president
of marketing at Flowers Foods, Inc. ; and Gary Jensen, Roman Meal, president.
2008 Bun & Roll
Statistics
'Healthy" Gains in Breads" in Phil Lempert-Facts, Figures & the Future (October
2008). Accessed October 20, 2008 at http://www.factsfiguresfuture.com/archive/october_2008.htm.
According to the Nielsen Company the largest growth in the bread category in the
last four years has been by fresh whole grain bread that in the last year has had
"double-digit" growth to $881.9 million. Fresh whole grain bread is followed by
preservative-free bread with sales of $507.2 million, natural bread with sales of $303.8
million and bread that has the health claim "good source of calcium" posting
$164.5 million. The 2008 sales of these products are compared to sales in 2004.
Includes a table with sale breakdowns of bread by health claim including fat presence,
whole grain, cholesterol presence, fiber presence, preservatives presence, calcium
presence, multigrain, vitamin /mineral presence, natural, and carb conscious
"Getting Out the Vote" by Strzelecki, Molly in Snack Food & Wholesale
Bakery, Vol. 97, No. 6, (June 2008), p. 14-16,18, 20, 22, 24, 28, 30, 32, 34.
New products introduced in the bread aisle include Flowers' Food's introduction of
Cinnamon Raisin Swirl and Cranberry Raisin Swirl breads under the Nature's Own brand,
George Weston Bakries new bread with double protein, a vegetarian form of Dempster's Smart
bread with DHA Omega-3 from Canada Bread and Whole Grain & Oat Bread under the Oroweat
brand from Bimbo Bakeries USA. Comments on the category are given by J. Bohn Poop,
director of marketing at Auntie Millie's Bakeries, Demetrios A. Haralambatos, corporate
executive chef at Kontos Foods, Inc., Rich Labriola, owner of Labriola Bakery; Tim
Hassett, seniro vice president and general manager of the fresh & frozen bakery
business at Pepperidge Farm; Tom Kluger, vice president of marketing at Roman Meal; Ralph
Hoffman, national sales manager at Euro-Bake; Tim Zimmer, vice president of marketing at
Sara Lee Brands; Larry Marucci, president at Alpha Baking, and Anni Li, director of sales
and marketing at The Essential Baking Co.
2008 Bread
Statistics
"Beyond Whole Grains" by L. Joshua Sosland in Milling & Baking News,
Vol. 86, No. 6 (February 26, 2008), p. 1, 33-34, 36, 38, 40. This product
perspective on bread highlights the growing heath trend in this cateogory. More new
product introduction in this category are products that offer health benefits to the
consumer including products that are "high fiber, higher protein" or contain
"organic flour, unusual grains, cholesterol reduction and omega-3 fatty acids."
According to data obtained from the market research company bread sales
increased 2.7% to $6,091,589,000. Comments on growth in the category are given by
Pankaj K. Talwar, vice-president of marketing for breads and rolss for George Weston
Bakeries; Jennifer A. Hartley, business director for Arnold and Brownberry bread; Janice
Anderson, vice-president of marketing for Flowers Foods; Tim Zimmer, vice-president of
Marketing, Sara Lee Fresh Bakery; Gary Jenson, president of Roman Meal. Includes tables
with dollar sales for the top fresh bread vendors and fresh bread brands.
"Rolls Post Storng Sales," (Modern Baking), Vol. 21, No. 10
(September 2007), p. 30. According to the Perishables Group, average in-store sales of
rolls for the 52 weeks ending May 26, 2007 increased 6.9% to $948 per week per store.
Includes a pie chart showing the percentage breakdown of the roll category which included
dinner rolls, hamburger/hot dog buns, sandwich rolls, assorted/variety bulk rolls,
croissants, and crusty/specialty rolls. The data also indicates that the breads/rolls
category was the second largest selling category in the bakery department.
"America's New Idols," in Snack Food & Wholesale Bakery,
June 2007, Vol. 96, No. 6 (June 2007), p.SOI-14, SOI-16, SOI-18, SOI-20, SOI-22-SOI-24. Part of the annual State of the Industry report. This
article is written as spoof to the reality television show "American Idol." Topping new product introductions in 2006 include entries
that were whole wheat, organic and heathy products. Profiles new products introduced by
Gruma Corp., Leis Bakeries, George Weston Bakeries, Perfection Bakeries, Instersate
Bakeries Corp., Bimbo Bakeries, La Brea Bakery, Alpha Baking Company, Pepperidge Farm and
Sara Lee Corp. Comments on the baked foods market are given by Tim Zimmer, vice president
marketing for Sara Lee Food. Tables are included with brand, dollar sales (in millions),
percent change, dollar shares ad dollar share change vs. previous year for Top 20 Vendors
of Fresh Bread, Top 5 Brans of Hard/Soft Toritllas, Top 5 brands of Hamburger/Hot Dog
Buns, and the Top 5 Brands of English Muffins. Data for the tables obtained from
Information Resources.
"The Ultimate Survivors, " in Snack Food & Wholesale Bakery,
June 2007, Vol. 96, No. 6 (June 2007), p. SOI-6-SOI-8, SOI-10, SOI-12. Part of the annual
State of the Industry report. Article is written as spoof to the reality television show
"Survivor." Includes comments on growing sales of whole grain and flavored bread
from Ray O'Brien, vice-president of Lender's Bagles, Stan Osman, Interstate Bakeries
Corp.'s vice president of marketing; Mike Gemment, co-owner of Portland French Bakery;
Shelby Weeda, president of King's Hawaiian Bread; Portland French Bakery. Includes a table
that lists the top 5 brands of fresh bagels/bialys for the 52 weeks ending March 25, 2007
and profile of Flowers Foods goals for 2007 including comments made by George Deese at the
company's quarterly web cast.
"Omega-3 Message Resonating With Consumers" by Keith
Nunes in Food Business News, Vol. 2, No. 25, (February 20, 2007), p. 28,
30-31. A growing trend for food manufacturers is to fortify their products with
omega-3 fatty acids. According to data obtained from Mintel Global New Products Database,
since 2004, over 530 products have been introduced that are fortified with omega-3
including Tropicana orange juice, Soy Smart Chai Soymilk, Soy on the Go brand milks,
pizza, bread and yogurt. Comments on Omega-3 are given by Dr. Mark Andon, director of
nutrition for Tropicana; Elizabeth Somer, registered dietician, editor of Nutrition Alert,
Wendy Reinhardt Kapsak, director of health and nutrition for the I.F.I.C; Barbara Katz,
president of Health Focus International; and Lori Covert, vice president of marketing and
nutrition for Ocean Nutrition Canada Ltd.
"Value-Added Products Boost Declining Bread Sales," in The Food Institute
Report, Vol. 80, No. 6 (February 12, 2007), p. 1. According to ACNielsen, whole
grains and organic breads help to increase sales for bread manufacturers. Mentions
products introduced by Sara Lee, Weston Foods, Canada Bread Co., Ltd., Flowers Foods Co.,
Grupo Bimbo S.A. de C.V., La Brea Bakery , Pepperidge Farm, the Charterhouse Group (which
includes Vermont Bread Co.) and Adams Baking Corp. Includes tables with dollar sales (in
millions), percent change and dollar share of bread for the ten vendors dollar sales and
unit sales.
2007 Bread
Statistics
"The New Breed of Bread," in Milling & Baking News, Vol. 85, No.
26 (February 27, 2007), p. 1, 29-30, 32, 34, 36-37. This product perspective
focuses on changes that have occurred in the bread market. Key factors that
consumers are searching for when purchasing bread include taste, nutrition and
convenience. Several manufacturers have introduced new products that are aimed at these
factors including Sara Lee's Soft & Smooth White and Soft & Smooth 100% Whole
Wheat breads, Flower Foods Nature's Own line, Pepperidge Farm's introduction of the Simply
Delicious line, and Interstate Bakeries' Baker's Inn line of premium bread. Includes
comments on the changing bread market from Peter Reiner, vice-president of Sara Lee
brands; Janice Anderson, vice-president of marketing, Flowers Foods Bakeries Group; Peter
Reidie, business unit manager at Pepperidge Farm; and Stan Osman, vice-president of
marketing at Interstate Bakeries.
2006 Bread
Statistics
"Brands Do Their Best to Boost Bottom Lines," by Jeff
Gelski in Milling & Baking News, Vol. 85, No. 14 (September 12, 2006), p. 38,
40, 42, 44, 46, 48. According to statistics obtained from AC Nielson
sales of fresh bread increased 1.8% to $6,126,068,013 for the 52 week period of time that
ended August 12, 2006. Highlights new products that were introduced in the
category including items with whole grain or organic ingredients. Includes
comments on the category from Brenda Barnes, chairman and chief executive officer at Sara
Lee; Tony Alvarez II, ceo at Interstate Bakeries; Charles Deese, chairman, president and
chief executive officer at Flowers Foods Co.; and Daniel Servitje, c.e.o., of Grupo Bimbo
S.A., de C.V. Tables with dollar sales and unit sales for the top ten bread vendors
including private label are provided on p. 48.
"What's Selling and Why" by Keith Seiz in Baking
Management, Vol. 10, No. 7, (July 2006), p. 13-14, 16, 18. Profiles the changes that
have taken place in the bread aisle over the last few years. Recent trends that have
affected the bread aisle include influence of low carbohydrate and whole grain on the
category. Comments on the category are included from Janice Anderson, vice-president of
marketing at Flowers Foods Bakeries Group; Riche Sieban, chief marketing officer at
Interstate Bakeries Corp; Doug Wimberly, president of Butterkrust Bakery; Larry Marcucci,
president of Alpha Baking Co., John Yamin, chief executive officer at La Brea Bakery; and
Rich Labriola, founder of Labriola Baking Co. Includes a table on p. 13, with the Top 15
fresh bread brands, and a table with dollar and unit sales for various products in the
fresh bakery product, frozen bakery product and refrigerated bakery product segments of
the market for the 52 weeks ending May 21, 2006.
"Grail of Grains" by Dan Malovany in Snack Food
& Wholesale Bakery, Vol. 95, No. 6, (June 2006), p. SOI-8-SOI-10,
SOI-12-SOI-13, SOI-16-SOI-17, SOI-20-SOI-21. Part of the 2006
State of the Snack Food Industry report focusing on products in the bread aisle. Possible
trends to look for in the bread aisle included products containing pomegranate juice,
whole grains and the emergence of organic products. Mentions new products introduced by
Flowers Foods Bakeries Group, Sara Lee, Interstate Bakeries, George Weston Bakeries,
Canada Bread, Bimbo Bakeries USA and Franz Family Bakery. Includes comments on the
category from Chet Crum, president of Generation Specific Foods; Pat Callaghan, president
of Pepperidge Farm; Janice Anderson, vice president of marketing at Flowers Foods Bakeries
group; Tim Zimmer, vice president of Sara Lee Brands, Fresh Products; Fran Strazzella,
vice president of bread marketing, and Pankaj Talwar, vice president of marketing at
Thomas (division of George Weston Bakeries). Includes tables with the top 20 vendors of
fresh bread, top 5 brands of fresh hamburger/hot dog buns, top 5 brands of fresh
rolls/bun/croissants, top 3 brands of fresh English muffins, top 5 brands of hard/soft
tortillas, the top 3 brands of fresh bagels/bialys. Sales data in the tables were obtained
from Information Services Inc.
"Blending Bonanza." Milling & Baking News, Vol. 84, 52,
(February 28, 2006), p. 27-28, 30-32, 34. The bread category is still rebounding
from the declines that it felt during the low-carb diet craze. New products that are
bringing back sales to the category contain both whole flour and white flour.
Includes tables containing sales data for U.S. bread sales by claim (whole-grain,
carb-conscious, organic, omega-3, and gluten free), for the 52 week time period that
ending at year end from 2002-2005, and U.S. fresh bread unit volume for the same time
period. Includes comments on the bread market from Tim Zimmer, vice-president of
marketing at Sara Lee Bakeries Inc.; Janice Anderson, vice-president of marketing for the
Flowers Food Group; Bill Nictakis, president of Sara Lee Food & Beverage's U.S.
Fresh Bakery unit; Fran Strazzella, vice-president of marketing at George Weston Bakeries
and Victoria Hartman, vice-president of sales at Rudi's Organic Bakery.
"Fresh Perceptions, " Snack Food & Wholesale Bakery, Vol. 94,
No. 8, (August 2005), p. 14, 16-18. Bakers are introducing a number of whole
grain breads to regain consumer interest in the bread category. Includes a a table
comparing the median price of sandwiches by bread type for 2004, 2003, 2000 and 1996.
Bread types included are: white, Italian, wheat, buns/rolls, French, multigrain, panini,
wraps, pita, croissant, submarine, foccacia, rye/pumpernickel, cheese/flavored and
ciabatta. A second table compares prices of hot sandwiches to cold sandwiches. The
popularity of hot sandwiches from 1996-2004 have increased by 48.4%
"Back-to-School Survey Affirms Popularity of White Bread,
" Milling & Baking News, Vol. 84, No. 26 (August 30, 2005), p. 20.
A survey of 2,066 adults conducted by Harris Interactive for the Grain Foods
Foundation, found that 90% of the respondents make sandwiches for their children's
lunches. The most popular sandwich of 80% of those surveyed was peanut butter.
"Baking Companies Retooling Businesses, Product Lines,"
Milling & Baking News, Vol. 84, No. 26 (August 30, 2005), p. 1, 27-28,
30, 32. According to data obtained from the market research company Information
Resources Inc., supermarket sales of bread for the 52 weeks ending July 17, 2005 were down
3.1% compared to the same time period in 2004. Sales of the top baking companies were all
down except for Pepperidge Farm who posted a slight increase of 5% Discusses the
bankruptcy of Interstate Bakeries and the continued consolidation plan of the company. The
company has reduced its number of baking plants by 14 to 49. Despite plant closings
Interstate Bakeries has also introduced new products including Wonder Kids, and promoting
its Bakers Inn line. Includes comments on the bread segment of the bakery products market
from George E. Deese, president and chief executive officer of Flowers Bakeries; RuthAnn
Wash, business director, bakery at Pepperidge Farm and Gary Prince, president of Weston
Foods U.S.
"Bread Executives Split Over State of Category" in Baking
Management, Vol. 9, No. 7 (July 2005), p. 14, 16, 18, 20-24. A state of the
bread industry report gives the opinions of eight baking executives on the past, present
and future of the bread category. The eight executives on the "bread
panel" are: Tony Alverez II, interim chief executive officer at Interstate Bakeries
Corp. ; Lynn Gordon, founder and president of French Meadow Bakery; Gene Lord, president
and chief operating officers of Flowers Foods Bakeries Group; Larry Marcucci, president of
Alpha Baking Co., Barry McLean, president of Canada Bread Fresh Bakery; J. Bohn Popp, vice
president at Perfection Bakeries; Shelby Weeda, president of King's Hawaiian Bakery West
Inc.; and Doug Wimberly, president of Butterkrust Bakery. Topics include what they believe
had the biggest impact, white bread versus whole grain bread, whole grain health claims
regulations, nutraceuticals in baked goods, and extended shelf life.
"Shocking Revelation: Weight Loss Takes Work." Snack
Food & Wholesale Bakery, Vol. 94, No. 6 (June 2005), p. SI7-SI8,
SI10-SI18. Profiles the bread aisle section of
the 2005 State of the Industry report. Consumers are beginning to realize the importance
of bread and carbohydrates in their diet and are less seduced by the Atkins diet. Data
from the market research company Information Resources Inc,. for the top 20 vendors
of fresh bread, the top 5 brands of hamburger and hot dog buns, top 5 brands of rolls and
biscuits, top 10 brands of hard and soft tortillas, the top 10 brands of croissants,
top 3 brands of fresh English muffins, and the top 10 brands of bagels and bialys are
provided. Includes insights from key individuals in the industry including Jay Gould,
president at Pepperidge Farm; Janice Anderson, vice president of marketing at Flowers
Foods Bakery Group; Frank Strazzella, vice-president of marketing at Weston Bakeries bread
business; Mary Jane Hominda, vice president of brand management at Roman Meal; Gary
Prince, president of Weston Foods USA; Larry Marcucci, president of Alpha Baking Co.;
Shelby Weeda, president of King's Hawaiian West. Includes discussions of new
products introduced by Pepperidge Farm, Flowers Foods Bakery Group, Franz Family Bakeries
or United States Bakeries, Sara Lee Bakery Group, Perfection Bakeries, Weston Bakeries,
Roman Meal Co, Interstate Bakeries Corp., Alpha Baking Company, Ruiz Foods, Mission Foods,
King's Hawaiian and Canada Bread.
"In Transition," by L. Joshua Sosland in Milling
& Baking News, Vol. 83, No. 52 (February 22, 2005), p. 1, 21-22, 24, 28,
30, 34, 36. This product perspective on the bread category
profiles the changes that have occurred over the past year. Factors that have affected
this category include the low-carbohydrate diet and the revised Dietary Guidelines for
Americans. Last year many companies focused research dollars on developing new
reduced-carbohydrate products. Many companies have already pulled the reduced-carbohydrate
products and have plans to introduced products that focus more on whole grains. Includes
comments on the category from Janice C. Anderson, vice-president of marketing and George
E. Deese president and chief executive officer at Flowers Foods Bakeries Group., Mary Jane
Hominda, president of brand management at Roman Meal Co., Richard A. Noll, president and
chief executive officer Sara Lee Bakery Group; Douglas R. Wimberly, president of
Butterkrust Bakery; Arturo Chavez, vice-president of marketing at Bimbo Bakeries USA;
Bonita L. Young, vice-president of marketing at Oroweat; and Daniel Larson, marketing
director for the Mrs. Baird's brand. One success story in the low-carb bread introductions
would be Sara Lee Bakery Group's Delightful brand of bread. The Delight brand had sales of
$66 million in 2004, which earned the brand the distinction of being the 12th-largest
bread brand for the year. New products introduced in 2005 will include the addition
of two whole wheat varieties of bread to Flowers Nature's Own brand., Sara Lee whole grain
offerings under the Earth Grains brand including an Extra Fiber Bread, and Heart Healthy
Plus 100% Multi-Grain bread, Butterkrust Bakery is introducing several new varieties of
whole grain bread including Fiber Plus Two and reformulated version of its Rich Harvest
bread., Bimbo Bakeries USA's introduction of Oroweat Whole Grain Nut, and a sugar-free
version of Oroweat whole wheat bread along with the Harvest Selects brand that are aimed
more at "white bread and other enriched grain varieties".
Stagnito Publishing Inc.
An MWC Company
155 Pfingsten Road
Suite 205
Deerfield, IL 60015
Phone: (847) 205-5660
FAX: (847) 205-5680
Website: http://www.stagnito.com
"Market Analysis, Projections, and Trends
Monthly "In-Store Sales Tracker reports in Modern Baking.
"Bread," March 2009, p. 14
"Bread," March 2008, p. 14
"Bread," March 2007, p. 20.
Periodic "Product Perspective" analyses in Milling and Baking News weekly.
"Bread," February 23, 2010, p. 1,31-32, 34, 36, 38
"Bread," February 24, 2009, p. 1, 29, 31
"Bread," February 26, 2008, p. 1, 33-34, 36, 38, 40,
"Bread",
February 27, 2007, p. 1, 29-30, 32, 34, 36-37
"Bread Industry Perspective," September 12, 2006, p. 38, 40, 42, 44, 46, 48.
"Bread," February 22, 2005, p. 1, 21-22, 24, 28, 30, 34, 36
For purchase of reprints of these special supplements contact:
Sosland Publishing Company
4800 Main Street, Suite 100
Kansas City, MO 64112
816-756-1000
Website: http://www.bakingbusiness.com
Click here
for a listing of articles on the white bread market with statistics and trends for
1992-2004.
Last updated May 14, 2012 |
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