Bread Mixes Market Segmented By Bread & Roll Mixes, Sourdough Bread Mixes, Pizza Mixes, Rye Bread Mixes Type in Traditional Trade, Modern Trade, Industrial, Foodservice
Industry: Food and Beverages
Published Date: April-2022
Format: PPT*, PDF, EXCEL
Delivery Timelines: Contact Sales
Number of Pages: 350
Report ID: PMRREP33056
Expanding at a CAGR of 2%, the global bread mixes market is projected to increase from a valuation of close to US$ 5 Bn in 2021 to US$ 6.18 Bn by the end of 2032.
| Attribute | Key Insights |
|---|---|
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Bread Mixes Market Size (2022E) |
US$ 5.08 Bn |
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Projected Sales of Bread Mixes (2032F) |
US$ 6.18 Bn |
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Value CAGR (2022-2032) |
2% |
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Value Share of Top 5 Countries (2021A) |
54.3% |
In the global market for bread mixes, the European region accounts for the highest value share of approximately 33.1%, and is expected to progress at a CAGR of 2.4% over the forecast period. Consumption of bread mixes currently accounts for around 20% to 25% share in the global bakery ingredients market.
The global bread mixes market expanded at a value CAGR of 1.3% during the historical period of 2017-2021. Major factor driving the market for bread mixes is growing demand for convenience food items. Increasing consumption of ready-to-eat food items has led to growing demand for longer shelf life food solutions that can enhance the quality of finished products.
Bread mixes offer nutritional values such as iron, calcium, thiamin, niacin, and other vitamin and mineral content to various end products such as white bread, wholegrain bread, oat bread, and others. Bread mixes also enhance the taste and texture of the end food products.
The global bread mixes industry is projected to reach US$ 6.18 Bn by 2032 expanding at a CAGR of 2%.
“Consumer Inclination toward Convenience Food Items Bolstering Sales of Bread Mixes for Ovens”
Convenience meals have become unavoidable in the urban kitchen because they are excellent time savers for customers. Convenient food can be eaten right away or after adding water and heating it. Teenagers, college students, working-class consumers, and bachelors are driving high demand for convenience foods.
Demand for natural functional bakery ingredients is increasing significantly as the younger generation is preferring them over synthetic ingredients owing to health concerns.
Natural bakery ingredients such as bread mixes offers longer shelf life to finished products such as whole bread, multigrain bread, and others. Food ingredients in convenience foods offer quality, freshness, taste, and texture, which are some factors that appeal to consumers. Growth in the demand for baked products directly correlates to increased demand for bread mixes for bread machines, which helps drive market growth.
“Artisanal Bakeries Driving Demand for Bread Mixes”
Nowadays, consumers are increasingly demanding artisan-style baked products, especially breads, cakes, and other confectionery items. Manufacturers are also paying keen attention to the details of the look and feel of baked products. They are making products that give the impression that the products have been hand-crafted in traditional ways of artisanal baking.
Key players engaged in the bakery sector are supporting mass production and innovation with artisan-style breads and other baked products. For this purpose, many manufacturers have set up Product Decoration Units (PDU), which allows them prints or cut patterns on the surface of baked products, regardless of their shape and weight.
Technological advancements also support the baking industry with numerous solutions at various steps of baking. Therefore, artisanal bakeries are emerging as a promising application area for specialty ingredients such as bread mixes for bread machines.
“Fiber Fortification in Baked Goods Offering Lucrative Opportunity for Manufacturers of Bread Mixes”
Consumers are willing to include more fiber content in their diets. Whole grains are being utilized by manufacturers in baked goods as they are a natural source of fiber. Fiber fortification in baked items offers nutritious and fiber-enriched products to consumers. Fortifying fiber is used mainly in baked goods, particularly popular savory products such as muffins, crackers, and breads, because it doesn't impact the taste and texture of the product.
Traditionally, insoluble fibers were utilized in bakery products. Currently, new processing technologies and new varieties of ingredients are hitting the market. The whole form of ingredients (whole grains) with multiple functionalities will provide growth opportunities for the food ingredients market.
“Innovation in Products & Processing Techniques to Provide Impetus to Market Expansion”
The bread mix industry is undergoing structural changes that will allow new opportunities and strategies to emerge. However, there is lack of innovation; few new items are developed, and, as a result, growing number of existing products are becoming commodities.
Constant R&D activities will help develop innovative bread mix solutions for a variety of uses. With iterative and incremental procedures, companies are trying to launch new fillings that can serve consumers who demand gluten-free, non-GMO verified, and vegan products.
“Varying Regulations across Countries Regarding Label Claims”
Food trends such as locally-sourced ingredients and plant-based alternative continue to evolve across countries. However, there are certain challenges for players to tap the market.
Alongside shifting consumer preferences, stringent government regulations, policy changes, and supply chain difficulties pose as challenges to players in the food ingredients market. The stringent regulatory framework of the food industry, especially food ingredients, affects the overall market dynamics and the relationship between diet and health.
Consumers are viewing labelling as a key to their purchase, and label claims of the product help them make informed decisions. Regulations regarding label claims vary from country to country, which makes it difficult for manufacturers to cope up with. Furthermore, consumers’ lack of knowledge and perceptions on the usage of food ingredients is further hampering bread mixes for ovens and bread machines market growth.
Despite the many challenges and obstacles during the COVID pandemic, the market for food ingredients has shown positive growth. Demand increased due to increasing consumer interest in health, nutrition, and wellbeing.
Furthermore, consumers are focusing on healthy foods and lifestyles that strengthen the immune system. Demand for food ingredients such as bread mixes has shown moderate growth during the pandemic, which will continue post pandemic as well.
Bread mix manufacturers are focuses on establishing new manufacturing units and laboratories with the latest tools and technology to develop products that are at par with the latest trends and provide more convenience to consumers. Furthermore, bread mix brands are focusing on driving market growth through technological advancements.
| Attribute | Details |
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Forecast period |
2022-2032 |
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Historical data available for |
2017-2021 |
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Market analysis |
USD Million for Value |
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Key regions covered |
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Key countries covered |
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Key market segments covered |
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Key companies profiled |
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Report coverage |
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Customization & pricing |
Available upon request |
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The global bread mixes market is currently valued at over US$ 5 Bn.
Consumer inclination toward convenience food items, artisanal bakeries, inclination of millennial population toward baked food products, and growing demand for bake-stable fillings in bakery applications are key market growth drivers.
From 2016 to 2020, bread mix demand increased at a CAGR of 1.3%.
Sales of bread mixes are projected to increase at 2% CAGR and be valued at US$ 6.18 Bn by 2032.
General Mills, Associated British Foods Plc, Ingredion Incorporated, Corbion NV, and Cargill Incorporated hold approximately 25%-30% market share.
The U.S., Canada, Germany, China, and France account for most consumption of bread mixes.
The U.S. accounts for a market value of US$ 1.19 Bn, while Brazil has a value of US$ 116.7 Mn, in 2022.
