Bakery Product Manufacturing in Australia - Industry Market Research Report

Bake-off: Industry performance is undercooked as competition from supermarkets heats up

The Bakery Product Manufacturing industry is in a period of change. While per capita bread consumption is falling, Australians are spending more on high-quality fresh bread and baked goods. Traditionally, the typical family used to purchase a few loaves of factory-produced white bread once a week. Today, a growing number of consumers are favouring freshly baked unpackaged bread, including sourdough, ciabatta, brioche and baguettes. Rising health consciousness in recent years has bolstered demand for wholemeal, seeded, gluten-free, paleo and other breads perceived to be healthier than traditional white bread. The popularity of breads enriched with added nutrients has also contributed to the growing demand for premium breads and bakery products.

Industry companies primarily bake and sell bread and other bakery products, including cakes, pastries, muffins and biscuits from the same premises. The industry does not include bread and other baked products pre-baked in factories. The industry also excludes establishments operating cafe-style operations where food is served for on-premises consumption.

This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.