The overall frozen bakery products market was valued at USD 22.3 billion in 2021 to reach USD 29.5 billion by 2026, at a CAGR of 5.8%. Frozen bakery products are increasingly becoming an integral part of the daily diet around the world, particularly in European countries. The busy lifestyle of consumers has contributed to the growth of the bread manufacturing industry to produce new products that could cater to the rise in demand from consumers. The increase in consumption of frozen bakery products in the emerging markets of Asia Pacific and Latin America has also led to a rise in the sales of frozen bakery products. The demand for frozen bakery products in developing regions is driven by the increase in disposable income.
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Global demand for these frozen bakery items will be driven by rising demand from restaurants and other institutional food services. The demand for foodservice providers will increase due to a number of socioeconomic variables, including a busy lifestyle, high discretionary income, an increase in businesses outsourcing non-core functions, and the growing trend of business travel. The demand for frozen bakery items is anticipated to rise as a result of the rise in the number of foodservice suppliers, such as national and international brands, in the hotel industry
Additionally, a number of innovations, like individual rapid freezing and microencapsulation, will allow frozen bakery products have a longer shelf life, which will drive the market for frozen bakery products throughout the projection period.
Drivers: Rise in demand for convenience food products
The increase in consumer preference for convenience food products indirectly encourages the demand for frozen bakery products as they require less time and effort. The processed food market is driven by the increase in the need for convenience due to the busy customer lifestyles. This, in turn, has led to an increase in demand for frozen bakery products. In addition, the high growth of the frozen food industry due to the fast-growing urban households of developing countries is projected to drive the demand for frozen bakery products. The rise in per capita income and the increase in the trend of snacking between meals are the key factors encouraging the demand for frozen bakery products. The development of retail channels in the form of supermarkets, hypermarkets, convenience stores, and specialty stores has encouraged the growth of the market. Frozen bakery products do not involve scratch baking and thus require less labor. Therefore, various bakers now prefer keeping frozen baked and parbaked items in their in-store bakeries.
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Restraints: Rise in preference for conventional, freshly baked products
The food products produced a year or more before they are consumed, in the opinion of consumers, cannot be nutritious. Due to the perception that frozen food products are nutritionally deficient, consumers continue to favour freshly baked goods. This is a result of the widespread belief that these foods lose some of their nutritional content when they are refrigerated, which significantly slows the market’s expansion. The ineffective cold chains in some poor and underdeveloped countries make it sometimes difficult to maintain a steady temperature for frozen bakery products. This is anticipated to be one of the key factors hindering the market expansion for frozen bakery items.
Opportunities: Adoption of individual quick frozen (IQF) technology to maintain the freshness of frozen bakery products
The high-quality frozen bakery products are mainly attributed to the development of a technology, which is known as the individual quick-frozen (IQF) method. IQF is a freezing method that does not allow large ice crystals to form in food products. With traditional freezing, large ice crystals can damage cells and crystal fibers, which makes the food products dry out. IQF foods, however, produce small ice crystals that allow the fibers of the food product to remain unscathed. Microencapsulation is a recent technology that can help manufacturers achieve the goal of increasing the shelf life and texture of their range of gluten-free frozen bakery products. This technology is used to overcome the cardboard consistency of refrigerated pizza, rising crust pizza, and also the shelf-life extension of frozen and refrigerated dough, frozen biscuit dough, scoop and bake frozen muffins, and biscuits.
Challenges: Lack of transport infrastructure support in emerging markets
An effective supply chain in this sector requires refrigerated storage and transportation. However, emerging markets with poor connectivity, such as those in the Asia-Pacific region, the Gulf, and Latin America, include these regions. The lack of connections in these networks keeps the options for routes limited, and the infrastructure’s poor quality and insufficient capacity raise the cost and transit’s duration.
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By distribution channel, the conventional stores segment is the fastest growing segment in the market during the forecast period
Traditional retailers have the ability to play a significant role in the distribution of frozen bakery goods. Among these stores, niche retailers have also seen a chance to create a successful retail chain. Prior to now, these businesses mainly advertised their product range in upscale establishments that were strategically placed. These businesses are now aware of the dynamic shifts in consumer demand for healthier food products, though. To maintain sustainability in the global market, the majority of enterprises are marketing their products globally using all available channels. As a result, distribution channels are crucial in bridging the gap between the market’s major competitors in frozen bakery items and its end users.
By form of consumption, ready-to-bake segment is the fastest growing segment in the market during the forecast period
Due to rising demand for pre-baked goods that require less time to bake and allow for the production of fresh bakery goods, the ready-to-bake market is expanding at the quickest rate. By extending the shelf life of products, the invention of freezing technology provided the best-known preservation methods for the baking business. By utilising low-temperature freezing techniques, bakery goods have become more valuable commercially and a new market for frozen bakery goods has emerged.
With the introduction of new technologies, which address issues with limited lifespan, increased time consumption owing to the production process, and improved shelf life, the global market has experienced significant expansion.
Increasing demand of healthy frozen bakery products due to customers shifting preferences and hence development of specialty frozen bakery products.
Due to rising consumer preference for speciality frozen bakery items as an alternative to unhealthy bakery products, the market for these products is expected to experience exponential growth in the future. The growth of both emerging and developed nations has created a very dynamic market environment for bakery goods. Manufacturers of specialist bakery products now have a profitable potential to expand as they create fortified, gluten-free, organic, low-calorie, and sugar-free items and attract a large customer base. These elements have contributed to an upsurge in speciality bakery establishments all over the world.
Europe is projected to account for the largest market size during the forecast period
Between 2021 and 2026, the Asia Pacific market is anticipated to develop at the greatest CAGR, while the Europe frozen bakery product market is anticipated to be the largest. With 56.5% of the market share in 2020, Europe will continue to be the largest market. The market is expected to experience significant expansion in the future due to the strong encouragement from many EU member states to producers of frozen bakery products. The established French bakery business is a major factor in the industry growth in Europe.
Key Market Players
The key service providers in this market include The key players in this market include Grupo Bimbo (Mexico), General Mills Inc. (US), Aryzta Ag (Switzerland), Europastry S.A. (Spain), Conagra Brands, Inc. (US), Associated British Foods Plc (UK), Kellogg Company (US), Lantmannen Unibake International (Denmark), Vandemoortele Nv (Belgium), Premier Foods Group Ltd. (UK), Cargill, Incorporated (US), Flowers Foods (GA), Bridgford Foods Corporation (US), Cole’s Quality Foods Inc. (MI), and Dawn Food Products Inc (MI). These players are undertaking strategies such as new product developments and launches and divestments to improve their market positions and extend their competitive advantage.
This research report categorizes the frozen bakery products market, based on by type, distribution channel, form of consumption, specialty type, and region
- Raw material suppliers
- Frozen bakery products manufacturers/suppliers
- Regulatory bodies
- Government agencies and NGOs
- Food safety agencies
- Food & beverage manufacturers/suppliers
- End users
- Pizza crusts
- Cakes & pastries
- Pies & tarts
- Sponge cakes
- Other types
- Conventional stores
- Mass merchandisers
- Grocery stores
- Online retailers
- Specialty stores
- Artisan bakers
- Bakery stores
- In-store bakeries
- Food Services
- Institutional food service & catering
Form of consumption:
- North America
- Asia Pacific
- Rest of the World (RoW) (South America, Middle East & Africa)
- In March 2021, Dawn Foods acquired JABEX, a family-owned manufacturer that specializes in high-quality fruit-based products in the bakery industry, which is headquartered in Bielsko-Biala, Poland.
- In January 2021, Conagra Brands Inc and Post Holdings have acquired Peter Pan, which is a peanut butter brand.
- In March 2020, Europastry joins with Nocilla, Nestle, Ferrero Rocher, Lotus, and Disney to develop products with high added value and quality.
- In January 2029, Grupo Bimbo announced a joint venture with Food Town through its subsidiary Bimbo QSR to expand its operations in Kazakhstan.
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