Bakery
Let's face it, a nice creamy chocolate cake
does a lot for a lot of people.
—Audrey Hepburn, actress
Bread. It’s the staff of life—a form of sustenance that dates to prehistory. And while it’s influenced the arch of world history, the ingredients have remained essentially the same for centuries. What has changed—and to a dramatic degree—is the marketplace for those ingredients.
The recession hasn’t prevented the overall growth of the $19 billion bread market, but prices on wheat, corn, sugar and other staples have spiked. Vulnerable to natural and man-made events across the globe, the supply and costs of the commodities you rely on fluctuate dramatically.
Batory Foods helps shield you from that volatility and guide you through the changes. Diligently studying the markets, we negotiate volume and fixed-price contracts to lock in costs and secure supply as much as possible. And because our buying power far exceeds that of an individual bakery, we add value to your operations and your bottom line.
Grouping together ingredients, we can deliver exactly the amount you need, exactly when you need it—eliminating the stress of storage and warehousing. That kind of “just in time” flexibility is critical for bakeries, since your output changes with the holiday seasons. One thing that will never change—no matter the season—is our commitment to providing you with best-in-class service and quality.
For more information or sample request, please contact us and one of our account managers will get back to you shortly.
Key Ingredients
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Acidulants Chocolate Products Coffee Powders Dairy Products Dough Conditioners & Emulsifiers Egg Powders Fibers Flour Grains |
Gums Inclusions Leavening Agents Maltodextrins Minerals & Supplements Molasses, Malts, & Syrups Oils & Shortenings Phosphates |
Polydextrose Polyols Preservatives Proteins, Vegetable Salts Starches Sugars Sweeteners |
Download Industry Sheet
MARKET TRENDS
Bakery is nothing if not a mature market. But that doesn’t mean the sector is unaffected by contemporary trends.
The top three most frequently purchased types of 2010 bread are “buns/rolls,” “whole grain” and “artisan” (IDDBA).
In 2010, 69% of bakery operators saw increased sales of “natural” and “organic” baked goods (IDDBA).
To earn health-conscious consumers’ dollar, bakeries are offering not just whole wheat and whole grain bread, but bread that’s fortified with omega-3 fatty acids.
Formulators are working on fiber-enhancement products to overcome fiber’s baking and taste challenges. Almost one in three respondents to a Mintel survey think fiber tastes bad, but more than six in 10—aware of its health benefits—are interested fiber-rich products.
As the American palette becomes more sophisticated, Kamut, spelt, amaranth and other “ancient” grains have gotten a new lease on life.
Baked goods, plus pasta and grains, comprise the second largest segment of the gourmet market, representing 14% of gourmet sales in 2009 (Packaged Facts).
“Fresh baked” is in high demand. For the first time, freshness outpolled convenience as the number one reason to shop in-store bakeries (IDDBA).
As the low-carb obsession recedes into the background, the gluten-free craze has taken off. In 2010, sales of gluten-free products increased 16% (Nielsen).
Of gluten-free consumers, 48% believe gluten-free processors have stricter processing standards and therefore produce healthier products generally (Packaged Facts).
Formulators are working on fiber-enhancement products to overcome fiber’s baking and taste challenges. Almost one in three respondents to a Mintel survey think fiber tastes bad, but more than six in 10—aware of its health benefits—are interested fiber-rich products.
As the American palette becomes more sophisticated, Kamut, spelt, amaranth and other “ancient” grains have gotten a new lease on life.
Baked goods, plus pasta and grains, comprise the second largest segment of the gourmet market, representing 14% of gourmet sales in 2009 (Packaged Facts).
The top three most frequently purchased types of 2010 bread are “buns/rolls,” “whole grain” and “artisan” (IDDBA).
In 2010, 69% of bakery operators saw increased sales of “natural” and “organic” baked goods (IDDBA).
To earn health-conscious consumers’ dollar, bakeries are offering not just whole wheat and whole grain bread, but bread that’s fortified with omega-3 fatty acids.
“Fresh baked” is in high demand. For the first time, freshness outpolled convenience as the number one reason to shop in-store bakeries (IDDBA).
As the low-carb obsession recedes into the background, the gluten-free craze has taken off. In 2010, sales of gluten-free products increased 16% (Nielsen).
Of gluten-free consumers, 48% believe gluten-free processors have stricter processing standards and therefore produce healthier products generally (Packaged Facts).
“Fresh baked” is in high demand. For the first time, freshness outpolled convenience as the number one reason to shop in-store bakeries (IDDBA).
As the low-carb obsession recedes into the background, the gluten-free craze has taken off. In 2010, sales of gluten-free products increased 16% (Nielsen).
Of gluten-free consumers, 48% believe gluten-free processors have stricter processing standards and therefore produce healthier products generally (Packaged Facts).
The top three most frequently purchased types of 2010 bread are “buns/rolls,” “whole grain” and “artisan” (IDDBA).
In 2010, 69% of bakery operators saw increased sales of “natural” and “organic” baked goods (IDDBA).
To earn health-conscious consumers’ dollar, bakeries are offering not just whole wheat and whole grain bread, but bread that’s fortified with omega-3 fatty acids.
Formulators are working on fiber-enhancement products to overcome fiber’s baking and taste challenges. Almost one in three respondents to a Mintel survey think fiber tastes bad, but more than six in 10—aware of its health benefits—are interested fiber-rich products.
As the American palette becomes more sophisticated, Kamut, spelt, amaranth and other “ancient” grains have gotten a new lease on life.
Baked goods, plus pasta and grains, comprise the second largest segment of the gourmet market, representing 14% of gourmet sales in 2009 (Packaged Facts).