Overview of Bakery sector in UK

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Overview of Bakery
Sector in the

• United Kingdom
• An Academic presentation by
• Dr. Nancy Agnes, Head, Technical Operations,
  FoodResearchLab Groupwww.foodresearchlab.com
• Email info_at_foodresearchlab.com

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TODAY'S DISCUSSION
Introduction How Diverse Is UKs Bakery Industry?
Overview Of The Bakery Market In UK Future
Scope Of The Market Conclusion How Can Food
Research Lab Assist In Bakery Product
Development?
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INTRODUCTION
The United Kingdom is one of the remarkable
producers of baked food products. With the
fast-moving lifestyle and more population now
into the working economy, the need for
Ready-To-Eat food products primarily in the
Bakery sector is in high demand.
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HOW DIVERSE IS UKS BAKERY INDUSTRY?
The baking commerce in the United Kingdom is
divided into three distinct sectors. Around 80
of the bread sold in the UK is produced by the
most significant (plant) baking
enterprises. About 17 per cent is made by
in-store bakeries (ISBs) within supermarkets,
while high-street retail (craft) bakers have the
rest. New baked goods development seems to be
the core of UKs bakery sector.
Contd...
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The industry has a reasonable level of capital
intensity, though there are some differences
between segments. A small craft bakery, for
example, will require less capital and will be
more reliant on labour. The means to labour
ratio is at 14.92, which means that for every
1 spent on money, 4.92 is spent on labour
expenditures.
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OVERVIEW OF THE BAKERY MARKET IN UK
Over the last five years, revenue volatility has
stayed at a medium level. Volatile industry
inputs and shifting consumer demand have
contributed to this. Consumer confidence has
plummeted due to the high uncertainty
surrounding future economic prospects, while
inflationary pressures from the weak pound have
limited discretionary incomes. Contd...
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The pace of technological progress is steady,
with the most prominent players employing the
most technology.
Toexpeditetheirmanufacturingprocess,extensivefacil
itiesrequiremanytypesof machinery, and thus they
invest extensively in this area.
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FUTURE SCOPE OF THE MARKET
Between 2017 and 2022, the UK Bread and Bakery
Goods Production industry is expected to be worth
over 8.7 billion, with an annual growth rate of
0.9 per cent. Changing consumer trends, most
notably increased levels of health
consciousness, have impacted industry
performance, with customers placing greater
emphasis on their diets. Trends such as vegan
bakery products have seen huge demand from
consumers. Contd...
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Responding to increased health concerns, industry
players have done well by expanding their
product lines to include healthier
options. Operators have also begun to alter
their products to compete with artisan bakers'
offers by introducing more artisanal-style
items. An increase in demand from supermarkets
due to the COVID-19 (coronavirus) pandemic in
the latter two years is predicted to ensure good
revenue growth in the two years through
2021-22. Industry revenue is expected to drop at
a compound annual rate of 0.6 per cent to 8.4
billion during the following five years, till
2026-27. Contd...
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Sugary product sales are projected to be under
pressure as people become more health-conscious.
Inflationarypressuresareprojectedtosubsideaseconom
icconditionsgrowlessunpredictable following an
expected recession this year. Furthermore,disposa
bleincomesarepredictedtorise,increasingthelikeliho
odofconsumers spending more in the sector.
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CONCLUSION
Rather of mass-produced goods, consumers may now
seek out artisanal delicacies prepared with
natural ingredients by local entrepreneurs. We
are happy to stand behind the small enterprises
and lone traders around the country who are
reintroducing artisan bakeries to the mainstream.
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HOW CAN FOOD RESEARCH LAB ASSIST IN BAKERY
PRODUCT DEVELOPMENT?
In the highly competitive bread business, product
innovation and reformulation are critical - and
an area where Food Research Lab's experience is
highly valued. We work directly with clients to
give a personalized service to match their
demands. This includes reformulation to provide
'healthier' options on bread, biscuits, cakes,
and other flour confectionaries to pancakes,
cereal bars, and extruded items.
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From brainstorming product concepts and
translating ideas into prototypes to refining
trial items and manufacturing samples for market
testing, our discreet services may help you at
any stage of the new food product development
process. We can also help with pilot production
and manufacturing scale-up. We've adapted chef
recipes for total production, discovered new and
profitable uses for the old plant, and
reformulated products to allow for new claims,
better- eating quality, and longer shelf life.
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9566299022 EMAIL info_at_foodresearchlab.com