The importance of innovation

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Why innovate?

Innovation helps to develop more effective products, processes and services, as well as generate new areas of business. There are many reasons why a business may want to innovate. External drivers include competition, lower costs, demand, economic forces, social change and demographics. Equally important are the internal drivers, which include improved product quality and improved profitability.

In a 2017 survey of our members, 55% said that innovation was one of their company’s priorities and 80% said they reviewed their innovation pipeline on a regular basis. However, time and resource were common barriers to innovation, as were facilities and generating ideas and only 28% said innovation was a top priority.

Top three criteria for successful innovation

In many companies, more than half of revenue comes from products that were not in the product line five years earlier, so it’s important that new product development is done right.

Innovation can only be successful if it meets all three of these criteria:

  1. Desirability – a new product has to be desirable for a consumer to buy it
  2. Feasibility – a product has to be producible at a commercial scale
  3. Viability – to be a success the product has to make money

The innovation process

Innovation is important for the entire food and drink chain from ingredient and packaging suppliers, food manufacturers and retail and food service to providers of analysis and testing equipment.

Innovation isn’t a linear process and combines consumer insight with strategy. Initially an understanding of the market and competitors is needed before coming up with ideas that can be turned into prototypes and be tested. The prototype is then scaled up to a manufacturing scale and the product’s quality and safety must be assessed. The regulatory requirements and shelf life must also be considered.

A scientific and technical understanding is needed for all aspects of innovation. We’ve helped hundreds of business – from small companies to giant multinationals – to develop successful new products.



Campden BRI bread structure measurement method internationally approved

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Campden BRI’s method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality.

Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this new AACCI Approved Method uses the C-Cell digital imaging system to objectively characterise internal crumb structure characteristics. This could be used, for example, by bakers to measure their products against set specifications.

Previously the method was only available to Campden BRI members, but it is now also available via subscription from AACCI as Approved Method 10-18.01.

The method was validated by a collaborative study conducted by Campden BRI’s CCAT (Cereals and Cereals Application Testing) working group, with help from eight UK laboratories. The laboratories used their own instruments to collect and validate the C-Cell data for six parameters that are most applicable to baked product characteristics.

Clothilde Baker, Ingredients and Primary Product Characterisation Manager, said, “We are pleased that this method is now an approved AACCI method available to all via the AACCI Approved Methods of Analysis, 11th Edition. We would like to thank all the members of the CCAT working group for allowing AACCI to publish this method. We would also like to thank all the companies that participated in the validation of this method: AB Mauri UK and Ireland Ltd, Allied Technical Centre Ltd, Calibre Control International Ltd, GB Plange UK Ltd, University of Manchester and Warburtons Ltd.”

C-Cell method

C-Cell produces over 50 measurements per analysis, these are broken down into the following sub-groups to determine product quality in bread.

  • Colour
  • Dimensions
  • Shape
  • Cell Size
  • Elongation
  • Inclusions
  • External features
  • Bread score

Many bakeries select 5-8 results that best differentiates their product quality.


L*a*b* Colour results are available with C-Cell Colour. Data such as average crumb colour, external crust colour and brightness of the crumb are available. The ‘crust unwrap tool’ is featured here which also enables the crust thickness to be measured.

Multiple measurements are recorded for each slice including slice area, height, width and packaging dimensions such as a wrapper length.


Visual appearance is quantified with shape measurements, such as the Concavity (top, bottom and side), Oven Spring (position, height, depth) and top shoulder and bottom roundness.

Bread score
As bakers produce different types of product at C-Cell we have developed a scoring system to combine results into one specific score which relates to the sensory assessment of the particular bakery product. Bakeries use this to monitor changes in batch production and identify variability on a daily basis.

Cell SizeIndividual cell analysis provides detailed information regarding number, size and distribution of cells throughout the crumb structure. Holes, Wall Thickness and Cell Areas & Volumes are quantified.
ElongationMoulding performance can be monitored through crumb cell elongation measurements. C-Cell gives a visual circulation map showing the axis of elongation and level of curvature of the internal crumb structure in addition to a specific degree of circulation result.



The FAO Food Price Index rises for the second consecutive month

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» The FAO Food Price Index* (FFPI) averaged 172.8 points in March 2018, up 1.1 percent (1.8 points) from February, marking the second month of consecutive increase. At this level, the FFPI stood at 0.7 percent above its value of the corresponding month last year. As in February, the month-on-month increase in March was driven primarily by stronger international prices of cereals and dairy; whereas the prices of sugar and vegetable oils fell further and those of meat rose slightly.

» The FAO Cereal Price Index averaged 165.6 points in March, 2.7 percent (4.3 points) higher than in February and as much as 12.1 percent above its value in March 2017. The Index has been climbing continuously in recent months, reflecting firmer international prices of nearly all major cereals.  In recent weeks, weather concerns, in particular prolonged dryness in the United States and cold wet conditions in parts of Europe, lifted wheat price quotations. However, the increase in maize prices proved even more pronounced, supported by deteriorating crop prospects, especially in Argentina, as well as continued robust world demand. Asian purchases kept international rice prices also generally firm.

» The FAO Vegetable Oil Price Index averaged 156.8 points in March, falling marginally from February’s multi-month low. Modest price drops for soy, rape and sunflower oils were largely offset by higher prices of palm oil – the most widely traded vegetable oil in the world. Despite expectations of seasonal production gains, palm oil prices firmed in March on the back of robust international demand and consequent inventory drawdowns in Malaysia and Indonesia. The EU’s prospective resumption of imports of palm oil-based biodiesel from Indonesia and renewed strength in mineral oil prices also lent support to palm oil values.

» The FAO Dairy Price Index averaged 197.4 points in March, up 6.2 points (3.3 percent) from February and slightly above its level in the corresponding period last year. During the month, international price quotations for butter, Whole Milk Powder (WMP) and cheese rose, while those of SMP declined, reversing the gains recorded in the two preceding months. Lower than anticipated milk production in New Zealand and continued strong global import demand led to higher butter, cheese and WMP prices, while continued pressure from global stocks and higher production pushed down SMP prices.

» The FAO Meat Price Index averaged 169.8 points in March, almost unchanged from February. At this level, the index is 3 percent above the corresponding month last year but still almost 20 percent below the peak reached in August 2014. Across the various meat categories that constitute the index, price quotations for ovine meat increased, pig meat gained slightly, poultry meat remained stable, while those for bovine meat eased. Strong import demand, especially by China, strengthened ovine meat prices. Somewhat tight supplies in Europe underpinned a small increase in pigmeat prices, while subdued demand and expectations for supplies from New Zealand to increase in the coming months weighed on bovine meat values.

» The FAO Sugar Price Index averaged nearly 186 points in March, down 6.5 points (3.4 percent) from February and as much as 27.5 percent below its level the same month last year. Sugar prices continued to fall on account of large export availabilities. A weaker Brazilian Real and relaxed export rules from India, allowing millers to sell overseas until end of the current season, were seen as factors boosting sugar shipments from both countries and resulting in more subdued international price quotations.

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

Download full dataset: Excel, CSV

Download full dataset: Excel


New technique allows Nestle UK to reduce sugar in chocolate bar

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Nestle UK and Ireland have introduced Milkybar Wowsomes, the first chocolate bars in the world to use Nestle’s new sugar reduction technique. The bars contain under 37 grams of sugar per 100 grams, which is 30% less sugar than similar chocolate products, according to Nestle. Milkybar Wowsomes contain no artificial sweeteners, preservatives, colors or flavorings.

Nestle in 2016 reported it had discovered a way to change the structure of sugar so that it dissolves more quickly on the tongue, allowing people to perceive an almost identical sweetness but with less sugar. The technique involves spray drying a mixture of sugar, milk powder and water to form a porous sugar. While normal sugar comes in crystal form, this amorphous sugar dissolves faster in the mouth.

Sugar structured in this way is only stable in dry products. In beverages, the sugar would dissolve before it was consumed. Nestle has said sugar structured in this way may lead to sugar reduction of up to 40% in confectionery items such as chocolate. The company has achieved a 30% sugar reduction in the Milkybar Wowsomes.

“We have an unrivalled research and development network, and the experts at our product technology center in York have been instrumental in this breakthrough,” said Stefano Agostini, chief executive officer of Nestle UK and Ireland. “Teams across our U.K. business and around the world have been working incredibly hard to make this launch a reality.”

Milkybar Wowsomes contain milk and crispy oat cereal pieces. The bars are available in two varieties: white chocolate and milk and white chocolate. They come in three formats: single bar, a multipack and a stock-up bag that contains individually wrapped single pieces. The bars will be available at retail outlets in the United Kingdom and Ireland.



The most popular baked goods flavours for 2017

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Comax Flavors has released new market research on American consumers’ behaviour towards baked goods. The study focused on cakes, cookies, donuts, muffins and pies.
The Sweet Baked Goods study was fielded in August 2017 with 1,000 U.S. respondents between the ages of 18 to over 70; half were female and the other half were male.According to IRI, the pastry/danish/coffee cakes segment grew by 3.5 per cent to $2.0 billion, doughnuts were up 2.7 per cent to $2.0 billion and muffin sales were up 8.3 per cent to $976.6 million in the United States for the 52 weeks ending March 19, 2017.

“Although there has been a lot of activity in better-for-you products, consumers still have a sweet tooth and crave a variety of baked goods,” stated Catherine Armstrong, VP of Corporate Communications for Comax Flavors in a press release. “We wanted to better understand what’s happening in baked goods among the general population.”

The most popular flavours are, in order of popularity:

  1. Chocolate
  2. Chocolate-chip
  3. Red Velvet
  4. Berry and coconut flavours
  5. Apple

When it comes to cookies, 74 per cent of all respondents preferred a soft or chewy cookie. Half or more of all respondents like a filled, sandwich style cookie. 68 per cent of the study selected the chocolate chip cookie as their favourite.  In second and third place were oatmeal and peanut butter cookies respectively, while Generation Z prefers candies in their batter, such as M&M’s.

More than half of the study responded that they preferred glazed donuts, and powdered sugar coming in second to topping favourites.  Chocolate and chocolate-frosted were the most popular choices in the glazed category. 26 per cent of the respondents consume jelly filled donuts, particularly among those who are over the age of 70.

According to the study, the most popular muffin flavour is blueberry across all age ranges, with chocolate chip coming in second. Banana muffins came in third, with chocolate muffins and coffee crumb muffins nearly tied for fourth place in flavour popularity.

The Sweet Baked Goods study cited apple pie as the “number one universally consumed flavour by all generations,” with 68 per cent citing it as their favourite. The second most loved pie is Cherry.

Among pastry lovers, the cheese danish was the most popular, and the pecan danish the least favourite. Among cupcake fans, only three-quarters consume chocolate and half consume cream-filled cupcakes. Less than half (46 per cent) of the respondents eat Red Velvet.

To request a copy of the complete Sweet Expectations infographic, contact or get more information from


Grupo Bimbo partners with Invenergy in wind power supply deal

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Bakery company Grupo Bimbo has taken a step towards its emission reduction goals after partnering with Invenergy, who will supply the company with 100 mW of wind energy.

Grupo Bimbo is aiming to become the first bakery company in the US to source 100% of its energy from renewable sources and aims to achieve this ambition by 2020.

The company estimates that this agreement – which will come into effect in 2019 – will reduce CO2 emissions by 260,000 tons annually, and mean that Grupo Bimbo sources approximately 75% of its energy from renewable sources.

The partnership will help fund the construction of a new wind farm in Santa Rita East, Texas, which will be operated and owned by Invenergy.

This represents the second major renewable energy commitment Grupo Bimbo has made in the last few months, as the group opened a new solar power facility in Mexico in February.

Daniel Servitje, chairman and CEO of Grupo Bimbo said: “We are excited to partner with Invenergy in order to help reduce greenhouse gas emissions across the US.

“We strive to be leaders in sustainability – it is part of our Purpose of building a sustainable, highly productive, and deeply humane company – and decreasing our environmental footprint is one of our primary goals.”

Invenergy’s founder & CEO Michael Polsky added: “This agreement is a great example of how companies across all industries can view renewable energy as beneficial for both the environment and business.

“Grupo Bimbo is one of the organizations leading the way for sustainability in the baking industry, and as Invenergy continues to lead the way to a clean energy future, we are proud to help expand their commitment to using renewable energy on a global level.”



Award-Winning Equipment

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Convenience and efficiency are key words to describe the latest innovations in bakery oven and cooking equipment for bakeries and foodservice operations.

Winner of a best new product award at Europain 2018, the software tool MIWE shop baking suite (MIWE sbs) allows you to manage, monitor and synchronize your baking systems’ data remotely and to benefit from the opportunities of networked systems. Consisting of interconnected modules, the software suite represents an extremely versatile toolbox for not only branch and regional managers, but also master bakers, administrators and quality managers.

MIWE sbs allows you to map your own organizational structure and to centrally manage and distribute your baking programs, so that all ovens belonging to the same profile can be supplied with the same information at the click of a button. A regional manager can thus easily organize baking operations in all branches, such as setting the autostart or cleaning times or deciding which image is to be shown in eco mode.

Baxter is introducing the VersaOven, a new type of kitchen equipment that combines the best features of rotisserie, convection and combi ovens into a space-saving oven category all its own. Built with patent-pending technology to offer versatility, performance and intuitive operation, the VersaOven enables cooking, baking and steaming without the difficulty of operation that can come with combi ovens, or the arduous cleanup that can be a hallmark of convection ovens.

“The Baxter VersaOven is truly unique because it handles so many kinds of food and styles of cooking with terrific results,” says chef Michelle Bridges, Baxter’s manager of bakery/culinary support. “Cooks of all skill and experience levels can easily use the VersaOven to cook racks of rotisserie-style chicken, steam vegetables and bake moist, flavorful cakes.”

The National Restaurant Association recently announced recipients of the 2018 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity for back-of-the-house operations and benefits restaurant operators. Each recipient and their product will be showcased in the interactive Kitchen Innovations Showroom at the 2018 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 19-22 in Chicago at McCormick Place.

The 2018 KI Award recipients reflect the trends and topics most important to foodservice operators today. The 22 selected innovations address operator concerns from labor, energy and water efficiency to food safety, sanitation, cross-functionality and space-saving. New software and new materials continue to make new solutions possible.

The 2018 Kitchen Innovations Award recipients in baking and cooking include the following:

Alto-Shaam, Inc.
Vector F Series Multi-Cook Oven
Features larger chambers to accept full size sheet or hotel pans.

GST-1H Flatbread-Toaster
Wide-mouth loading and dual platens located inside dual conveyor belts heat a variety of products consistently.

Evo, Inc.
MultiZone Plancha
Offers three independent cooking zones, each separated with IsoBar technology, which mitigates temperature carryover.

Level RF Oven
Employs radio frequency cooking to cook foods to prescribed standards for internal temperature, surface doneness, etc.

Marra Forni
Electric Brick Oven with Open Mouth
Provides cooking temps up to 1000°F, cooking a pizza in 45 seconds.

Source: Bakemag


Handling Automation: Working with Trays and Pans

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Product carriers play an important role in baking facilities. Bakeware specialist Kempf shares expertise on working with trays in baking facilities, and on what benefits different types of trays bring to the manufacturing line and operations – to best match them with the product.

Support trays for the baking industry come in a variety of materials and shapes. Customization is key as it greatly impacts process results and the end product characteristics. “Support trays and pans can be customized to fulfil the technical requirements of baking lines and products by using different materials on frames, baking surfaces and coatings,” Humberto Karam explains. To recommend optimum specifications, Kempf follows basic engineering rules as well as over 40 years of experience it accumulated in the bakery sector.

There are innumerous possible customs designs that can be achieved with bakeware, each with its functionalities to best match the production environment. Here are the main ones, according to the specialist from Kempf:

  • “Convoluted trays for baguettes and other products with a similar shape: stainless-steel frame; aluminum screen with different sizes of round perforations; different coating solutions.
  • Flat top trays for various types of bread and pastry products: stainless-steel frame; solid or perforated aluminum screen; fixation with or without rivets; various coating solutions.
  • Indented trays for long shelf-life croissants and buns: stainless-steel frame; alu-steel top; special Teflon coating.
  • Tin sets for breads and cakes: deep-drawn alu-steel tins; different number of tins and configurations.


– Stable profile frame with “edge bumper”

– Single corrugated tins

– Perforated tins

– Double or reinforced frame

– Matching lid with vents

  • Peelboards made of different materials, such as plastic or coated metal; textile-free; hygienic; easy to clean.
  • Several types of non-stick coatings: fluoropolymers (e.g. Teflon) and silicone-rubber.”

Trays for the right process

On new developments of industrial bakeware, Kempf usually tests its trays or tin sets at the facilities of the manufacturer of the line or at the customers’ plants. “On coatings, we also carry out tests at the labs of our suppliers of raw materials. We cooperate with all key players involved in the process,” explains Karam.

The different materials used for trays each brings their own sets of benefits. Aluminium alloy AlMn trays are flat and convoluted, either solid or perforated. They allow excellent heat transfer, are very light weight and moldable while retaining the desired shapes for a long time. This type of trays is rustproof and optimal for non-stick coatings.

Alusteel (FAl) or aluminized steel is used for deep-drawn tins and indented pans. This, too, allows for great heat transfer and is excellent for deep-drawing process (deep tins/pans). It is highly resistant to heat, which is importing for recoating of tins, explains the specialist. This material makes tins/pans robust (shock-resistant), and optimal for non-stick coatings – they can be recoated several times.

Stainless-steel is the material generally going into trays and frames of industrial trays. It’s “great for building frames of industrial trays, as it is very robust, long lasting and reusable”. Stainless steel also comes with the benefit of being rustproof.

Product handling

While a wide range of product categories can share the same type of trays/pans, here are some suggestions of how they can be grouped (keeping in mind that “there are many product categories and possibilities,” underlines Kempf’s representative):

  • Crusty breads, ciabatta: flat and convoluted trays
  • Sandwich bread, loaves, cakes, etc.: tin sets
  • Hamburger and hot-dog buns: indented trays

As for handling during manufacturing, the bakeware and coatings made by the German specialist can be adapted “to work with almost all depanning processes (pushers, fingers, vacuum, etc.)”.

A close look at coatings

How should coating types be chosen, according to products manufactured and manufacturing equipment/processes? Given that there are so many the factors to be considered, “there is no one-size-fits-all solution,” warns Karam, and this is where the line and product manufacturer can decide together. Here are two examples.

Characteristics of silicone rubber coatings include:

  • Heat resistance up to 300°C;
  • Hygroscopic properties;
  • Non-stick and anti-slip properties: often important to avoid that frozen products move and fall from the trays while being moved on the line;
  • Only for baking trays;
  • Available colors: red and grey.

This coating is very popular on convoluted trays for the production of crusty products, such as baguette; it can also be used on flat trays for crusty products.

Fluoropolymers have the following benefits:

  • High abrasion and heat resistance;
  • Great cost/benefit ratio;
  • Extended release life;
  • Improved sanitation;
  • Many customized solutions, according to the products and process, but also the customer’s budget.

Tray automation

Kempf can offer many different solutions, according to the system and the products. “We can adapt to most technical requirements of our industry. However, we see a trend towards using more elaborated fluoropolymers, such as our KG-Flon 704 green, which is a great Teflon, full of benefits for our customers:

  • Special and complex application process
  • Excellent non-stick properties
  • Heat resistance around 270°C
  • Outstanding durability
  • Can achieve over 5,000 releases!
  • Very often achieving 3x more baking cycles than other coatings
  • Especially suitable for industrial bakeries: pans/tins and trays
  • Easy-to-clean.”

As production lines are increasingly becoming automated, this will also include handling with trays – processes that help with labor costs, save time and resources. Karam explains: “We strongly believe that a great coating can make a huge difference. There is a lot of high-technology involved in the development of fluoropolymers and its application. Kempf has been investing a lot of resources in the modernization of our automatic coating lines, which are certified by Chemours (see below) and for sure one of the most modern in Europe. We continue to work close together with our suppliers to look for innovative solutions that make our bakeware better.

  • TIBS: Teflon Industrial Bakery Solutions
  • Licensed applicator & marketer of Chemours Teflon Coatings for bakeware
  • Exclusive Partner for Germany
  • Access to new developments
  • Strict specifications on quality, process and equipment
  • Several joint developments.”

Source: World Bakers


The Growth of Women in Retail Bakeries

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March 8 is International Women’s Day, a time to celebrate the social, economic, cultural and political achievements of women. It’s also a time to recognize that there is still much work to be done in accelerating gender parity.

The food industry has been considered by many to be on the forefront of this movement, with nearly half of its entry-level workforce being comprised of women. However, not all is satisfactory, as less than one-fourth of upper level industry positions are held by women.

Retail bakeries are one area within the industry that is making great strides in increasing the representation of women. According to our 2017 Retail Bakery Operations Study, 54 percent of those surveyed were women, up from 49 percent in 2012.

The future is bright for retail bakeries thanks to these women, who are leading the way in innovation. Total industry revenue rose an estimated 7 percent from 2016, and much of that can be credited to the creativity of the industry’s strong female representation.

In Montclair, New Jersey, Montclair Bread Company owner Rachel Crampsey innovates by conducting a host of events (a spring street fair, artisan bread/donut classes, summer baking camp, annual 5K donut run) that intertwine local customers into the fabric of the community and this neighborhood bakery. Montclair Bread’s clever catchphrase, “Fueled by Doughnuts,” helps build brand exposure for this bread bakery with a donut addiction.

“With bread, you can be part of someone’s family every day, whether it’s someone’s toast in the morning or the dinner table at night. It is part of people’s daily existence,” says Crampsey.

Joanne Chang of Flour Bakery + Café is bringing a renewed commitment to whole grains at her bakery’s seven locations with the WHOLEflour line of whole grain-based cookies, brownies, scones, croissants, and more.

“Today’s consumer is knowledgeable and curious and opinionated about what they eat and put in their bodies,” Chang says. “Offering products with whole grains is hugely important. In the same way we’ve added vegan and gluten-free options to our menu, now we have whole grain items and our guests appreciate these and benefit from them.”

This forward thinking has made Joanne Chang one of the top names in baking in the country, and has put Flour Bakery + Café on the map as a premiere bakery destination.

Sunday, March 4 saw business leaders join together at the Women’s Foodservice Forum in Dallas, Texas to kick off its efforts encouraging the food industry to “Lead the Way” to gender equity. While retail bakeries still have much work to do in achieving this parity, the progress that has been made in recent years is very encouraging.

Source: Bakemag


Global Frozen Bakery Products Industry 2018

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Global Frozen Bakery Products Industry 2018 Market Share, Growth, Research, Analysis, Development Trends, Demands and Forecasts.

The Frozen Bakery Products research report contains a professional analysis of the current state of the global Frozen Bakery Products market and the factors that will shape its progression in the future. The Frozen Bakery Products industry report also examines marked growth trends and technological developments that will come to the fore in the said Frozen Bakery Products market in the coming years. In addition, the Frozen Bakery Products market report includes historical growth markers, competitive hierarchy, and development trends and data about how these indices will change in the regional and international markets for Frozen Bakery Products in the coming years.

The Frozen Bakery Products market 2018 examines the global Frozen Bakery Products industry from a competitive outlook as well. Top manufacturers of Frozen Bakery Products are mentioned and a detailed competitive profile is presented for each of them. These are S.A., General Mills, Grupo Bimbo S.A.B. de C.V., Premier Foods plc, Europastry, Kellogg Company, Aryzta AG, Lantmannen Unibake International and Associated British Foods plc. Frozen Bakery Products Market product type analysis Breads, Pizza Crusts, Cakes & Pastries etc. For more info, get a Sample PDF:

Following this, the Frozen Bakery Products market report 2018 examines the profit analysis and gross margins for Frozen Bakery Products manufacturers for the 2013-2018 periods. Consumption volume, sale price analysis, and consumption values are other factors that are discussed on the basis of region, product type Breads, Pizza Crusts, Cakes & Pastries and application Artisan Bakers, Retail, Catering & Industrial for the 2013-2018 periods.

The Frozen Bakery Products industry report begins with a detailed overview of terms and terminologies, applications, and classifications that are used in the context of Frozen Bakery Products. For instance, Frozen Bakery Products are classified on the basis of the intensity of the magnetic field. Applications of Frozen Bakery Products include (Applications) etc. This is followed by a look at the industry chain structure of Frozen Bakery Products at the regional and global level. The section concludes with a glance at recent industry news and statutory mandates that the Frozen Bakery Products industry needs to abide by.

The report provides insights into the manufacturing cost structure of Frozen Bakery Products. This is calculated as an aggregate of raw material costs, equipment costs, labour costs, and other costs. Insights into the manufacturing processes of Frozen Bakery Products are also provided herein. In terms of a technical consideration, the report discusses the production capacity of major manufacturers of Frozen Bakery Products. This is estimated on circumstances such as the number of production plants, R&D status, raw material sources, and technology used by these manufacturers in 2017.

The report concludes with an overview of the distribution channels and marketing channels of Frozen Bakery Products. This mainly consists of trade groups and industry associations, says the report.