Boston, MA -- (ReleaseWire) -- 07/08/2014 -- Increasing awareness of health and wellness affected bread, in particular with the growing recognition of the beneficial effects of wholegrain flour on health due to its low glycaemic index. "Light bread", a low calorie bread which is recommended by nutritionists as it contains about half the average calories of regular bread, became popular over the review period. High fibre and "light" bread is not subsidised by the government and its price is relatively high and yet consumers began to favour these types over regular bread. In cakes, innovation was the growth engine as cakes purchased from retailers faced competition from homemade pastries.
Artisanal producers are expected to continue to lead the category in 2013 with a retail value share of 37% thanks to their relatively lower prices and the perception of freshness their products enjoy, especially in bread. Together, these attributes allow artisanal producers to claim anticipated retail value shares of 41% and 50% in bread and cakes, respectively, in 2013. These shares are much higher than those expected for any single branded manufacturer in either category.
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Health and wellness is expected to be the main factor affecting the bread category over the forecast period as nutritionists will continue to emphasise the health benefits of fibre, and sales of reduced-calorie bread will increase as a substitute for regular bread by having a similar taste and texture. In cakes and pastries, innovation is expected to continue, with launches of limited edition, expanded lines and improvements in product quality in order to better compete with home-made cakes.
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The Baked Goods in Israel market research report includes:
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- Are consumers in developing markets moving from unpackaged/artisanal to packaged/industrial offerings?
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Product coverage: Bread, Cakes, Pastries.
Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.
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