ROCKVILLE, Md.Breakfast has always been regarded at the most important meal of the day, and now consumer health concerns and desire for convenience and portability are driving new product offerings in the packaged breakfast baked goods market that is estimated to grow to $5 billion by 2017, according to a new report from Packaged Facts.
The Packaged Breakfast Baked Goods: U.S. Market Trends" report divides the packaged breakfast baked goods sector into bagels, doughnuts, croissants and English muffins. According to the report, English muffin and bagel sweet baked goods manufacturers have responded to consumer demand for healthier fare with products that are more nutritious. Products have been formulated to reduce sodium, sugar and fat, be more natural, organic, gluten-free, and deliver higher levels of fiber, among other nutritional concerns that are similar to trends related to packaged breads.
Whole wheat, whole grain and multi-grain products, particularly bagels and English muffins, are filling shelves, and manufacturers continue to use ingredients that both deliver benefits many consumers have to come expect, and help differentiate one brand from another. Both sweet and non-sweet breakfast baked goods manufacturers have addressed health and nutrition concerns by eliminating high fructose corn syrup and trans fats, and introducing portion control products, such as 100-calorie single-serve snack packs, said Packaged Facts Research Director David Sprinkle.
The report also found busy consumers, especially Millennials, look for convenience with foods that are easy and fast to eat or can be eaten on the go. More convenient products are especially important for breakfast since many people eat on the run, in the car, or in the office. Manufacturers have responded with single packs, minis and bite-size products and other items to make breakfast easier, as they try to compete with breakfast and nutritional bars, handheld breakfast sandwiches, and other portable options.
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