PROSPECTS AND OPPORTUNITIES
Packaged baked goods players attempt to keep up with foodservice trends
The bakery café scene in Singapore continues to witness an influx of new establishments, giving consumers an expanding array of options for artisanal baked goods. For instance, MasterChef Singapore’s season one runner-up, Genevieve Lee, following her success with sourdough doughnut brand, Sourbombe, launched the new brand, Shio & Sato, to try a new concept selling shio pan with Japanese-inspired savoury fillings including Green Chilli Onion and Miso Butter Corn, as well as sweeter fillings including Hokkaido Cream and Matcha Strawberry.
On-the-go format continues to drive consumer interest
Gardenia, the leading player in bread, launched a new peanut butter flavour under its Twiggies range, the first new flavour since its classic vanilla and chocolate flavours. Twiggies are known for their soft, fluffy, and moist texture, which gives them a cake-like quality, and are individually packed, making them a convenient grab-and-go snack for both children and adults.
Potential for initiatives in terms of sustainability
Consumers are becoming ever more aware of issues of social and environmental sustainability, and this is being reflected in their choice of products. Manufacturers are responding in their new product development.
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Overview:
Understand the latest market trends and future growth opportunities for the Baked Goods industry in Singapore with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
Key trends are clearly and succinctly summarised alongside the most current research data available. Understand and assess competitive threats and plan corporate strategy with our qualitative analysis, insight and confident growth projections.
Data and analysis in this report provides further detailed coverage dedicated to a comprehensive range of core packaged food categories.
If you're in the Baked Goods industry in Singapore, our research will help you to make informed, intelligent decisions; to recognise and profit from opportunity, or to offer resilience amidst market uncertainty.
The Baked Goods in Singapore report includes:
- Analysis of key supply-side and demand trends
- Detailed segmentation of international and local products
- Historic volume and value sizes, company and brand market shares
- Five year forecasts of market trends and market growth
- Robust and transparent research methodology, conducted in-country
This report answers:
- What is the market size of Baked Goods in Singapore?
- Which are the leading brands in Baked Goods in Singapore?
- How are products distributed in Baked Goods in Singapore?
- How is the rise of e-commerce and/or the expansion of modern grocery retail impacting traditional retail?
- What are the key health and wellness concerns driving, or challenging, sales in Baked Goods?
- How significant are vegan and vegetarian dietary requirements in determining sales growth in Singapore?
- How has COVID-19 impacted consumer demand? To what extent have lockdown, home seclusion and stockpiling boosted sales? Will the longer term economic repercussions of the pandemic stimulate or suppress future growth?
- Where is future growth expected to be most dynamic?
- How significant will values-based claims, such as sustainability and ethical labelling, be in supporting future growth and brand equity?
Baked Goods in Singapore - Category analysis
KEY DATA FINDINGS
Uneven subcategory growth across baked goods
Gardenia continues to lead in the bread subcategory
Greater opportunity for growth for product innovations with a health focus
Packaged baked goods players attempt to keep up with foodservice trends
On-the-go format continues to drive consumer interest
Potential for initiatives in terms of sustainability
Staple Foods in Singapore - Industry Overview
Staple foods in 2024: The big picture
Key trends in 2024
Competitive Landscape
Channel developments
What next for staple foods?
DISCLAIMER
The following categories and subcategories are included:
Baked Goods
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- Packaged Flat Bread
- Unpackaged Flat Bread
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- Packaged Leavened Bread
- Unpackaged Leavened Bread
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- Packaged Cakes
- Unpackaged Cakes
- Dessert Mixes
- Frozen Baked Goods
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- Packaged Pastries
- Unpackaged Pastries
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- Sweet Pies and Tarts
- Frozen Cakes, Sweet Pies and Tarts
Baked Goods
This is the aggregation of bread, pastries, dessert mixes, frozen baked goods and cakes. Note: in most cases, baked goods from in-store bakeries are classified under unpackaged/artisanal. While many such offerings may be finished on-site, they are often prepared, then frozen or par-baked, at other locations. Such production models are very important for supermarket in-store bakeries, which are often used to drive traffic and fill stores with appetising aromas, but for which the labour resources required to run a full-service scratch bakery are not always available. Baked goods baked from central bakeries sold unpackaged in other outlets are classified as unpackaged/artisanal. In the specific case of in-store bakery counters (for example, in supermarkets), if baked goods are finished on-site but then packaged (for example, in a box or bag) with a barcode and price, set out in the store for sale in this packaging and sold like any other packaged food product (i.e. a customer takes the packaged item from a shelf) then this is classified as packaged. If however the baked good is finished on-site, displayed unpackaged but then placed in packaging as part of the transaction (i.e. a supermarket worker at an in-store bakery counter/a customer places it in a box/bag after it has been chosen, to allow it to be carried safely) this is still classified as unpackaged.
See all of our definitionsWhy buy this report?
- Gain competitive intelligence about market leaders
- Track key industry trends, opportunities and threats
- Inform your marketing, brand, strategy and market development, sales and supply functions
This report originates from Passport, our Baked Goods research and analysis database.
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