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European Bakery Scene

European Bakery Scene. Stéphanie Brillouet Head of Marketing - Délifrance UK. Agenda. Introduction to Délifrance Macro e conomic t rends EU distribution channels evolution Trends. Introduction to Délifrance. International Network. Part of the Délifrance Group  NutriXo

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European Bakery Scene

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  1. European Bakery Scene StéphanieBrillouet Head of Marketing - Délifrance UK

  2. Agenda • Introduction to Délifrance • Macro economic trends • EU distribution channels evolution • Trends

  3. Introduction to Délifrance

  4. International Network • Part of the DélifranceGroup NutriXo • Expertise in milling (GrandsMoulins de Paris) • Expertise in French style bakery products

  5. Bread range 2 technologies 3 sizes Small bread Sandwich bread Bread to share

  6. Viennoiserie range French style viennoiserie French filled viennoiserie Indulgent viennoiserie Differenttechnologies depending on the desiredquality, price and convenience

  7. A large range of French pâtisserie • Eclairs, religieuses, Paris-Brest… • Entremets • Mille-feuilles • Tartes, tartelettes • Mignardises • Verrines • Macaroons

  8. Growingsavoury range • Puff pastries: baskets, croissants and specialities • Ready to baketechnology

  9. Macro economic trends

  10. Macro economic trends • Impact of the economic crisis • Growth of more basic /staple categories • Slow down of more luxurious categories but regaining momentum • Growth of snacking lead categories • Raw material prices & cost pressures • European manufacturers looking for more efficiency leading to continuing consolidation of the bakery industry • Health and nutrition concern • Salt intake, low carb, Free-from • Overall bakery structure is changing • Decreasing number of artisan bakeries • Development of the retail sector offer • Discounters growth • Bakery chains and coffee shops development

  11. EU distribution channels evolution

  12. EU bakery products distribution Germany, UK, Spain, Austria, Sweden, Ireland Greece, Turkey, France, Italy, Belgium, Spain UK, Sweden, Denmark Germany, Austria, Netherlands Ireland, Netherlands, Denmark, Finland, Sweden, UK

  13. Retailers

  14. Retail landscape is constantly evolving • Refreshing of larger store formats (supermarkets & hypermarkets) • Growth of discounters • Regained growth of premium offering • Growth of online sales and click & collect • Convenience channel evolution

  15. Making larger store formats working harder • Creating destinations, either stores or categories to drive footfall • Make the store space work harder for promotions and for specific customer needs • Use of technologies to help customers once in store

  16. European examples of ISB

  17. Growth of discounters’ bakery offer • Discounters are growing fast across Europe with more and more stores adding a strong bakery offer • Looking for quality at a value for money price point • Looking at introducing more depth in range

  18. Artisanal Bakery

  19. Artisanal bakery evolution

  20. Modern ways of displaying bakery products Lagkagehuset Bakery, Copenhagen, Denmark Joseph – Brot vom Pheinsten, Vienna, Austria

  21. Praktik Bakery, Barcelona, Spain Blé, Thessaloniki, GreeceVyTABoulangerie, Turin, Italy Princi, Milan, Italy (also in London)

  22. Bakery Chains

  23. Growth of bakery chains – Success Factors • Positioned as “artisanal bakeries” whilst driving high volumes • Bread is made on site or at a central industrial bakery • Viennoiserie, pâtisserieand savoury products often outsourced or produced industrially • Aggressive promotions • Targeted prices • Targeted range and quality • Location – retail parks, high traffic roads, urban areas

  24. Examples c. 500 bakeries mainly in Germany Marie Blachère Over 200 shops mainly in France One of the original bakery chain present in 29 countries

  25. Trends

  26. Premiumisation / Indulgence Levain Sourdough Mother dough Japanese influence Fermentation Dessert Trends Mini selection Rustic Artisanal Bread Wild yeasts Big sharing breads Cup cakes  Macaroons  Eclairs What’s next? Darker colour Natural burst Sandwich breads Classics Revisited Hot dog rolls New burger buns

  27. Éclairs trendy in France, growing around Europe Great British Bake Off

  28. Shops dedicated to one single product

  29. Premiumisation / Indulgence Levain Sourdough Mother dough Japanese influence Fermentation Dessert Trends Mini selection Rustic Artisanal Bread Wild yeasts Big sharing breads Cup cakes Macarrons Eclairs What’s next? Darker colour Natural burst Crookie Cronut Sandwich breads Hybrid Macanut Townie Classics Revisited Hot dog rolls Muffle Dosant Duffin What’s next? New burger buns

  30. The new Hybrid Products… Cronut Crookie Duffin Macanut Townie Muffle

  31. Wellthy Gluten free Free form Reduce Sugar reduction Balanced carbs Natural flavours Natural World Reduce salt Wild ingredients Scandinavian Vegs inclusion Healthy Perceived Cuisine Mediterranean

  32. Convenience Sandwiches in bakery outlets Hand held products Bake at home bakery products Packaging for on-the-go food New retail access points

  33. Adding extra convenience… New retail access points

  34. Ingredients Provenance Heritage vegs Ingredients Spelt Amaranth Ancient Grains & Seeds Revival Chia Farro Wild flowers Forgotten herbs Teff Kamut Rose / Violet Quinoa Flavours Smoked Linked to health benefit Natural BBQ Lemon

  35. Cuisine Hybrid cuisines Mash Up Savoury desserts Sweet & savoury Middle Eastern Big Influencers New Kids On The Block Japan Scandinavia Peruvian Brazilian

  36. Thank you for your attention

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