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MARKET SUMMARY
1.1 Presentation and market definition
Biscuits are generally made of flour, eggs, sugar, and sometimes fat. The biscuit market in France includes both sweet and savoury biscuits. It differs from the confectionery or chocolate markets, but like the latter, it offers a real product diversity. It concerns in particular: dry biscuits, egg and wafer biscuits, chocolate pastry biscuits and assortments, and soft cakes and gingerbreads.
Sweet biscuits (egg, butter, etc.) are usually consumed at breakfast, at 4 p.m. or at mid-morning snack time.
Savoury biscuits (or appetizers' snacking, excluding chips), on the other hand, are mainly consumed in France at the time of the aperitif (around 7 p.m., before dinner).
France holds more than 100 biscuits factories on the territory (from VSEs to large groups), and the total annual consumption of biscuits and cakes is around 8 kg per person, close to the European Union average of 8.4 kg per person. Dry and snack biscuits accounted for about 40% of this total consumption in 2016.
DEMAND ANALYSIS
MARKET STRUCTURE
ANALYSIS OF THE OFFER
RULES AND REGULATIONS
POSITIONING OF THE ACTORS
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1 sector analyzed in 40 pages |
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Analysts
chargé d'études économiques, Xerfi
Hugo Schott
Associate Consultant
Mathieu Luinaud
PhD Industrial transformations
Robin Charbonnier
Analyst
Pierre Doussau
President Ross Alumni Club France
Arnaud Walter
Analyste de marché chez Businesscoot
Amaury de Balincourt
Consultant
Pierrick Cudonnec
Project Finance Analyst, Consulting
Maelle Vitry
Etudiante en Double-Diplôme Ingénieur-Manager Centrale
Héloise Fruchard
EDHEC
Imane Essadiq
Auditeur
Vincent Defrenet
Eva-Garance Tison
Market Research Analyst
Michela Grimaldi
Market Research Analyst @Businesscoot
Azelie Prigent
Market Research Analyst @Businesscoot
Cantiane Gueguen
Consultant
Jules Decour
Alexia Vacheron
Emil Ohlsson
Anna Oeser
Gabriel Salvitti
