Sintesi

The global bakery and confectionery market has witnessed consistent growth since 2020, estimated at $500 billion in 2022 and projected to reach $684.2 billion by 2030, growing at a CAGR of 4%. This market saw a shift in consumer preferences, emphasizing health-conscious products like whole grain and ethnic breads, which have become essential for time-poor consumers. Italy, a significant player, has 31,000 outlets with fresh artisan bread accounting for 84.9% of its market. Despite facing a 39.1% decline in production value in 2021, Italy experienced a rebound in 2022 with a 32.2% growth. The country remains a net exporter of bakery products with exports growing by 22.8% from 2020 to 2022. Italy’s import value hovers around 1 billion euros, with Germany being the main supplier. The Italian market has adapted to emerging trends with a 6.2% increase in soft wheat sowings in 2023, signaling responsiveness to evolving consumer preferences. Despite a slight production decline in wheat flour, down by 8.41% from 2020 to 2022, the future growth is anticipated. Regulations, such as Bill No. 413, are being proposed to reorganize the bread production and sale framework, aiming for better organization and quality standards in the market..**Trending Appetites: Italy's Evolving Bakery Market** The Italian market for bakery products demonstrates a rich tradition in gastronomy, with bread and pastries holding a special place in the hearts of locals. Amidst a world of transforming consumer preferences, the demand for bakery products in Italy reflects a blend of reverence for tradition and an appetite for innovation. As Italians maintain their affinity for artisanal bread, which hovers over the market with around 80 to 90 percent market coverage, the nation's bakeries also adapt to a tidal shift towards healthy, nutritionally-rich products. Whole grains, oats, bran, seeds, and ethnic breads lead the charge, with growing preference observed for fortified, clean label, and organic varieties. The Italian consumer, driven by health and dietary considerations, seeks out bakery items that promise well-being, authenticity, and diverse taste experiences. The main drivers influencing demand include the taste and freshness of bakery products, appreciation for craftsmanship—evidenced by the 60 to 65 percent consumers who value sourdough—and an increasing interest in sustainability and plant-based options. In terms of geographical distribution, the bread and pastry market does not vary drastically between regions. The most significant expenditure on bread and cereals can be seen in the Northwest, hovering around 75 to 85 euros per month. Nationally, even in the light of the pandemic, Italians continued to showcase a strong preference for quality bread containing selected raw materials. While artisanal bakeries continue to hold a central place in the Italian market, they now face stiffer competition from large-scale retailers. Despite this, Italy's market is growing, predicted to adhere to a growth rate around 4 percent annually for the next few years. Entering deeper into the Italian terrain reveals that bakeries are not only actively maintaining their traditional offerings but are also innovating to cater to evolving tastes. These establishments now frequently serve as cafeterias or bistros, blending bakery, café, and pizzeria under one roof, particularly in the northern parts of Italy. The legislation governing the production and sale of bread in Italy is undergoing reorganization, ensuring the protection of product quality and consumer safety. A proposal with over 15 articles outlines the constitutive elements of bread and the careful inclusion of ingredients in keeping with Italian tradition. Italian bakeries are hence structured, responding to a complex dynamic of demand where authenticity, healthiness, and sustainability guide consumer choices. With each region boasting its signature bread—ranging from the pane carasau in Sardinia to the salt-free pane.### Prominent Artisans and Innovators in Italy's Bread and Pastry Scene Italy boasts a diverse and rich bakery and pastry market that continuously adapts to meet the ever-evolving consumer tastes and preferences. The main players in this vibrant market reflect a blend of age-old traditions and cutting-edge innovation. From small artisanal bakeries to large-scale producers, Italy's bread and pastry scene is as varied as it is renowned. #### Artisanal Mastery - Bread and Pastry Craftsmen 1. **Vulaiga**: Nestled in Fobello (VC), Vulaiga represents the quintessence of Piedmontese bakery craftsmanship, honoring local traditions and flavors with their breads. 2. **Perino Vesco**: Based in Turin (TO), Perino Vesco has carved a niche for itself through the production of high-quality artisan breads that cater to contemporary tastes while staying true to artisanal baking methods. 3. **Davide Longoni Pane**: Situated in Milan, Davide Longoni's bakery is synonymous with innovation, leveraging the acceptance of regional specialties to offer a diverse range of artisan breads. 4. **Crosta**: Also in Milan, Crosta is much more than a simple bakery; it's a hub of creativity consistently outdoing itself with new products that meet changing consumer demands. 5. **Saporè Pizza Bakery**: With locations like San Martino Buon Albergo (VR), Saporè has reimagined the classic pizza and focaccia experience by infusing it with innovation and quality. 6. **PBread Natural Bakery**: Located in Cagliari (CA), this bakery stands as a testament to the Sardinian affinity for crafting bread that's both traditional and in tune with modern health trends. #### Confectionery Champions - Sweet Sensation Specialists 1. **Pasticceria Veneto**: From Brescia, Pasticceria Veneto exudes excellence with confections that have earned it a place among Italy's top patisseries. 2. **Fusto Milano**: In the heart of Milan, Fusto Milano is redefining luxury in pastry-making, combining traditional recipes with contemporary techniques to allure the refined palate. 3. **Ernst K Knam**: A prominent figure in Milan's pastry scene, Ernst K Knam's confections are a blend of precision, taste, and finesse. 4. **Gino Fabbri Pasticcere**: In Bologna, Gino Fabbri's establishment produces mouth
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  • Pagine Nome : 30 pags
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  • Ultimo aggiornamento : 23/10/2023
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1 Market Overview

1.1 Definition and scope of the study

A bakery-pastry store is a local store that offers a wide range of products such as breads, pastries, cakes and desserts, sometimes also sandwiches and cold or hot drinks.

The global bakery and confectionery market has been growing for several years. In 2022, global sales of bakery and confectionery products were estimated at $500 billion. The global bakery and confectionery market is expected to grow at a CAGR of 4 percent, reaching an estimated market size of $684.2 billion in 2030 .

Bakeries and pastry shops occupy a central place in the Italian gastronomic tradition, and Italians are still very attached to this type of business. There are currently 31,000 outlets in Italy. However, "pure" pastry stores account for only 13 percent, or about 4,100 outlets. This means that most of the businesses are establishments that integrate pastry with bar, ice cream shop or bakery. In Italy, fresh artisan bread remains very popular, covering about 84.9 percent of the market. Average production is slightly below 1 million units. In bakeries, 70 percent of artisans' work involves bread, while pizza and focaccia are growing, accounting for 23.5 percent, and cakes, accounting for 6.2 percent of the total.

Despite this traditional aspect, bakeries and pastry shops are trying to reinvent themselves by expanding their offerings to meet new consumer expectations, such as a healthy diet and lifestyle. In particular, bakeries and pastry shops are facing strong competition from large retailers and other distribution channels that take advantage of economies of scale.

1.2 A Growing Global Market

In ****, global sales of bakery and confectionery products were estimated at $*** billion. The global bakery and confectionery market is expected to grow at a CAGR of *%, reaching an estimated market size of $***.* billion in **** .[***]

Global bakery market size World, ****-****, US$ billion

Europe holds the leadership in the sector, thanks to ...

1.3 Evolution of the Italian market

The bread and pastry market is facing a time of evolution in response to emerging trends and consumer preferences. The market for artisanal fresh bread production remains very popular in Italy, covering about **.* percent of the market. Average production stands slightly below * million units.[***]

For **** and ****, forecasts indicate growth in the ...

1.4 Imports and exports

To analyze Italy's trade balance for the bakery and confectionery market we will use HS Code ****: Bread, pastry, cakes, cookies, other bakery products, including those containing cocoa.

Imports, exports and coverage rate for HS Code **** Italy, ****-****, in billion dollars and % Source: ****

As shown in the chart above, Italy is a ...

1.5 Impact of the derivative

Spending on cereal derivatives in **** grew at a low rate compared to other supply chains, only *.* percent, after a tentative *.* percent in ****. Weighing most heavily on the trend were bread sales, with spending down*.* percent in value and *.* percent in volume compared to **** , and the inevitable loss of the special occasion ...

2 Demand analysis

2.1 Demand characteristics and factors influencing demand

Bread and baked goods are booming in Italy as more and more people turn to their local bakery or supermarket instead of baking at home. Italy's milling industry processes *,***,*** tons of soft wheat annually, which enables the production of about *,***,*** tons of flour, ** percent of which is used for the production ...

2.2 Geographical distribution of demand

As can be seen from the graph below, there is not a big difference between the different macro regions in terms of average monthly household spending on bread and cereals. However, it is worth noting that the Northwest presents the highest expenditure on these products.

Regarding consumption habits, even at the ...

2.3 Curiosity and the search for a healthy diet drive consumption

The main drivers of consumption in this market are as follows[***]:

Healthy Diet: Growing orientation toward products made with unrefined raw materials and no chemical additives. Curiosity: Consumers are attracted to novelty, are curious and want to experience new, well-presented and narrated offerings. Reduced weights: Demand is oriented toward small-sized bread ...

3 Market structure

3.1 Market structure and dynamics

Italy has always been a key player in the sector, being endowed with a significant number of enterprises producing bakery and pastry products, even considering the value of exports, it can be seen that this market is essential for the Italian economy. However, it shows a decline in the number of ...

3.2 Geographical distribution specialty stores

Another important sector of the market is the retail sector consisting of stores specializing in breaks, cakes, sweets and confectionery. As can be seen from the map below, the geographic distribution of these stores is fairly aligned with the distribution of the Italian population. From this it can be seen that ...

3.3 Market value chain

The value chain and operation of the bakery and pastry market in Italy is presented below.

3.4 Innovation in Italian industry: Baker_Eat

Rino Mini, an Italian entrepreneur known as "the king of water" for his role in the historic Galvanina brand, has decided to embark on a new business in Emilia Romagna in Covid's time. His idea is to open a chain of outlets that will be born under the new brand name ...

4 Supply analysis

4.1 Overview of the offer

A varied and constantly updated supply stimulates additional purchases, offsetting the decline in traditionally understood bread and helping to shift sales to more profitable products. Diversification is increasingly practiced and is effective throughout the country, including small towns.

The gap between North and South has narrowed in recent years: bakers in ...

4.2 Wheat: The main driver of supply

Soft wheat is the basic raw material for the domestic milling industry, which processes it into flour for bread and other baked goods. The Italian industry's supply depends on domestic production and international supply.

In **** , soft wheat sowings are expected to be about ***,*** hectares in total, an increase of *.* percent, or ...

4.3 Prices

The Ukrainian conflict is fueling the economic crisis, especially in terms of rising costs of basic necessities (***), while the average price is about €*.**/kg. The situation does not improve in Forlì, where the maximum price is, again, around €*/kg. Then we move on to Venice, with a cost of €*.** , and to ...

4.4 The best bakeries and pastry shops in Italy

In the wide range of bakeries in Italy, Gambero Rosso has compiled a list of the best bakeries, divided by region, awarded the Tre Pani[***] recognition:

Piedmont: Vulaiga, Fobello (***). Lombardy: Voglia Di Pane, Brescia (***). Veneto: Olivieri ****, Arzignano (***). Trentino Alto Adige: Panificio Moderno, Isera (***). Friuli Venezia Giulia: Jerian, Trieste (***). Emilia Romagna: Forno ...

4.5 Key supply trends

Healthy products

The healthy trend has also hit pastry and bakeries in Italy. Manufacturers have responded to the trend and implemented seasonal and healthier ingredients in their kitchens. Initiatives taken by bakeries and pastry shops include the following:

avoidance of certain ingredients, such as palm oil in favor of sunflower oil, compliance ...

5 Regulations

5.1 Regulations

Bill No. *** on the production and sale of bread was filed on Dec. **, ****. Structured in ** articles divided into various sections, the legislative proposal aims to reorganize legislation regarding the production, marketing and sale of bread. Specifically, the first ** articles focus on aspects related to production, introducing key definitions such as that ...

6 Positioning of players

6.1 Segmentation

  • Panificio Adriatico
  • Lievitamente
  • Panealba
  • Roberto industria alimentare
  • Bimbo QSR Italia
  • Casa della Piada - CRM
  • Panificio pasticceria Tossini

Grafica

  • Dimensioni del mercato globale dei prodotti da forno e dolciari
  • Analisi delle performance - crescita dei comparti (alimentari)
  • Produzione in valore e quantità prodotti da forno e pasticceria
  • Importazioni, esportazioni e tasso di copertura per il codice HS 1905
  • Ripartizione delle importazioni di pane e pasticceria, per principali paesi fornitori
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  • 23/10/2023 - Lo studio è stato completamente aggiornato da un analista Businesscoot. Oltre a questa revisione completa, sono state aggiunte nuove informazioni sui fattori che influenzano la domanda e l'offerta.

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