Who doesn’t love the smell of fresh bread and sweet pastries? While it’s clear that consumer tastes are evolving, the baked goods industry is as popular as ever and changing right alongside them.
At FPE, we’re here to supply you with the food processing equipment you need to optimise your bakery food business and meet increased consumer demand. Read on to see how we can help.
- Bakery industry statistics
- Baked goods industry trends
- How the food processing industry is adapting
- Processing equipment for baked goods suppliers
- Bakery industry FAQs
Bakery industry statistics
Australian bakery industry statistics
- The market size of the Bakery Product Manufacturing industry in Australia is estimated to be $4.7 billion in 2023. (Source: IBISWorld)
- The average Australian consumes 75.2 kilograms of bread and bakery products per year. (Source: Statista)
- The Bakery Product Manufacturing industry is expected to grow at a CAGR of 1.5% over the next five years, to reach an estimated $5.1 billion in 2028. (Source: IBISWorld)
New Zealand bakery industry statistics
- The market size of the Bakery Product Manufacturing industry in New Zealand was $755.6 million in 2022. (Source: IBISWorld)
- The bread production industry in New Zealand is larger, with a market size of $908.2 million in 2023. (Source: IBISWorld)
- The average New Zealander consumes 45 kilograms of bread and bakery products per year. (Source: Statista)
- The Bakery Product Manufacturing industry is expected to grow at an annualised rate of 1.8% over the five years through 2028, to $749.8 million. (Source: IBISWorld)
Baked goods industry trends
So, we can see that the outlook for the bakery industry is positive. But what do par-baked/frozen baked goods, artisanal breads and vegan desserts have in common? They’re all currently changing the face of the baked goods industry.
Longer shelf life & par-baked goods
During the COVID-19 pandemic, many consumers opted for products that last longer so they wouldn’t have to go to the supermarket as often. They also wanted to be able to keep stock of some of these products in case supply diminished. This resulted in an increase in bake-at-home products, which are either fully frozen or par-baked (which means they’re partially cooked and then frozen). The convenience of this trend means that demand is likely to remain consistent, despite us having moved past the pandemic.
Artisanal & sourdough breads
It’s no surprise that health is at the top of the agenda for many consumers nowadays. This has meant that artisanal, wholemeal and seeded breads have risen in popularity, while traditional white bread has seen a decrease.
Consumers are also looking for bread and cake options that are high in protein and fibre, low in sugar and additives, and that are nutrient dense.
Vegan bakery products
Vegan desserts and bakery products have been around for a while in Australia, but as more and more consumers turn to alternative diets, they continue to grow in popularity. This has meant that it’s not only speciality bakeries offering these baked goods and treats, but supermarkets too.
Learn more: plant based industry
Baked goods for all dietary requirements
Last but not least, there has been an increase in the number of options for people with dietary requirements. In supermarkets especially, you’ll see more gluten-free cakes and pastries, breads and sweet rolls.
How the food processing industry is adapting
The bakery industry is constantly evolving so if a bakery or baked good manufacturer isn’t changing as well, they’ll fall by the wayside. That’s why we spoke to Roberto Cardone from Cucina Classica to get insight into how they’re adapting:
“We are needing to find ways to manufacture fresh, high quality food with longer shelf life, to use the best sustainable practices and packaging, and to manufacture with as many local and Australian ingredients as possible.
Consumers are also demanding higher food experiences from their supermarket. As manufacturers, we are needing to put our best foot forward in creating these experiences through constant innovation and being at the cutting edge of product trends.”
CEO/BDM Managing Director
Because of the increase in demand, manufacturers are also looking to optimise their production line. Boulangerie St-Donat, a Canadian manufacturer of authentic pies, cakes and pastries, did this with the Eagle Pack 320 Pro. With the number of baked goods they produce every day, it was essential they improved their food quality assurance & traceability.
- X-Ray Inspection Case Study: Boulangerie St-Donat
- Quality Control in Bakery Processing
- How To Improve Bakery Production
Processing equipment for baked goods suppliers
|Thawing frozen berries or other product for processing or cooking
|Blending dry cake mixes or fillings for pastries
|Slicing or dicing frozen blocks
|Opening cans of fruit or vegetables
|HACCP compliance and food quality assurance
|Contaminant detection in unprocessed and finished product
|Hand and boot sanitisation for workers
Pallet and crate washing
|Sanitising conveyors to sanitise packaged product between processing areas
Operator-safe machines for mixing, tipping, washing, weighing and stacking Euro bins of product
So if you’re a food producer in Australia, trust FPE. For bakery processing equipment, maintenance and more, we’re the leading provider in Australia and New Zealand. Contact us today on 1800 882 549 in Australia and 0800 100 003 in New Zealand to discuss your business needs.
Bakery industry FAQs
How big is the baking industry?
In Australia, the baked good industry currently has a market size of $4 billion.
Is the bakery industry growing?
Absolutely. The baked goods industry is forecast to grow over the next five years, especially as consumers demand more artisanal bread and pastries, healthy and organic bakery products.
The bakery industry is also benefiting from the growing popularity of online ordering and delivery. This is making it easier for consumers to get their favorite bakery products, even if they don’t live near a bakery.
What is new in the bakery industry?
The latest craze in the baked goods industry is hybrid products! These are where you add a unique twist to a classic baked good, such as combining a croissant and muffin to create a Cruffin, or a doughnut and croissant to make a Cronut. The newest inventions have been the Cretzel (which is a pretzel and croissant), a Macaringue (a macaron and meringue), and lastly a Croffle (croissant and waffle).