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Frozen Food Europe January - February 2010
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Frozen Bread, Dough & Pastry
Sales of
frozen
bread
and
dough
at the consumer level remain limited across much of Europe. This is mainly because the vast majority of consumers prefer to purchase bakery products such as
bread
and cakes fresh. However, industrial sales of
frozen
and par-
baked
bread
and
dough
remain high across much of the region, since they are frequently purchased by the region's major bakery suppliers. In France, for example, an estimated 57% of all
bread
produced is from raw
frozen
dough
, with an additional 27% from
frozen
precooked
dough
. The share taken by fresh
dough
stands at
Spanish retail
frozen
bakery/
dough
market by sector, 2008 (% value)
Bread rolls 35% Precooked
bread
65%
Source: Leatherhead Food Research
just 16%, down from over 90% in the middle of the 1980s. One of the more significant
frozen
bakery and pastry products markets existing in Western Europe is Spain. During 2008, value sales of
frozen
dough
were worth more than EUR 900 mn, up from under EUR 350 mn at the end of the 1990s. During the same period, market volume rose from less than 250,000 tonnes to an estimated 575,000 tonnes. This rapid growth reflects the increasing popularity of buying
frozen
precooked
bread
for preparing in the home amongst the Spanish population. In value terms,
frozen
precooked
bread
accounted for almost 65% of sales in 2008, with
frozen
bread
rolls making up the remai-
20
January/February 2010
market-products-bakery-21.html
