Market: Retail

Published Date: 16/07/2008

Market Research Report Title: Bread and Cake Retailing in Australia

Table of Contents: View

Report Type: Market Report

Country: Australia

Number of Pages: 42

Summary:

IBISWORLD INDUSTRY MARKET RESEARCH REPORT

This is the replacement for IBISWorld’’s November 2007 edition of Bread and Cake Retailing in Australia report.

Industry Market Research Synopsis

This Industry Market Research report from IBISWorld provides a detailed analysis of the Bread and Cake Retailing in Australia industry, including key growth trends, statistics, forecasts, the competitive environment including market shares and the key issues facing the industry.

Industry Definition

This industry is part of the Retail Trade division in Australia. Operators in this industry retail a broad range of bread, cakes, tarts, biscuits, etc. These products are often made on premises or purchased from domestic wholesalers. Operators then retail these goods, through their stores to the general public for private consumption. It is important to note that those entities which primarily operate as bread manufacturers (Industry 2161), cake and pastry manufacturers (Industry 2163) or biscuit manufacturers (Industry 2163) are excluded from this industry. ANZSIC definition: This class consists of units mainly engaged in retailing bread, cakes, pastries or biscuits. This class includes units which bake bread, cake, pastries or biscuits on the premises for sale to the final consumer.

Report Contents

The Key Statistics chapter provides the key indicators for the industry for at least the last three years. The statistics included are industry revenue, industry gross product, employment, establishments, exports, imports, domestic demand and total wages.

The Market Characteristics chapter covers the following: Market Size, Linkages, Demand Determinants, Domestic and International Markets, Basis of Competition and Life Cycle. The Market Size section gives the size of the domestic market as well as the size of the export market. The Linkages section lists the industry’’s major supplier and major customer industries. The Demand Determinants section lists the key factors which are likely to cause demand to rise or fall. The Domestic and International Markets section defines the market for the products and services of the industry. This section provides the size of the domestic market and the proportion accounted for by imports and exports and trends in the levels of imports and exports. The Basis of Competition section outlines the key types of competition between firms within the industry as well as highlighting competition from substitute products in alternative industries. The Life Cycle section provides an analysis of which stage of development the industry is at.

The Segmentation chapter covers the following: Products and Service Segmentation, Major Market Segments, Industry Concentration and Geographic Spread. The Products and Service Segmentation section details the key products and/or services provided by this industry, highlighting the most important where possible to demonstrate which have a more significant influence over industry results as a whole. The Major Market Segments section details the key client industries and/or groups as well as giving an indication as to which of these are the most important to the industry. The Industry Concentration section provides an indicator of how much industry revenue is accounted for by the top four players. The Geographic Spread section provides a guide to the regional share of industry revenue/gross product.

The Industry Conditions chapter covers the following: Barriers to Entry, Taxation, Industry Assistance, Regulation and Deregulation, Cost Structure, Capital and Labor Intensity, Technology and Systems, Industry Volatility and Globalization. The Barriers to Entry section outlines factors that can prevent a new company from entering this industry and also gives an indication of the extent to which this occurs. The Taxation section details all kinds of taxation that are specific or are particularly important to this industry, including taxation concessions. The Industry Assistance section refers to any government and/or other measures designed to improve the performance of this industry. The Regulation and Deregulation section details any applicable regulation and/or deregulation to this industry. The Cost Structure section details the average costs for a company operating in this industry as a percentage of total revenue. The Capital and Labor Intensity section provides a guide to the amount of capital used in production/providing a service compared to the amount of labor in the total mix of inputs. The Technology and Systems section acknowledges the latest technology and/or systems available to this industry within the country. Technology refers to machinery and equipment and systems refers to methods of production that enable better and more efficient production. The Industry Volatility section refers to the year on year fluctuations which occur in industry output. The Globalization section gives an indication of the extent to which the industry is global based on factors such as the level of foreign ownership, the proportion of demand accounted for by foreign operators and the volume of production conducted in other countries.

The Performance chapter provides an analysis of both the industry’’s Current Performance and Historical Performance. The Current Performance section provides the key analysis for the industry over the past five years with key performance indicators discussed. The Historical Performance section details previously important events in the development of the industry.

The Key Competitors chapter lists the major players in the industry as well as an analysis of each major player’’s activities in the industry. Market share information is included where possible.

The Key Factors chapter covers the industry’’s Key Sensitivities and Key Success Factors. The Key Sensitivities section outlines the key factors that are outside the control of an operator in the industry, but are likely to have significant impact on a business. The Key Success Factors section details the factors within the control of an industry operator and which should be followed in order to be successful in the industry. Often this will include behavior that will help to minimize the effects of the Key Sensitivities.

The Outlook chapter is a key analysis section of the report and outlines expectations for the key industry indicators over the next five year period, including forecasts.

For people with celiac disease, and those with other gluten intolerances and allergies, these are forbidden foods.

If people with celiac eat dishes prepared with wheat, barley or rye, they get painful bloating, diarrhea, sometimes rashes and fatigue, and eventually osteoporosis and anemia.

The only way to get better is to avoid foods made with those grains – completely.

That’s not so easy since wheat and other grains are hidden in many foods, such as sauces and dressings. The bad guy, gluten, is a protein found in common grains. With celiac disease, a hereditary autoimmune disease, the digestive system cannot tolerate gluten. According to “Healthy Gluten-free Cooking,” by Darina Allenand Rosemary Kearney, the gluten damages an area of the small intestine, causing inflammation and subsequent malabsorption of food and nutrients.

Vigilant label reading helps with buying foods, but what about dining out? That can be tricky for people who must avoid gluten. Waiters sometimes say a dish is gluten free, and diners find out later they’ve been, essentially, poisoned.

Valerie Lobo, who was diagnosed with celiac disease more than two years ago, took matters into her own hands and organized Gluten Free Dinners at restaurants around town.

So far, the group has had four specially prepared dinners, one a month, at local restaurants Gertrude’s, The Nook, The Warehouse and Craftwood Inn.

“All the restaurants have gone out of their way to make a wonderful, safe meal for our group,” she said.

Some examples of how chefs have changed their recipes to make them safe for celiacs include using nuts to make a crust for cheesecake instead of the traditional graham crackers.

“We have had a fair amount of practice and had already had information and training sessions with our servers in regards to gluten intolerance,” said Lawrence “Chip” Johnson, executive chef and owner of The Warehouse. “We were a few steps ahead. Only slight modifications were needed in most cases: changing from linguini to potatoes or polenta, for instance, or leaving a crepe off the lamb dish we offered. The salad and soup took no modification at all, as these are always gluten free. The main courses of lamb, rib-eye and bass were already gluten free; we just had to modify some sides a little bit.”

“Chip even had a soup that was safe for us,” Lobo said. “I haven’t had soup in a restaurant since I was diagnosed.”

She didn’t know she could have been having this soup at The Warehouse long before the special meal: It always has been gluten free. A memo to chefs: Note such dishes on menus so customers who need to avoid gluten can zero in on them.

At Craftwood Inn, where the September dinner was held, executive chef Jeff Knight wowed the diners with gluten-free ravioli for a vegetarian tapas plate.

Kirsta Scherff-Norris, who lives in Pueblo and comes to the dinners, is very sensitive to gluten. Even cross-contamination from using a cutting board with a few tiny bread crumbs could cause damage to her intestines.

That’s a main reason she likes to come to Lobo’s dinners.

“I feel much more at ease at these meals because Val has already had detailed discussions with the chef,” she said, ” so I don’t have to ask multiple questions before I can even order my food.”

Cross-contamination was at the top of Johnson’s mind when he prepared for the group to dine at his eatery.

“Besides adjusting the recipes, I gave some forethought and attention to details like cross-contamination of equipment and work surfaces, airborne gluten, fresh gloves and sanitation materials,” he said. “And sharpening the awareness of the cooks and servers took more energy than actual menu design.”

The monthly dinners have attracted a growing number of guests.

“My largest group has been 32, and my smallest has been 24,” said Lobo, noting that the smaller number was due to weather cancellations. She said she enjoys “meeting the other folks who have the same issues with food and particularly being able to eat out without much thought of ‘is it safe?’.”

Molly Cassidy, who had known about her gluten intolerance for five years, has enjoyed going to the dinners. She said there are other ways to dine out, even if you need meals without gluten.

“I pretty much go where I want and find at least something to eat,” Cassidy said, “likely without any sauces or dressings – what I call naked food. When in doubt, go without!”
Celiacs have found other eateries where they can get safe meals.

“I also patronize any restaurants that have a separate menu for gluten-free diners,” Cassidy said, noting that P.F. Chang’s and Pei Wei offer safe options.

Scherff-Norris has had success finding gluten-free dishes at Sonterra Grill and The Olive Branch.

“Cere’s Kitchen in Briargate sells prepared meals (to be cooked at home), which are great since we can’t order a pizza when we don’t feel like cooking,” she said. “We also enjoy Galileo’s in Pueblo and Deby’s in Denver.

Lobo added Biaggi’s Ristorante Italiano, Luigi’s and Wild Ginger Thai Restaurant to the list of safe places for celiacs to eat.

“Some local restaurants accommodate us,” she said. “However, some of the local restaurants have never even heard of the disease.”

Johnson is not one of those chefs.

“We keep a menu reference posted in our server station, which lists our gluten-free menu items and dishes we can easily modify so that it is a relatively smooth process for our servers to accommodate the guests with minimal hassles,” he said. “We want them to have a comfortable and relaxed dining experience and not feel as though they are making a special request.”

While preparing for the gluten-free-dinner group, Johnson networked with other chefs. “In comparing notes, many common misconceptions were unearthed and wrangled over,” he said. “Destruction temperatures and practices for gluten-contaminated equipment and surfaces seemed to be a common theme. We also found that some restaurants just are unable to reliably take care of gluten-intolerant guests due to food and food-handling practices: a great amount of airborne gluten being present, gluten contact with cooking surfaces such as griddles and broilers.”

Fortunately for local celiacs, there’s Lobo searching out new locations where chefs are willing to take the challenge of feeding a safe meal to the growing number of members in the dinner group.

Source: http://www.gazette.com/articles/gluten_40882___article.html/free_dinners.html

The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization.

The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers.

Comparable prevalences for soya flour were 7% and 1 % respectively. However, the prevalence of positive skin-prick tests to fungal amylase was 16% amongst the bread baking group with only a single employee (1 %) in the cake baking group having a positive test. Furthermore, this employee had previously worked in a bread bakery. The difference in rates of sensitization to wheat flour between the bread and cake bakers is not statistically significant, whereas the difference for soya flour is at the borderline of statistical significance (p=0.045).

In contrast, the difference in fungal amylase sensitization is significant at the 0.1% level. For both bread and cake bakers, the 8 hour time-weighted average exposures for each of the activities showed a wide variation with mixing having the lowest average exposure and sieving the highest. Out of the allergens studied in this investigation, fungal amylase is the principal sensitizer in large scale bread bakeries, with the main source of exposure being the handling of bread improvers. In contrast, the risk of sensitization to wheat flour is low in both bread and cake bakeries. The absence of positive skin-prick tests in the subgroup of cake bakery employees who regularly handle fungal-amylase-containing flour suggests that their levels of exposure are below the threshold for sensitization to amylase.

By T. A. Smith and P. Wastell Smith

Ranks Hovis McDougall Limited King Edward House, 27/30 King Edward Court, Windsor, Berkshire, SL4 1TJ, UK

Source: http://occmed.oxfordjournals.org/cgi/content/abstract/48/5/321?ck=nck