The UK Bakery Market

• Bakery
• Further Education (Key Stage 5)
• Special Education
• Higher Education (non-degree)

Learning Objectives

At the end of the lesson you will be able to describe the size and economic value of the UK bakery market. At the end of the lesson you will be able to identify the three principal sectors of the UK baking industry and their respective market shares. At the end of the lesson you will be able to explain the differences between plant bakeries, in-store bakeries, and craft bakeries. At the end of the lesson you will be able to discuss the role of the foodservice sector and export in the UK bakery market.

Sourdough bread has the best flavor.

White bread's simplicity is appealing.

Whole wheat offers a nutty, wholesome flavor.

Multigrain brings a complex and rich taste.

Rye bread's flavor is earthy and distinct.

What do you already know about the UK Bakery Market?

Overview of the UK Bakery Market

The UK Bakery market is a significant part of the food industry, valued at £5 billion with nearly 4 billion units sold annually.

Market Share by Value and Volume

The market is dominated by plant bakeries, which produce 80% of bread in the UK, followed by in-store bakeries with 17%, and craft bakeries making up the remainder.

Details on Plant Bakeries

Plant bakeries produce large quantities of wrapped and sliced bread, mainly for convenience and value.

In-Store Bakeries and their Methods

In-store bakeries bake bread on-site, either from scratch or using part-baked and frozen dough.

Craft Bakeries and their Challenges

Craft bakeries are independent bakeries that face decline due to competition.

The Foodservice Sector in the Bread Industry

The foodservice sector involves selling bread for consumption outside the home and is a growing segment of the industry.

Export of UK Bread and Bakery Products

Exports are minimal, but there is rising interest in British bread on the continent, particularly for the sandwich market.

Definition List

Plant Bakeries: Facilities that produce large quantities of wrapped and sliced bread, mainly for convenience and value. In-Store Bakeries (ISBs): Bakery sections within supermarkets that bake bread on-site, either from scratch or using part-baked and frozen dough. Craft Bakeries: Independent bakeries that produce bread and bakery products on their own premises, facing decline due to competition. Foodservice Sector: The segment of the food industry that involves selling bread for consumption outside the home. Export: The selling of bread and bakery products from one country to another, with the UK seeing interest in its bread from European markets.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.