In recent years, consumers' demand for fresh bread has increased year by year, and short-term bread has stood on the development trend with the advantages of freshness, nutrition, health and no preservatives.
In the production and processing of short-term food, low-temperature ripening technology and vacuum packaging technology are used to enable consumers to eat fresh, healthy, safe and delicious bread every day.
In recent years, the baking industry in China has developed rapidly, which is a large-scale and fast-growing segment of snack food. In the past five years, the retail scale has exceeded 200 billion yuan.
As an important sub-category of baking industry, the market of bread industry is expanding rapidly.
According to statistics, in 2020, the market size of bread industry in China will exceed 40 billion, of which long-term bread and medium-term bread will account for 34%, short-term bread will account for 66%, and the market size will exceed 26 billion.
As far as the current market is concerned, baked goods such as bread in China are divided into short shelf life, medium shelf life and long shelf life.
Compared with bread with a shelf life of more than 6 months and 3-6 months, short bread with a shelf life of only 1-7 days has become a rising star. With the concept of fresh, healthy, nutritious and preservative-free breakfast staple food, in recent years, under the background of consumption upgrading and accelerated pace of life, a new consumption outlet has gradually formed.
But compared with long-term bread and medium-term bread, short-term bread also puts forward high requirements for enterprises. On the one hand, we should be able to control the arrival and sales time and sell quickly through multiple channels.
Some enterprises have adopted the business models of central factory+stores and central factory+wholesale, and established production bases all over the country, which greatly improved the supply efficiency, shortened the delivery and arrival time, expanded the sales scope and scale, not only reduced the reported loss rate of short-term bread products, but also extended the shelf life to some extent.
On the other hand, with the upgrading of consumption, consumers have very high requirements on the freshness, nutrition and taste of short-term bread, especially the freshness, good flavor and good taste have gradually become the focus of consumers' choice of short-term bread.
It is understood that in order to ensure the smooth, delicate and soft taste of short-term bread and keep the original wheat flavor of bread, enterprises adopt advanced low-temperature ripening technology to make the dough moderately mature at low temperature, which will not lead to excessive fermentation or uneven fermentation of dough due to the influence of fermentation temperature and time at room temperature, and better retain the original wheat flavor and fluffy and soft taste of short-term bread.
Short-term bread mostly adopts the operation mode of central factory+store, central factory+wholesale, and can only reach consumers after processing, transportation, distribution and sales.
In order to facilitate transportation and sales, and lock the fresh taste and quality safety of bread, enterprises use vacuum packaging technology to package short-term bread, which can not only prevent external dirt from entering the bag, but also lock the freshness with anti-oxidation, mildew-proof and moisture-proof to ensure the quality of bread.
With the big health industry entering the fast lane, driven by consumers' increasing pursuit of health, freshness, taste and quality consumption, the advantages of short-term bread in freshness, health and taste will gradually replace long-term bread products, or it will become the next blue ocean for baking enterprises to compete for.
However, enterprises should continue to exert their efforts in processing technology and packaging, and constantly improve the freshness, taste and quality of short-term bread in order to capture more consumers' taste buds.