Consumer interest in healthy eating, artisan foods and “localism” countered recessionary pressures and helped boost growth in U.S. fresh baked goods by 4% in 2009 to reach $16 billion, according to a study on fresh baked goods in the United States.

Consumer interest in healthy eating, artisan foods and “localism” countered recessionary pressures and helped boost growth in U.S. fresh baked goods by 4% in 2009 to reach $16 billion, according to a study on fresh baked goods in the United States.

The study, titled Fresh Baked Goods in the U.S. and conducted by Rockville, Md.-based market research publisher Packaged Facts, a division of MarketResearch.com, showed that total fresh baked goods sales experienced slow but steady growth in the 2-4% range from 2005-2009, with the exception of 2008 when the market saw almost 6% growth. Fresh baked goods sales from in-store bakeries, including those of warehouse clubs also experienced steady growth in the 2-5% range, reaching $11 billion in 2010 and comprising nearly three quarters of the total retail market. Packaged Facts projects that the market for fresh baked goods will exceed $20 billion by 2014.

The report divides the fresh baked goods market into sweet baked goods and breads. The sweet baked goods classification encompasses cakes, cupcakes, cookies, pies, brownies and other baked dessert products, while the breads classification encompasses bread (including sliced and unsliced loaves), rolls, pitas and croissants. This study also discusses breakfast baked goods (which overlap both classifications), including donuts, muffins, breakfast breads, bagels/bialys and sweet rolls.

For more information, go to http://www.packagedfacts.com/Baked-Goods-2594746.