The client, a global chemical products manufacturer, supplies a range of additive ingredients targeted specifically at the bakery sector, i.e. enzymes which act to provide stability and strength to bakery products and so enhance freshness, prevent staling and improve shelf-life, etc.
The company is currently a small player in this sector, but is aiming to significantly increase its market penetration over the next 3 years; the research was a key element in a review of marketing strategy and the overall ‘value proposition’ for its bakery enzyme products.
The research covered selected European markets, i.e. France, Germany, Italy, Russia and Turkey – with a total of 150 x 25 minute telephone interviews amongst both large-scale ‘industrial’ and small-scale ‘artisanal’ bakeries; focusing on general purchasing behaviour, future trends and key needs and expectations of the bakery industry in relation to the supply of these kinds of additive/enzyme ingredients.
The results included a basic segmentation of customers groups, based on differing priorities and service needs.