Canadian Bakery Sector Statistics:
The Canadian Baking Sector produces nearly 16 billion dollars of baked goods annually. Nearly 7 billion dollars of that is exported, with 5.9 billion dollars worth of goods going south of the border.
Imports are holding steady at around 2.7 billion dollars.
This is the dollar value estimated by the end-user SKUs but does not include ‘Food Service’ baking, which is only recorded in tonnage. This sector also shows a steady year-to-year increase.
We are expecting 3.8 % growth through 2028.
(Please note that the data on the Agriculture Canada website is 3 years out-of-date. We have access to up-to-date figures.)
The Baking Association of Canada’s recent activities and efforts in support of our members and affiliate associations and overall bakery industry in Canada:
November annual BAC Board 3-day meeting in Ottawa
- Agriculture and Agri-foods Canada meeting with Deputy Minister
- Global Affairs meeting with Director
- Addressing Canadian Dairy Commission butter issues
- Collaborating with Food and Beverage Canada
- Strategic Planning
- Budget Review
Threatened US Tariff increase
- Engaging with Global Affairs. Attending advisory meetings
- Advising members about expected import/export and cost issues
- Seeking comments from members on the impact of a 25% tariff increase
- Invited to attend in-person meeting with Minister MacCauley on Jan 10th
- Constructing an objective response should the tariff be implemented
Salt Recall
- Monitoring and advising members on the salt recall in November
- Meeting with CFIA
- Meeting with Ag Canada
- Commenting in press
- Advocating that this was NOT a baker-caused problem
- Meeting with other food-processing organizations to assess impact of the recall
Rail and Port Strikes
- Staying abreast of the supply-chain challenges of threatened strikes
- Working with other organizations to advise government of critical importance of moving both ingredients and finished goods
Changes to immigration quotas and the affect on availability of workers in the food-processing industry
- Analyzing the impact on the TFW program
- Advocating with post-secondary colleges to mitigate the restrictions’ short and medium-term impact on international enrolment
Sustainability focus on mandated changes and impact to packaging and businesses
- Active members of Plastic Working Group advising government on recycling legislation, single-use plastic and how new regulations affect the baking industry
- Supporting sector-pertinent conversations around sustainability
Support on-going efforts and dialogue on ingredient compliance, ingredient and process and navigating trade policy
- Butter: compositional quality, domestic and international innovation
- Butter availability: consistent supply, quotas, cross border supply
- Sugar education
- Food additives in bakery products and bakery inputs
Working with the American Baking Association on issues held in common
- Cross-border regulatory issues
- Addressing de-harmonised regulatory requirements on food standards
- Sesame allergy labeling
- Contributing a Canadian voice to ABA-sponsored lobbying efforts
Bakery and food trendspotting
- Ingredient alternatives
- Health and wellness
- International influences on Canadian innovation
Meeting monthly with Regional, Provincial and Federal representatives across Canada to discuss our members’ local issues
Engaging with the BC Government on a research project focused on challenges facing the baking sector in that province
Other legislative policies
- FOP labeling changes
- Marketing to children
- Micro-ingredients in food
Meeting with the Canadian Trade Commissioner’s officers globally to train them on the opportunities for exporting Canadian baking products.
Arranging regional networking and educational events (Farmer Miller Baker) with our members across Canada
Monitoring cocoa prices
Monitoring Avian Influenza spread and impact on our industry
Working to mitigate the effects, and shorten the length, of the Sugar Strike in Western Canada.
We also advise our sector on grant opportunities for start-up, process improvements and expansion, as well as mentor our members individually on a variety of business challenges.
Here is a synopsis of our activities. Many of the Ontario-based meetings and in-person advocacy efforts are led by Denise Lee, our Director of Food Policy and Sustainability. Based in Ottawa, Denise’s proximity to key policymakers and organizations allows her to represent BAC members effectively, ensuring their voices are heard and their interests are prioritized. This strategic advantage helps strengthen our advocacy efforts and provides tangible benefits to our members across the province.
Affiliated Associations that the BAC collaborates with on mutual files
- Food and Beverage Canada (full members affiliate category)
- Canadian National Millers Association
- Cereals Canada
- The Sugar Institute
- Preventative Controls and Compliance
- Canadian Food Innovation Network
- American Bakers Association
- Codex Canada