Competition in the bread market will become increasingly fierce, consumption will tend to brand-name and high-quality mid-to-high-end products, and the market’s capacity for mid-to-high-end products will continue to grow. Consumers’ brand consumption awareness is becoming more mature, and the concentration of bread brands will become higher and higher. Bakery companies need to put food safety throughout their production management, actively complete national certification, and establish a practical and reliable food safety barrier. Bread is changing the status quo of high sugar, high fat, and high calorie, and is developing in the direction of lightness and nutritional balance. Low sugar and low fat are a clearer direction for bread companies. Low-sugar, low-energy bread is the general trend.