Welcome Kennedy's Bakery Production
Publisher Angus Kennedy
editor@kennedys.co.uk
Managing Editor Neill Barston
nbarston@kennedys.co.uk
Production and Design Manager James Kennedy
jkennedy@kennedys.co.uk
Subscriptions Sophie Kennedy
skennedy@kennedys.co.uk Accounts
accounts@kennedys.co.uk
W
hile the New Year may be just a few weeks old, 2017 is already appearing like it will be a particularly eventful one for the bakery industry.
As evidence of this, you need look no further than the diverse range of trade show events that are scheduled across the next twelve months.
From ISM in Cologne which we
offered insight into in our previous edition, Interpack in Germany this May, the Bakery Congress Trade Show held in Canada, and the Bakery World Expo staged in India this summer to name just a few, there are clearly plenty of new innovations that are on the horizon this year.
Despite continuing market KBP magazine is
available by subscription at the following rate for 10 issues: UK £99 • Europe £149
Rest of World £149 • Online £75 All enquiries to
subs@kennedys.co.uk
All enquiries to: Kennedy’s Publications Ltd,
Suite 11, 70 Churchill Square, Kings Hill West Malling, Kent ME19 4YU United Kingdom
Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091
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www.bakeryproduction.co.uk
Published 10 times per year by Kennedy’s Publications Ltd, Suite 11, 70 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU, UK, and distributed by US mail agents, Clevett
Worldwide Mailers LLC, 7 Sherwood Court Randolph NJ07869. Subscription price US $190.00 per year UK, US $250.00 per year Europe and US $295 per year rest of world. Periodicals Postage Paid at Dover NJ 07801. Postmaster: Please send address US changes to: IBP, 7 Sherwood Court, Randolph NJ 07869.
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Kennedy's Bakery Production is published by Kennedy’s Publications Ltd. Managing Director: Angus Kennedy
Registered in England No. 01160274. Entire contents © 2017 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s.
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www.kennedysconfection.com Jan/Feb 2017 Kennedy's Bakery Production 3
pressures with an increase in the cost of raw materials, demand for new ranges and healthier products shows no sign of diminishing.
This has been reflected by a financial forecast by Global Industry Analysts that valued the buoyant worldwide bakery products market to be worth a huge total of over $485 billion by 2020.
As our first edition of the year
reveals, there are a number of equipment developments making their mark within the industry. Not least of these is a growing trend towards the use of the ‘Internet
of Things’ smart technology, using digital processes to refine production methods.
This month, we also offer a
round-up of the latest industry news making the headlines, as well as focusing on a selection of new products that are heading imminently for supermarket and specialist stores’ shelves.
We also go behind the scenes at Theegarten-Pactec to find out some of its latest production processes, which are among the most cutting- edge in the business.
Finally, we’ll be offering a preview of our London Chocolate Forum, which is returning in a brand new venue, the Crystal Building, this October, focusing on technological breakthroughs and a broad range of leading industry speakers. Here’s hoping you enjoy this month’s news and insights into what continues to be a fast-evolving sector.
Neill Barston Managing Editor
nbarston@kennedys.co.uk
Welcome to 2017’s first edition of Kennedy’s Bakery Production
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