Bakery Production
EDITORIAL Editor
Kiran Grewal Kiran Grewal
kgrewal@kennedys.co.uk Suzanne Callander
scallander@kennedys.co.uk Marc Miller
Business Development Manager Eleanor Porter
ADVERTISING Gary Smythson
gsmythson@kennedys.co.uk 01622 699 183
eporter@datateam.co.uk 01622 699178
Subscriptions Manager Nic Wood
nic.wood@c-cms.com Events Gary Smythson Eleanor Porter
gsmythson@kennedys.co.uk 01622 699 183
eporter@datateam.co.uk 01622 699178
ACCOUNTS
accounts@bizmediauk.co.uk accounts@bizmediauk.co.uk wood@c-cms.com
scallander@kennedys.co.uk Production & Design
kgrewal@kennedys.co.uk Features Editor
12/01 23/24
04/05 2024
EDITOR’s LETTEREDITOR’s LETTER T
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the lead up to the day of love. I, myself, will be quite disappointed if my husband forgets my favourite brownies! Looking back over the last two months however, we bring you coverage of the Fi + Hi Europe show in Frankfurt, taking centre stage in the Events section from page 10. We’ve spoken to key exhibitors to bring you the latest developments in bakery, providing a comprehensive review of this influential event. The Features section is packed with valuable information that reflects
the evolving landscape of bakery production. Fillings, on page 6, explores the industry’s shift towards healthier and more conscious bakery products. Discover how industry leaders are innovating and adapting to changing consumer preferences. Over on page 14, our feature on Cereal Bars delves into the thriving
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www.bakeryproduction.co.uk Kennedy’s Bakery Production
Kennedy’s Bakery Production
Published 6 times per year by Kennedy’s Publications Ltd, Suite 1, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU, UK, and distributed by US mail agents, Clevett orldwide Mailers LLC, 7 Sherwood Court Randolph NJ07869.
Published 6 times per year by Kennedy’s Publications Ltd, 15A London Road Maidstone Kent ME16 8L ,
and distributed by US mail agents, Clevett Worldwide Mailers LLC, 7 Sherwood Court Randolph NJ07869.
Kennedy’s Publications Ltd. Part of the Data s Publications Ltd.
Part of the DataTeam Media Group Media Director Paul Ryder
Media Director Colin Wilkinson
Registered in England No. 01160274. Entire contents © 2023 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
Registered in England No. 01160274. Entire contents © 2024 Kennedy’s Publications Ltd. Material may not be reproduced in any form without the s written approval. For details contact the
director of K Kiran Kiran Grewal, Kiran Grewal, Editor
kgrewal@kennedys.co.uk bakeryproduction.co.uk Kennedy’s Bakery Production December/January 2023/24 Kennedy’s Bakery Production April/May 20243 3
wood@c-cms.com
s Bakery Production magazine following rate for six issues: Rest of World £149 • Online £75
market sector of on-the-go snacks. We bring you insights into how innovators are meeting consumer demands for healthy and nutritious options in convenient packaging. We discuss the rise of blonde-flavoured chocolate cakes and the integration of ultrasonic technology in cutting solutions in the Cakes feature on page 18. Explore how these advancements are reshaping the landscape for cake manufacturers. In Ovens & Production Lines (page 22), we highlight the most recent trends and advances in bakery manufacturing technology. Stay informed about the latest developments that are enhancing efficiency and quality in production lines. And finally, in our Movers and Shakers section (page 26), we highlight
key appointments and promotions that are currently shaping the industry. These individuals are driving innovation and change, and we’re excited to share their stories with you. As you navigate through the pages of this edition, we invite you to
explore the diverse facets of bakery production that are driving change and setting new benchmarks. Our team is dedicated to delivering insightful content that keeps you informed and inspired. Thank you for choosing Kennedy’s Bakery Production as your source for industry knowledge!
he bakery industry is often on the forefront of people’s minds when we think of the word ‘indulgence’, and there are very few of us who wouldn’t give in to a temptation or two. In this edition of Kennedy’s Bakery Production, we bring you stories that encapsulate the spirit of perseverance and adaptation that defines this vibrant sector, and what passionate business owners are doing to keep bakery products at their highest quality. In our news section we report, Tate & Lyle inaugurates expanded capacity for Non-GMO PROMITOR® Soluble Fibres at its Boleráz facility in Slovakia, representing the initial phase of a €25 million investment aimed at boosting fibre capacity for European and global markets while prioritising sustainability. Meanwhile, Dawn Foods introduces the Dawn Yogurt Cake Mix and Dawn Exceptional® Yuzu Compound as part of its Total Cake Solutions concept, offering bakers recipe inspiration and expert advice, while Bakers Basco takes a proactive approach to equipment recovery, reinforcing industry integrity with Allied Bakeries and Hovis. Find it all on page 6. Brand Awareness takes centre stage as we uncover the journeys of notable names like Bantum Bagels. In an exclusive interview on page 9, we explore the challenges faced during their rapid ascent to prominence. Their tale is one of triumph over adversity, marked by moments of uncertainty and setbacks, such as the poignant account of their first foray into grocery store placement. Despite encountering unforeseen obstacles, their unwavering determination and strategic adaptability propelled them forward, underscoring the importance of resilience in the face of adversity. It really is a must read! Our Regional Focus on page 14 sheds light on the evolving preferences of consumers, with a spotlight on the shift away from palm oil in Indian snack choices. This trend reflects a broader movement towards transparency and healthier ingredients, signalling a paradigm shift within the industry. And our features this issue delve into the intricacies of production, from the booming frozen pizza industry driving innovation and automation (page 12) to the transformative power of modern business software in streamlining operations (page 20). We explore the considerations surrounding equipment specifications, such as mixers and depositors (page 22), and the evolving regulatory landscape shaping bakery packaging practices on page 26. From groundbreaking projects like Lesaffre’s initiative poised to revolutionise food production to the key appointments and promotions reshaping the industry in our Movers and Shakers, it is our privilege to keep you abreast of the dynamic shifts occurring within the bakery industry. We hope you enjoy it!
elcome to the latest edition of Kennedy’s Bakery Production, where we bring you the latest insights and developments from the dynamic world of bakery production. With December and January firmly behind us now, thoughts turn to Valentine’s Day and the exciting sweet treats and bakes we will see across the sector in
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