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@datateam.co.uk wood@c-cms.com
scallander@kennedys.co.uk Production & Design
kgrewal@kennedys.co.uk Features Editor
12/01 23/24
08/09 2024
EDITOR’s LETTEREDITOR’s LETTER W
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
and a feature on California Walnuts, enhancing baked goods with their flavour and nutrition (Page 8).
W
As we dive into this issue, I’m reminded of the remarkable resilience and innovation within the bakery industry. Whether it’s the tradition-rich craft bakers or the cutting-edge technology providers, our sector continues to evolve, balancing heritage with the demands of a modern marketplace.
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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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.
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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 bakeryproduction.co.uk Kennedy’s Bakery Production December/January 2023/24 Kennedy’s Bakery Production August/September 20243 3
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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
One of the most pressing issues we explore this month is occupational asthma, an often-overlooked hazard still prevalent among bakers due to flour dust exposure (Page 16). Despite advances in workplace safety, this remains a critical challenge that calls for both stricter control measures and broader industry support. It’s a reminder that the health and well-being of those who work to bring our beloved baked goods to life must remain a top priority.
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
On a different note, we shine a light on the troubling rise of illegal activities that threaten the very foundation of our supply chains (Page 16). The misuse and illicit sale of bread baskets and dollies have significant repercussions for the sustainability of the industry and the integrity of its food supply. This underlines the importance of vigilance and cooperation within the sector to safeguard the tools and resources that are vital to our daily operations. In addition to these critical issues, this issue also explores gluten-free baking in our “What’s Trending” section (Page 20). As consumer demand for gluten- free products soars, we focus on the challenges and innovations shaping this niche market. Discover how the industry is finding the balance between sensory appeal, nutritional value, and ingredient technologies. This feature offers valuable insights into how bakeries are adapting to these trends while maintaining high standards of quality and taste.
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!
These stories, among others, reflect the multifaceted nature of our industry, where every challenge is an opportunity for growth. I hope you find the insights and expert advice in this issue both thought-provoking and practical. We hope you enjoy the read!
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
elcome to the latest edition of Kennedy’s Bakery Production! We’re excited to bring you up-to-date with the freshest developments and insights from the bakery industry. This issue is packed with the latest news, including an in-depth look at Fi Europe’s highly anticipated event in Germany this November (Page 26),
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