FROM THE EDITOR Kennedy’s Bakery


EDITORIAL Editor


Kiran Grewal


kgrewal@kennedys.co.uk Features Editor


Suzanne Callander scallander@kennedys.co.uk


Production & Design Marc Miller


ADVERTISING


Business Development Manager


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com EVENTS


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@datateam.co.uk Production


EDITOR’S LETTER T


he bakery world never stays still for long and this season feels particularly full of momentum. You’ll notice that Kennedy’s Bakery Production has been busy evolving too. Since our last issue, not only


have we refined our layout, but we’ve also unveiled a refreshed logo. It’s a fresh, confident look that reflects where we’re headed as a magazine: more connected, more global, and even more focused on giving you the insight you need to stay ahead. We’d love to know what you think, so do have a browse on our website and share your thoughts with us.


Some of you may not know — or might have guessed — that I’ve been working from Malaysia for the last few months. It’s been a treat to experience bakery culture here up close: from the inventive flavour combinations to the colourful, playful presentation that’s everywhere in shops and the cafés I’ve been working from. Pandan cake has been my personal obsession (I wish it was easier to find back home in the UK!) — it’s a reminder of how regional favourites can inspire fresh ideas.


Looking ahead, the events calendar is buzzing. IBIE 2025 is shaping up to be one of the most exciting shows, with innovation, education, and networking opportunities that touch every corner of the bakery industry (see page 26). Closer to home in the UK, PPMA Total Show® is just weeks away (page 10), promising three days of automation, packaging, and processing solutions that will help bakeries meet efficiency and sustainability goals.


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Rest of World £149 • Online £75 All enquiries to nic.wood@c-cms.com


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Kennedy’s Publications, 15A London Road Maidstone, Kent ME16 8LY Tel +44 (0) 1622 687031


www.kennedysconfection.co.uk


Kennedy’s Confection ISSN 1474-3841


Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed


exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.


Kennedy’s Publications


Part of the Datateam Media Group Media Director Paul Ryder


Registered in England No. 1771113. Entire contents © 2025 Kennedy’s Publications, part of the Datateam Media Group. 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





Kiran Grewal, Editor kgrewal@kennedys.co.uk


AUGUST/SEPTEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 3


The next few months promise to be busy, inspiring, and full of opportunity, much like this industry itself. Wherever you are, I hope this issue gives you something to think about as you plan for what’s next.


In this issue, we explore how biscuit and cookie manufacturers can futureproof their production lines (page 14), and we also look into how morning goods and pastry are being reinvented with healthier and greener ingredients (page 20). Tastewise conducted a really interesting research piece that identified the 10 pastry trends that were coming out of 2025, and the leader was Kataifi, or you may know it as Kunafa (you would have to be living under a rock if you haven’t come across the viral Dubai Chocolate), but interestingly, we’re now seeing it used in modern pastries. Being in Malaysia, there’s lots of Kataifi around, and in really innovative desserts too, so I’m interested to see how this will translate to a global market.


We also identify how protein enrichment is driving new biscuit innovations (page 30). We also take a closer look at sustainable and minimalist packaging (page 36) — an area where bakery brands are under increasing pressure to deliver both functionality and strong shelf appeal.


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