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


DEC/JAN 2025


EDITOR’s LETTEREDITOR’s LETTER H


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


As you flip through the pages, you’ll notice an industry that’s brimming with fresh ideas and cutting-edge technologies. From the AI-powered packaging solutions (page 10) that are helping bakers streamline operations while staying sustainable, to the rising importance of food safety, where the latest data from the Food Standards Agency highlights just how much more we need to do to keep consumers safe (see page 14). 2025 is shaping up to be a year of adaptation, not just in the kitchen, but across the entire supply chain.


W


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


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


SUBSCRIBE


Kennedy’s Bakery Production magazine is available by subscription at the


is available by subscription at the following rate for six issues: UK £99 • Europe £149


Rest of W All enquiries to nic.wood@c-cms.com Published by:


Kennedy’s Publications Ltd, Suite 158, 80 Churchill Square, Kings Hill, West Malling, Kent, ME19 4YU Tel +44 (0) 1732 752090 Fax +44 (0) 1732 752091


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


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 bakeryproduction.co.uk Kennedy’s Bakery Production December/January 2023/24 Kennedy’s Bakery Production December/January 2024/253 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


Speaking of the supply chain, one of the most exciting shifts we’re seeing is the move toward more strategic, digital collaboration (page 28). Baker & Baker’s new digital supplier management solution is a perfect example of how embracing innovation can drastically improve efficiency and reduce risk, proving that success in today’s fast-paced market is all about working smarter, not harder. This approach to managing suppliers, making partnerships stronger, and keeping an eye on sustainability is not just a trend but a lasting transformation.


Then, of course, there’s the future of food itself. On page 16, we explore the amazing enzyme innovations that are improving bread quality, extending shelf life, and helping bakers meet the growing consumer demand for freshness. These advances are redefining what’s possible in the world of food, cutting down on waste and offering new solutions to meet the challenges of tomorrow.


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


This issue also touches on the latest trends in sweet and savoury snacking (page 22), and wow, are things evolving quickly in that space! The variety of flavours and formats now available speaks to a growing appetite for both convenience and excitement in snack choices. It’s clear that bakeries have a real opportunity to take their products to new heights, meeting the desires of today’s snack-loving consumers.


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!


While the bakery industry faces its challenges, it also has incredible opportunities to innovate and grow. I can’t wait to see how all these changes unfold in 2025. So, let’s embrace the new year with open arms, a little flour on our hands, and a whole lot of creativity. I hope you enjoy this issue!


appy New Year, bakers and industry professionals! As we turn the page to 2025, it’s hard not to reflect on how far the bakery industry has come and where it’s headed in this exciting new year. It’s been an incredible journey of innovation, sustainability, and collaboration, and this edition of Kennedy’s Bakery Production serves up a perfect slice of what’s to come.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36