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 A


s we close 2025 and look ahead to 2026, the bakery sector feels poised for momentum and experimentation in equal measure. The year ahead


promises continued innovation on the production floor and also a rich calendar of trade shows and global forums, from Paris’s newly rebranded Sirha Bake & Snack in January to the long-anticipated Interpack later in the year. Both events will showcase the breadth of technical advancement in bakery, from automation and digital tools to new ingredient developments, and we are excited to bring readers exclusive insights across both Kennedy’s Bakery Production and Kennedy’s Confection.


I’m writing this edition from Vietnam, where the influence of French colonial history is still visible in the bakery sector here — from airy baguettes to rich pâtisseries adapted to local tastes. I have become somewhat of a connoisseur of a Bánh mì, and may have lost count of the amount of I have consumed in just the last week! It’s fascinating to see how these traditions have evolved, and how innovation continues to be layered onto centuries-old techniques. Observing the mix of craft, scale, and creativity here reinforces how globally interconnected the bakery world has become, and how much opportunity exists for inspiration that crosses borders.


SUBSCRIBE


Kennedy’s Confection 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 nic.wood@c-cms.com


Published by:


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


Kiran Grewal, Editor kgrewal@kennedys.co.uk


DECEMBER/JANUARY 2025/26 • KENNEDY’S BAKERY PRODUCTION • 3


In Cutting-Edge Bakery Technology (page 10), we explore how automation, digital tools, and pilot environments are giving manufacturers both precision and flexibility as they scale production. Innovations in Flour & Grain Products (page 16) highlights a renewed interest in ancient and heritage grains, offering a path for healthier bakery products that still respect taste and texture. Meanwhile, Sweet & Savoury Snacking Innovations (page 28) shows how culturally resonant snacks are evolving into modern rituals, and Supply Chain and Collaborative Innovations (page 34) examines how software adoption and cooperative approaches can help manage rising costs and sustainability pressures.


Trade shows like Sirha Bake & Snack (pages 24–26) bring these ideas to life, demonstrating the practical application of technology on the line. Rademaker’s Radini lines, for example, illustrate how automation can enhance both efficiency and craft, reinforcing the idea that scaling production doesn’t have to come at the expense of quality.


As we enter 2026, it’s clear that bakery continues to be a space of adaptation, experimentation, and cross-cultural influence. I hope this issue gives you ideas, insights, and a renewed sense of possibility as the new year begins. Thank you, as always, for reading and for being part of the Kennedy’s community.


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  |  Page 37  |  Page 38  |  Page 39  |  Page 40