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
FEB/MAR 2025
12/01 23/24
EDITOR’s LETTEREDITOR’s LETTER A
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
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 © 2025 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 February/March 20253 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
growing focus on functional ingredients (page 8). Consumers today are looking for the perfect balance between indulgence and nutrition, and bakers are stepping up to the challenge by integrating ingredients that not only enhance flavour and texture but also offer health benefits. It’s a fascinating shift that is advancing product development across the sector. The phrase, ‘have the cake and eat it too’ comes to mind! For those passionate about the craft of breadmaking, our feature on artisan bread production techniques (page 14) explores how technology can help bakeries scale up their artisan offerings without compromising on quality. The balance between tradition and innovation has never been more crucial, and the right tools can make all the difference in achieving that perfect crust and crumb. On the topic of process evolution, we also delve into fermentation technology (page 20) and how it has transitioned into a more standardised industrial format. Fermentation is at the heart of great baking, and understanding its modern applications is key to maintaining consistency and quality at scale.
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
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!
Beyond the kitchen, the world of packaging is experiencing its own transformation. In this issue, we examine how the luxury market is leveraging packaging innovations to tap into consumer psychology and drive purchasing decisions (page 26). Packaging is no longer just about protection—it’s an extension of the brand story, a way to captivate and engage customers in an increasingly competitive marketplace. What does packaging need to stand out? How can you effectively display transparency and develop a loyal customer? This feature will explore all of those burning questions. Looking ahead, Innova Market Insights shares some fascinating projections in our Bakery Trends 2025 feature (page 30). From sustainability to sensory experiences, the trends emerging in our industry will continue to challenge and inspire bakers to push boundaries and think creatively. And speaking of inspiration, don’t miss our event news section (page 32), where we highlight the artisan bakery focus at this year’s iba in Düsseldorf, an event that promises to be a must-attend for anyone in the industry. The bakery industry remains a place of constant evolution. I hope this edition of Kennedy’s Bakery Production provides you with insights, ideas, and inspiration for the months ahead. Happy reading!
s we settle into the rhythm of 2025, the bakery industry continues to rise—both literally and figuratively! This year is already shaping up to be one of innovation, adaptation, and exciting new possibilities for bakeries of all sizes. One of the most compelling stories in this issue is the
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
