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


his issue of Kennedy’s Bakery Production brings together stories that reflect that balance: from ingredient innovation to production technology, from artisan craft to cutting-edge packaging.


In Functional Ingredients for Health-Conscious Consumers (page 14), we explore how fibre, protein, and digestive wellness are influencing bakery development. Consumers are increasingly looking for products that support health without compromising indulgence, and manufacturers are responding with functional formulations that deliver both. Similarly, our feature on Artisan Bread Techniques (page 22) highlights how sourdough fermentation, heritage grains, and traditional craft are finding a place even in industrial-scale production. It’s proof that artisanal methods can coexist with efficiency when guided by the right technology and processes.


Advanced Mixing and Fermentation Technology (page 26) builds on this, showing how precision in dough handling is central to achieving consistent quality across batches. Modern bakery floors are no longer just about ovens and conveyors: automation, sensors, and data-driven decision-making are shaping outcomes in real time. These systems allow bakeries to maintain consistency, manage complexity, and respond quickly to trends.


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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


FEBRUARY/MARCH 2026 • KENNEDY’S BAKERY PRODUCTION • 3


Packaging continues to be one of the most strategic areas for bakery brands, and our Eco-Conscious Packaging Innovations feature (page 32) offers a clear- eyed look at how sustainable materials can perform without compromise. From recyclability and shelf-life protection to brand storytelling and consumer engagement. That makes events like interpack, opening in Düsseldorf from 7–13 May 2026 (page 8), especially significant. Interpack remains the definitive trade show for bakery, confectionery, and packaging, bringing together exhibitors, innovators, and buyers from across the globe. For bakery manufacturers, packaging is central to product performance, environmental responsibility, and brand differentiation — and interpack offers a unique opportunity to experience these developments first-hand. The Kennedy’s team are already planning our agenda of meetings and interviews, if you haven’t already booked a slot with us, send us an email and we’ll be happy to meet at the show!


Whether you’re reading this on the production floor, at your desk, or between trade show appointments, I hope these pages provide fresh insight, practical takeaways, and inspiration for 2026.


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