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
06/07 2024
EDITOR’s LETTEREDITOR’s LETTER W
W
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
Sustainability is a major focus this month. On page 10, Dieneke van Houwelingen from Corbion outlines how their natural solutions are not just extending shelf life but also aligning with the Sustainable Development Goals by reducing food waste. On page 12, we look into the rise of alternative grains—like spelt and quinoa—that are transforming bakery products. These grains are not only driving consumer demand but also boosting biodiversity. The insights from Puratos and GoodMills reveal how these grains contribute to a more sustainable and resilient food system.
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
elcome to the latest edition of Kennedy’s Bakery Production! Whether it’s staying ahead of regulatory changes, as discussed by Gary Lewis on page 8, or diving into the latest appointments driving new ideas and momentum on page 34, this edition is packed with insights designed to keep you informed and inspired.
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
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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 June/July 2024 3 3
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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
Furthermore, the environmental benefits of faba beans are catching attention. These versatile legumes, discussed in our sustainability section, present a multifaceted solution for the bakery industry. They are known for their nitrogen-fixing properties, which enrich the soil naturally, reducing the need for synthetic fertilisers. Faba beans are making their mark in both bakery and plant-based products, addressing growing consumer demands for healthier, more eco-friendly options. Their high protein content and neutral flavour make them ideal for various applications, from bread and cakes to gluten-free and vegan products. Find out all the information on page 16.
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
Francesca Angiulli from Puratos offers her expertise on regenerative agriculture on page 18, providing a fresh perspective on integrating these sustainable practices into the baking industry. On page 22, Ellie van der Burg from Cargill explores the latest consumer trends and how to create sensory delights with unique flavours. As sugar reduction continues to be a hot topic, Manuel Gómez Pallarés shares practical advice on page 30, offering sugar alternatives that cater to the health-conscious trend.
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!
We hope this edition of Kennedy’s Confection inspires you to embrace new ingredients and innovative practices that drive sustainability and excitement in your baking ventures. Enjoy the read!
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