Bakery Production
EDITORIAL Editor
Kiran Grewal
kgrewal@kennedys.co.uk
Features Editor Suzanne Callander
scallander@kennedys.co.uk
Production & Design Marc Miller
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Business Development Manager Gary Smythson
gsmythson@kennedys.co.uk 01622 699 183
Subscriptions Manager Nic Wood
nic.wood@c-cms.com Events
Gary Smythson
gsmythson@kennedys.co.uk 01622 699 183
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JUNE/JULY2025
EDITOR’s LETTER A
s we reach the halfway mark of 2025, this June/July edition of Kennedy’s Bakery Production brings you stories from the frontlines of an industry that continues to adapt, innovate, smarter ways to source ingredients, decoding the next global
trend, or learning to navigate the ripple effects of international trade. Our cover feature this month is on global bakery trends (page 18), where we talk to Cargill’s Camiel van Beek to better understand the consumer shifts reshaping Europe’s sweet goods market. From high- protein bakes to globally inspired formats like popping boba-topped capture attention. We also take a closer look at sustainable ingredients in baking (page 8), where we tackle one of the most contentious topics in food production: palm oil. For bakeries seeking to reduce their environmental footprint, the choice between switching to alternatives or proving the traceability of what they already use isn’t a simple one, but it’s a conversation worth having. We also share an inspiring case study of a circular economy breakthrough: the transformation of olive oil production waste into unexpected places. At the heart of this issue is reportage on the insights coming out of iba
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Kennedy’s Bakery Production 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.
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2025 (page 14). Our team was on the ground in Düsseldorf to bring you highlights from the most talked-about keynotes, including Dawn Foods’ forecast of global bakery trends, like the viral rise of Pistachio Dubai Chocolate, a TikTok sensation that’s turning indulgence into a cultural currency. But beyond the social buzz, there were serious discussions too. With raw material costs still climbing, supply chains under strain, and the the real-world implications for competitiveness and resilience in bakery. And no modern issue would be complete without a look at sugar. On page 28, we explore the science and solutions behind sugar alternatives and reductions. Replacing sugar has much more to do with sweetness, it also has to incorporate structure, shelf life, colour, and mouthfeel. This feature shows how today’s tech and formulations are helping bakers customers coming back. Finally, don’t miss our regular industry updates and the Movers & Shakers section (pages 6 and 34), where we spotlight the key hires and promotions driving the next wave of bakery leadership. Until next time!
Kiran Grewal, Editor
kgrewal@kennedys.co.uk bakeryproduction.co.uk Kennedy’s Bakery Production June/July 2025 3
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