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 C


onsumers today ask many questions. Where did the ingredients come from? How were they produced? What role does the product play within a broader approach to health and wellbeing?


This edition of Kennedy’s Bakery Production explores many of these themes, examining how some of society’s biggest trends are shaping the future of baked goods. Sustainability, once considered a point of differentiation, has become a fundamental requirement for manufacturers. From ingredient sourcing to supply chain transparency, bakeries are under growing pressure to demonstrate meaningful progress. Our feature on sustainable ingredients (page 12) looks at how suppliers are responding with solutions that support both environmental goals and the practical realities of industrial baking.


The conversation around sugar reduction has made significant progress in the last few years, moving towards creating products that deliver improved nutritional profiles without compromising the sensory experience consumers expect. As metabolic health becomes more prominent in public conversation, and with the rise of GLP-1 weight management treatments influencing eating habits, manufacturers are exploring new approaches to sweetness, fibre, portion size and functionality. Our sugar alternatives feature on page 18 brings together leading ingredient experts to explore new innovations in this area.


This wider theme continues in our global bakery trends feature (page 24), where we examine how the industry is responding to the demand for products that combine nutrition, authenticity, texture and enjoyment. Whether through smaller premium formats, international flavour inspiration or more mindful indulgence, the opportunity for bakery lies in understanding that consumers are not simply looking for less – they are looking for better.


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 © 2026 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


JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 3


The future of bakery will belong to those who understand not only how products are made, but why consumers choose them, and I hope this issue provides some deeper thought into those areas. I, for one, have thoroughly enjoyed exploring the exciting future of the bakery industry.


This month has also given me the opportunity to experience the bakery industry from a different perspective. I have been travelling through Canada and exploring parts of the US, including Vermont and New Hampshire, gaining insight into regional food cultures and the innovation happening across North America. I was also delighted to visit the Rademaker Innovation Centre in Chicago, where I saw first-hand how equipment technology, automation and collaboration are helping manufacturers rethink production possibilities. I’ll be sharing a more detailed feature from that visit in our next edition, and I am genuinely excited to bring those insights to our readers.


Elsewhere in this issue, we debut a new feature on pet food treats (page 30), where bakery expertise is increasingly crossing into new categories, and preview the PPMA Show 2026, which will showcase the technologies helping manufacturers build flexibility and resilience in an increasingly complex marketplace, more on that on page 36.


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