Bakery Production


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Paul Forster


pforster@datateam.co.uk


ADVERTISING Sales


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Sarah Norwood


snorwood@kennedys.co.uk 01622 687031


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Claire Hodder


chodder@kennedys.co.uk 01622 687031


Sarah Norwood


snorwood@kennedys.co.uk 01622 687031


ACCOUNTS accounts@bizmediauk.co.uk SUBSCRIBE


Kennedy’s Bakery Production magazine is available by subscription at the following rate for six issues: UK £99 • Europe £149


Rest of World £149 • Online £75 All enquiries to nic.wood@c-cms.com


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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


www.bakeryproduction.co.uk


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 Worldwide Mailers LLC, 7 Sherwood Court Randolph NJ07869.


Kennedy’s Publications Ltd. Part of the DataTeam Media Group Media Director Colin Wilkinson


Registered in England No. 01160274. Entire contents © 2022 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


The packaging sector is huge across the food and drink sector as a whole, so when looking specifically at bakery packaging, our Features Editor Suzanne Callander zeroed in on some important trends like food waste, authentic ingredients and increasing shelf-life and how the packaging sector is responding to these advancements. You can find the full feature on page 16. Another burgeoning area is the free-from and gluten-free category, which directly impacts a whole host of baked goods. Initially, you would only find a small product offering, but I speak to GEA, Reading Bakery Systems and Wymbs Engineering about how greater automation has actually led to production efficiency with gluten-free depositing systems, which will create even further growth as consumers demand for more options. Read the full feature on page 26.


As we look to strengthen and develop this magazine to its full potential, as ever I am keen to hear your thoughts, feelings and ideas. Please get in touch if you would like to discuss editorial opportunities across the bakery industry. But for now, enjoy our March/April edition!


EDITOR’s LETTER


The bakery world is growing at an exponential rate. Thanks to the pandemic bringing a heightened awareness of health and wellbeing, consumer demand for healthier snacking options has given the bakery industry a chance to showcase its versatility in not only creating an indulgent product, but offering new and exciting ways to appeal to the health-conscious consumer too. Innovation is not something we lack in the bakery sector, and our news section showcases this perfectly. We report on how a French patisserie celebrated National Macaron Day, Bridor expands its puff pastry range, and what was voted the nation’s favourite sweet treat. The sticky toffee pudding wins it every time for me personally, but find out the answer for yourself on page 10.


In my first issue as Editor of Kennedy’s Bakery Production, it was incredibly important to give the bakery sector a clear path of its own, intrinsic with the confectionery industry yes, but ultimately its own entity. Kicking off our first big interview, I speak with Steve Lyons of BFP, who claims to have been working in the shadows until they were ready to bring forward the new proposals and ideas that will advance the company in the right direction. Read the full interview on page 6.


31/03 2022


Kiran


Kiran Grewal, Editor kgrewal@kennedys.co.uk


bakeryproduction.co.uk Kennedy’s Bakery Production March/April 2022 3


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