The surveyed farms are predominantly farms with a focus on milk production and an average of 155 dairy cows. This survey covers a total of 87,161 cows, with almost 25,000 cows more than in the first round of the survey. On average, the companies farm an area of 227 hectares with a grassland proportion of 47%. Staff at the dairy farms possess an impressive level of vocational qualifications. The milk producers score particularly well in environmental aspects: For instance, nearly 60% of the farms generate renewable energy and 90% actively promote biodiversity. More than half of the cattle also have the opportunity to spend extra time outdoors in an exercise area or meadow. In


addition to numerous animal welfare and


environmental criteria, the survey also addresses social aspects and the profitability of the farms. The vast majority of the farms (81%) invest in modernisation measures, such as in feed production and feed technology as well as stall facilities. These surveys are incredibly important due to the rising number of consumers who base their purchasing decisions on factors like transparency, animal welfare and sustainable practices.


16 Kennedy’s Bakery Production May/June 2022


Clean label and reformulation


Consumers are increasingly seeking products that they can trust and are turning to bakery products with no artificial ingredients to fulfil their expectations. Emma Cahill, Global Marketing Director, Food Protection & Preservation at Kerry says: “This has impacted bakers and the ingredients market because certain supermarkets and restaurant chains have amplified this consumer sentiment and created no-no lists, eliminating many conventional preservation options. The industry has had to reformulate to protect the quality of their products in the supply chain, right through to consumers’ homes.” Sarah of Dawn Foods says: “According to the Innova Database, three in 10 new bakery launches in 2021 contained a clean label claim with organic and no additives/ preservatives coming out on top. “The rising demand for clean label, has led baked goods suppliers to explore ways to manufacture ‘all-natural’ products without artificial additives or preservatives, focusing on quality ingredients and traditional recipes. 65% of European consumers said that non-GMO and natural claims were very appealing in the bakery market,” adds Sarah.


bakeryproduction.co.uk


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