Bakery Production


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


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Production & Design Paul Forster


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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.


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Another key area of interest is the growing demand for healthier alternatives in bakery products. And with this renewed focus in health and wellness, the UK government is setting out legislation in stages which is aimed to drive a reduction in the sugar content of products which are High in Fat, Salt and Sugar (HFSS) by restricting promotional activity of products and placement on retail shelves. This of course has a huge impact on the bakery market as this will include cakes, morning goods, sweet biscuits and pastries. We speak to bakery businesses who give further insight on this upcoming legislation and offer advice on how to reduce sugar and beat the restrictions. Find out more on page 18.


And finally, both of these features highlight just some of the trends that we have covered in our Bakery Trends feature on page 22. If you want to find out how to stay ahead of the curve in bakery, whether it be through clean- labelling and transparency, free-from bakery products or even how to strike the balance between health and indulgence, this is the issue for you.


EDITOR’s LETTER


The bakery world is growing to encompass all of the developing lifestyles, trends and interests and it’s an incredibly exciting time to be in this industry. Not only are we starting to come together at more in-person events like Vitafoods and IFFA, but we are really beginning to see the innovation that is going to push the market into its next phase of growth. In our news section this May/June issue, we report on Harry Gow’s recognition and accolades at the Scottish Baker of the Year Awards, in the distribution area St Pierre reaches the big four milestone after securing listings with UK retail giant, ASDA, and Grupo Bimbo celebrates 6 time honouree as most ethical company. Read all the news from page 6.


Sustainability has remained a completely necessary part of any bakery business, and those ethics and environmental practices are key when appealing to consumers. To do this, there has been a surge of research & development from ingredient manufacturers, and in this issue I speak to Dawn Foods, Kerry Group and Puratos to find out exactly how bakery manufacturers can improve their sustainability credentials through reformulation, sustainable surveys and Life Cycle Assessments. Read the full feature on page 12.


MAY/JUNE 2022


Kiran


Kiran Grewal, Editor kgrewal@kennedys.co.uk


bakeryproduction.co.uk Kennedy’s Bakery Production May/June 2022 3


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