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
Subscriptions Manager Nic Wood
nic.wood@c-cms.com Events
Claire Hodder
chodder@kennedys.co.uk 01622 687031
ACCOUNTS
accounts@bizmediauk.co.uk EDITOR’s LETTER
The weather in the UK has taken a plummet into single-digit temperatures, and with the colder weather comes the need for comfort. You all know what I mean, a big comfortable blanket, candles, a steaming cup of tea and dare I say it…a couple of biscuits too! This issue we delve into the many processes involved in the biscuit sector, from production and baking ovens, to extracts, ingredients and ultimately the trends that are shaping the category’s growth around the world.
This issue’s big interview is with the Federation of Bakers’ new Chief Executive, Andrew Pyne, who tells us all about his plans in this role and his impressions of the bakery market. In our interview he said, “the British bakery sector is well known for its resilience over the decades, rising to the challenge and continuing to ensure that sliced and wrapped bread, baked morning goods and the other bakery products British people love are available to feed the nation.” Andrew tells me he will work to keep members of the association informed about updates from the government and key stakeholders including Public Health England, DHSC, Defra, FSA and FSS, WRAP and the HSE, on issues and policies impacting the industry.
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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
Our in-depth features show the biscuit sector is thriving, despite GlobalData reporting the ‘indulgent’ food segment, which includes chocolate and confectionery categories, is at ‘high risk’ to global inflationary pressure. Households budgets are continuously getting tighter however consumers are craving moments of indulgence as a form of escapism from the pressures of daily life. In terms of popular flavours, customers are seeking a real variety, where shoppers want bright and distinctive flavours like orange, lemon and raspberry as well as the classics like vanilla, caramel, dark and white chocolate. Find out more about the trends to look out for on page 20. As the demand for biscuit grows, we take a look at how automation and smart factories can boost production, and why the application of Industry 4.0 technologies is something all biscuit manufacturers should be exploring, on page 18.
Grab a chocolate bourbon and get stuck in!
OCTOBER/NOVEMBER 2022
Kiran
Kiran Grewal, Editor
kgrewal@kennedys.co.uk
bakeryproduction.co.uk Kennedy’s Bakery Production October/November 2022 3
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