REGULATORY COMPLIANCE AND LABELLING TRENDS


promotional practices, the margin for error is narrowing. Here, Kennedy’s Bakery Production


explores how leading bakery businesses can respond — not only by implementing advanced


inspection, labelling and


verification technologies — but by embedding robust process governance, supplier-control frameworks and real- time data oversight. In doing so, the goal is to translate regulatory compliance into a commercial differentiator: stronger consumer trust, fewer recalls, and better alignment with market trends in clean- label, health-driven bakery innovation.


Navigating regulatory challenges As bakery manufacturers juggle rapid innovation, shifting consumer expectations and tighter scrutiny from regulators, maintaining compliance has become more complex than ever. From reformulation and “clean label” trends to new rules on flour fortification and food information, the regulatory goalposts are constantly moving—making proactive guidance essential. Lorna Yates, Senior Regulatory Advisor, and Sharon Morey, Regulatory Affairs Manager at Campden BRI, share their expert insights on current hot topics, practical compliance strategies and what’s on the horizon for bakery businesses. Ensuring regulatory compliance


Grocer, research reveals that more than half (56 %) of UK consumers with food allergies reported having had a reaction tied to unclear or incorrect labelling. For bakery manufacturers, this


convergence of growth impetus and regulatory scrutiny translates into a strategic imperative: how to stay ahead of labelling errors, allergen risk and compositional non-compliance — especially in complex supply chains, multi-ingredient formulations and increasing private-label demand. As regulators move beyond simple ingredient compliance to scrutinise claims, packaging formats, nutritional scoring (e.g., HFSS regulations) and


is essential for success across all industries—and food businesses are no exception. In a sector where legislation is constantly developing, staying ahead of regulatory changes can be a challenge. “The bakery sector faces a variety of regulatory hurdles, particularly around food composition and labelling. While many of these issues are common across the wider food industry, some are uniquely relevant to baked goods. “One frequently asked question


relates to the naming of products under Regulation (EU) No 1169/2011 on the provision of food information to consumers (FIC). For example, manufacturers often seek clarity on the use of terms like ‘Belgian chocolate’ in product names and the expectations this sets for consumers. Labelling of baked goods containing or coated in chocolate is another area of


IN THE UK, ALLERGENS


ACCOUNTED FOR 240 FOOD SAFETY INCIDENTS IN 2023/24…MAKING LABEL


ACCURACY A CRITICAL LINE OF DEFENCE FOR CONSUMERS – MIKE PIPE, METTLER-TOLEDO PRODUCT INSPECTION


Mike Pipe


focus, to ensure compliance with Cocoa and Chocolate Products Regulations, for example, as manufacturers adapt product labelling for items previously coated in chocolate,” they explain. “For businesses selling


in the UK,


recent updates to the Bread and Flour Regulations, including the mandatory addition of


folic acid to UK-milled non-wholemeal flour, have prompted


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 19


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