FROM THE EDITOR Kennedy’s Bakery


EDITORIAL Editor


Kiran Grewal


kgrewal@kennedys.co.uk Features Editor


Suzanne Callander scallander@kennedys.co.uk


Production & Design Marc Miller


ADVERTISING


Business Development Manager


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com EVENTS


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@datateam.co.uk Production


EDITOR’S LETTER A


s we edge closer to the year’s end, bakeries across the UK and beyond are already deep in their busiest season. For many, Christmas is the defining period of the bakery calendar — a time when creativity, production efficiency,


and consumer indulgence must all somehow align. The shelves are filled with festive flavours, and the pressure is on to deliver consistency at scale without losing that essential sense of craft.


This October/November edition captures the industry at that intersection and our news pages this month are a reflection of that balance in action. Mademoiselle Desserts (page 6) has renewed its B Corp certification, a recognition of good governance and of an organisation continuously investing in sustainability as part of its business DNA. Likewise, Puratos’ new study on pulse-based sourdoughs (page 7) is a fascinating step toward developing a bakery’s role in functional and gut-health innovation, proof that scientific research and product development are becoming intrinsic with one another.


There’s also a festive mood in the market, with Baker & Baker introducing its first winter-themed cookie — the Cadbury Snow Balls Cookie — and Comptoir Bakery offering hands-on Christmas baking workshops that reconnect consumers with the sensory joy of craft. It’s this blend of commercial drive and creativity that defines the bakery market at this time of year, and despite being very far from home, it never fails to excite me.


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Kennedy’s Confection ISSN 1474-3841


Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed


exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.


Kennedy’s Publications


Part of the Datateam Media Group Media Director Paul Ryder


Registered in England No. 1771113. Entire contents © 2025 Kennedy’s Publications, part of the Datateam Media Group. 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


Kiran


Kiran Grewal, Editor kgrewal@kennedys.co.uk


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 3


As 2025 draws to a close, the sector stands at an intriguing point: shaped by consumer health awareness, digital transformation, and a deepening commitment to sustainability. The conversations we’re covering in this issue show an industry that’s not standing still, but quietly re-engineering itself for the future, and despite there being many avenues to cover, there is an abundance of progress and innovation to report on.


Inside our features section, we look at how manufacturers are adapting to a changing landscape. Innovations in Sustainable Bakery Production (page 14) unpacks the modern, technology-led solutions helping producers reduce waste and emissions, while Regulatory Compliance and Labelling Trends (page 18) tackles the growing complexity of clean-label expectations and regulatory scrutiny. We also take a detailed look at machinery and process improvement in Advanced Dough Handling Systems (page 26) — a piece rich with expert commentary — and explore how Automation and AI in Bakeries (page 32) is moving from theory to practical application across large-scale facilities.


Beyond Europe, our Regional Focus (page 24) takes us to Malaysia, where Ang Bo Ling’s Panettone World Cup triumph highlights both the globalisation of artisanal baking and the rise of Asia’s craft scene. It’s a timely reminder that bakery innovation is no longer bound by geography — ideas, like ingredients, now travel faster than ever.


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