The global bakery industry welcomed back the return of Bakery Live on 21-22 February, as the must-attend virtual event brought the latest trends, innovations and insights to an international audience.
1400+ attendees representing 92 countries came together to hear from a range of topics from reformulation and HFSS regulation to consumer trends based on the theme ‘The Leaders of Tomorrow: Pioneering Innovation, Futureproofing Success, Eco-Managing with Care.’
On the first day of Bakery Live, Arnaud Dubat, Business Development Manager at KPM Analytics kicked off the day with an insightful presentation into flour quality, delving into how current metrics to measure quality may not necessarily work; while Emma Davies, Technical Field Support at Ulrick & Short touched upon HFSS regulations and reformulation, discussing how the HFSS calculator works and provided a real-life example of what reformulation looks like.
Key media partner Mintel was on hand to deliver a wealth of information that they collect as Honorata Jarocka, Principal Analyst discussed the three growth opportunity areas they saw for bread and sweet bakery that manufacturers can tap into: simplicity, newstalgia and the savoury breakfast movement.
In the second half of day one attendees heard from Gitte Vaes, Product Manager Functional Fibres at BENEO on the subject of how functional fibres can support nutritional profiles with health benefits; Nicholas Bevan, Director of Sustainability at Baker & Baker spoke about setting up a sustainability strategy; and, finishing the day was Florian Biehle, Category Lead Bakery, Snacks & Confectionery EMEA at Ingredion to talk about better-for-you snacking.
On the second day, attendees were treated to insights delivered by Simon Bird, Global Business Director Food Enzymes at IFF who spoke to Editor Caitlin Gittins about the prioritisation of sustainability and how enzymes can provide support; Danielle Mailey, Technical Sales Manager EMEA at Foodology by Univar Solutions provided a comprehensive overview of the different approaches to healthy baking and Stéphanie Brillouet, Marketing Director at Délifrance shared the results of their latest UK bread report.
In the afternoon of day two, Aurore Ranchon, Director of Global Product Development Gluten-free at Dr. Schär talked through the growing gluten-free world; Daniele Vaglietti, Sales & Marketing Director at SENSURE delved into how AI is impacting bakery manufacturing and Joe Brennan, Head of Technical and Regulatory Affairs at UK Flour Millers wrapped up the day with a presentation on research into improving the nutritional profile of flour.
From the Bakery Live team, we’d like to extend a big thank you to our sponsors and media partners for their support, to our speakers, for taking the time to deliver insightful sessions and to our attendees, for joining us over the two-day period.
“The latest edition of Bakery Live not only provided a vital source of information for the global bakery industry, but demonstrated how virtual events and online contact is becoming a more essential part of companies’ strategies today,” said Jon Pittock, Publisher, Hand Media International. “We look forward to welcoming attendees back in September and continuing to be a vital source of information and insights to the industry.”
Mark your calendars for the next Bakery Live, which will be taking place on 17-18 September.
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