Bakery Live – call for content

Bakery Live will be taking place 4-5 July 2023.

For this year’s launch of Bakery Live, we’ve decided to centre the content topics around our overarching theme, ‘Sustainable. Ethical. Lasting.’

Through International Bakery Magazine, we are constantly in discussion with those working in the industry about the issues, challenges and opportunities that are important to them. The theme reflects current trends and developments in the bakery sector spanning the sourcing of raw materials and ingredients, to production machinery and the packaging process. It also analyses what the future of the industry will look like, as we all work together to ensure the bakery sector continues to operate, with people and planet in mind.

Current issues facing the bakery sector span from the rising costs of energy, to supply chain instability and increasing costs of raw materials and ingredients. Coming together to discuss and address these solutions is so important, more so than ever.

Bakery Live will be an opportunity to get involved in important discussions with industry, bringing industry professionals together to share insight and knowledge in looking towards the future of the bakery sector.

We encourage submissions from those who can showcase a Sustainable. Ethical. Lasting approach to the operational side of their business – whether this is raw materials and ingredient sourcing, or ensuring the durability of production machinery to sustainable approaches to packaging – to reach out to us and submit.

The deadline to answer our call for content is the 27 March 2023.

Submissions that showcase best world practice, case studies from thought leaders will be graded preferably.

You can make your submission via the following link: Content Submission – Bakery Live (

If you would like to discuss the content themes or need any support making a submission, please do not hesitate to reach out to:

Caitlin Gittins, Editor, or Rebecca Spayne, Managing Editor of International Bakery.

Tel: +44 (0) 1622 391 632


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