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Kennedy's Bakery Production Magazine | November 20, 2019

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Spring forward!

Spring forward!

The British Society of Baking held their 2019 Spring Conference on the 10th May, at innovation centre Campden BRI in Chipping Campden.

The conference was opened by British Society of Baking Chairman Richard Hazeldine, who introduced a day full of presentations from industry experts, which were chaired by Gary Tucker and David Hall.

Campden BRI celebrates its centenary this year,  and Gary Tucker, their Head of Baking and Cereals Processing, took delegates through the important events of the 100 years.

“What Makes a Healthy Centenary Year Bakery?” was described by Mike Holling, Sales & Marketing Director of Birds Bakery in Derby. Mike has been responsible for all aspects of Birds’ retail estate for 25 years. The company has grown to encompass 62 shops, with a turnover of £22m per annum in its Centenary Year. Mike’s talk tackled current challenges, including investment, Brexit, new product trends, nutrition information for takeaway products, and whether sugar reduction in bakery products is viable. He also discussed training and opportunities for interns and apprentices.

Sugar featured again with Graham MacGregor, Professor of Cardiovascular Medicine, Wolfson Institute, whose talk “The Requirement for Sugar Reduction in Food Products” gave medical reasons why consumers need to reduce the amount of sugar in their diet. He is Chairman of ‘Action on Sugar’, a group of specialists concerned with sugar and its effects on health. It is successfully working to reach a consensus with the food industry and Government over the harmful effects of a high sugar diet and bring about a reduction in the amount of sugar in processed foods.

Clean label is a term used within the bakery industry but do manufacturers, retailers and consumers agree on what it means? In “Clean Label – What it means for Bakers” Mike Adams, Bakery Science Section Manager, Campden BRI examined what the food industry means by “clean label” and if consumers feel the same way about it. He also discussed the challenges the baking industry faces in delivering clean label products, including maintaining product quality and shelf life.

Campden BRI’s Senior Scientist Martin Whitworth, explained to the delegates the science behind “Bubble Structure Formation in Bread and Cakes”. Martin discussed how the cell structure is created in cakes and bread and how this can be recorded using high tech equipment, such as a micro CT imaging system to make high resolution 3D measurements of a range of product types. This information can be then be used to produce particular crumb structures in bread and cake, and to help solve faults.

Regen Holdings Ltd, an integrated total waste management business which recycles organic waste to farmland, generates renewable electricity through anaerobic digestion, and provides a total waste management solution to its customers. In “Waste Management in Food Production”, Chairman James Astor discuss how the business operates.

Still on the subject of reducing waste, Chris Head, the Partnership Manager at Toast Ale discussed how Toast Ale was founded, their principles and their journey as an organisation. In “Lager and Beer from Waste Bread” Chris told how their beers are brewed from waste bread and the awards they have won; and how local bakeries, breweries and charities have worked together as part of their collaboration series.

The end of the conference was marked by closing remarks from British Society of Baking Chairman Richard Hazeldine, giving delegates a lot of ideas to take away with them.

Details of the Autumn Conference will be released soon.