Bakery Live announces agenda

We are delighted to be announcing the final conference agenda and speaker lineup for the must-attend virtual bakery event, Bakery Live.

Bakery Live is running on 21-22 February and is in its second edition, following on from the success of the last edition in June 2023, which had a sustained focus on sustainability and the many forms it takes, from raw materials and sourcing to packaging materials.

Taking lessons learned from last edition and adapting our content to reflect an evolving market, the content topics for Bakery Live will be centered around our theme: ‘The Leaders of Tomorrow: Pioneering Innovation, Futureproofing Success, Eco-Managing with Care.’

With this in mind, our international speaker lineup will share insights and know-how on topics ranging from reformulating bakery products to be more healthy by reducing fat, sugar and salt to shopper insights and what factors influence consumers’ purchasing habits.

Day one will kick off with a presentation delivered by Arnaud Dubaut, Business Development Manager who will talk through how to measure flour quality and where analytical data can fit in; followed by Markus Lons, Business Development Manager Food & Feed at Brabender who will talk to Editor Caitlin Gittins about the value of adopting analysis equipment; while Honorata Jarocka, Principal Analyst at key media partner Mintel will be talking through the opportunity areas offered by bread and sweet bakery.

Day two will begin with an interview between Editor Caitlin Gittins and Simon Bird, Global Business Director Food Enzymes at IFF who will discuss leveraging enzyme systems to address food waste and promote sustainability; while Joanne Burns, Reformulation for Health Manager at the Food and Drink Federation will share insights into why product reformulation is so essential and Danielle Cartney, Commercial Channel Development Manager & Branded Dessert Category Lead at Nestle Professional will discuss the importance of category management and the power of consumer brands in bakery.

Make sure to join us on 21-22 February to attend these insightful sessions, connect with speakers and network with fellow attendees.

Register to attend here.


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