International Bakery Magazine is back with another issue packed with insights, expert opinions and forward-thinking analysis to help you navigate the year ahead with confidence.
In our flour feature, Editor Joseph Clarke examines the implications of the Flour and Bread Regulations and explores how the industry might adapt, shining a light on Whitworth Bros, Allied Mills, Carr’s Flour Mills, Marriage’s Millers and Heygates. Next, Managing Editor Rebecca Morpeth Spayne offers a compelling analysis of ovens and production lines, showcasing cutting-edge technologies from the likes of AMF Bakery Systems, Belshaw Adamatic, Bühler, Rademaker and WP Bakery Group. Features Editor Hannah Larvin then takes a closer look at pizza lines, turning to Grote Company Quantum Technical Services, Naegele Inc. and Alimec. Finally, I delve into the transformative role of robotics and automation, showcasing innovations from Rondo, WP Bakery Group, Mecatherm, Fanuc and Stäubli.
This edition also offers invaluable insights from industry leaders. We feature exclusive perspectives from Fritsch, Nutriswiss, Rademaker and Verhoeven in our Ask the Expert sections. Our interviews this month are equally compelling. In the Big Interview, Karen Dear, CEO of the Craft Bakers Association, sheds light on how the organisation is helping bakers preserve tradition, embrace innovation, and succeed in a rapidly changing market. In The Innovator, Lorenzo Birro, Key Account Manager at Cama Group, offers an inside look at market-leading packaging technology.
To round off the issue, our event section takes an in-depth look at ProSweets, one of the most anticipated events in the industry calendar, which is just around the corner.
Joseph Clarke, Editor of International Bakery Magazine, shared:
“I hope you find this issue both inspiring and informative and for those of you attending ProSweets next week, we look forward to seeing you there!”
Download the issue for free here: Jan/Feb 2025 Single Issue form – International Bakery
