BSB 2024 Spring Conference report by Sylvia Macdonald
One of the British Society of Baking’s most successful conferences of recent years took place at the Cotswold Hotel in Oxfordshire in April. It attracted well over 100 high-level delegates and resulted in more than ever before signing up to become members!
For sporting golfers there was a competition held the previous afternoon. Then in the evening, after a BSB pre-conference networking drinks reception, chairman Stephen Ville hosted a dinner for conference delegates staying overnight.
Topics
The following day, speakers tackled six diverse topics. These ranged from how Lidl supermarket is achieving outstanding success in bakery giving it market leadership; the latest pastry trends; the benefits of a new bakery enzyme; how to achieve entrepreneurial growth in the free-from cake market; key practices and stages to follow during new product development; plus the benefits of sustainable and regenerative farming for millers and bakers.
Delegates were keen to ‘Learn about LIDL’ as Lidl’s head of buying – bakery, Holly Bleach, explained that she oversees a team of buyers responsible for bakery and snacking, including: In-store bakery, bread, cake, confectionery, biscuits, and more. Her role touches on every stage in the lifecycle of a product, including product and packaging development, agreeing commercials with suppliers and monitoring the performance of ranges! She’s also heavily involved in business strategy projects, including LIDL’s ‘Next Level Bakery’ project. While aiming for best consumer prices she explained that quality and choice are paramount and gave delegates examples of the company’s thinking and way of working, with results propelling the company to market leadership, securing an 18.2% share for the first quarter of 2024.
A number of speakers addressed their talks to in- attendance delegates only, so full details cannot be published. However, in the technical paper, Gilbert Van der Wal of IFF, explained that bakery producers are seeking to balance production costs with product quality, in the face of ingredient supply issues and global economic instability. But, at the same time, consumers are demanding ‘healthier, label- friendly offerings’ at an affordable price. He explained how he believes bakeries can tackle these situations and maintain competitiveness with a new enzyme that contains a patented innovative phospholipase, designed to meet such needs The robust Q & A session that followed revealed some skepticism but also gave assurances.
Stéphanie Brillouet of Delifrance unveiled fresh consumer insights into viennoiserie products both in and out of home. The key trends revealed an increasing appetite for pastry products on the go, as well as latest flavour and fillings trends aimed at maximising sales opportunities.
Everyone loves an entrepreneur and Mike Woods has certainly proved to be that. His talk entitled A leap of faith! showed the steps he took in leaving a lucrative job to set up his own allergy-free cake company, Just Love Food. It’s taken money, courage and and that giant leap for Mike to start his own business. When two of his children were diagnosed with life threatening nut allergies the former MD of Avana Bakeries and Memory Lane Cakes, set up his own nut-free factory and developed a range of prizewinning cakes free-from a challenging 13 of the 14 allergens! Now, with listings in major supermarkets and demand elsewhere, it proved an inspiring talk of triumph over adversity.
Wild about Wheat! was a much-anticipated paper by Andy Thomas, Head of Grocery at Wildfarmed, responsible for managing the regenerative farming company’s imminent launch into national grocery at Waitrose. It also supplies other major retailers and is working on key partnerships. Wildfarmed’s priority is ‘soil health’. Andy explained how, upon meeting the founders of Wildfarmed, he had his epiphany. He realised the impact on UK landscapes of the flour within the bread that we consume in such abundance. And importantly, the exciting emergence of an alternative regenerative farming system that prioritises soil health.
The final series of talks and Q&A’s centred around New Product Development. Bakels’ Mark McCormack led delegates through 5 key ‘gates’. Should an idea be pursued? Scope it out, build a business case and decide if it is still viable and attractive. Then develop it and decide if you can commit fully. The fourth stage involves testing and validation and the fifth is to ensure you are ready for launch, the launch itself and the post launch review.
The creative side was considered by Daniel Sanders head of product development at Hovis. He emphasised a focus on innovation, which has helped the company’s craft and artisan-style bakery products approach £20m sales in just three years.
Aisling McGhee of McGhees Bakery leads the team’s product costing and pricing proposals, as well as being heavily involved with all aspects of the NPD process. She explained the complexities of balancing ingredients and production together with the vital issues of product pricing.
Stan Cauvain the cereal and bakery scientist, founder of consultancy, Baketran, placed an emphasis on achieving optimal quality using correct processes. These are vital to achieve success in cost-effective development of new products.
The sessions were chaired by David Yates, MD of Luke Evans bakery and Chairman of Bako, who we learned in his spare time also breeds Shire horses! Plus marathon runner Paul Turner, Global Accts Director of Kerry Foods.
Autumn ‘24 Conference – Reserve your place NOW!
The BSB Autumn Conference at Ardencote Manor Warks, takes place October 9/10. The British Society of Baking hopes to see you there! Contact: Sharon Byrne at bsb@freeuk.com
BSB Spring Golf Day
Bakels’ Ambassador Keith Houliston says: “The BSB Golf Day has been ongoing since 1990. It took place at the conference venue of the Cotswold Golf & Country Club, Chipping Norton, which proved to be popular choice and the course was in excellent condition. The weather was kind to us on the day and the feedback was very positive. It also encouraged golfers to attend conference the following day, adding to its success.”
Among top prizewinners, the BSB trophy went to Ben Hutchinson of Calibre Control