If I thought my first year as Chairman had flown by, I can only say that my second has gone even quicker. You don’t need me to tell you that this last year has been like no other in the history of the BSB.
Following our AGM last year, we had our conference dinner followed by a very successful Autumn conference. Yet again we had a fantastic mix of inspiring and informative conference speakers.
We had 3 papers during which the presenters shared their success in the bakery industry: Paul Baker (St Pierre Groupe); Mike Bagshaw (ITS); and Ian Cummings (Asda). We also had three papers that provided information on key topical subjects: Obesity – Samantha Montel (PHE); Market information – Dominic Allport, NPD Group; The Wheat Harvest and Brexit – Alex Waugh (NABIM).
During November I had the honour of representing the BSB at the Irish Bakers’ Benevolent Ball in Dublin, and at The Worshipful Company of Bakers Election Banquet at the Mansion House in London.
My last engagement was just before Lockdown when I attended the 2020 National Bakery awards. I had the pleasure of inviting the 4 young ‘bakers of the year’ to be our guests at our 2020 Autumn conference. We have supported students in the baking industry for a number of years, but over the last couple of years we have also sought to engage with young bakers who are working in the industry having left college, or did not have the opportunity to go to college. You may recall that at last year’s AGM we passed a motion to use our supporters’ monies to help all young bakers in the industry, not just students. So, it was a particular pleasure to invite them to our conference, which will now be in spring 2021 or thereafter, depending of course on the situation with Covid-19 restrictions.
I would like to take this opportunity to thank our supporters, and you will have seen their logos displayed ahead of the proceedings today. The BSB is a not for profit organisation, dedicated to promoting learning within the baking industry. Our Supporters’ generosity is very much appreciated and their support enables us to achieve this aim.
At last year’s AGM I was pleased to announce that we had three replacements on the Executive Committee, Natalie Drake, Megan Roberts and Stephen Ville, all of whom have played a very active part in the committee, and despite Covid 19, are helping to enable the society to move forward.
I also mentioned the fact that we had appointed SANDA to be our conference co-ordinators. They ran our Autumn conference and were working on the Spring conference. However earlier on this year, having recruited new members to the Executive Committee, we reviewed the need for an external conference co-ordinator and decided that we could dispense with SANDA’s services and bring the coordination of our conferences back in-house.
We had planned a full programme of presentations for our 2020 Spring conference but as you know, we had to cancel it. We managed to transfer most of the speakers to the Autumn conference, and had booked the Ardencote Hotel for the conference, AGM and conference dinner. Again unfortunately, we had to take the difficult decision to cancel our 2020 Autumn Conference due to the Covid-19 restrictions.
Cancelling and postponing our conferences are not things we have taken lightly, and we have had some robust discussions on it at our meetings. We have tried to take the decisions in a timely manner so that we minimise the cost to the Society. We are also acutely aware that for many of our members, the BSB is all about its conferences. Once we are in a position to hold conferences again, we will do so and we are working towards holding the 2021 Spring conference, if government regulations allow. It will be a one-day conference on Wednesday 21st April at the Tythe Barn, Bicester.
Our conferences were not the only casualty of the pandemic, since sadly we were unable to hold our annual golf day this year. I would like to thank Keith Houliston for all the work he put into organising the 2020 golf day prior to the cancellation.
Although we were unable to host both conferences this year, we are investigating ways in which we can continue to promote learning within the baking industry. One of the ways in which we are looking to do this is to hold a programme of bakery related webinars for our members until we are in a position to hold conferences again.
Our first webinar will take place immediately after this AGM. Last October Past Chairman of the BSB Mike Bagshaw gave an inspirational talk about founding ITS. Today, you will hear from Adam Cohen of ITS on ‘How to do business better – now and after Covid!’
In November we will be hosting a BSB Webinar with Mintel, who will be telling us how bakery trends will develop as we learn to live with Covid -19. So please save the date, 11th November at 10:00am.
We would like to hold more webinars for our members, and not just about Covid. In order to do so we need your feedback. We will be writing out to you shortly, so please help by telling us what topics you would like to hear about, and whether webinars are something that you would engage with. We will do our best to accommodate you.
Last year I mentioned that succession planning had been a challenge, but we had a plan to move forward. It is still a challenge, but I am pleased to say that we are making progress. During the course the AGM, we will appoint David Hall as BSB Honorary Treasurer from 1st July 2021. David is shadowing current Treasurer Jim Brown for the 2020 – 2021 accounts as part of Jim’s hand-over process.
Due to the Corona Virus restrictions, I have agreed to remain in post as Chairman for another year, and Mark Young will remain in post as Vice Chairman for another year.
Richard Hazeldine, 6th October 2020
2019 Spring Conference PowerPoint Presentations (Click on the paper title to access the PowerPoint)
100 years of Campden BRI by Gary Tucker, Head of Baking and Cereal Processing, Campden BRI.
The Requirement for Sugar Reduction in Food Products by Graham MacGregor, Professor of Cardiovascular Medicine, Wolfson Institute of Preventative Medicine and Chairman of Action on Sugar.
Bubble Structure Formation in Bread and Cakes by Martin Whitworth, Senior Scientist and Imaging Section Manager, Campden BRI.
Waste Management in Food Production by James Astor, Chairman, Regen Holdings.
What Makes a Successful Centenary Year Bakery? by Mike Holling, Sales and Marketing Director, Birds Bakery, Derby.
Beer and Lager from Waste Bread by Chris Head, Global Partnerships Manager, Toast Ale.
Clean Label: What Does It Mean for Bakers? By Mike Adams, Bakery Science Section Manager, Campden BRI.
2019 Autumn Conference PowerPoint Presentations (Click on the paper title to access the PowerPoint)
Bakery Market Information by Dominic Allport, Insights Director, the NPD Group.
Asda Bakery Products by Ian Cummings, Head of Bakery, Asda.
My Decade of Deliciousness by Mike Bagshaw, Managing Director, International Taste Solutions, (ITS)
The Good, The Bad and The Ugly! by Alex Waugh, Director General, National Association of British and Irish Millers (nabim).
Spring Conference papers and links to the speakers’ PowerPoint presentations in PDF format follow. NB Tesco’s PP is not available for commercial reasons.
DIT Innovation and Research in the Food Sector by Professor Paul Berryman
Choosing Functional Ingredients by Martin Mullally and Alireza Jawad, Kerry Group
Applications for Chocolate by Beverley Dunkley, Barry Callebaut
Winning Together in Bakery: Tesco’s Perspective by Gordon Gafa, Bakery Category Director, Tesco
The Bread Ahead Bakery and School by Matthew Jones
Autumn Conference papers and links to the speakers’ PowerPoint presentations in PDF format, follow. NB Greencore’s PP is not available for commercial reasons.
Robert’s Next Generation Bakery by Stuart Spencer-Calnan, Managing Director
Global Baking Challenges and Opportunities by Stan Cauvain, MD Bake-Tran
Your Bakery Queries Answered at the Click of a Mouse by Dr Lin Carson, Founder and CEO, BAKERpedia
Sustaining Future Growth in Food to Go by Robert Potts, Head of Insight & Strategy, Greencore Food to Go
Rising Further in Baking by Jessica Dalton and Megan Roberts, University College Birmingham (UBC)
The Latest Trends in Baking by Matthew Verity, Business Unit Director, Kantar World Panel
Warrens’ Journey to Success by Alexandra (Alex) Martin, Director of Retail Operations
Honorary Membership of the BSB is not given lightly, the recipient having to have given outstanding service. Until the 2018 Autumn conference our only current Honorary Member was Jean Grieves. Over the years Jean gave many superb presentations at BSB conferences. From 1996 she did sterling service on the Executive Committee and as Conference Chairman and was BSB Chairman in 1997/98. Her final conference as Conference Chairman was the Golden Jubilee conference in 2006, which was a tremendous success. The BSB Executive committee felt that the following members merited the honour of joining Jean as Honorary Members of the British Society of Baking.
David Roberts joined the BSB in 1971 and contributed greatly to the advancement of the Society in the 1970s and 80s from his work on various committees and as BSB Chairman in 1981 – 82. He also contributed to the success of the Golden Jubilee conference in 2006 as a key speaker at the conference dinner. David continues to support our conferences to this day and embodies everything that is good about being a member of the BSB.
Jim Brown Joined the BSB in 1974 and over the next 20 years served on and was Chairman of, various committees, and was Publication Secretary for 13 years. He was BSB Chairman in 1988 – 89. Having cut back on his BSB work from 1994, he agreed to become BSB Treasurer in 2007, due sadly to the terminal illness with cancer of the then Treasurer Mike Byrd, who is sorely missed. From his previous BSB experience, Jim soon became active in other areas of the BSB, becoming conference coordinator, editor of the conference proceedings, updater of the BSB website and conference photographer.
Neil Jackson joined the BSB in 1997 and became a member of the Executive Committee in 2000. He was BSB Chairman from 2004 – 2006, including the 50th anniversary Golden Jubilee Conference, which he organised exceptionally well with the Conference Chairman Jean Grieves and the then Executive Committee. It was a memorable occasion for all who attended. Neil has supported our conferences, the Executive committee and our activities over many years. He only stepped down from the Executive committee 4 years ago but still attends BSB conferences. Neil celebrated his 80th birthday this year but unfortunately he could not attend the autumn conference due to an important hospital appointment.
Further BSB Honorary Member Elected at the 2019 Spring Conference
There was a fourth BSB member who should have received the Honorary Membership award at the autumn conference but was unable to attend due to his many business and industry commitments. He is Paul Heygate, our longest serving active member, having joined the society on 1st June 1967, some 52 years ago. Paul served on the Executive and other committees for several years and was BSB Chairman in 1999 – 2001. He was also the session chairman for our 60th Anniversary conference. Paul is a Past Master of the Worshipful Company of Bakers and is still very active in the family baking and milling businesses. It is also his birthday today! It gives me great pleasure to present Paul Heygate with his BSB Honorary Membership award.
Click on above link to download to open the conference proceedings booklet. To download a copy of a speaker’s PowerPoint presentation click on the title of his presentation below.
2017 BSB Spring Conference PowerPoints in PDF format. Click on the paper title to download.
Tackling the Issue of Reducing Sugar in Cakes by Gary Tucker Campden BRI
The Health and Nutritional Benefits of Tritordeum, a New Cereal by Etienne Vassiliadis Agrasys
Cricket Flour as a Protein Fortifier in Foodstuffs by Devon Petrie, National Bakery School
Making the Best of Cheese and Dairy in Bakery Products by Ciaran Lynch, Synergy
Novel Approaches to Increasing Fibre in Baked Goods by Nicole Maher, Campden BRI
Achieving the Queen’s Award for Enterprise by Dinnie Jordan, Kudos Blends
2017 BSB Autumn Conference PowerPoints in PDF format. Click on the paper title to download the PDF.
Benefits of Globalisation in Bakery by Cliff Irwin, Grupo Bimbo
Bakery Product Trends by Emma Clifford, Mintel
Pain Paillasse Long Fermentation Breads by Christian Pelisson
Maintaining Progress in a Champion Bakery by Gordon McGhee, MD, D McGhee & Sons
Insights into the real gluten-free needs and expectations of UK consumers by Anna-Lena Hamann, Dupont
Insights into the real gluten-free needs and expectations of UK consumers with audio by Anna-Lena Hamann, Dupont This is Lena’s PowerPoint presentation with her talk edited into it as a video file and synchronised to each of her slides. So not only do you view each slide, you hear what Lena said in her paper about the content of the slide.