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
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.
Click download for a copy of the 2016 BSB Autumn Conference proceedings.
2016 Autumn Conference Programme
Growing a Business Today by David Garman, the Oakwood Partnership
Tesco Bakery Products by Gordon Gafa, Category Director, Bakery, Tesco
Bakery Market Trends by Matthew Verity, Research Director, Kantar
University College Birmingham (UCB) Bakery dept. video film; video presentations by 16 UCB students: and a question and answer session with 3 students and lecturer Sam Dowle
WHEAT MARKETS – Ensuring Consistent Quality in a Volatile World by Julius Deane, Wheat Director, Carrs Flour
7 Years and 7 Sites – the Genius Gluten Free Journey by Roz Cushieri, Chief Executive, Genius Foods Lt
Trailblazers Bakery Apprenticeship Scheme by Justine Fosh, Chief Executive, National Skills Academy
Using Social Medial to Increase Sales by Daniel Carr, PR Manager, Warings Bakery
2015 60th Anniversary BSB Autumn Conference
13 – 14 October, Bicester Hotel and Spa, Bicester
The BSB – Past, Present and Future by Jim Brown, Paul Turner and Mike Bagshaw
Maximising Business and Human Potential by David Smart, MD, Greenhalgh’s Craft Bakery and President, Craft Bakers Association (CBA)
Waste Management in Food Manufacture by Campbell Murray, CEO, Takestock.com
The Current UK Economic Climate for Business by Daniel Lee, Senior Economist, the Confederation of British Industry (CBI)
The 2015 BIA Rising Star Award by the 2015 Rising Star winner Nathan Giles, New Product Development Technologist, Nicholas & Harris
Free-from Developments and Bakery Product Innovation by Chris Brockman, Research Manager, Mintel Food and Drink, EMEA Region
The Village Bakery’s Training and Innovation Academy by Robin Jones, Joint MD, The Village Bakery, Coedpoeth and Wrexham