Branding, retail and consumer behaviour are among the topics to be explored in the British Society of Baking (BSB) autumn conference.
The event is being held at the Heythrop Park Hotel & Resort in Enstone, Oxfordshire, on Wednesday 16 October and Thursday 17 October.
Wednesday’s activity will comprise the BSB annual general meeting, followed by a drinks reception and three-course dinner.
Thursday offers a day of presentations, beginning with the opening of the conference by BSB chairman Richard Hazeldine, national sales manager at Zeelandia. The other speakers planned for the day are:
Company and Product Rebranding
- Paul Baker, founder, St Pierre Groupe: Baker will talk about how he carried out a multi-million pound rebranding of British company Carrs Foods into the St Pierre Groupe.
Bakery Market Information
- Dominic Allport, NPD: Using NPD’s CREST consumer panel, which provides a detailed view of the out-of-home market, Allport will analyse current consumer behaviour, what is driving it, and highlight opportunities for growth within bakery and other food-to-go categories.
Asda Bakery Product
- Ian Cummings, head of bakery, Asda: What lies behind the success of Asda in-store bakery offering that led to them winning the prestigious title of 2018 BIA Supermarket Bakery Business of the Year?
The Government’s Approach to Obesity
- Samantha Montel, nutritionist and team lead at Public Health England: Montel will give an overview of the government’s approach to obesity, including an update on its reduction and product reformulation programme.
My Decade of Deliciousness
- Mike Bagshaw, managing director, International Taste Solutions, (ITS): Bagshaw will reveal how the business went from kitchen table to full-scale global trading in just 10 years. He will share what he thinks will be the next bakery innovation to take the market by storm.
The Good, The Bad and The Ugly
- Alex Waugh, director general, National Association of British and Irish Millers: Waugh’s presentation will review the 2019 harvest and wheat market developments, consider the impact of Brexit on flour milling and baking, and reflect on the health credentials of bread and bakery goods.
Conference places can be booked via the British Society of Baking website.