Britain’s food landscape is being transformed by the rise of veganism – and British Baker is hosting a webinar to help you ensure you are fully embracing the opportunity.

You can register free of charge to hear presentations by experts in the fields of vegan product development, ingredients, marketing and bakery retail who will be exploring the current market and looking to the future.

Sponsored by Upfield and entitled Tapping The Plant-Based Bakery Boom, the webinar will be broadcast online from 3pm on 6 February, and will be followed by a Q&A session in which you can put your queries to our expert panellists.

The speakers for this not-to-be-missed online event are:

  • Birds Bakery sales and marketing director Mike Holling will speak about the development of Birds’ first vegan range, which launched this month.
  • Campden BRI ingredients research team leader Tiia Morsky and bakery technologist Laura Sherwood will be talking about the technical challenges around vegan baking and vegan protein replacement.
  • Upfield Professional UK & Ireland marketing head Alan Black and head of bakery Pete Bolger.
  • ITS founder and managing director Mike Bagshaw on the key trends in vegan product development, and how the market may develop in the future.

“Retail and foodservice are changing rapidly to adapt to the interest in plant-based foods, with products such as Greggs’ vegan sausage roll and brands such as the Impossible Burger sending shockwaves through the markets,” said British Baker editor Vince Bamford, who will host the event.

“It’s an opportunity no bakery business can afford to ignore, but it is also one rife with potential pitfalls.

“To help bakers, food developers and business owners navigate these exciting opportunities and challenges, British Baker has assembled a group of speakers who are experts in the field of plant-based nutrition and have already enjoyed success with plant-based new product development.”

Tapping the Plant-Based Bakery Boom
Start date: 6 February, 2020
Start time: 3pm GMT (London)
Duration: 60 minutes