Make sure to sign up now for British Baker’s webinar that looks to answer the question ‘What’s driving bakery reformulation?’.
The free-to-join webinar, sponsored by Exberry, Food Paper, and TraceGains, will be broadcast at midday tomorrow (13 October). It will feature a panel of experts discussing the key influences and challenges behind bakery reformulation in 2026.
It’s one of the current hot topics in the baking industry, with several businesses compelled to revise their recipes due to various factors such as HFSS legislation, the ultra-processed food debate, clean label, quality improvements, supply chain issues, cost saving, and more.
Recent examples reported of bakery reformulation include Tesco’s move to reduce of remove additives from core bread and specialist bread loaves, the Co-op’s indulgence revamping of its in-store bakery cookies and shortbread, and Abra-ca-Debora’s update to its pancake range so that they are HFSS compliant.
The webinar speakers will give presentations taking a closer look into the factors influencing reformulation, including which ones present the biggest challenges and opportunities for bakers, together with more real-life examples. The speaker line-up includes:
- Andy Crossan, head of insight, Lumina Intelligence
- Elizabeth Greenman, product developer – bakery, Waitrose
- Joanne Burns, Reformulation for Health manager, Food and Drink Federation Scotland
- Neil Rockliff, group product and innovation director, Finsbury Food Group
British Baker editor Amy North will moderate the webinar, which also features a Q&A session at the end responding to som eof the questions submitted during registration.
If you cannot make the live webinar tomorrow, don’t worry – it will be made available on demand afterwards. So register here.
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