The free-to-join British Baker webinar on what’s driving reformulation in bakery is just seven days away.
Taking place at midday on Tuesday 13 October, the webinar will see experts from Waitrose, Finsbury Food Group, FDF Scotland, and Lumina Intelligence discuss the key influences and challenges behind bakery reformulation in 2026.
Sponsored by Exberry, Food Paper, and TraceGains, there are several reasons to tune in.
The webinar will look into the driving forces behind latest bakery reformulation at present, including HFSS legislation, the ultra-processed food debate, clean label, quality improvements, supply chain issues, and cost saving. Discussions will help discern which of these factors pose the biggest challenges and which serve up opportunities for bakery businesses.
Sign up to the free webinar here
There’ll be some real-life examples of reformulation in practice, along with insights from an analyst, public health leader, manufacturer, and a major retailer.
The line-up of speakers 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 comprises a presentation from each of the speakers as well as a Q&A session responding to questions submitted during registration.
Those unable to tune into the webinar live on 13 October should still register via this link as it will be available on demand.
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