Experts from Waitrose, Finsbury Food Group, FDF Scotland, and Lumina Intelligence are to discuss the key influences and challenges behind bakery reformulation in 2026 for an upcoming webinar.
Titled ‘Recipe for change: what’s driving bakery reformulation?’, the free webinar, sponsored by Exberry, Food Paper, and Tracegains, takes place on Tuesday 13 October at midday (BST).
Reformulation is a hot topic in the baking industry, one which stays atop the agenda even as the driving forces behind it change. At present, these forces include HFSS legislation, the ultra-processed food debate, clean label, quality improvements, supply chain issues, cost saving, and more.
But adapting to these is no easy feat, particularly as what might seem like a simple tweak requires collaboration across operations and with customers.
This British Baker webinar will take a closer look at factors influencing reformulation, discerning which ones provide the biggest challenges and opportunities for bakery businesses, while providing real-life examples of reformulation in practice. Featuring insights from an analyst, public health leader, manufacturer, and a major retailer, this interactive webinar is not to be missed.
It will comprise a presentation from each of our speakers as well as a Q&A session, so be sure to submit your burning questions to the panel as part of the registration process.
Meet the speakers
Andy Crossan, head of insight, Lumina Intelligence
Andy is passionate about delivering enthralling, insightful stories that result in positive changes for audiences. He has over a decade of experience across multiple wide-ranging commercial and category insight roles on both the agency and supplier sides, where his experience was omnichannel. Public speaking is a passion and he’s appeared on Channel 4 and BBC Radio 4, as well as multiple insight conferences and summits.
Elizabeth Greenman, product developer – bakery, Waitrose
Elizabeth has a wealth of expertise in retail product innovation and development, focusing on delivering high-quality products to consumers. She is passionate about sustainable sourcing and food trends.
Joanne Burns, Reformulation for Health manager, Food and Drink Federation Scotland
Joanne has a 25-year-plus career in the food industry with expertise in public health and nutrition. Since 2019 she has developed and driven the Reformulation for Health programme to be a go-to voice in the Scottish food and drink sector, offering free support and guidance on product reformulation for health. Since the programme’s launch, Joanne has helped develop a range of support projects to assist food and drink manufacturers to make commonly consumed products healthier.
Neil Rockliff, group product and innovation director, Finsbury Food Group
Neil brings extensive experience in shaping and leading innovation strategies across complex, multi-site and multi-category food businesses, having previously held roles at Samworth Brothers and Greencore. At Finsbury, Neil is focused on strengthening the Group’s innovation pipeline, aligning product development with customer and consumer insight and identifying future growth opportunities across retail, foodservice and export channels. His role supports Finsbury’s ambition to place insight-led, commercially viable innovation at the heart of its long-term growth strategy.
Those unable to tune into the webinar on Tuesday 13 October should still register via this link as it will be available on demand.
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