Kerry Food and Ingredients has become the latest full-time member of The Federation of Bakers.
The addition extends the number of full members to nine in total and means the company joins Allied Bakeries, Délifrance, Hovis (Premier Foods), Fine Lady Bakeries, Irwins Bakery, Jacksons Bakery, Roberts Bakery and Warburtons.
Kerry Ingredients and Flavours, part of the Kerry Group, is a global leader in the manufacturing and innovation of application-specific food ingredients and flavours. It also helps to provide application-specific solutions across all bakery categories, including bread, cakes, pastries and biscuits. The company is also a baker in its own right, manufacturing bread which is shredded and dried to make breadcrumbs and cereal fillers for the convenience foods industry.
Gordon Polson, director of the Federation of Bakers, said: “We welcome Kerry Ingredients and Flavours to the Federation of Bakers. We are delighted that membership numbers continue to build and we become a bigger collective who can speak for a large proportion of the plant baking industry and make sure that their voice is heard.”
Dan Parkinson, process development manager, Kerry Group, commented: “We are proud to be joining such a well-respected organisation. Kerry’s bakery team is committed to delivering value-added ingredient systems and innovative business solutions. Our bakery ingredients are manufactured, blended and distributed in over 20 locations across the EMEA region and we are delighted to become members.”
The Federation of Bakers supplies over 80% of the nation’s bread, with nine member companies running 47 bakeries in the UK. It also counts among its members current associates AB Mauri, ADM Milling, Baker Perkins, British Bakels, CCFRA, Cereform, Edme, Fuerst Day Lawson, GB Ingredients, Lesaffre Group, Puratos and Zeelandia.