Leadership changes at an ingredients supplier, wholesaler, sandwich chain, and food safety consultancy are among the latest moves in the bakery sector.
The new appointments help replace directors calling time on a lengthy career or transitioning to another position in the wider company, with the incoming individuals tasked with guiding the next stage of growth.
There’s also a new pizza ambassador helping promote a flour brand. Check out the new bakery business leaders below:
Edme
After six years at the helm of the Essex-based malted ingredients specialist, MD Mark Hodson is handing over the reins to Andrew Shentall, operations manager at sister company Micronized Food Products (MFP).
Hodson, who heads off into retirement, said “Edme will be in safe hands with Andrew. Our team members and customers can be reassured that their interests will be safeguarded.
“Andrew has done a first-class job at MFP, essentially turning the company around. There’s great respect for his broad skill set including operational know-how, people skills, and ability to respond to the markets and changing customer needs,” he added.
Shentall already had 20 years of experience in grain handling and ingredient manufacturing when he was appointed at MFP in 2020. During his time there, he led the business away from grain commodities towards more premium cereals and brewing adjunct categories. At Edme, he noted he’s taking on a bigger role but aims to ‘Pass it on better’ (one of the company’s values) whilst striving for continual improvement in operations.
Food Alert
Food safety and compliance service provider Food Alert has appointed Fraser Parramint as its new managing director. He succeeds David Bashford, who retires after 26 years of leadership.
Parramint brings over 25 years of senior management experience in the food and hospitality industry, including roles at Marks & Spencer, Byron, The Restaurant Group, and most recently as group operations director at The Bread Factory. During his time there, he implemented key operational strategies that drove efficiency, increased production, and significantly boosted profitability.
“Food Alert has a rich history and a deserved reputation for excellence,” commented Parramint. “I am excited to take on the role from David and build on this strong foundation. In a climate where compliance, safety, and risk management have never been more critical, I look forward to working with the talented Food Alert team to support our clients and deliver outstanding service.”
Among the bakery brands working with London-based Food Alert are Gail’s, Bread Ahead, Buns at Home, Fitzbillies, Paris Baguette, Hummingbird Bakery, Sourdough Sophia, Chestnut Bakeries, and EL&N.
KFF
Kent-based wholesalers KFF and Medina Foodservice – both subsidiaries of foodservice supplier Sysco – have announced Neil Williams as their new managing director. He replaces Mark Taylor, who is moving to another role within Sysco GB.
Williams has spent more than a decade in various positions at sister company Brakes, most recently as regional sales director. His extensive experience in both customer-facing and operational roles is expected to help him to build on the firms’ long-standing reputation for delivering high service levels. A wide variety of bakery items are included in the product ranges offered by KFF and Medina.
“I am very excited by the opportunity to lead these two exceptional businesses,” said Williams. “As part of Sysco, the businesses have the backing and investment to continue to grow and develop and I’m looking forward to being part of that.”
Matthews Cotswold Flour
The artisan flour miller has unveiled its first pizza ambassador, Rich Payne. Via his Instagram account, Dough and Behold, Payne displays a creative approach and obsession of perfecting the art of pizza that Matthews Cotswold Flour noted aligns perfectly with its dedication to crafting quality baking ingredients.
Through his role, Payne will share tips and techniques with home bakers. “For me, baking is about discovery, joy, and sharing the excitement when something amazing happens, whether it’s a successful loaf or a bubbling focaccia,” he said. “Even now I can’t quite believe how my life has been changed thanks to flour, water, salt and yeast.”
The Matthews Cotswold range includes a pizza flour and an Italian Tipo ’00 flour. The company previously appointed sourdough expert and author Elaine Boddy as brand ambassador.
Subway
The sandwich chain has named a raft of new regional presidents to accelerate sustainable growth, help drive franchisee profitability, and elevate guest experience. Covering the Europe, Middle East, and Africa (EMEA) region is Tracy Gehlan, who has spent more than 25 years leading franchise operations across a number of industries including QSR.
Gehlan previously served as senior vice president EMEA and COO international at Hertz Global Holdings, one of Europe’s largest franchise systems, where she drove business growth, operational efficiency, and customer experience. She has also held senior roles at QSR brands including Smashburger and Burger King, deepening her expertise in international franchising. Most recently, as president international at Driven Brands, she led expansion and a P&L turnaround across 13 countries. She also sits on the board of Americana Restaurants International PLC, the largest out-of-home dining and QSR operator in the Middle East.
Subway placed third in our list of the top 75 out-of-home bakery businesses, as compiled in the Bakery Market Report 2025 – it operated 2,132 sites in the UK as of the start of this year. Last November, it unveiled the next iteration of its restaurant image, the ‘Fresh Forward 2.0’ design, which is currently being rolled out globally.
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