Almost 170 Welsh bakers and students have met in Cardiff recently to discuss the latest trends at the first baking industry conference organised by ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University.

The 2023 Trends in Bakery Conference, which was held at the All Nations Centre in February 2023, saw major manufacturers, small bakeries, food science students, industry bodies, and equipment and ingredient suppliers come together to network and share their perspectives on baking.

Keynote speaker, Paul Baker, the co-founder of St Pierre Groupe, told the story of how he built the UK’s and USA’s largest brioche brand, before selling it for a nine-figure sum. Matthew Bingham from British Baker magazine discussed some of the most important baking industry trends, including the cost-of-living crisis, sustainability, the rise of veganism, and how HFSS legislation is driving product reformulation.

Former Cardiff Metropolitan University student Nishitha Kannan shared her journey in the baking industry, including winning the Rising Star award at the Baking Industry Awards 2022, and subsequently joining the team at Wrexham’s Village Bakery.

Delegates also had the opportunity to meet with representatives from industry bodies the Craft Bakers Association and the Alliance for Bakery Students and Trainees, equipment manufacturers Rondo and Mono, ingredient suppliers CSM Ingredients, Forbake and BAKO Wales, as well as Dawn Foods and California Walnuts.

Professor David Lloyd, Director at ZERO2FIVE Food Industry Centre, said:

“Our first baking industry conference provided an invaluable opportunity for Welsh bakers and food science students to come together to discuss the latest developments in baking.

“Wales’s bakery sector is a vital part of our food and drink industry and it’s important that it remains competitive in an ever-changing marketplace by staying on top of the latest trends and innovations. We hope this event will be the first of many more to come.”

Lee Pugh, Head of Baking at ZERO2FIVE Food Industry Centre, said:

“Here at ZERO2FIVE we’re always looking at ways in which we can provide support to the Welsh baking industry and this new conference forms part of this approach. If your bakery is looking for funded technical support, then we encourage you to get in touch to find out more about the ways in which we can help.”

To find out more about the range of support on offer from ZERO2FIVE Food Industry Centre, visit: http://www.ZERO2FIVE.org.uk