Made with FlowPaper - Flipbook Maker
< PreviousFOODANDBEVERAGE.BUSINESS • 10 T he bakery and confectionary industry has seen tremendous growth coming out of the pandemic, with UK sales projected to surpass pre-COVID levels by the end of 2022. However, rising costs and evolving consumer preferences present ongoing challenges. By embracing innovation, sustainability, and added value, bakeries and confectioners can continue thriving in the years ahead. The combination of artisanal bakeries and coffee shops has proven hugely successful, with 40% of consumers more likely to purchase baked goods with their coffee. As foot traffic returns to city centers, establishments blending quality coffee and fresh pastries see particular upside. Independent bakery sales are forecasted to grow 25.3% this year to £1.6 billion, as consumers favor local, unique offerings. Expanding grab-and-go and online ordering options can help artisanal players capture more passing and delivery service The bakery and confectionary industry is experiencing a post-pandemic resurgence. To thrive amid rising costs and evolving consumer preferences, bakeries and confectioners must embrace innovation, sustainability, and added value. This article explores how booming sales, product innovation, sustainability efforts, redefining value, and digital integration are shaping the future of this industry, catering to the evolving attitudes of consumers and ensuring continued success. 12 a BAKERIES AND CONFECTIONERS Innovations SweetFOODANDBEVERAGE.BUSINESS • 11 Click here to read this article onlineFOODANDBEVERAGE.BUSINESS • 12 demand. Meanwhile, branded chains near transit hubs and residential areas also capitalize on busy, on-the-move customers. As consumers return to offices, catering lunchtime deliveries can provide another growth avenue for bakeries. Product Innovation Connects with Customers Innovative flavors, formats, and functions allow bakeries to keep up with changing consumer preferences. Plant-based and allergen-free formulations utilize ingredients like chickpea and almond flours to meet growing demand for vegan, gluten- free, and specialty diet products. Similarly, smaller portion sizes and mini treats deliver the indulgence consumers crave without overdoing calories or cost. Visually appealing options like character cookies, ornately iced cake pops, and 3D-printed confections provide artisanal flair. Novel flavors like rosemary, elderflower, and Australian wattleseed also attract adventurous palates looking for unique taste experiences. Functionally fortified goods containing added vitamins, minerals, probiotics, or antioxidants appeal to health-conscious shoppers. Their enhanced nutrition and wellness benefits help position sweet goods as part of a balanced lifestyle. Sustainability Becomes Standard With climate consciousness reaching new heights, consumers expect businesses to operate sustainably. Bakeries and confectioners are responding by reducing food and packaging waste, using recyclable or compostable materials, and sourcing ingredients locally. On-site renewable energy systems, like solar panels or biodigesters converting food waste into biogas, also shrink environmental footprints while offsetting electricity costs. BAKERIES AND CONFECTIONERSFOODANDBEVERAGE.BUSINESS • 13 Some shops even use food byproducts like spent grain for creating sustainable beer, ice cream, and dog treats. Transparent sustainability practices can boost reputation and sales among eco-minded consumers. Marketing efforts highlighting green initiatives and partnerships with local farms or environmental groups help reinforce environmental credentials. Redefining Value Despite strong sales growth, higher ingredient, energy, and labor expenses pressure profit margins across the bakery and confectionary sector. Savvy operators are using innovation to redefine consumer value. While many customers now prioritize quality over cost, value is still crucial. Multi-sensory experiences through aroma, textures, and striking visuals enhance perceived value. Special seasonal offerings and limited batches also frame goods as must- try products versus everyday staples. Value also increasingly relates to brands’ environmental and social impacts. Consumers respond well to companies aligning with their ethical principles. Local sourcing, food waste reduction, and community engagement can reinforce value beyond just product attributes. Digital Integration Enhances Experiences Technology integration elevates bakery and cafés from mere transactional exchanges to immersive brand experiences. Digital menus, mobile ordering, and contactless payment create convenient, personalized purchases. Cafes leverage progressional coffee profiles, brewing parameters, and grinding preferences stored in customer apps. Location-based notifications alert patrons to nearby shops and prompt impulse buys. Social media and user-generated content drive brand engagement and word-of-mouth. Hashtags, geotags, and shareable visuals incentivize customers to become brand ambassadors. Catering to Evolving Attitudes Today’s consumers have a more emotional and values-driven relationship with food. Sweet goods are viewed not just as indulgences but as conduits for connection, joy and self-care. Shoppers emphasize quality, authenticity and care over low cost. They respond to a sense of craftsmanship, artistry and locality within products. Nostalgic flavors and family recipes link to cherished memories and traditions. Cafes increasingly provide welcoming, community-oriented spaces versus just transactions. Their role in fostering human connection makes the experiential aspect of the visit as vital as the pastry itself. Future Outlook While rising costs and labor shortages present near-term hurdles, the bakery and café industry will continue expanding as staple gathering places embracing innovation. Success hinges on uniting heritage with innovation across products, experiences and business operations. Companies must balance familiarity and novelty in flavors, formats and functions to satisfy diverse consumer motivations and needs. Digital integration will be a baseline expectation, not a differentiator, as customers demand seamless omnichannel purchasing. With climate change concern growing, sustainability commitments will become necessities, not marketing ploys. Above all, only bakeries authentically connecting with the evolving values of modern consumers will maintain relevance and loyalty over the long term. BAKERIES AND CONFECTIONERSB ehind every great food and beverage product is a well-run facility. While it often goes unseen, facilities management (FM) plays a critical backstage role in enabling food and drink companies to safely and efficiently produce high- quality products. From upholding stringent hygiene standards to driving sustainability initiatives, facilities managers overlook many of the intricate details that bring products from concept to consumer. By optimizing operations across the production environment, they ensure both food safety and quality while controlling costs and minimizing environmental impacts. Maintaining Pristine Hygiene For obvious reasons, sanitation and cleanliness rank among the top priorities in food facilities. Contamination can compromise food safety and quickly tarnish a company’s reputation. Facilities managers are instrumental in preventing this through comprehensive hygiene protocols. This requires consistent monitoring to verify cleaning and waste removal adhere to standards and rigorously Facilities management is the unsung hero of the food and beverage industry, ensuring food safety, hygiene, and sustainability while optimizing operations. This article highlights the critical role facilities managers play in upholding industry standards and delivering high-quality product. The Pivotal Role of Facilities Management follow schedules. It also means proactively sealing any openings that could allow pests inside. With watchful organization and attention to detail, managers can orchestrate hygiene operations seamlessly across teams. Ongoing training ensures all staff understand the importance of hygiene and their individual roles in upholding it. Keeping workers up to date on evolving regulatory guidance is also key for maintaining compliance. Zero tolerance pest control is non-negotiable. Any presence of insects or rodents precedes both foodborne illness and PR nightmares. Prevention through facility maintenance and prompt response to potential infestations are essential. Embedding Food Safety Systems Food safety management systems (FSMSs) provide a comprehensive approach spanning the entire supply FACILITIES MANAGEMENT FOODANDBEVERAGE.BUSINESS • 14chain. As food travels from farm to fork, these systems enable traceability while mitigating hazards. Facilities managers execute key FSMS components on-site, including: - HACCP (hazard analysis and critical control points) plans - Rigorous process controls and monitoring - Extensive record-keeping for compliance - Staff training on food safety protocols - Effective sanitation procedures By integrating food safety into all aspects of the production environment, facilities managers safeguard final products as well as consumer health. Ensuring Workplace Safety In addition to food safety, facilities managers carry responsibility for operational safety. This requires instilling a culture of risk awareness among all employees. Ongoing safety education coupled with emergency preparedness drills empower staff to take an active role in their own safety and that of others. Maintenance keeps equipment and security systems functioning optimally to avoid workplace hazards. Managers also ensure layouts provide adequate space for safe workflow and movement. As processes evolve, adjustments must be made proactively to prevent congestion or other issues. Driving Sustainability With rising demands for environmental responsibility, sustainability has become both an ethical and business imperative for food companies. Facilities managers are instrumental in pursuing sustainability goals. 12 a FOODANDBEVERAGE.BUSINESS • 15 Click here to read this article onlineStrategies include: - Energy efficiency via lighting, kitchen equipment - Water conservation and wastewater reduction - Waste diversion through recycling and composting - Packaging reduction - Renewable energy procurement Regular maintenance and equipment upgrades also boost energy savings over time while minimizing disruptive breakdowns. By embedding sustainability into facilities operations, managers enable companies to reduce costs and environmental footprints. Optimizing Productivity Facilities managers maximize productivity by ensuring optimal use of production space. This entails: - Planning equipment layouts for efficient workflow - Adjusting designs to prevent congestion as operations evolve - Consulting staff to improve familiarity with spaces Well-organized spaces with room for movement speed up processes, reduce errors, and improve employee satisfaction. Paired with properly maintained equipment, productivity optimization empowers facilities to operate at peak capacity. The Ripple Effect on Quality By upholding safety, sustainability, and smooth operations behind the scenes, facilities managers enable FOODANDBEVERAGE.BUSINESS • 16their companies to consistently deliver high caliber products. Clean, well-run environments lead to healthier, fresher foods and beverages. Engaged, knowledgeable workers feel empowered to strive for excellence. And efficient processes prevent disruptions, resulting in goods produced to the highest specifications. In essence, first-rate facilities management lays the indispensable groundwork for final product quality and consumer satisfaction. Though invisible to the public eye, its impact resonates through every step of the production process. Conclusion Facilities management is far from just keeping the lights on. Its multifaceted nature means managers end up wearing many hats - from sanitation specialists to sustainability champions. But by mastering this diverse discipline, they keep factories running safely, efficiently and responsibly. In the food and beverage industry, even small oversights can have dire consequences. Facilities managers operate behind the scenes to ensure no detail gets missed when it comes to upholding standards across the board. This vigilance provides the foundation for both food quality and business success. FOODANDBEVERAGE.BUSINESS • 17FILLING AND DEPOSITING Managing Viscosity Through Technology FOODANDBEVERAGE.BUSINESS • 18In the realm of food and beverage production, precision in the filling and depositing process is paramount. Upgrading to automated equipment and mastering viscosity management can significantly enhance throughput, reduce waste, and maintain product quality, positioning companies for success in a competitive market. F or food and beverage companies, the filling and depositing process directly impacts product quality, plant efficiency, and waste. By upgrading equipment and fine-tuning viscosity management, manufacturers can maximize throughput while delivering consistent, high-quality results. Moving Beyond Manual Filling Many food and beverage facilities still utilize manual filling stations despite the availability of semi- and fully automated solutions. While manual fillers offer simplicity and low capital costs, they substantially limit production volumes and increase labor requirements. Transitioning to at least semi-automated filling provides measurable improvements. With preset filling rates and advanced dosing controls, semi-automated systems enhance speed and precision. This leads to higher throughput, improved portion control, and reduced product waste from spills or container overflow. Filling consistency also increases between batches and across extended runs. Fully automated filling solutions allow easy scaling FILLING AND DEPOSITING 20 a FOODANDBEVERAGE.BUSINESS • 19 Click here to read this article onlineNext >