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Tapping the Plant-based Bakery Boom: How NPD is Key to Unlocking this Multi-million Pound Opportunity

A British Baker editorial webinar

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Start Date:Available to View On Demand

Duration:60 minutes


Britain’s food landscape is being transformed. From reducing their meat consumption to becoming committed vegans, consumers are increasingly demanding plant-based options.

Retail and foodservice is changing rapidly to adapt, with products such as Greggs vegan sausage roll and brands such as the Impossible Burger sending shockwaves through the markets.

It’s an opportunity no bakery business can afford to ignore but it is also one rife with potential pitfalls.

To help bakers, food developers and business owners navigate these exciting opportunities and challenges, British Baker has assembled a group of speakers who are experts in the field of plant-based nutrition and have already enjoyed success with plant-based new product development.




Alan Black

Head Of Marketing for Upfield Professional UK & Ireland

Alan joined Upfield after a long career at Unilever, working in multiple markets including the UK, Ireland, The Netherlands and North America – looking after brands such as Hellman’s, Flora, Stork and Knorr. As Head Of Marketing for Upfield Professional UK & Ireland, Alan is responsible for ensuring the Upfield portfolio of brands supports caterers in all sectors with ingredients that deliver great taste and functionality. Currently, Alan is leading the launch of the NEW Flora Plant Cream (a 100% plant-based cream for cooking and whipping) and the marketing of NEW Stork For Professionals – a range of 12.5kg Stork created for the professional baker.

Mike Bagshaw

Founder / Managing Director

From an early entrepreneurial career that began by selling Spitting Image characters in his primary school playground, to becoming founder of I.T.S. (International Taste Solutions, a multi-million-pound specialist flavour supplier to the food industry, Mike Bagshaw is a man who knows the taste of success.

Mike founded I.T.S. in Newbury in 2009 and the company has gone on to win Thames Valley Business of the Year in 2018. I.T.S. continues to grow at fast pace and is now active in 16 countries with plans to produce great tasting flavours all over the world.

Mike's career now spans over 20 years experience in food ingredients and has been driven by his passion for great tasting and healthy food.

Mike Holling

Sales and marketing director
Birds Bakery

For over 27 years, Mike has been responsible for all aspects of the Birds Retail Estate which encompasses 65 shops geographically covering the East Midlands. Bird’s bakery has a total workforce of 780 team members.

Mike became a board director of the National Association of Master Bakers in 2004 and held the position as Chairman for a five year period. In 2013, Holling took over the role as the Executive Director of the Craft Bakers Association (Formally the NAMB)

With over 40 years’ experience in the Craft Baking industry, Holling has worked on numerous key campaigns for the industry including the Pasty Tax and Craft Bakers Week. He is committed to actively promoting the craft baker at every opportunity.

Pete Bolger

Head Of Bakery for Upfield UK & Ireland

Pete is Head Of Bakery for Upfield UK & Ireland and leads all Upfield activity within this sector. He has expert knowledge in oils and fats having specialized in this area and brings to Upfield a tremendous range of experience from a distinguished career at Unilever. Pete is closely connected to all things baking and is uniquely placed to advise professional bakers on trends, best practice and the right ingredients to support their businesses. Pete is currently leading the full execution of the Stork For Professionals launch in the UK, Ireland and further afield.

Laura Sherwood

Bakery Technologist
Campden BRI

Laura is a bakery technologist in the product innovation section at Campden BRI. She started her career in quality assurance as a bakery technician for a food manufacturing and food packing company and then moved into a role as an applications and samples technician, showing keen interest in application work and new product development. Her main area of expertise cover bakery product inclusions, in particular confectionery inclusions. Laura has worked in several sectors within the food industry including retail and supply, covering manufacture, sourcing, product suitability and development. Her main area of work is in new product development often following nutritional targets and trends.

Tiia Morsky

Ingredients Research Team Leader
Campden BRI

Tiia Morsky is an ingredient research team leader in the product innovation team at Campden BRI. Her main responsibilities include managing and proposing research for clients. She also works on a number of government funded projects through Innovate UK. Tiia is responsible for a variety of projects within the ingredients sector. She specialises in the ingredient properties and processes of pulses and other plant proteins. Tiia graduated from the University of Helsinki with an MSc in Food Science and is currently completing her PhD. Her thesis focuses on the anti-fungal properties of the faba bean in wheat bread.

Vince Bamford

British Baker

Vince Bamford is editor of British Baker magazine and oversees print and online coverage of the business, the people, and the community of bakery in the UK.

Vince has been a journalist longer than he is keen to admit, having started out on local newspapers in the mid-1980s.

Before joining British Baker he was editor of international news site, and prior to that spent five years heading up product news coverage on The Grocer magazine.

Vince’s interest in the food industry began with a Saturday job on the deli counter in Spar.


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