How are the UPF and clean label movements shaping bakery?

Andrew Pyne is an experienced communication professional who has held a variety of senior roles across the food and drink sector, ranging from corporate communications and reputation management to media relations and c-level counsel and guidance. He was appointed as the chief executive of the Federation of Bakers in April 2022, where he represents the Federation’s interests of the baking industry to government, regulators and stakeholders. Andrew was also elected as Board Member to the International Association of Plant Bakers (AIBI) in June 2022. Andrew previously held a number of senior roles in the Food and Drink Federation, including head of corporate affairs and director FDF Cymru. Prior to that, Andrew’s career spanned over 20 years in the breakfast cereal industry with Nestlé Cereals, where he held various communication roles with responsibility for UK and European corporate and public affairs.

Garry Hewings has a wide knowledge and experience in the UK’s food industry having worked in product development for over 30 years in organisations such as Heinz, Uniq Prepared Foods, and Greencore. He now works as NPD controller for sweet bakery manufacturer Mademoiselle Desserts Taunton. A major part of Garry’s role is heading up the Clean M and Nutri M teams for Mademoiselle Desserts UK, which ensures the cleanest ingredients are used and the best nutritional standards are met. Garry likes working closely with his customers and suppliers to maintain product quality whilst also meeting the ever changing expectations of the nation’s consumers.

Leo Campbell is co-founder of Modern Baker, the brand behind Superloaf. The company recently signed a brand licence agreement with Hovis to bring their clean label, nutrient-dense Superloaf to major UK retailers. Dubbed by the media as ‘the world’s first healthy UPF’, Superloaf is the result of five years of lab research supported by six Innovate UK grants and produced on the same high-speed Chorleywood machinery as much of the world’s industrial bread. Often perceived as anti ‘big food’ Modern Baker’s mission is in fact to collaborate with leading food manufacturers and brands. Before Modern Baker, Leo had a successful career in the creative industries.

Kevin Sargent is a seasoned expert in food development, with over two decades of experience driving innovation in the retail food industry. His career has been marked by a passion for transforming emerging food trends into market-ready products that not only resonate with customers but also enhance brand loyalty. As a senior product development manager at The Co-op, Kevin has honed his ability to navigate the complex world of food retail, where ultra-processed foods are one of the emerging challenges. His deep understanding of customer needs, coupled with a sharp eye for innovation, has led to the successful launch of numerous product lines. Kevin’s experience spans various categories, including bakery, chilled prepared meals, dairy, and grocery.

Amy is responsible for leading and developing all aspects of British Baker’s editorial coverage, from breaking online news to in-depth features and analyses. She has a decade of experience as a journalist, four years of which have been spent at British Baker. Prior to that, Amy spent several years on its sister title The Grocer as well as reporting on environmental issues. Casually known as the Duchess of Doughnuts, her passion for the baking industry has seen her chart the evolving trends playing out in the market, interviewing CEOs and getting to grips with all aspects of the industry from craft and plant bakers through to ingredients and equipment suppliers.