Matthew May is the Bakery Sales Manager for the EMEA region at Kerry Group, a leading taste and nutrition company that provides innovative ingredients and solutions to food and beverage manufacturers worldwide. He has over 30 years of experience in the food industry, with a particular focus on the bakery sector. Matthew works closely with customers to understand their needs and help them develop products that meet consumer demands for taste, nutrition, and sustainability.
Andreea Bonis is a marketing manager of Kerry and Matthew is a trained baker with 30+ years of experience in the baking industry. At this year’s conference, they focused on sustainable nutrition and how it has reached a tipping point, even before the onset of the pandemic. The climate emergency is irrefutable, and world economies have long prioritized the need for action on an economic, industrial, social, and individual level. Consumer exposure to brands carrying a sustainable nutrition positioning and environmentally friendly products has consistently increased over the past several years.
In their joint presentation, Andreea and Matthew discuss the topic of sustainable nutrition and its implications for the bakery industry. They start by highlighting the key drivers of change in the food industry, including changing consumer preferences, increasing regulatory pressures, and the need to address environmental sustainability.
Andreea and Matthew outline the various ways in which the bakery industry can address this challenge. They discuss the importance of ingredient selection and formulation, as well as the need to optimize processes to reduce waste and energy consumption.
They start with an overview of the current state of the world’s food systems, highlighting issues such as food waste, resource depletion, and climate change. The speakers then introduce the concept of sustainable nutrition, which they define as “the consumption of a healthy, balanced diet that has been produced with minimal impact on the environment and without compromising the ability of future generations to meet their own nutritional needs.”
Next, the presentation discusses the role of the bakery industry in promoting sustainable nutrition. The speakers argue that the bakery industry can play a key role in promoting sustainable nutrition by offering products that are healthy, nutritious, and environmentally sustainable. They also discuss the importance of reducing waste in the bakery industry, noting that food waste is a major contributor to greenhouse gas emissions.
The presentation then turns to specific strategies that the bakery industry can use to promote sustainable nutrition. One strategy is to reformulate products to reduce their environmental impact while maintaining their nutritional value. Another strategy is to use sustainable ingredients, such as whole grains and plant-based proteins, in bakery products. The speakers also discuss the importance of educating consumers about sustainable nutrition and the role of the bakery industry in promoting it.
They conclude with a call to action for the bakery industry to prioritize sustainable nutrition. The speakers argue that by promoting sustainable nutrition, the bakery industry can not only improve the health of consumers but also help to create a more sustainable food system.
If you’re interested in learning more about sustainable nutrition in the bakery industry and its implications, we highly recommend downloading the presentation by Andreea Bonis and Matthew May from Kerry. It’s packed with valuable information, insights, and practical tips that can help you make informed decisions about your products and contribute to a more sustainable future for the industry. Don’t miss out on this opportunity to enhance your knowledge and skills.
