ABA & BEMA: Frank talk about bakery challenges

Regulation, consumers, retailers: Dealing with change in the bakery sector

15-Oct-2013 - Last updated on 28-Sep-2021 at 09:06 GMT

There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?

BakeryandSnacks.com spoke to the president and CEO of the American Bakers Association Robb MacKie and president and CEO of BEMA (Bakery Equipment Manufacturers and Allieds) Kerwin Brown about these challenges facing industry, and how best to tackle them.

MacKie said that for bakers it was about an awareness of the demands coming from consumers and retail customers and being able to respond to these accordingly. He added that the bakery sector also needs to be aware of a “whole host of changes” in regards to sustainability and government regulations.

Brown said the key for equipment suppliers is to ensure that production lines are easy to use, clean and maintain but are also flexible to cater to the ever-changing demands and pressures coming from consumers and regulations.