EPP is to sponsor The Bakery Innovation Award in this year’s Baking Industry Awards. Now in their 30th year the awards are recognised as the premier event in the UK’s baking industry calendar – the industry’s equivalent of the Oscars.  They are run by the leading business magazine British Baker. The winner will be announced at a gala awards ceremony attended by more than 800 guests at London’s Park lane Hilton in early September.

A delighted EPP managing director Steve Merritt said: “For 45 years now EPP has been enabling bakery innovation by supplying and supporting the UK’s plant, craft, artisan and in-store bakers with insights, knowledge and equipment with the help of a fantastic network of leading European bakery technology suppliers. The Innovation Award, therefore, aligns perfectly with our passion for innovation. 

“We are keen to acknowledge and reward excellence and help bakers meet the constantly changing demand from increasingly sophisticated consumers for innovative new products with processes that can make them more efficient in their goal to consistently produce a high quality finished product.”

“EPP’s manufacturing partners include world renowned names such as the tunnel oven and baguette plant giant Mecatherm, Europe’s leading bakery equipment maker MIWE, cleaning and hygiene specialist Colussi, world roll plant leader Koenig and VMI,  the world’s leading mixer manufacturer.

“These are all companies we have worked with for many years and who are delighted to be able to support the UK bakery sector through EPP sponsoring this award.”

Mr Merritt went on: “Innovation can come in many forms. It could be improvements to classics such as sourdoughs or unusual combinations of ingredients or process.  On the other hand, it could be a simple reformulation which creates a new experience or a change in the presentation and marketing of a product that has created major new selling opportunities. 

“It may be a product that can be eaten on the go or it could be part of the trend for healthier eating. There are scores of bakery products: breads and variations of bread; morning goods; pies; pastry; cakes and confectionery; cookies and biscuits, mini-bites and even more experimental hybrid products in the innovation pipeline and we want to hear about them. Their success is vital for the baking industry to survive and thrive.

“The award is launched today (February 10) and  is open to businesses of all sizes from product suppliers to major retailers, wholesalers to foodservice operators or even a start-up with a product that is scalable in production.”