Campden BRI case study

We are working with Invest Northern Ireland – the country’s regional economic development agency and the College of Agriculture, Food and Rural Enterprise (CAFRE) to deliver specialist bakery training to businesses in Northern Ireland.

Our bakery technologists have delivered a series of two-day practical workshops at CAFRE’s Food Technology Centre, Loughry Campus. The workshops included both practical and theory elements and focused on developing skills, knowledge and innovation for bread, cakes, biscuits and pastry.

Delegates included bakers from Irwin’s, Linwoods and Crust & Crumb as well as many from smaller bakeries. Pictured are Thelma Fitzgerald, Invest NI, and Valerie Finlay, CAFRE, presenting course certificates to Stephen Thompson and Sarah Jane McElnea from Linwoods who participated in the bread workshop. They said that the course enhanced their knowledge of innovation and trends in bakery including ancient grains, sourdough and gluten free. Linwoods recently exhibited their range of innovative new products including Sprouted Ancient Grains at Foodex Birmingham.

Thelma Fitzgerald of the Food and Drink Division of Invest Northern Ireland said, “The content of the workshops and the quality of delivery has been excellent. Gary, Andrew, Kate and Laura from Campden BRI were all very knowledgeable, professional and flexible. They worked well with a diverse group of delegates and with the Invest NI and CAFRE programme coordinators.”

The bakery and snacks sector is a very strong contributor to Agri-Food in Northern Ireland. The sector remains very competitive, and businesses need to continually invest in innovation and skills to remain profitable. Gary Tucker, Head of Baking and Cereal Processing, Campden BRI, will be a speaker at Invest NI’s Bakery & Snacks Sector, Market Intelligence and New Product Development Seminar, in Belfast in October.

Gary Tucker, Head of Baking and Cereal Processing
+44(0)1386 842035
gary.tucker@campdenbri.co.uk