Session 2 – Bakery Trends and Ambitions in a Recovery Context
A promising clear sky following the thunderstorm. This session will guide the audience through the profound deep changes in the industry triggered by the Covid crisis. It will not only take stock of these changes, but also explore how the new context is being valued by the bakery industry and its value chain partners. The session will conclude with prominent industry leaders sharing their views and strategic reflections.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:30 – 09:40 | S2.1 | Moderator introduction Cyrille Filott, Global Strategist – Consumer Foods, Rabobank |
| 09:40 – 10:10 | S2.2 | Buckle up seat belts for some very bumpy years! What’s happening in and around the global food industry? David Hughes, Dr Food |
| 10:10 – 10:40 | S2.3 | The European bakery industry: market context, main players and future challenges Anne Fremaux, Director of Bakery Activities, Girag & Associates (GIRA) |
| 10:40 – 11:20 | Coffee break | |
| 11:20 – 11:50 | S2.4 | Re-thinking the supply chain in bakery Cyrille Filott, Global Strategist – Consumer Foods, Rabobank |
| 11:50 – 13:00 | S2.5 | Industry Leaders Panel discussion Frank Kleiner, Chief Executive Officer, Harry-Brot GmbH Guido Vanherpe, Chief Executive Officer, La Lorraine Bakery Group Robert O’Boyle, Chief Executive Officer, Délifrance Pierre Tossut, Chief Executive Officer, Puratos |