STORY: FOB sets out intention to collaborate and educate in annual report
The Federation of Bakers (FoB) issued its 2022 Annual Report at its recent annual general meeting.
The report opens with a foreword from FoB Chairman, Mike Roberts, acknowledging that if Brexit and then the Covid-19 pandemic weren’t difficult enough for the bakery sector and the food industry overall, the resulting steep rise in commodity prices and other costs is a completely unprecedented challenge, further intensified by the Ukraine war.
These combined challenges make budgeting and planning ahead extremely difficult, if not impossible, at the moment for FoB’s members. FoB continues to share its concerns with the government, so the industry is able to provide the continuity and food security Britain deserves, at a price it can afford.
Correcting myths and misinformation around the health of baked goods
The Annual Report references all the key activity the FoB undertakes on behalf of its members and the industry, and the scope of work involved. This includes working closely with government bodies and key stakeholders including Public Health England, DHSC, Defra, FSA and FSS, WRAP and the HSE, on issues and policies impacting the bakery industry.
As the world opens up, the FoB hopes to continue forging new and stronger collaborative relationships, from government to across the bakery industry and beyond.
FoB continues to monitor the media environment and look to re-educate and inform journalists of the facts, correcting the myths and misinformation around the health of bread and bakery goods by referring journalists to the British Nutrition Foundation’s updated review of bread.
“As the global pandemic continued for a second year, the UK bakery industry maintained its focus to ensure the nation continued to be supplied with bread, as it faced the increased demand for bread and bakery goods," says Andrew Pyne, the FoB's recently appointed chief executive.
"We represented our members’ interests as clarity unfolded around the issues of Brexit and the supply chain. We built on the strong relationships we had established with government, and stakeholders across the supply chain.
“Our Technical Panel have been active in the last year as they continue to review legislative divergence from the EU, the Bread and Flour Regulations 1998, the Sourdough Code of Practice and public health policy.
"Our Health and Safety Committee (FHSC) were on hand to members to help them navigate through the challenges COVID-19 had posed. We have continued to engage on the sustainability agenda and the role the collective industry plays towards the net zero targets. And we have been continuing our work with WRAP around the recyclability of bread wrappers packaging.
“Most urgently, from Covid to Ukraine, we face a global crisis, both in humanitarian terms as well as for food and energy supplies and associated inflation. We wrote in March to George Eustice MP, Secretary of State for Environment, Food and Rural Affairs, calling for action on the pressing issues facing UK bakery businesses, due to rising energy prices and uncertainty over raw materials supplies, and asked for an opportunity to discuss these challenges in person.
"As a result, in April, a meeting was held with Defra Director General for Food, Farming and Biosecurity, David Kennedy, and we look forward to developing the conversation as these issues dominate our landscape.”