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Ancient GrainsSource of Goodness.

Gluten FreeExtended Sweet and Savoury Rangefor Coeliacs.

Export MarketsPresence in over 120 Countries.

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Depicted here is a campaign from Bakels Senior in the Netherlands for their recently introduced ancient grain bread mix Broodt. To support the launch and sales bakers are being offered specific point of sale material. Read more on page 4.

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Dear Reader

Welcome to the latest issue of Bakels Worldwide Review. As ever we hope that you will find something of interest, and we hope assistance, in the pages which follow.

Our regular features on bread and confectionery products (pages 4-7) reflect how two of the global consumer trends, healthy eating and premium indulgence, are increasingly reflected in new bakery products. Another consumer trend, a desire for natural products with known provenance, is taken care of in the introduction of bread mixes based on “ancient grains” (page 4).

These new concepts sit beside the most traditional of ingredients, chocolate, where innovation is still possible. Examples are the new

range of ganache coatings and chocolate fillings being introduced by our companies in Latin America, and a chocolate glaze produced in our Belgian factory to “grandmothers recipe” (page 7).

Finally, from a product perspective, we highlight the opportunity for additional sales presented by Halloween. This joins the main seasonal events of Christmas and Easter which, together with Mother’s and Valentine’s days, present great opportunities to tempt the consumer to purchase added value products.

Moving to matters concerning the Bakels Group, in this edition we feature an example where we act outside our “local for local” model, our export activities (pages 8-9). These are coordinated centrally allowing us to serve each market and customer in an optimal way. The dedicated individuals who service our export customers can call on the support of any of our manufacturing facilities or application specialists giving them access to the resources of the entire Bakels Group.

Other centrally coordinated activities include sharing new product developments and transferring best practice in areas such as product safety and production technology.

Our customers increasingly operate at a more regional or even global level and new concepts spread rapidly through the internet, social media and personal travel, and our organisation must reflect this, while remaining true to the core values which have served us well since 1904.

Armin UlrichChairman

Editorial

New Bread TrendsAncient Grains 4Butter Dough & Brioche 5

New Confectionery TrendsGluten Free 6Chocolate 7

SpotlightExport Markets 8–9

FocusLatin American Market 10

Seasonal TreatsHalloween 11

Exhibitions 12

Crumbs 13

Bakels PeopleCongratulations 14Appointment, Promotion & Award 15

Masthead

Bakels Worldwide Review No 163August 2016Published by EMU AG, SwitzerlandPrinted in Switzerland

BAKELS WORLDWIDE REVIEWEDITORIAL AND CONTENT

4 NEW BREAD TRENDS

Here we highlight two product groups which satisfy totally different consumer trends, the first healthy eating, the second indulgent products.

Bread Trends

Ancient GrainsConsumers around the world are looking to ancient grains as a source of health giving properties in bread. Andean grains such as quinoa, amaranth and cañihua have an ancient tradition, having been cultivated since pre-Inca times. There are even reports of their presence as far back as 5000 B.C., and they are still cultivated in the highlands of Peru, Bolivia, Chile and Colombia for their high nutritional value. Until 10 years ago these grains were not valued and considered as part of the diet of poor people. However, the gastronomic boom has led to a re-evaluation of our natural resources, including the wonderful Andean grains. The chart below shows the nutrients in these raw materials.

Raw Material Fibre Protein Calcium Iron Omega 3 Omega 6

Quinoa √ √ √ √ √Amaranth √ √ √ √Cañihua √ √ √ √Wheat Bran √Linseed √ √Oat Flakes √ √

Here are some examples from around the Bakels World.

AustraliaIn response to increased consumer interest Australian Bakels have developed Ancient Grains and Seeds Bread Concentrate 50% which allows the baker to make a number of bread products with the convenience of a pre-blended range of ancient grains and seeds. This mix, containing the goodness amaranth, chia, millet, oat and quinoa offers a different type of grain bread that the consumer is looking for.

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The NetherlandsMore and more consumers choose products made of pure and nutritious ingredients, just as ancestors used to eat. To meet this demand Bakels Senior have introduced a new bread mix named Broodt. It is composed of spelt, amaranth, buckwheat, chia seeds, quinoa, rye, barley, linseed and sunflower seeds. This bread is a source of protein, fibres and rich in omega 3. See the picture on page 2.

PeruAndean Grains Premix – from the Andes to the world.The current trend toward healthy food makes us look at nutritional premixes as an excellent opportunity for both Bakels and our customers who can, through these products, diversify their offering.Andean Grains Premix contains a selection of ingredients that provide essential nutrients to maintain a balanced and delicious diet. These include whole grains of quinoa, amaranth and cañihua, together with linseed, oat flakes and wheat bran. As part of the service offered, Bakels Peru have created a variety of extension recipes, with which it is possible to prepare bread, muffins, cookies, cakes and panettone and which give bakers added value to their products.

SwitzerlandQuinoa Bread – power from folic acid.This bread mix is the latest addition to the Vita Bread Line of Bakels Nutribake. Quinoa is one of the best sources of vegetal albumin. This “Incan” grain contains many essential vitamins, in particular folic acid, minerals, including magnesium, iron and calcium, plus other vital nutrients. It is particularly suitable to complement vegetarian or vegan nutrition. The puffed and roasted quinoa seeds added develop a nutty flavour, and the crispy crust combined with a moist crumb gives an unmatchable taste.

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5BAKELS WORLDWIDE REVIEW

NEW BREAD TRENDS

Bakels Butter DoughConcentrateThe use of butter to produce rich, indulgent bread products has been traditional in parts of Europe but, as the reports below from New Zeeland and the UK show, it is a trend finding popularity in many markets around the world.

With the growing popularity of brioche and butter-enhanced sweet doughs, NZ Bakels have developed a concentrate to allow for easy production of a range of butter flavoured doughs. The unique combination of butter flavouring in the concentrate allows bakers to craft goods with real butter flavour and aroma.Bakels Butter Dough Concentrate is an 8% concentrate and can be used to manufacture a wide range of both savoury and sweet bakery items.The launch for Easter of brioche hot cross buns made from Bakels Butter Dough Concentrate saw exponential customer growth for one supermarket chain in New Zealand. We are already developing range extensions which include sticky cinnamon rolls, apricot & chocolate buns as well as cream cheese & walnut twists.

Brioche MixIt’s no secret that the rise of the brioche bun has been strong over the past few years, with gourmet burger restaurants popping up in the UK and throughout Europe fuelling this trend. The ‘gourmet burger’, which gets its name partly from the high quality bun it uses, commands a price premium.

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Bakels have developed a Brioche Mix, which, once baked with the addition of white flour, water, sugar and yeast, delivers a tender (but not crumbly) and light (but still substantial) burger bun, ideal for the backyard barbeque. Bakels Brioche Mix goes further than simply burger buns. When reducing the sugar level the mix can also be used to make delicious savoury lines such as mincemeat and chocolate and orange tear and shares, along with brioche loaves. While burger buns occupy the most popular application, bakers continue to create point of difference in their bakeries with these alternative new savoury brioche lines.

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66 NEW CONFECTIONERY TRENDS

As for bread trends we highlight two product groups which satisfy either the trend for indulgent or healthy products.

Gluten Free

Gluten Free ConfectioneryGluten free confectionery mixes have now joined our winning range of gluten free bread mixes.

Muffin & Brownie Retail MixesFollowing the launch of the gluten free retail packs for home baking Bakels have introduced two new gluten free mixes to the range, chocolate brownie and muffin mixes.

Also in 300g packs, the two new mixes offer a gluten free option for those consumers with a sweet tooth.

As well as brownie and muffins, Bakels have developed a series of extension recipes, giving consumers license to be creative in their kitchen at home. From chocolate chip muffins to Scottish Dundee cake, the mixes are truly versatile and all available on the Bakels Homebaking website www.bakelshomebaking.com.

The chocolate brownie mix contains real chocolate, which, once baked, delivers a rich, gooey chocolate flavour.

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7NEW CONFECTIONERY TRENDSBAKELS WORLDWIDE REVIEW

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GanacheAustralian Bakels is in the process of extending its ganache range to cover the spectrum of flavours and colours demanded by the market. Recent developments have seen three products Dark Chocolate, Milk Chocolate and Caramel added to the range.

Bakels Brazil has also extended the ganache range produced in the new factory which was reported in Bakels Worldwide Review 161. Dark and milk chocolate, croquant and white can now be made available to customers throughout South America.

New Chocolate Glaze Bakbel is proud to announce the launch of new ready-to-use Dark Chocolate Glaze. The glaze is made with a real Belgium chocolate couverture (10.3% of chocolate couverture and 9.3% of fat reduced cocoa powder) which gives a balanced taste. The recipe is based on a traditional “home-made” Belgian product.

Due to the specific viscosity of the glaze confectioners are able to easily create a fine layer with a perfect shiny result. The glaze can be used to cover the entire surface of the pastry. The main characteristics we would like to emphasise are excellent stability, a finish which will last after application for 2-3 days at 5-8°C, plus the facts it can be reused and heated in the microwave.

How to Use?Gently heat the Dark Chocolate Glaze to approximately 40-45°C.Stir gently to avoid air bubbles and it’s ready to be used!It’s really easy to apply to all kind of shapes.The glaze is of course freeze & thaw stable.

Sales UnitThis new glaze is available in a 5kg pail, with a shelf life of 18 months.

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Remains the number one indulgent ingredient.

Chocolate

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NEW CONFECTIONERYW TRENDS

Export MarketsThe Bakels Group has proudly been in operation since 1904. We have grown to the impressive number of 40 individual companies spread over the 5 continents of the globe.

SPOTLIGHT8

Bakels today service dedicated agents (www.bakels.com/agents) and direct customers in over 120 export markets. Our core strengths in exports lie in our ability to source quality products from across our Group and our very dedicated team that include export territory managers and application specialists.

We take this opportunity to introduce to you some of our exporting companies and some of our people working in the world of export.

Bakels Aromatic SwedenOur Swedish company operates a high-end manufacturing facility with leading edge technology in emulsifier applications. We have seen the synergies of both Aromatic and Bakels lines creating much success for global manufactures and resellers in export markets.The Aromatic range, and in particular the gel emulsifiers and long shelf life products, are highly sought after by global industrial cake manufactures. The range requires some in depth technical understanding which our world class development and application experts can provide. The addition of a range of “Free from Palm” products to meet the growing demand for such products ensures Aromatic remains at the forefront of technology.

Bakbel BelgiumBased in Belgium Bakbel is the premium fruit filling and glaze manufacturer of the Bakels business. Through this company we are very proud to have available to our export markets the best quality fruit fillings and glazes that can be sourced.Like all of our export companies, Bakbel is well supported with a talented sales and application team who travel extensively to ensure our customers receive, through, demonstrations and relationships, the best product and innovation ideas possible

Australian BakelsExports from Australia are predominately to the Middle East, Papua New Guinea, South East Asia, Mainland China, Hong Kong and Taiwan. It is very likely you will find many Australian Bakels products across this region.

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1 Roderik de Harder of Bakels Aromatic working with a large industrial cake manufacturer in Bangladesh.2 Fritz Mayer of Bakbel Europe at a demonstration in Dubai.3 Pat Murray (right), national bakery manager of BNG Trading (Bakels agent in Papua New Guinea), Port Moresby, with Daryl Spooner, export sales representative of Australian Bakels.4 Peggy (left) and Tzu-Chu Chien of Mints International, Taipei (Bakels agent in Taiwan, with Mints sales team and Daryl Spooner.

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1 Happy customers in Samoa.2 Mr Saad (left), our agent in Pakistan, with Peter Merkx, export manager of Bakels Malaysia.3 Alfredo Santiago, export application sales of Bakels Malaysia.4 Bastian Eversmann, technical export supporter of South Bakels, at a demonstration in Dar Es Salaam, Tanzania.

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New Zealand BakelsNZ Bakels covers the entire South Pacific territory, as well as are selling a range of products, including our world renowned Pettinice, to North America.The market conditions in the South Pacific region are challenging with varying climatic conditions. Bakels improvers are tailored to meet the particular circumstances of the island bakeries, allowing our customers in this region to supply excellent baked goods to the consumers.Smaller populations compared to other export markets do not dampen the enthusiasm of our export team to support their customers on the Pacific islands.

Bakels MalaysiaBakels Malaysia services South East Asia, the Middle East and South Korea. The company is being developed as a hub for these regions and is well set up internally to focus on such demanding territories, with very capable staff who manage the complex documentation necessary for each of the markets. The upside to such challenges is that with the growth from this region Bakels Malaysia is now in the building phase of a new warehouse and office facility, including a spacious state of the art baking centre. Timed for completion in mid-2017, the new facility will allow our customers to enjoy an even better service from Malaysia.

South Bakels, South AfricaWith main office and factory in Johannesburg this company is well equipped to serve the southern African export markets, one of the largest and possibly most buoyant regions within our Group. The export team of South Bakels consists of technical experts, bakers who bake and demonstrate the Bakels range of products, and an administration team to support complex export documentation. The latter ensures that Bakels is indeed capable to reach out to all such markets. The success of South Bakels in export comes not only from the great business relationships, but also from their range of quality products at affordable prices.

Bakels PeruBakels Peru have the exciting challenge of developing exports into the South American countries where there is no Bakels operating company, together with the Caribbean region. Being based in Peru provides the ideal location for such export opportunities. If Bakels Peru does not manufacture a particular product required by an export customer, they have access to all the other factories in Latin America as well as in the Bakels Group, so any request will be met!

All Bakels companies are well placed to meet your requirements. We invite your enquiries to our companies and would encourage you to go to the Bakels website www.bakels.com, to find your closest Bakels company, or one of many agents servicing countries around the world.

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FOCUS10

Alongside traditional bakery products todays visitors to Latin American countries will find a growing range of international products, a consumer trend which Bakels is well placed to serve.

International Products on the Latin American Market

Artisan Style ProductsAs much of the population in many Latin American countries have European origins it should be no surprise that the consumer trend of preferring traditional artisan products, including the use of sour dough for flavour, is also present in Latin America

Brioche Again, with a combination of European origin and the global trend for indulgent products, brioche is becoming increasingly popular.

MultiseedBakels most popular product in many markets is establishing a position in the “healthy with pleasure” sector. However, it’s application has been extended beyond bread and rolls to include the production of Multiseed Cookies and Multiseed Muffins.

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Australian BreadBased on an Australian concept new restaurants are being established who feature a sweet malt bread, referred to as “Australian Bread” in their offering. This popular product is moving into the mainstream bread offering through supermarket instore bakeries.

DoughnutsLike their North American cousins many Latin Americans like sweet, brightly coloured, confectionery products. So unsurprisingly doughnuts, and increasingly products with premium fillings or icings, are growing in popularity.

Given our global presence Bakels are very well placed to transfer product and market knowledge to our Latin American companies, enabling our customers in the region to benefit from servicing the growing consumer demand for international bakery products.

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BAKELS WORLDWIDE REVIEW11

HalloweenSeasonal celebrations provide bakers with great opportunities to attract customers and generate additional sales. Christmas and Easter are obvious examples, but many bakers also produce special products for Valentine’s and Mother’s Days.

An increasingly popular occasion, particularly with children, is 31 October – Halloween. An abbreviation of “All Hallows Eve”, a Western Christian celebration, Halloween has become a time for carving pumpkin lanterns, dressing up, children’s parties, telling frightening stories or playing “trick or treat?”

It also provides opportunities for bakers to produce and sell themed lines, generating additional trade as the examples below from the Southern and Northern hemispheres show.

AustraliaAustralians have embraced this festive evening with children and adults donning costumes, trick-or–treating and attending parties with themed Halloween confection. The themed Halloween confection is shown with the decorated cakes using Bakels range of white and coloured Pettinice RTR icing. These incredibly marvellous creations were decorated by Handi Mulyana, a Bakels ambassador for our Pettinice RTR icing. Handi’s web address is www.handiscakes.com

For information and pricing for Bakels range of Pettinice RTR Icing please contact your local Bakels representative.

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SEASONAL TREATS

United KingdomWith a significant growth in demand for premium doughnuts British Bakels have launched a chocolate orange doughnut. The dark smooth texture of the filling complements its distinct chocolate and citrus flavour and bright orange doughnut appearance, satisfying consumers looking to get into the Halloween spirit. Another item specifically developed for Halloween is a toffee apple doughnut which has a bright green appearance, thus fitting nicely into the Halloween theme.

Themed DoughnutsFollowing on from the Halloween doughnut concept we would like to highlight how the range of glazes produced by our specialist fruit preparation and glaze company, Bakbel, can be used to produce doughnuts with many different themes, as illustrated by the photographs.

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BBC Good Food Show Excel, LondonBritish Bakels exhibited at the BBC Good Food Show (Eat Well) in London 20-22 May 2016.Building on the previous launch of the gluten free bread mixes, the new gluten free brownie and muffin mixes were presented. Participation in the BBC Good Food Show sought to create awareness of the new products, critically through taster samples. Speech bubbles (as seen in the picture) illustrated Bakels’ demographic coverage, expertise and scale, thus demonstrating to consumers that our range of gluten free mixes is built from strong baking industry foundations.With visitors made up of a mix of people who were coeliac, gluten intolerant or simply wishing to pursue a gluten free diet for lifestyle and wellbeing reasons, it was important to present not only the products’ allergy free characteristics, but also versatility and taste. Popular feedback included: “is this really gluten free?” and “can you really make all these things with the one mix?”Whilst the show acted as a stage for the launch of the two new mixes this formed only one part of the overall launch. The new mixes were featured on www.bakelshomebaking.com where videos demonstrating how easy to bake the mixes can be viewed.

Cake Bake and Sweet Show SydneyAustralian Bakels have sponsored the Cake Decorating Theatre at the Cake Bake and Sweet show in Sydney. The show was on 3-5 June 2016 and attracted a crowd of 20.000 people. Australian Bakels have addressed all facets of cake making and decorating.The show attracted a wide demographic audience and places our brand strongly in this market.

ExhibitionsThese are ideal events for our companies to market new products.

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The Wedding Expo 2016 JohannesburgThe Wedding Expo took place from 12–13 March 2016 at the Ticketpro Dome in Johannesburg.The Expo hosted 11.000 visitors over the weekend, with 250 wedding exhibits to be viewed. South Bakels hosted the Wedding Cake Challenge with 23 cake entries on show. There were two level entries, for novices and professionals, with the following four categories under each level:•BestOverall,BestTasting,BestDecorated

and Publics ChoiceHenry van Heerden, South Bakels national sales manager, was one of the judges for the Wedding Cake Challenge at the Expo.

Gluten Free Show – AucklandThe Gluten Free Show, held 28-29 May at North Shore Events Centre in Auckland, provided a prime opportunity for Bakels to introduce the re-designed packaging and range extension for Bakels Gluten Free Mixes and to talk directly with consumers. The entire range was sampled and greatly enjoyed with the common response being “I can’t believe that its gluten free”, achieving our objective - NZ Bakels is excited and encouraged by the possibilities.The range is made up of •GlutenFreeFlour800g•BakingMix700g•BreadMix700g•ArtisanBreadThe new packaging is modern and appealing, featuring key product usage as well as a selection of recipes.

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13BAKELS WORLDWIDE REVIEW

CRUMBSBAKELS WORLDWIDE REVIEW

CRUMBS

CrumbsA few examples of the many activities undertaken by local Bakels companies.

1 New Zealand Prime Minister, the Right Honourable John Key.2 The Right Honourable John Key (right), with Brent Kersel, NZ Bakels‘ managing director.3 Patrick Lam, 2016 Supreme Winner (right), with Mark Southon, celebrity judge.

20th NZ Bakels Supreme Pie AwardsThe presence of the New Zealand Prime Minister, the Right Honourable John Key, at the annual NZ Bakels Supreme Pie Awards held on 26 July added weight to this New Zealand institution. The Prime Minister mingled with NZ Bakels’ customers and special guests at pre-dinner drinks prior to delivering a speech opening the 20th awards.This year, the theme was “The Pies of the Round Table” and guests were enthralled by the medieval-themed gala dinner with entertainment.Patrick Lam of Patrick’s Pie Group Gold Star Bakery, Tauranga, beat 539 competitors to win the coveted Supreme Pie Award for the fifth time with his “Bacon and Egg Pie”. NZ Bakels was delighted with the standard and creativity of this year’s entries, with over 5.000 pies entered from all over New Zealand. A panel of 21 judges judged the entries which were blind-coded in 12 categories, from kiwi favourites “Mince and Gravy” and “Steak and Cheese”, to “Gourmet Fruit” and “Café Boutique”. Brent Kersel, managing director of NZ Bakels, is extremely proud to host these iconic industry awards, which are increasingly reported throughout the New Zealand media.

The Bakels Chefs Stage – Easter Rand Show 2016The Easter Rand Show took place from 14 – 23 April at the Johannesburg Expo Centre, Nasrec. Sugar artist Chysil Creative presented the Bakels Chefs Stage and provided product knowledge in the form of interactive workshops covering the following fun topics:•Cupcakebaking•Fondantairbrushingforbeginners•Eastercakeworkshop:creatingachocolatecaketoppedwithEaster

eggs and flowers•3Dsugarart•Cakeicing•Eastercookieworkshop:floodicingThe Rand Show workshops were designed not only for family entertainment at the show but as a platform to showcase products and enhance brand awareness. While introducing new products to existing bakers and home bakers and advising on the many uses and how to get the best out of these products, the workshops were also there to teach children, the future generation of bakers, to enjoy a sense of achievement through baking and how to be creative. The products, which were sponsored by South Bakels, provided five demonstration sessions per day of 90 minutes each.

South Bakels Sales ConferenceThis event was held at Glenburn Lodge, Muldersdrift from 19 – 21 February 2016 and themed “Everybody Matters”.

Armin Ulrich, chairman of the Bakels Group, and Joachim (Jerry) Klosta, chairman of Bakels Africa, were the special guests. Topics at the conference were sales review, strategy and action plans, departmental feedbacks by branch, worldwide review and product presentations. The grand finale was the gala

evening where all the awards were presented to the winning employees. By a special presentation Armin and Gerhard thanked Jerry for the foundation and vision he created for South Bakels going forward.

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CongratulationsWe take pleasure in reporting the anniversary of one of our established companies and to honour long service staff.

We are pleased to recognise the long service of the following Bakels staff:

30 YearsTrevor Abrahams, production supervisor, South Bakels.Amon Mazibuko, supervisor, South Bakels.25 Years

Benno Eigenmann, managing director, Bakels Nutribake Switzerland.Graeme Hawkins, plant operator, NZ Bakels.Nancy Thian, quality team test baker, Bakels Malaysia.

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BAKELS PEOPLE

80 Years AromaticAromatic was established in 1936 as a family business by the entrepreneur C.A. Persson. He broke new ground with smart solutions and made baking possible during the second world war by inventing substitutes for fat, eggs and sugar. A few years later Aromatic also brought flavours of the world to European bakers in a fantastic flavour range. As the bakery market grew advanced baking technology was introduced, and Aromatic become an important player in the development of functional ingredients for the industrial sector. A solution for volume and freshness was invented and Aromatic introduced the alpha-gel emulsifier Jilk, which revolutionized baking quality, flavour and eating experience. This year is not just the 80th anniversary of Aromatic, but the diamond jubilee of Jilk, launched 60 years ago. 2012 Aromatic was acquired by Bakels, and the production facility moved to Nordbakels in Gothenburg where a new state of the art plant was built. The technical competence centre, which is still based in Stockholm, is the core of Aromatic and works closely with customers to solve baking challenges, optimise the baking process and develop new solutions for the global bakery industry.

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35 Years of ServiceKeith Houliston is sales director craft & food service, at British Bakels. He started working in the baking industry at an early age when he worked in a local craft bakery each morning before attending school. On leaving college he commenced his career in the FMCG market in sales.In March 1981 Keith joined Scottish Bakels as a sales representative. In 1988 he was promoted to northern sales manager resulting in himself and his family moving from Edinburgh to Yorkshire. In 1996 his next move up the ladder was to take on the role as general sales manager (craft sector). Keith was appointed a director of British Bakels in 2000. Keith has been active in the industry, organising numerous work study trips for bakers and industry golf days.

He was made an honorary member of the National Association of Craft Bakers in 2011, also an honorary member of the Scottish Association of Master Bakers in 2015, in recognition of the work that he has carried out for both organisations. He was British Society of Baking chairman between 2010 and 2012, and chairman of the Craft Baker Week in 2013. He is looking forward to contributing to the continued success of British Bakels over the next few coming years.

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3 Nancy Thian, one of the Bakels jubilarians, flanked by Henry Hawkins (left), director business development Asia & export, and Tristan Lynch, general manager of Bakels Malaysia.

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Appointment,Promotion and Award

BAKELS WORLDWIDE REVIEWBAKELS PEOPLE

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North Oxfordshire Business AwardAs British Bakels celebrated the 25th anniversary of starting operations in Bicester, North Oxfordshire it felt natural for the management team to want to celebrate this by entering the established business category of the annual North Oxfordshire Business Awards. The awards ceremony was held in Oxford in May 2016 and British Bakels were represented on the night by staff from all levels in the company who had previously been selected as “employee of the month”.

They were delighted when they won the “Established Business” category, but it didn’t end there. As category winners Bakels was automatically entered into the overall award of “Business of the Year” which they also won.

Winning these awards is an acknowledgement of the hard work and commitment of the whole Bakels team over the years, building a forward-facing and growing company which is a responsible and valued member of the community.

The awards are especially gratifying given the high level of competition shown from the other businesses who were nominated.

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Jayryl G. IlaganBakels Philippines are pleased to announce the appointment of Jayryl G. Ilagan as its general manager effective 7 March 2016. Completing formal education with a Bachelor of Arts degree in Economics, Majoring in Business Research, Jay has with over 15 years of broad experience in the fields of brand management, product development, selling systems, commercial and industrial sales as well as business development. He honed his capabilities while working with companies involved in retail, bakery and food ingredients as well as food service. He has proven his

worth at setting up businesses and establishing networks in various sales channels. Young, dynamic and with good mentoring and leadership skills, his experience gives him credibility to handle both strategic and tactical operations and to lead Bakels Philippines into an even more exciting growth trajectory in the years ahead. Jay is married to Paula, and they have a son named Chad.

1 Anup Ranjan AgnihotriIndo Bakels are pleased to announce the promotion of Anup Agnihotri to managing director as from 1 June 2016.

Anup has been working for the company since 2014 as general manager. In this role he has been responsible for the continued development of Indo Bakels.

We congratulate Anup for this promotion and wish him success for the future.

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3 British Bakels‘ employees of the month at the awards ceremony.

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EUROPEAB Bakels Aromatic/SwedenBakbel Europe SA, BelgiumBakels Nutribake AG/SwitzerlandBakels Polska Spzoo/PolandBakels Senior NV/NetherlandsBakels Switzerland Ltd/SwitzerlandBakels Ukraine Ltd, UkraineBritish Bakels Ltd/EnglandDeutsche Bakels GmbHc/o Bakels Senior NV/NetherlandsFinnbakels OY/FinlandIrish Bakels Ltd/IrelandRussky Bakels/RussiaAromatic Marketing GmbH/GermanyAromatic Kft/HungaryAromatic Polska Spzoo/Poland

AFRICABakels East Africa Ltd/KenyaBakels Namibia (Pty) Ltd/NamibiaBakels Zimbabwe (Pvt) Ltd/ZimbabweSouth Bakels (Pty) Ltd/South Africa

AUSTRALASIA & OCEANIAAustralian Bakels (Pty) Ltd/AustraliaBakels Edible Oils (NZ) Ltd/New ZealandBakels (Fiji) Ltd/Fiji IslandsNZ Bakels Ltd/New Zealand

ASIABakels China Co Ltd/ChinaBakels Dalian Co Ltd/ChinaBakels Hongkong Ltd/Hong KongIndo Bakels Pvt Ltd/IndiaPT Bakels Indonesia/IndonesiaBakels (Malaysia) Sdn Bhd, MalaysiaBakels Philippines Inc/PhilippinesBakels Singapore (Pte) Ltd/SingaporeBakels Thailand Co Ltd/Thailand

AMERICASBakels Argentina SA/ArgentinaBakels Brazil Ltda/BrazilBakels Chile SA/ChileBakels Ecuador SA/EcuadorBakels Peru SAC/PeruAromatic Inc/USA

www.bakels.com

Our companies are only too pleased to help you find the perfect solution for your business.

HEAD OFFICEEMU AG / BAKEX AG6403 Kuessnacht am RigiSwitzerlandTel. +41 418 544 644emu@bakels.ch

www.bakels.com