UPDATED: 17 JULY 2012
EUROPEAN BAKER topics and shows
ISSUES
PLANNED FEATURES INCLUDE
JANUARY/FEBRUARY 2012
• Ovens
• Frozen Products/Bake-off
• Improvers
SIGEP, Italy
Gulfood, Dubai
Europain, France
(SHOW issue)
• Flour
• Conveying/Handling
• Added Value
Europain (review)
SNAXPO, USA
Foodex, UK
• Mixers
• Dividers, Rounders & Moulders
• Pre-mixes
Ibatech, Turkey
Djazagro, Algiers
Bakery China, China
• Added Value
• Conveying/Handling
• Efficiency
IBA, Germany
(preview issue)
• Turnkey Installations
• Yeast/Enzymes
• Health Products
IBA (SHOW issue)
MBM, Russia
SIAL, France
• Flexibility
• Proofing
• Packaging
IBA (review)
EDITORIAL DEADLINE - 21/12/2011
ADVERTISING DEADLINE - 19/1/2012
MARCH/APRIL 2012
EDITORIAL DEADLINE - 21/2/2012
ADVERTISING DEADLINE - 21/2/2012
MAY/JUNE 2012
EDITORIAL DEADLINE - 4/5/2012
ADVERTISING DEADLINE - 20/5/2012
JULY/AUGUST 2012
EDITORIAL DEADLINE - 6/7/2012
ADVERTISING DEADLINE - 22/7/2012
SEPTEMBER/OCTOBER 2012
EDITORIAL DEADLINE - 20/8/2012
ADVERTISING DEADLINE- 30/8/2012
NOVEMBER/DECEMBER 2012
EDITORIAL DEADLINE - 5/11/2012
ADVERTISING DEADLINE - 18/11/2012
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From €3000 to €3700
HALF PAGE
€1500 to €2400
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QUARTER PAGE
€900 to €1550
DIGITAL MAGAZINE
€250 to €500
MEDIA DATA 2012
European Baker serves the needs of the larger and more
sophisticated producers of bread, cakes, morning goods and
other related products. It gives the advertiser the ability to reach
and influence Europe's leading bakery companies within just one
publication.
European Baker targets both industrial and craft bakers across
all of the countries and regions of Europe and has a growing
international readership. To that end, we carry articles on:
•
•
•
•
•
•
•
•
Technology of interest to the volume baker like packaging,
equipment innovations etc
New product and equipment innovations.
Analysis of products such as ingredients and additives
Current world news
Scientific articles from experts on the latest bakery technology
Exhibition news and reviews
Features on specific countries to assess their market trends.
DIGITAL AND ON-LINE READERSHIP
CONTACT
European Baker and its sister magazines have a web portal, www.worldbakers.com to
serve the worldwide bakery and biscuit industry. The website aims to present up-to-date
industry and related news on a daily basis.
Editorial:
Andre Erasmus
[email protected]
European Baker is also available as a digital magazine via www.worldbakers.com and
is updated regularly to keep aconstant news feed between print editions.
Plans are in progress to launch online versions of Asia Pacific Baker and Biscuit World
early in 2012.
Sales:
Nick Thorp
[email protected]
FOR ONLINE ADVERTISING, contact Nick Thorp at [email protected]
*Some readers indicate their activities cover more than one sector
Tel: 00 44 1883 734 582
Subscriptions:
Jennie Puxty
[email protected]
Tel: 00 44 1883 734 582
CIRCULATION
DISTRIBUTION*
Industrial Bakers
Large Craft Bakers
Frozen/General Food Manufacturers
Supermarket Groups
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Ingredient Suppliers
Technical/Education Facility
Import/Export
Subscribers
Tel: 00 44 1883 734 582
58
39
17
12
21
22
12
59
12
%
%
%
%
%
%
%
%
%
Austria
Belgium
Denmark
Finland
France
Germany
Greece
Ireland
Italy
Netherlands
Norway
Poland
Portugal
Russia
Spain
Sweden
Switzerland
UK
Ukraine
Total
Rest of world
321
284
213
197
987
1,234
180
114
971
289
123
67
212
169
758
143
175
1,138
108
7,683
1,700
GRAND TOTAL
9,383
ASIA PACIFIC BAKER topics and shows
PLANNED FEATURES INCLUDE
ISSUES
SPRING 2012
SHOW DISTRIBUTION
• Turnkey Operations
• Improvers
• Mixers
EDITORIAL DEADLINE - 22 JANUARY 2012
ADVERTISING DEADLINE - 3 FEBRUARY 2012
SUMMER 2012
SIGEP, Italy
Gulfood, Dubai
Europain, France
(SHOW issue)
Europain (review)
SNAXPO, USA
Foodex, UK
IBA, Germany (preview)
• Ovens
• Packaging
• Conveying
EDITORIAL DEADLINE - 23 APRIL 2012
ADVERTISING DEADLINE - 18 MAY 2012
AUTUMN 2012
• Dividers, Rounders & Moulders
• Efficiency
• Frozen Product/Bake-Off
Ibatech, Turkey
Djazagro, Algiers
Bakery China, China
IBA (SHOW issue)
• Flexibility
• Depanning
• Slicing & Bagging
IBA (review)
MBM, Russia
SIAL, France
EDITORIAL DEADLINE - 25 JULY 2012
ADVERTISING DEADLINE - 16 AUGUST 2012
WINTER 2012
EDITORIAL DEADLINE - 22 OCTOBER 2012
ADVERTISING DEADLINE - 17 NOVEMBER 2012
EDITORIAL OPPORTUNITIES FOR CLIENTS
p.36 EV AV - EB JulyAug 2011 cm_p.36 EV AV - EB JulyAug 2011 cm.qxd 27/09/2011 12:20 Page 36
p.42 CP Backte
ch - EBaker MayJu
r MayJune 2011
r MayJune 2011
- EBake
p.16 EV Kerry
Kerry - EBake
AE cm_p.16 EV
ne 2011 AE cm_p.
42 CP Backte
ch - EBaker MayJu
Page 16
2011 12:22
AE cm.qxd 27/09/
ne 2011 AE cm.qxd
EXPERT VIEW
COMPANY PROFI
LE: BACKTECH
with Kirsten Girard, Ocean Spray ITG
W
EXPERTwith VIE
Frank Olfers
The only
way is up
Bakery
clean up
OF CLEAN
THE DEFINITION
N ON WHAT IS
THEIR OWN OPINIO
EVERYONE HAS
LABEL.
claim over this
and preservatives’
there
biscuits/cookies
label’
period. In sweet
rise.
he trend for ‘clean and bakery
tic 94 per cent
has been a drama
ingredients in bread ete the growth
fewer
These figures illustra clean label
goods – listing
market for
es and
g
in the potential
numbers, additiv
labellin
r
UK
the
simple
in
e
its origins
solutions to produc
preservatives-has
agenda
the
up
ers.
rising
for consum
and Italy, but is
and Scandinavia.
in France, Spain
market is
L?
The clean label
LABE
d
N
upwar
ous
WHY CLEA
experiencing continu bread as part of
ally or legally
larly in
There is no univers of clean label,
growth, particu
in
on
From 2007-10
recognised definiti
ing
the bakery sector.
cent
definition depend
been a 105 per
with the precise
what
Europe there has
talking to, and
launches in bread
on who you are
increase in new
about.
‘no additives and
e you are talking
a
with
additiv
ts
produc
has become
In cakes,
However the term
preservatives’ claim.
industry and
hile,
food
meanw
the
,
goods
common among
ed as
pastries and sweet per cent rise in
is widely accept
a 43
consumers, and
es
there has been
es with a ‘no additiv
product launch
T
EXPERTVIEW
EXPERTVIEW
W
sales in over 50
countries the world
over,
Austrian compa
ny
Backtech has come
a
long way in its
25-year history
and
currently its busine
ss
rate of 95 per cent. yields an export
In other words,
only five per cent
of Backtech’s
production is for
its local or domes
tic
market.
Specialising in
roll
Backtech, in 2011, plants,
has moved into
new headquarters
in Pischelsdorf,
as a
strategic busine
ss unit of Rosen
dahl
Maschinen Gmbh,
and
of 360 and a produc boasts a staff
tion area coverin
10,000 m2.
g
For 25 years Backte
ch has been
one of the leading
manufacturers
of
roll plants thanks
to the company’s
product know-how,
tailor-made
solutions for custom
ers and market
presence.
The relocation at
the beginning of
the year and the
opening of the
new
test bakery guaran
tee an even better
focus on the core
compe
In 1986, the compa tencies.
ny Backtech
Principal Food
Scientist
Ocean Spray ITG
r
Market Directo
Bakery EMEA
nts &
Kerry Ingredie
Flavours
MayJune 2011
The going it appe
ars, just gets bette
r and better for Austr
specialists in autom
ia-based company
ated dough treatm
Backtech,
The family-owned
ent and the produ
ction of bread rolls
business is now
part of the Rosendah
the world over.
l group of comp
anies.
ith
Kristen
Girard
Frank Olfers
et
Frank Olfers is Mark A for
EME
Director Bakery
s&
Kerry Ingredient
Flavours.
a baker,
Olfers, the son of
bakery
has worked in the
whole of
industry for the
uating
grad
his life. Since
in the
gen
from Wagenin
career has
Netherlands, his
wide range
encompassed a
enges and
of customer chall
agement
several key man
the bakery
positions within
joining
industry. Before
s&
Kerry Ingredient
was
Flavours, Olfers
for
Business Director
at
Baking & Enzymes
DSM.
Just rolling
along
Kristen Girard explains the benefits of adding premium
ingredients to baked goods as snacking becomes the norm.
s is
bakery ingredient
trend in bread and
The ‘clean label’ the EU. Frank Olfers, of Kerry
s
accelerating acros urs, highlights some of the key this
in
rs
Flavo
&
s
bake
for
dient
ions
Ingre
rtunities and solut
challenges, oppo
area.
fast-developing
Kristen Girard is a
Principal Food Scientist
who works as the Technical
Service Manager for
International Ingredient
Business Development at
Ocean Spray, where she has
been for the past 20 years.
Prior to joining Ocean
Spray, Girard was a Biology
teacher and an
environmental chemist.
Girard received her MSc in
Food Science from the
University of
Massachusetts, Amherst
and her BA in Biology and
Secondary Education from
Bridgewater State College,
Bridgewater in
Massachussetts.
A BUTTERED MUFFIN FILLED WITH HEALTHY BERRIES AND OTHER FRUITS.
B
aked goods are on the way
up and according to a recent
Mintel report Asia Pacific and
Europe are in the lead, being
responsible for the majority of all
global new product launches from
2007 up to now. The continent is
well-known for being partial to baked
goods – Danish pastries, French
brioche, Italian Cantuccini biscuits,
German strudel and Vienna, which
famously lent its name to all things
viennoiserie. Since the onset of
globalisation combined with the
renaissance of the café culture these
regional delights are becoming
increasingly prominent worldwide.
most concerned with freshness, with
the type of product following closely in
second place. At the same time, the
consumption frequency of bread is in
decline as consumers gravitate
towards a more luxurious taste
experience to satisfy the urge for
comfort food. This opens up a wider
scope for manufacturers of indulgent
goods to achieve market
differentiation. In these turbulent
economic times consumers tend to
tighten their belts but artisan bread,
soft pretzels or continental pastries are
regarded as affordable treats.
GOING FOR GOLD
According to a recent report the price
of bread and baked goods is only the
third consideration for consumers,
with a substantial 38 percent willing
to pay more for a premium variety of
product. Seventy eight percent of
survey participants admitted to be
“With 1,500 syst
ems
globally, Backte
ch’s
international suc
cess
is obvious.”
BISCOTTI.
42
EUROPEAN BAKER
36
27/09/2011 12:25
Page 42
JulyAugust 2011
purchased Grubel
nik
and the turn of
the
century saw further
extension of the
production hall
and
a major contrac
t
with British retailer
.
This was
followed by the
opening of new
markets, further
expansion, setting
the course for
industrial lines,
and
THE NEW COMP
the shipment of
ANY HEADQUARTE
RS.
plants overseas.
So what makes
Backtech stand
out
In the baking
industry?
With more than
1,500 systems
sold
worldwide, the
international succes
s
of the company
as a
global player is
obvious.
Latest sales and
installation of
systems in the
was founded togethe
industrial sector
Gruppe on reques r with the Knill
in
Sweden, in Finland
t of former
or in South Africa
employees of a
show the suprem
manuf
e technical standa
company of bakery acturing
rd
in the roll plant
machines in Weiz.
production.
Since then, the
For example, Tony
company has
Amaro’s bakery
experienced continu
in
Killarney Garden
ous growth with
s,
1992 seeing a
produces 42 bakery Cape Town,
new construction
products and
of the
company’s produc
supplies baked
tion hall and, in
goods to the larger
1996, extension
Woolworth’s Wester
of office buildin
n Cape
g,
Three years later,
The industrial Backte stores.
Backtech
ch used there
is able to produc
e both round and
EUROPEAN BAKER
MayJune 2011
EUROPEAN BAKER
16
Examples of Expert View, Guest Column and Company Profile pages which feature in our
magazines and to which our clients may contribute for added publicity.
MEDIA DATA 2012
Asia Pacific Baker targets both industrial and craft bakers
across all of the countries and regions of Asia.
The baking industry in the Pacific Rim is unique. Not only is
there a strong European influence in terms of the style of baked
goods being produced, there is also great diversity. While the
region is characterised by a large number of smaller craft or
‘artisan’ bakeries, there is an increasing number of industrial
plant bakers too. It all adds up to the fact that the region’s
bakers continue to develop their own product lines, mixing
traditional and modern bakery techniques. As a region, the
Asia Pacific has attracted interest from global bakery
businesses. Growing interest in the region has led to increased
investment.
This quarterly publication focuses on:
• The specific requirements of the region
• Technical knowledge
• Practical and educational articles
• Exhibition news and reviews
• New products
• Features on countries, including market trends
DIGITAL AND ON-LINE READERSHIP
Asia Pacific Baker and its sister magazines have a web portal,
www.worldbakers.com to serve the worldwide bakery and biscuit industry. The
website aims to present up-to-date industry and related news on a daily basis.
European Baker is also available as a digital magazine via www.worldbakers.com
and is updated regularly to keep aconstant news feed between print editions.
Plans are in progress to launch online versions of Asia Pacific Baker and Biscuit
World early in 2012.
For
ONLINE ADVERTISING, contact Nick Thorp at [email protected]
CONTACT
Editorial:
Andre Erasmus
[email protected]
Tel: 00 44 1883 734 582
Sales:
Nick Thorp
[email protected]
Tel: 00 44 1883 734 582
Subscriptions:
Jennie Puxty
[email protected]
Tel: 00 44 1883 734 582
DISTRIBUTION*
CIRCULATION
Hotels
Industrial Plant Bakers
Craft Bakers
Frozen/General Food
Manufacturers Ingredients
Education
Import/Export
Supermarket Groups
Subscribers
Australia
China
Fiji
Hong Kong
India
Indonesia
Japan
Korea
Malaysia
New Zealand
Pakistan
Philippines
Singapore
Taiwan
Thailand
Vietnam
Total
567
579
33
285
401
238
303
49
274
451
153
264
409
173
1,277
128
5,584
Rest of the world
1,300
GRAND TOTAL
6,884
*Some readers indicate their activities cover more than one sector
21
49
12
9
14
3
12
6
14
%
%
%
%
%
%
%
%
%
BISCUIT WORLD topics and shows
ISSUES
PLANNED FEATURES INCLUDE
SPRING 2012
• Extruding & Depositing
• Conveying
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SIGEP, Italy
Gulfood, Dubai
Europain, France
(SHOW issue)
EDITORIAL DEADLINE - 18 JANUARY 2012
ADVERTISING DEADLINE - 1 MARCH 2012
SUMMER 2012
Europain (review)
SNAXPO, USA
Foodex, UK
IBA, Germany (preview)
• Ovens
• Packaging & Handling
• Convenience products
EDITORIAL DEADLINE - 6 APRIL 2012
ADVERTISING DEADLINE - 20 APRIL 2012
AUTUMN 2012
Ibatech, Turkey
Djazagro, Algiers
Bakery China, China
IBA (SHOW issue)
• Additives
• Cleaning
• Forming
EDITORIAL DEADLINE - 6 AUGUST 2012
ADVERTISING DEADLINE - 27 AUGUST 2012
WINTER 2012
EDITORIAL DEADLINE - 10 NOVEMBER 2012
ADVERTISING DEADLINE - 1 DECEMBER 2012
SHOW DISTRIBUTION
• Moulding
• Aeration and aerating systems
• Quality control systems
IBA (review)
MBM, Russia
SIAL, France
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Chart House, 10, Western Rd, Borough Green, Kent. TN15 8AG (UK) • Tel: +44 (0) 1883 734582 • Fax: +44 (0) 1732 780693 • www.crier.co.uk
MEDIA DATA 2012
Biscuit World is the only international magazine that addresses
the very precise needs of the biscuit processor from all capacities.
Biscuits are an example of popular and cheap confectionery with
worldwide consumption, and their versatility and variety have
endeared them to millions of people. It boasts a continually
growing global readership.
This international publication concentrates on:
• The technology of interest to those in the trade
• Features from experts in their own specialist fields
• Analysis of ingredients
• Ensuring that the reader is kept up-to-date with innovations
• Current world news
• New innovations in plant and equipment
• New products
The technical content within Biscuit World is high and it is in
keeping with its well-educated readership.
DIGITAL AND ON-LINE READERSHIP
CONTACT
Biscuit World and its sister magazines have a web portal, www.worldbakers.com
to serve the worldwide bakery and biscuit industry. The website aims to present
up-to-date industry and related news on a daily basis.
European Baker is also available as a digital magazine via www.worldbakers.com
and is updated regularly to keep aconstant news feed between print editions.
Plans are in progress to launch online versions of Biscuit World and Asia Pacific
Baker early in 2012.
For ONLINE ADVERTISING, contact Nick Thorp at [email protected] or
Ivana Hromin at [email protected]
*Some readers indicate their activities cover more than one sector
Tel: 00 44 1883 734 582
Sales:
Nick Thorp
[email protected]
Tel: 00 44 1883 734 582
Ivana Hromin
[email protected]
Tel: 00 385 91 4855 243
Subscriptions:
Jennie Puxty
[email protected]
Tel: 00 44 1883 734 582
CIRCULATION
DISTRIBUTION*
Processors
Large Craft Bakers
General Food Manufacturers
Supermarket Groups
Bakery Product Chains
Ingredient Suppliers
Technical/Education Facility
Import/Export
Subscribers
Editorial:
Andre Erasmus
[email protected]
78
31
10
9
19
22
14
42
22
%
%
%
%
%
%
%
%
%
Australia
Belgium
Brazil
Canada
China
Denmark
France
Germany
India
Israel
Italy
Japan
Malaysia
Netherlands
Poland
Spain
Taiwan
UK
USA
Total
Rest of World
42
243
149
44
27
49
505
293
59
37
558
22
107
159
117
149
63
357
629
3,609
850
GRAND TOTAL
4,459
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