Bakery Report 2011 - Lantmannen Unibake
Bakery Report 2011 - Lantmannen Unibake
Bakery Report 2011 - Lantmannen Unibake
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<strong>Bakery</strong><br />
<strong>Report</strong><br />
<strong>2011</strong>
”<br />
With bread all<br />
sorrows are less<br />
Miguel de Cervantes, Don Quixote<br />
Ingredients<br />
4<br />
Who we are<br />
6<br />
CEO Statement<br />
10<br />
Tasty, healthy, fast and fresh<br />
12<br />
Competitive power with bread<br />
Lantmännen <strong>Unibake</strong><br />
<strong>Bakery</strong> <strong>Report</strong> <strong>2011</strong><br />
Printed in 3,000 copies.<br />
March <strong>2011</strong><br />
Editor: Monica Klepp Bjerrum,<br />
Lantmännen <strong>Unibake</strong>.<br />
Local parts edited in local units.<br />
14<br />
Philosophy of the bakery<br />
16<br />
Experts in whole grain<br />
18<br />
Looking into the bakeries of the future<br />
20<br />
International scope<br />
Design: Datagraf<br />
Print: Datagraf AS<br />
”
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
3
4<br />
Who we are<br />
3,894 Employees 18 Countries 26 Bakeries 733 mEuro turnover 2010<br />
83 <strong>Bakery</strong> lines 400,000 Tonnes of bread each year<br />
Agriculture<br />
Sector<br />
Part of the<br />
Lantmännen Group<br />
Legal affairs<br />
Board<br />
President & Group CEO<br />
Machinery<br />
Sector<br />
Owned by<br />
Lantmännen<br />
Energy<br />
Sector<br />
Lantmännen <strong>Unibake</strong> is owned by<br />
Swedish Lantmännen, which is one of the<br />
Nordic area’s largest Groups within food, energy<br />
and agriculture. The Group, owned by 37,000<br />
Swedish farmers, focuses on R&D<br />
and sustainable development to be a<br />
strong and long-term partner, taking<br />
responsibility for the entire chain<br />
from field to fork.<br />
Strategy & Business<br />
Development, R&D<br />
Food<br />
Sector<br />
Lantmännen<br />
<strong>Unibake</strong><br />
Lantmännen<br />
Kronfågel<br />
Lantmännen<br />
Cerealia<br />
Lantmännen<br />
Doggy<br />
The Lantmännen <strong>Unibake</strong><br />
Corporate Structure<br />
CEO: Bent Pultz Larsen<br />
Frozen Bread Business<br />
Production Denmark<br />
Sweden<br />
Norway<br />
Finland<br />
United Kingdom<br />
Germany<br />
Belgium<br />
Poland<br />
Hungary<br />
Russia<br />
USA<br />
Sales offices Spain<br />
Holland<br />
France<br />
Bakehouse, UK<br />
Australia<br />
South Africa<br />
Partly owner Japan<br />
Associate Korea<br />
company<br />
Corporate<br />
Support Functions<br />
Fresh Bread Business<br />
Denmark Production<br />
Poland<br />
Estonia (Leibur)
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Lantmännen <strong>Unibake</strong> is a leading<br />
international bakery group with<br />
expertise in frozen and fresh bakery<br />
products for foodservice and retail.<br />
We solve tomorrow’s challenges in<br />
the bakery business and set new<br />
standards for possibilities with bread.<br />
All based on a desire to bake pleasure<br />
into peoples’ lives.<br />
Our aim is to make bread a profitable<br />
business for our customers<br />
through high quality products and<br />
superior solutions.<br />
What we do<br />
From our 26 bakeries mainly situated<br />
in Europe and supplemented<br />
by overseas production in USA we<br />
offer a full range of bakery products<br />
for instore bakeries, service stations,<br />
restaurants, cafés, hotels, coffee<br />
shops, canteens, retail chains, catering<br />
and food service companies.<br />
The Executive Management Team (from left): Magnus Krook (Division Director Germany),<br />
Peder Christensen (Chief Operations Officer), Brian Guldbrandt (Chief Business Officer),<br />
Stine Aare Jensen (Chief Financial Officer), Bent Pultz Larsen (Chief Executive Officer), Peter<br />
Hermes (Chief Commercial Officer), Erik F. Nielsen (Chief Strategy Officer, Vice President)<br />
All products are based on ancient<br />
baking traditions and a strong philosophy<br />
about trustworthy raw materials,<br />
world class food safety and<br />
the optimal baking conditions to<br />
create high quality bread.<br />
The assortment covers all meals<br />
around the clock comprising Danish<br />
pastry, croissants, fast food bread,<br />
soft dough products and all types of<br />
bread and consumerpacked bread<br />
for retail. 75 % of our turnover is<br />
sold for bakeoff ready to be baked<br />
and freshly served at the customers.<br />
We do it The <strong>Unibake</strong> Way<br />
Lantmännen <strong>Unibake</strong> has developed<br />
into a large, international bakery<br />
group, taking responsibility and getting<br />
things done with a straightforward<br />
and uncomplicated attitude.<br />
We call it The <strong>Unibake</strong> Way, which<br />
means that<br />
1. We keep our promises<br />
To our customers, employees, owners,<br />
suppliers and the world around<br />
us.<br />
2. We keep it simple<br />
Our attitude is uncomplicated and<br />
so are our solutions.<br />
3. We are entrepreneurs<br />
With individual commitment, local<br />
initiatives and global cooperation we<br />
make new ideas come alive.<br />
5
6<br />
Since Bent Pultz Larsen got this<br />
kayak as a present from the staff for<br />
his 60th birthday it has been a favourite<br />
hobby for the busy CEO. – A wonderful<br />
trip around the bay an early summer<br />
morning is the best time for reflection.<br />
It is even better than golf,<br />
says Bent Pultz Larsen.
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
<strong>Unibake</strong><br />
on the right<br />
course<br />
The second year of a recession tends<br />
to be difficult to handle. By comparison,<br />
the first year is easy, when<br />
everybody is focused on change, and<br />
it seems rational to pull the brake.<br />
The second year is different, and<br />
2010 was a second year.<br />
Focused on the business and tuned<br />
in on the signals from the market,<br />
we have been leading Lantmännen<br />
<strong>Unibake</strong> through the recession and<br />
into a future, which offers a wide<br />
range of possible scenarios. Sometimes<br />
it feels like all known parameters<br />
have suddenly been turned<br />
upsidedown. The prices of raw<br />
materials fluctuate dramatically, exchange<br />
rates undermine the profit,<br />
families change their values and their<br />
buying habits. And all this makes<br />
me conclude that we have never seen<br />
more potential opportunities for<br />
the watchful and the skillful than<br />
right now. The flipside of the coin<br />
is the huge challenges looming, and<br />
gene rally it is fair to say that it has<br />
become harder to earn a profit by<br />
making bread.<br />
2010 was a reasonable year<br />
We have done quite well in 2010<br />
under the given circumstances. We<br />
are not fully satisfied with the result,<br />
but nevertheless we have come quite<br />
close to our goals.<br />
During the year we have acquired<br />
two new companies to our business.<br />
As part of the internationalization<br />
of our bakery structure we have invested<br />
in a fast food bakery in Hungary,<br />
reinforcing our position in the<br />
Central European market. The new<br />
bakery in Hungary secures us an<br />
ideal production platform and direct<br />
access to a wellestablished sales and<br />
distribution network throughout the<br />
CentralEuropean region.<br />
In 2010 we also became the majority<br />
shareholder in Bakehouse, UK’s<br />
leading supplier of sweet and savoury<br />
pastries and specialty breads.<br />
With Bakehouse we got emer ging<br />
businesses in Australia and South<br />
Africa. The acquisition made the UK<br />
our biggest market. ><br />
”<br />
Despite the difficult<br />
market situation we<br />
are happy to note that<br />
we have succeeded<br />
in increasing the<br />
market share in<br />
several important<br />
markets and<br />
segments.”<br />
7
8<br />
><br />
New bakery structure<br />
being implemented<br />
The fierce competition and the<br />
fluctuating exchange rates make it<br />
more important than ever to bake<br />
our bread and pastry close to the<br />
customers. Therefore we have started<br />
a major restructuring of our baking<br />
facilities to bring us closer to the<br />
most important markets. In England<br />
we are close to opening a brand new<br />
bakery featuring all the modern process<br />
technology that will enable us<br />
to deliver locally produced Danish<br />
pastry to the British market.<br />
The new baking capacity in the UK<br />
means that we will close down the<br />
Fristrupbakery in Denmark and<br />
move the majority of the production<br />
to the new bakery in Bedford.<br />
Furthermore, we have closed down<br />
the bakery in Glostrup, Denmark,<br />
moving the production of fast food<br />
products to Finland, Germany and<br />
Hungary.<br />
2010 has been characterized by a<br />
number of internal development projects.<br />
First and foremost we are in the<br />
process of implementing an international<br />
ERP system that will connect<br />
all business units and support our<br />
philosophy of ONE <strong>Unibake</strong>. Furthermore,<br />
we have carried out LEAD<br />
projects in 11 bakeries and the rest of<br />
our sites are planned for <strong>2011</strong>.<br />
Market development step by step<br />
The financial crisis and the ensuing<br />
recession have resulted in changing<br />
consumer habits and new requirements<br />
from the customers. Consumers<br />
are increasingly acting as<br />
professional buyers, planning their<br />
shopping in detail, and making strategic<br />
choices. Consumers prefer the<br />
same high quality as ever, but wait<br />
to buy the products until they get a<br />
discount. Hard discount stores are<br />
sprouting everywhere, and downtrading<br />
to cheaper goods is also a<br />
significant trend.<br />
B2B customers bear the brunt in<br />
the crisisridden market. A decrease<br />
in travelling in almost all markets<br />
and the conversion into discount<br />
are general trends. Customers are<br />
cutting down inventories, investing<br />
in efficient logistics solutions and reducing<br />
the number of suppliers.<br />
The market for bread is impacted<br />
by the recession. However, bakeoff<br />
in particular is expected to grow<br />
in the future. Traditional fast food<br />
is stagnant at the moment but expected<br />
to grow when the Eastern<br />
European countries are back on their<br />
feet, and new fast food products like<br />
sandwiches and savouries are also expected<br />
to grow.<br />
Despite the difficult market situation<br />
we are happy to note that we have<br />
succeeded in increasing the market<br />
share in several important markets<br />
and segments.<br />
I would like to highlight the progress<br />
and good results in Russia and<br />
Poland, which support our decision<br />
to invest in Hungary. Despite the recession<br />
in the UK the future in this<br />
important market looks good with<br />
our new setup. Our activities in the<br />
US develop according to plan with a<br />
lot of promising opportunities. During<br />
2010 we divested our business<br />
units in Japan and Korea to focus<br />
our business in Europe and North<br />
America. However, we still sell a lot<br />
of products to Asia through new cooperation<br />
constellations.<br />
A promising outlook<br />
I am an optimist as regards the<br />
future. We do our best to keep our<br />
eyes wide open to be able to react<br />
quickly to important trends and<br />
changes in the market. Flexibility is<br />
our trade mark, and I am sure that<br />
this special ability will make us one<br />
of the winners in the bakery business.<br />
We are investing in the right<br />
development projects, which will<br />
make us even stronger and more<br />
customerdriven, and my greatest<br />
worry is whether we will be able to<br />
invest enough to match the demands<br />
of the markets.<br />
Last year we initiated our ONE<br />
<strong>Unibake</strong> strategy to create an even<br />
stronger and more united bakery<br />
group.<br />
The people in Lantmännen <strong>Unibake</strong><br />
are great, and we are a good family. I<br />
enjoy the spirit and the enthusiasm<br />
of the organization, and I am confident<br />
that our ambitious strategy will<br />
bring us safely into the future. All of<br />
it to remain the customer’s preferred<br />
supplier and onepoint of contact.<br />
Bent Pultz Larsen<br />
CEO Lantmännen <strong>Unibake</strong>
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Finance<br />
mEURO 2006 2007 2008 2009<br />
Net Sales<br />
Sales<br />
Wheat Bread 32%<br />
Other 9%<br />
Croissants 8%<br />
Danish Pastry 11%<br />
478.0<br />
Categories<br />
Fast Food 29%<br />
Rye Bread 11%<br />
595.6 725.7 727.3 733.8<br />
UK 16%<br />
Countries<br />
Denmark 29%<br />
Sweden 11%<br />
Norway 10%<br />
Rest 11%<br />
Belgium 6%<br />
Germany 5%<br />
USA 6%<br />
Poland 6%<br />
Fresh/frozen<br />
Fresh 25%<br />
2010<br />
Frozen 75%<br />
9
10<br />
Trends<br />
Tasty, healthy,<br />
fast and fresh<br />
Arjan de Boer<br />
Trendsspotter from<br />
Shoot my Food<br />
”<br />
The trick is to make<br />
it easy for the consumer<br />
to handle<br />
a freshly baked<br />
croissant, a cup<br />
of coffee and a<br />
mobile telephone at<br />
the same time on<br />
the way to work.”<br />
Arjan de Boer from the trend agency<br />
Shoot my Food, publishing the Food<br />
Inspiration Magazine, travels around<br />
the world to map the most recent<br />
developments in the eating habits of<br />
consumers. With his camera and his<br />
notebook he roams the streets of cities<br />
worldwide, visiting fast food restaurants,<br />
gas stations, and hotels to track<br />
down what is important to consumers<br />
right now. All over Europe the development<br />
in consumer trends seem to<br />
be similar. But what do they look like?<br />
Sustainable food<br />
According to Arjan de Boer the<br />
younger generations in particular are<br />
concerned about the sustainability of<br />
their food. They care about the impact<br />
of food production on climate and<br />
natural resources. They are concerned<br />
about the increasing number of people<br />
that the planet has to feed. They want<br />
to have confidence in the companies<br />
that produce the food they eat; they<br />
are concerned about animal welfare<br />
and child labour. In other words, they<br />
expect sustainability in the whole value<br />
chain from cradle to grave.<br />
Slow food – served fast<br />
Consumers are tired of unhealthy<br />
fast food. On the other hand they<br />
have less and less time.<br />
– Apparently a paradox, but the<br />
situation opens new opportunities,<br />
says Arjan de Boer. The art is to<br />
put effort into the preparation and<br />
then make it easy for people to enjoy<br />
the meal on the go. He underlines<br />
the small things that can make the<br />
whole difference.<br />
– A highquality napkin, big<br />
enough to avoid crumbs from the<br />
bread all over the car. Allinone<br />
solutions for breakfast, which more<br />
and more people take on the way to<br />
work so that it is easy to handle a<br />
freshly baked croissant, some fruit<br />
and a cup of good coffee at the same
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
time. Therefore the packaging is so<br />
important. When you buy a quick<br />
meal it has to be like receiving a gift,<br />
premium quality and care inside and<br />
outside, says Arjan de Boer.<br />
The concept of slow food also<br />
comprises a desire for healthier<br />
products. High nutritional value,<br />
few empty calories and few additives.<br />
This is why whole grain<br />
products are on the rise across<br />
Europe. Baked with white wheat<br />
and with the right mix of flour,<br />
whole grain bread is fast becoming<br />
a favourite among healthconscious<br />
consumers, even in countries that<br />
Fresh, healthy<br />
and tasty products<br />
elegantly presented<br />
appeal to women<br />
do not have a strong tradition for<br />
whole grain.<br />
The feminine gas station<br />
While more and more customers<br />
at the gas stations are women, the<br />
ambience and assortment of the gas<br />
stations still mostly appeal to men.<br />
Consequently, women flee the gas<br />
stations as quickly as possible, leaving<br />
a lot of lost opportunities behind.<br />
– Fresh, healthy, and tasty products,<br />
elegantly presented appeal to<br />
women. Shopping at gas stations is<br />
very much based on impulse, and<br />
traditional fast food does not appeal<br />
to women. On the other hand,<br />
freshly baked bread is a winner<br />
among the women, says Arjan de<br />
Boer.<br />
He also studied trends at hotels.<br />
What he sees is an increasing demand<br />
for selfservice.<br />
Hotel guests want to eat, where<br />
and when it suits them. It is ok if<br />
you have to do something yourself<br />
to fix a snack or a light meal if you<br />
arrive late – if the assortment and<br />
facilities are clean and inviting, and<br />
the food on offering is fresh and<br />
delicate, says Arjan de Boer.<br />
11
12<br />
Competitive power<br />
with bread<br />
The smell of freshly baked bread attracts people and makes them buy more. It is all about<br />
offering the right choice during the day and combining it with knowhow of what makes the<br />
difference for your specific business. With our service concept we make tailormade solutions<br />
for each customer with focus on baking, merchandising, sales and boosting profit. We<br />
have solid experience with creating business results for our customers in almost all sales<br />
channels.<br />
Baking results with<br />
in-store bakeries<br />
An active instorebakery creates<br />
atmosphere and life in any shop.<br />
With the pleasant smell of freshly<br />
baked bread and pastry the senses are<br />
stimulated towards impulse buying.<br />
By combining the optimal product<br />
assortment and professional product<br />
presentation we help customers increase<br />
sales in the bakery category by<br />
up to 25%. For this reason even the<br />
discount sector has started to show<br />
interest in running their own mini<br />
bakeries in the shops. At the moment<br />
we are developing an instore<br />
concept for discount shops, bringing<br />
the nice smell into the shops with a<br />
limited number of resources.<br />
Baking results at gas stations<br />
Gas stations in general are in a fantastic<br />
development. An increasingly<br />
part of their earnings comes from the<br />
food business, and bakery is a key<br />
strategic product category to attract<br />
the consumers. People arrive not<br />
only to buy gas but also for a quick<br />
snack or meal or for food to bring<br />
home. A freshly baked assortment<br />
for every meal during the day increases<br />
impulse sales and cross sales.<br />
We consult and teach gas stations<br />
how to organize, run and expose the<br />
food & drink sections to get optimal<br />
turnover. It is clear how a softening<br />
of the traditional masculine environment<br />
makes a big difference and also<br />
welcomes the female segment to the<br />
shop. Healthy sandwiches, indulgent<br />
snacks and good coffee combined<br />
with traditional fast food makes the<br />
difference.<br />
Baking results in<br />
the fast food business<br />
Fast food is one of our key competencies<br />
with a market leader position<br />
in several countries. No other companies<br />
can offer such a big variation<br />
of products and so many possibilities.<br />
In burger buns we cover everything<br />
from the classic and basic bun to<br />
the gourmet experience. The same<br />
goes for hotdog buns, sandwiches,<br />
etc. With all baking technologies inhouse<br />
and a strong setup with fast<br />
food bakeries around our company<br />
we are able to adjust almost any<br />
parameter in the products: shapes,<br />
sizes, ingredients, fibres, grain, spices,<br />
packagings, toppings, looks and organic<br />
or conventional products. We<br />
also make products for special events<br />
or branding activities.
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Hot news<br />
News that makes everyday life a little<br />
easier and more tasteful.<br />
A range of healthy personalities<br />
The Hatting retail assortment in Denmark and Norway<br />
has been given a boost from a new range of<br />
organic whole grain bread developed in cooperation<br />
with leading nutrition experts. The mix of new<br />
Hatting products and well-known favorites loaded<br />
with fibres and whole grain have attracted new<br />
Intense<br />
burgers<br />
Why not bake the taste of Mexico<br />
directly into the bread? EXTRA Taco<br />
from Korvbrödsbagarn is a great success<br />
on the Swedish market, where<br />
the combination of cumin, garlic and<br />
chili gives an intense sensation of taste.<br />
EXTRA Taco is one example of how<br />
premium products within the fast food<br />
category grow and take new directions<br />
enhancing the possibilities within this<br />
classic assortment.<br />
segments and consumers to the supermarkets’<br />
freezer with great success.<br />
Attracting<br />
new shoppers<br />
with pastry<br />
Three new, tailor-made pastries from Lantmännen<br />
<strong>Unibake</strong> are now available at one of the UK’s major<br />
retail chains. The products were carefully developed<br />
to appeal to a broad segment and to attract<br />
new shoppers to the category. We have worked<br />
with appearance, exciting flavor combinations and<br />
shape. 30% of the growth our customer experienced<br />
in the Danish pastry category last year was<br />
attributed to the launch of these new products.<br />
Rye bread<br />
in disguise<br />
All the healthy characteristics of rye bread, but soft and<br />
mild like sandwich bread. Now there is no excuse to skip<br />
the recommended daily intake of fibers and whole<br />
grain. With the new sandwich bread sold to consumers<br />
in Denmark and Sweden we have succeeded in developing<br />
a rye bread full of fibers while at the same time<br />
fulfilling the preferences of the consumers. Simply the<br />
perfect bread!<br />
13
14<br />
Philosophy<br />
of the bakery<br />
Most people have an opinion<br />
about the quality of bread.<br />
That is good. We are happy<br />
when people are interested<br />
in good bakery products,<br />
since it is our passion.<br />
Please join us on a journey<br />
into the philosophy behind<br />
our products together with<br />
five specialists.<br />
Palle Kjær Pedersen, Innovation Manager, Lantmännen <strong>Unibake</strong> Denmark<br />
Every product starts in the artisan bakery<br />
Every new bread or pastry product has been created by a passionate baker who loves his craft. With<br />
professional pride, creativity, expertise and pure craftsmanship we develop every detail of the products:<br />
the crust, the crumb, the shape, the colour, the smell, the taste, the texture. We make everything from<br />
scratch, and it always starts in our artisan bakery. Here we develop thousands of new bread and pastry<br />
types every year. Only the very best are transferred to the bakery lines, where we apply the exact same<br />
care and principles only in larger scale. It is extremely rewarding when our experiments result in a flow of<br />
thousands of perfect copies from the bakery lines.<br />
Mette Kann, Corporate Quality<br />
Director, Lantmännen <strong>Unibake</strong><br />
Much can go wrong<br />
in a bakery<br />
This is why food safety has the highest priority<br />
at Lantmännen <strong>Unibake</strong>. Through decades<br />
we have refined and developed our routines<br />
and systems to fulfill the strictest requirements<br />
from customers around the world.<br />
At our bakeries we manage the ingredients<br />
carefully, we keep the bakeries clean and<br />
tidy, we control all processes in every detail,<br />
and we run our business with extraordinary<br />
high levels of hygiene. All suppliers have<br />
to sign our Supplier Code<br />
of Conduct. We have<br />
quality managers in all<br />
bakeries, who make<br />
sure that production is<br />
carried out according<br />
to our standards every<br />
day. Furthermore, we<br />
develop our quality and<br />
food safety procedures on<br />
a continuous basis to even<br />
higher standards.
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Anders Frøberg,<br />
Service Concept Consultant,<br />
Lantmännen <strong>Unibake</strong><br />
Intelligent<br />
convenience – the<br />
key to good results<br />
When I travel around the world teaching baking<br />
techniques, decoration and presentation<br />
of the <strong>Unibake</strong> products, I am proud of the<br />
quality that <strong>Unibake</strong> represents. We make the<br />
same products millions of times, and even so<br />
they always have the same look, taste and<br />
shape. The customers can trust us<br />
to provide the quality they expect<br />
when they open a carton from<br />
<strong>Unibake</strong>. Convenience is important<br />
elements in the development<br />
process. Uniform baking<br />
times and baking temperatures<br />
for most of the products make<br />
it easy, and decoration glazing<br />
and syrup included with<br />
the pastries – that is<br />
quality to me.<br />
Peder Christensen, Chief Operations Officer,<br />
Lantmännen <strong>Unibake</strong><br />
Bake off means fresh<br />
Piet Van Beveren, R&D and Quality Director, Lantmännen <strong>Unibake</strong> Benelux<br />
Good bread is made from good ingredients. It is as simple as that.<br />
We can only bake our high quality products when we work with<br />
high quality ingredients. Our requirements to quality, taste and baking<br />
characteristics are so high that only the very best ingredients<br />
make it to the bakery. We quick-freeze the products straight<br />
from the oven, before the ageing process in the bread sets<br />
in. This is the key to completely fresh products, ready<br />
for bake off when the customers want a delicious bite.<br />
Bake off offers the opportunity to bake around the clock,<br />
adjusted to sales and demands so that the products are<br />
always freshly baked.<br />
Sensing the dough means everything<br />
In the bakery all physical circumstances affect the quality of the bread: the weather, the humidity, the<br />
flour, the quality of the ingredients, the machinery and the temperature. No robots can ever do this<br />
work. Our bakers constantly adjust the baking process with expertise and precision according to the<br />
circumstances. There is a human being behind every product, assisted by modern technology to monitor,<br />
measure, scan and transport the thousands of products that flow from our bakeries every day.<br />
15
16<br />
Experts in<br />
whole grain<br />
Tina Lindeløv<br />
Innovation Manager,<br />
Lantmännen Schulstad<br />
Denmark<br />
Tina Lindeløv is Innovation Manager<br />
in our fresh bread division,<br />
Schulstad in Denmark. She has<br />
worked with innovation and product<br />
development for 10 years and<br />
is one of our key experts in whole<br />
grain. During the years she has<br />
seen the bread market develop and<br />
many trends come and go.<br />
– The whole grain trend has been<br />
around for several years and seems<br />
to be growing stronger. From our<br />
dialogue with the customers we see<br />
a clear trend towards healthy bread<br />
types with whole grain. This is very<br />
positive due to the proven health<br />
benefits of the fibre, vitamins and<br />
minerals that characterize whole<br />
grain, says Tina Lindeløv.<br />
Focus on natural health and taste<br />
Lantmännen <strong>Unibake</strong> has highly<br />
specialized competences in utilizing<br />
whole grain and other raw materials<br />
for maximum health and taste.<br />
– Whole grain is not just one thing.<br />
We constantly develop new bread<br />
types, which would never have been<br />
recognized as whole grain just a few<br />
years ago. We can do this because<br />
we can combine the raw materials<br />
so that the bread achieves the right<br />
nutritional balance, while preserving<br />
the premium taste, says Tina.<br />
Among other things, Lantmännen<br />
<strong>Unibake</strong> cooperates with the grain<br />
mills to develop new ways of grinding<br />
and to create new combinations<br />
of grain types.<br />
– Traditionally, whole grain bread is<br />
made from wheat and rye, but we<br />
are also considering barley, which<br />
has promising properties when<br />
mixed with other grain types. The<br />
trick is to find the right balance, always<br />
keeping the good taste and the<br />
natural health as the core elements,<br />
says Tina Lindeløv.
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Pushing the limits<br />
We are constantly testing different<br />
flour combinations and pushing the<br />
limits for how much whole grain we<br />
can use in bread and still keep the<br />
good taste.<br />
– Today we can bake whole grain<br />
bread which has almost the same<br />
taste and texture as traditional white<br />
bread. Our Levebrød Fuldkornsbrød<br />
from Lantmännen Schulstad for<br />
example contains 45 % whole grain,<br />
which is more than most rye bread.<br />
At the same time it offers the characteristic<br />
mild taste and the white<br />
crumb that consumers love about<br />
wheat bread, says Tina Lindeløv.<br />
The healthy trend<br />
Increased focus on health has made<br />
whole grain one of the strongest<br />
trends in the bread market. Over<br />
the years, consumers have become<br />
more and more aware of the nutritional<br />
benefits of whole grain and<br />
today, the demand for whole grain<br />
products is bigger than ever.<br />
Alongside the increasing demand<br />
for whole grain, consumers challenge<br />
the bread industry to come<br />
up with new, healthy and tasty<br />
products. At Lantmännen <strong>Unibake</strong><br />
we invest a lot of work in developing<br />
the whole grain category.<br />
In Scandinavia whole grain has<br />
been an integrated part of the diet<br />
for centuries and its benefits are acknowledged.<br />
But whole grain is no<br />
longer restricted to Scandinavian<br />
consumers; on the contrary, we see<br />
” We have just launched a revolution within<br />
the rye bread category. Through innovation<br />
we have succeeded in developing rye<br />
bread that combines all the healthy qualities<br />
of the traditional rye bread with the<br />
soft and airy quality of white bread. We<br />
expect a lot from the new bread which<br />
fulfills the dreams of many consumers<br />
about the perfect bread.”<br />
whole grain bread<br />
finding its way to<br />
the plates of more<br />
and more consumers<br />
in countries<br />
where whole<br />
grain is not part of<br />
the tradition.<br />
One of the reasons<br />
for the success of<br />
whole grain is<br />
the fact that we<br />
develop new products<br />
that meet<br />
the taste of people,<br />
who do not yet have<br />
a tradition for bread<br />
with seeds and the red,<br />
slightly bitter wheat<br />
which is often used<br />
in Scandinavia.<br />
17
18<br />
Looking into<br />
the bakeries<br />
of the future<br />
The requirements to the efficiency of<br />
the bakeries are growing all the time<br />
as are the requirements to the quality<br />
of the products. This means that we<br />
have to constantly develop and refine<br />
our production. Never before have<br />
we been so ambitious as regards our<br />
production facilities, never before have<br />
we invested so much in so many large<br />
projects and never before has the future<br />
looked more promising.<br />
Structured processes with LEAD<br />
LEAD, which is the Lantmännen<br />
interpretation of Lean, has been implemented<br />
in nearly all bakeries, and<br />
the rest are planned for <strong>2011</strong>. The<br />
implementation of LEAD makes<br />
the bakeries more professional with<br />
more structured work processes. The<br />
employees are deeply involved in the<br />
LEAD projects at their bakeries, and<br />
the active involvement has increased<br />
the motivation in the daily work,<br />
improved the working environment<br />
has also reduced absence due to sickness.<br />
Besides the normal content of such<br />
projects we have added an extra dimension,<br />
which we call “bottleneck<br />
analyses”. This is where we work<br />
with process innovation to develop<br />
tailored, intelligent solutions that<br />
make us even better at details. We<br />
investigate the details of the production<br />
and map the areas where we by<br />
adjusting small things can become<br />
even better.<br />
Transparent supply chain<br />
with new ERP system<br />
During 2010, we have developed<br />
a new allcomprising ERP system<br />
which will enable us to work seamlessly<br />
together across functions and<br />
countries. The purpose of the new<br />
system is to achieve more transparent<br />
processes, especially within the<br />
supply chain. The system will be put<br />
into operation in the first<br />
countries during <strong>2011</strong>,<br />
and after that the<br />
implementation<br />
will be<br />
rolled out in<br />
our business<br />
units worldwide.<br />
The<br />
project will<br />
leverage new<br />
opportunities<br />
within logistics<br />
as well.<br />
By 2020 we<br />
will reduce our<br />
CO2 emission by<br />
33%<br />
compared to 2009<br />
New levels of food safety<br />
Food safety has always enjoyed top<br />
priority in the business model of<br />
Lantmännen <strong>Unibake</strong>, and during<br />
2010 the effort in this area became<br />
even more visible with the new strategy.<br />
During the year all European<br />
bakeries were BRC certified, and<br />
the goal is to achieve grade A everywhere.<br />
In <strong>2011</strong> we expect USA on<br />
this level too. Furthermore, we have<br />
defined a number of extra requirements<br />
in our food safety manual,<br />
among other things strict requirements<br />
to safety equipment and extremely<br />
high hygiene requirements.<br />
The goal is to implement the food<br />
safety manual in all bakeries before<br />
2013.<br />
Climate from mindset to action<br />
As part of the Lantmännen Group<br />
we have set a goal to reduce our<br />
CO2 emissions by 33 percent before<br />
2020. To reach this goal we<br />
have to focus on reducing<br />
the energy consumption<br />
of the production<br />
and simplifying<br />
the logistics. We are<br />
in the process of<br />
developing a CO2<br />
toolbox for production,<br />
which all<br />
units will implement.<br />
The climate challenge<br />
is complex and we have
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
Building a new<br />
super-bakery in the UK<br />
The British love Danish pastry and with our new bakery in Bedford we will get state of the<br />
art facilities in this important market. Every corner of the bakery is designed for streamlined<br />
production with climate-friendly solutions and the highest level of food safety.<br />
A team of British bakers have been trained by colleagues from Denmark in how to produce<br />
high quality pastry. It is a completely different thing to work with laminated products than<br />
with bread so transfer of competence is an important part of establishing a new bakery.<br />
made a strict prioritization to go for<br />
results that benefit the environment<br />
as well as the business.<br />
We have also made a climate declaration<br />
for our ten biggest products to<br />
be able to determine where we have<br />
the highest potential for improvement.<br />
Talented people<br />
Talent and competence are needed<br />
to lead an international food company<br />
with high ambitions like<br />
<strong>Lantmannen</strong> <strong>Unibake</strong>. Therefore,<br />
we have made talent management a<br />
priority. Currently we are mapping<br />
the talent potential of the company,<br />
and we are offering international career<br />
paths to the employees. The key<br />
words of the ONE <strong>Unibake</strong> strategy<br />
as regards HR development are development,<br />
knowledge sharing and<br />
internationalization.<br />
Our production philosophy<br />
Reliability<br />
We work systemati cally to improve<br />
our supply chain in order<br />
to minimize our production<br />
costs and optimize our ability<br />
to deliver in any situation.<br />
RELIABILITY<br />
SUSTAINABILITY<br />
Sustainability<br />
We have an increasingly strong focus on<br />
sustainable practices. Together with the<br />
Lantmännen Group we develop sustainable<br />
solutions to reduce our impact on<br />
the climate and the environment.<br />
FOOD SAFETY<br />
QUALITY<br />
19<br />
Food safety<br />
We never compromise on<br />
food safety. Our system<br />
is fine-tuned to meet the<br />
expectations from even the<br />
most demanding customers<br />
anywhere in the world.<br />
Product<br />
quality<br />
All details in the production<br />
process influence the taste<br />
and customer experience.<br />
We constantly optimize<br />
all stages and every little<br />
detail to ensure the best<br />
quality product.
20<br />
International<br />
Bakehouse<br />
Australia<br />
General Manager:<br />
Greg Harnwell<br />
Sales office: Glebe<br />
Lantmännen <strong>Unibake</strong><br />
The Baltics<br />
Sales Manager:<br />
Franceska Kirkila<br />
Sales office: Riga<br />
Lantmännen <strong>Unibake</strong><br />
Benelux<br />
Division Director:<br />
Jean Dinet<br />
Bakeries: Londerzeel,<br />
Mouscron, Brussels<br />
Number of employees: 369<br />
Lantmännen <strong>Unibake</strong><br />
Denmark<br />
Division Director:<br />
Trine Egsgaard<br />
Bakeries: Hatting,<br />
Holstebro, Hasselager,<br />
Fristrup, Doense<br />
Number of employees: 689<br />
Lantmännen Schulstad<br />
Denmark<br />
Division Director:<br />
Carsten Lyngsø Thomsen<br />
Bakeries: Pandrup,<br />
Avedøre, Viborg<br />
Number of employees: 733<br />
Lantmännen <strong>Unibake</strong><br />
Finland<br />
Division Director:<br />
Marko Laine<br />
<strong>Bakery</strong>: Vantaa<br />
Number of employees: 59<br />
Lantmännen <strong>Unibake</strong><br />
France<br />
Sales Manager:<br />
Beátrice Fregier<br />
Sales office: Miramas<br />
Lantmännen <strong>Unibake</strong><br />
Germany<br />
Division Director:<br />
Magnus Krook<br />
Bakeries: Verden,<br />
Harrislee, Suhl<br />
Number of employees: 279<br />
Lantmännen <strong>Unibake</strong><br />
Hungary<br />
Division Director:<br />
Márta Galácz<br />
<strong>Bakery</strong>: Budapest<br />
Number of employees: 44<br />
Lantmännen <strong>Unibake</strong><br />
Norway<br />
Division Director:<br />
Trond Aarø<br />
<strong>Bakery</strong>: Langhus<br />
Number of employees: 106<br />
Lantmännen <strong>Unibake</strong><br />
Poland<br />
Division Director:<br />
Jacek Gorecki<br />
<strong>Bakery</strong>: Niepore˛ t<br />
Number of employees: 190<br />
Lantmännen Axa<br />
Poland<br />
Division Director:<br />
Grzegorz Stupnicki<br />
<strong>Bakery</strong>: Poznan<br />
Number of employees: 303
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
scope<br />
Lantmännen <strong>Unibake</strong><br />
Russia<br />
Division Director:<br />
Ekaterina Zaplatina<br />
<strong>Bakery</strong>: Yegorievsk<br />
Number of employees: 119<br />
Bakehouse<br />
South Africa<br />
National Account<br />
Manager: Monia Parker<br />
Sales office: Montague<br />
Gardens<br />
Lantmännen <strong>Unibake</strong><br />
Spain<br />
Division Director:<br />
Luis Roca<br />
Sales office: Barcelona<br />
Lantmännen <strong>Unibake</strong><br />
Sweden<br />
Division Director:<br />
Lasse Gustafsson<br />
Bakeries: Örebro, Mantorp<br />
Number of employees: 364<br />
Lantmännen <strong>Unibake</strong><br />
The Netherlands<br />
Commercial Manager:<br />
Hans Van Den Bosch<br />
Sales office: Driebergen<br />
Bakehouse<br />
United Kingdom<br />
Managing Director:<br />
Tony Brown<br />
Sales office: Bagshot<br />
Lantmännen <strong>Unibake</strong><br />
United Kingdom<br />
Division Director:<br />
Søren Landtved<br />
Sales company: Bakehouse<br />
Bakeries: Milton Keynes,<br />
Bedford<br />
Number of employees: 439<br />
Lantmännen <strong>Unibake</strong><br />
USA<br />
Division Director:<br />
Scott Kolinski<br />
<strong>Bakery</strong>: Florida<br />
Sales office: Chicago<br />
Number of employees: 143<br />
21
22<br />
The Baker<br />
” He takes the best<br />
from nature, mixes it with<br />
know-how, and adds love<br />
and a little magic.<br />
”
<strong>Bakery</strong> <strong>Report</strong><br />
<strong>2011</strong><br />
23
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