Meet the Baker: Kevin Tennant, Senior Bakery Specialist
5 March 2026 | Kevin Tennant, Senior Bakery Specialist
Kevin Tennant joined us as Senior Bakery Specialist in October 2025. With his Cotswold roots, extensive bakery background and international experience, this blog covers some of Kevin’s career to date and how it translates to the expert, specialist support that he now offers to our members and clients.
About Kevin
Since growing up in a Cotswold bakery, Kevin has been baking for more than four decades. After working in his family bakery, Kevin has worked bakery development for various UK and US food businesses that have given him a vast amount of knowledge and experience across the breadth of bakery commodities.
Just some of Kevin’s experience includes working on one of the first pre-proved croissants for the bakery division of one of the largest privately owned food companies in Europe. He was then Technical Manager for Délifrance and later produced cakes for Greencore.
In the US, Kevin led doughnut development for a large production operation, developed the sub roll programme for the same business and worked with vacuum cooling of bread. He also did bakery development work for a US supplier of McDonalds and helped introduce new products to new production lines.
Just some of the baked goods Kevin has worked with include bread, pastries, doughnuts, English muffins, American muffins, cakes and Subway cookies / breadsticks.
With the variety of unique bakeries that Kevin has worked in, he is used to applying his strengths in problem solving, process development and the ability to adapt to all types of issues.
Areas of interest and expertise
Kevin’s areas of interest: Fermented goods; Confectionary; Vacuum cooling; Sourdough cultures and their properties; Natural ingredient development; Sustainability.
Kevin’s specific areas of expertise: New product development and its process; Plant scale-up and trials; Reverse engineering; Process development; Waste reduction; Hands on problem solving & process development.
A big part of Kevin’s work has been in successfully removing / replacing ingredients, including for ‘clean label’ projects, without affecting consumer enjoyment of the products.
Get specialist bakery support
Product innovation and reformulation is essential in the highly competitive bakery sector. Whether maximising shelf-life, replacing allergens whilst maintaining quality, addressing ‘clean label’ and ultra processed food pressure, or reformulating to remove / reduce additives, there is much to consider.
From bread, biscuits, cakes and other flour confectionery to pancakes, cereal bars, extruded products and more, we work closely with clients to provide a tailored service to meet their specific needs – including reformulation to provide 'healthier' alternatives (e.g. managing sodium, adding dietary fibre, reducing fat, producing ‘clean label’ products, or gluten-free baking).
Kevin and the Product Innovation Team provide support at all parts of the product development chain – from brainstorming product concepts and converting ideas to prototypes, to refining trial products and producing samples for market testing. We also advise on pilot production and scale-up for manufacturing.
Get in touch to benefit from Kevin’s specialist bakery support.
About Kevin Tennant
Since growing up in a Cotswold bakery, Kevin has been baking for more than four decades. After working in his family bakery, Kevin has worked bakery development for various UK and US food businesses that have given him a vast amount of knowledge and experience across the breadth of bakery commodities.
Just some of Kevin’s experience includes working on one of the first pre-proved croissants for the bakery division of one of the largest privately owned food companies in Europe. He was then Technical Manager for Délifrance and later produced cakes for Greencore.
In the US, Kevin led doughnut development for a large production operation, developed the sub roll programme for the same business and worked with vacuum cooling of bread. He also did bakery development work for a US supplier of McDonalds and helped introduce new products to new production lines.
Just some of the baked goods Kevin has worked with include bread, pastries, doughnuts, English muffins, American muffins, cakes and Subway cookies / breadsticks.
A big part of Kevin’s work has been in successfully removing / replacing ingredients, including for ‘clean label’ projects, without affecting consumer enjoyment of the products.
With the variety of unique bakeries that Kevin has worked in, he is used to applying his strengths in problem solving, process development and the ability to adapt to all types of issues.
How can we help?
If you’d like specialist bakery support, get in touch.
Safe, successful and cost-effective products
We provide expert support with NPD, product/ingredient characterisation and quality, and R&D.
