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Report
2011
Ingredients
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10
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Who we are
CEO Statement
Lantmnnen Unibake
Bakery Report 2011
International scope
Design: Datagraf
Print: Datagraf AS
Bakery Report
2011
Who we are
3,894 Employees 18 Countries 26 Bakeries 733 mEuro turnover 2010
83 Bakery lines 400,000 Tonnes of bread each year
Part of the
Lantmnnen Group
Board
Legal affairs
Agriculture
Sector
Machinery
Sector
Corporate
Support Functions
Energy
Sector
Food
Sector
Lantmnnen
Unibake
Lantmnnen
Kronfgel
Lantmnnen
Cerealia
Lantmnnen
Doggy
Owned by
Lantmnnen
Lantmnnen Unibake is owned by
Swedish Lantmnnen, which is one of the
Nordic areas largest Groups within food, energy
and agriculture. The Group, owned by 37,000
Swedish farmers, focuses on R&D
and sustainable development to be a
strong and long-term partner, taking
responsibility for the entire chain
from field to fork.
Production Denmark
Denmark
Sweden
Poland
Norway
Finland
United Kingdom
Germany
Belgium
Poland
Hungary
Russia
USA
Production
Estonia (Leibur)
Bakery Report
2011
The Executive Management Team (from left): Magnus Krook (Division Director Germany),
Peder Christensen (Chief Operations Officer), Brian Guldbrandt (Chief Business Officer),
Stine Aare Jensen (Chief Financial Officer), Bent Pultz Larsen (Chief Executive Officer), Peter
Hermes (Chief Commercial Officer), Erik F. Nielsen (Chief Strategy Officer, Vice President)
Bakery Report
2011
Unibake
on the right
course
The second year of a recession tends
to be difficult to handle. By com
parison, the first year is easy, when
everybody is focused on change, and
it seems rational to pull the brake.
The second year is different, and
2010 was a second year.
Focused on the business and tuned
in on the signals from the market,
we have been leading Lantmnnen
Unibake through the recession and
into a future, which offers a wide
range of possible scenarios. Some
times it feels like all known parameters have suddenly been turned
upside-down. The prices of raw
materials fluctuate dramatically, ex
change rates undermine the profit,
families change their values and their
buying habits. And all this makes
me conclude that we have never seen
more potential opportunities for
the watchful and the skillful than
right now. The flipside of the coin
is the huge challenges looming, and
generally it is fair to say that it has
become harder to earn a profit by
making bread.
>
New bakery structure
being implemented
The fierce competition and the
fluctuating exchange rates make it
more important than ever to bake
our bread and pastry close to the
customers. Therefore we have started
a major restructuring of our baking
facilities to bring us closer to the
most important markets. In England
we are close to opening a brand new
bakery featuring all the modern pro
cess technology that will enable us
to deliver locally produced Danish
pastry to the British market.
The new baking capacity in the UK
means that we will close down the
Fristrup-bakery in Denmark and
move the majority of the produc
tion to the new bakery in Bedford.
Furthermore, we have closed down
the bakery in Glostrup, Denmark,
moving the production of fast food
products to Finland, Germany and
Hungary.
2010 has been characterized by a
number of internal development pro
jects. First and foremost we are in the
process of implementing an interna
tional ERP system that will connect
all business units and support our
philosophy of ONE Unibake. Fur
thermore, we have carried out LEAD
projects in 11 bakeries and the rest of
our sites are planned for 2011.
Market development step by step
The financial crisis and the ensuing
recession have resulted in changing
consumer habits and new require
ments from the customers. Con
sumers are increasingly acting as
professional buyers, planning their
shopping in detail, and making stra
tegic choices. Consumers prefer the
same high quality as ever, but wait
to buy the products until they get a
discount. Hard discount stores are
Bakery Report
2011
Finance
mEURO
Net Sales
2006
2007
2008
2009
2010
478.0
595.6
725.7
727.3
733.8
Sales
Categories
Countries
Fresh/frozen
Sweden 11%
Wheat Bread 32%
UK 16%
Norway 10%
Belgium 6%
Germany 5%
Other 9%
Croissants 8%
Danish Pastry 11%
USA 6%
Denmark 29%
Rye Bread 11%
Fresh 25%
Poland 6%
Rest 11%
Frozen 75%
10
Trends
Tasty, healthy,
fast and fresh
Arjan de Boer
Trendsspotter from
Shoot my Food
Bakery Report
2011
11
Fresh, healthy
and tasty products
elegantly presented
appeal to women
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Competitive power
with bread
The smell of freshly baked bread attracts people and makes them buy more. It is all about
offering the right choice during the day and combining it with knowhow of what makes the
difference for your specific business. With our service concept we make tailormade solutions
for each customer with focus on baking, merchandising, sales and boosting profit. We
have solid experience with creating business results for our customers in almost all sales
channels.
Baking results in
the fast food business
Fast food is one of our key compe
tencies with a market leader position
in several countries. No other com
panies can offer such a big variation
of products and so many possibilities.
In burger buns we cover everything
from the classic and basic bun to
the gourmet experience. The same
goes for hotdog buns, sandwiches,
etc. With all baking technologies inhouse and a strong set-up with fast
food bakeries around our company
we are able to adjust almost any
parameter in the products: shapes,
sizes, ingredients, fibres, grain, spices,
packagings, toppings, looks and or
ganic or conventional products. We
also make products for special events
or branding activities.
Bakery Report
2011
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Hot news
Intense
burgers
Why not bake the taste of Mexico
directly into the bread? EXTRA Taco
from Korvbrdsbagarn is a great success on the Swedish market, where
the combination of cumin, garlic and
chili gives an intense sensation of taste.
EXTRA Taco is one example of how
premium products within the fast food
category grow and take new directions
enhancing the possibilities within this
classic assortment.
Attracting
new shoppers
with pastry
Three new, tailor-made pastries from Lantmnnen
Unibake are now available at one of the UKs major
retail chains. The products were carefully developed to appeal to a broad segment and to attract
new shoppers to the category. We have worked
with appearance, exciting flavor combinations and
shape. 30% of the growth our customer experienced in the Danish pastry category last year was
attributed to the launch of these new products.
Rye bread
in disguise
All the healthy characteristics of rye bread, but soft and
mild like sandwich bread. Now there is no excuse to skip
the recommended daily intake of fibers and whole
grain. With the new sandwich bread sold to consumers
in Denmark and Sweden we have succeeded in developing a rye bread full of fibers while at the same time
fulfilling the preferences of the consumers. Simply the
perfect bread!
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Philosophy
of the bakery
Most people have an opinion
about the quality of bread.
That is good. We are happy
when people are interested
in good bakery products,
since it is our passion.
Please join us on a journey
into the philosophy behind
our products together with
five specialists.
Bakery Report
2011
15
Anders Frberg,
Service Concept Consultant,
Lantmnnen Unibake
Intelligent
convenience the
key to good results
When I travel around the world teaching baking techniques, decoration and presentation
of the Unibake products, I am proud of the
quality that Unibake represents. We make the
same products millions of times, and even so
they always have the same look, taste and
shape. The customers can trust us
to provide the quality they expect
when they open a carton from
Unibake. Convenience is important elements in the development process. Uniform baking
times and baking temperatures
for most of the products make
it easy, and decoration glazing
and syrup included with
the pastries that is
quality to me.
Piet Van Beveren, R&D and Quality Director, Lantmnnen Unibake Benelux
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Experts in
whole grain
Tina Lindelv
Innovation Manager,
Lantmnnen Schulstad
Denmark
Bakery Report
2011
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Looking into
the bakeries
of the future
33%
Bakery Report
2011
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Building a new
super-bakery in the UK
The British love Danish pastry and with our new bakery in Bedford we will get state of the
art facilities in this important market. Every corner of the bakery is designed for streamlined
production with climate-friendly solutions and the highest level of food safety.
A team of British bakers have been trained by colleagues from Denmark in how to produce
high quality pastry. It is a completely different thing to work with laminated products than
with bread so transfer of competence is an important part of establishing a new bakery.
Reliability
We never compromise on
food safety. Our system
is fine-tuned to meet the
expectations from even the
most demanding customers
anywhere in the world.
Y
ET
AF
ITY
IL
SU
LI
AB
TY
AI
ST
Talented people
Talent and competence are needed
to lead an international food com
pany with high ambitions like
Lantmannen Unibake. Therefore,
we have made talent management a
priority. Currently we are mapping
the talent potential of the company,
and we are offering international ca
reer paths to the employees. The key
words of the ONE Unibake strategy
as regards HR development are de
velopment, knowledge sharing and
internationalization.
Food safety
LIA
RE
I LI
TY
A
QU
Product
quality
Sustainability
20
International
Bakehouse
Australia
General Manager:
Greg Harnwell
Sales office: Glebe
Lantmnnen Unibake
France
Sales Manager:
Betrice Fregier
Sales office: Miramas
Lantmnnen Unibake
The Baltics
Sales Manager:
Franceska Kirkila
Sales office: Riga
Lantmnnen Unibake
Germany
Division Director:
Magnus Krook
Bakeries: Verden,
Harrislee, Suhl
Number of employees: 279
Lantmnnen Unibake
Benelux
Division Director:
Jean Dinet
Bakeries: Londerzeel,
Mouscron, Brussels
Lantmnnen Unibake
Hungary
Division Director:
Mrta Galcz
Bakery: Budapest
Number of employees: 44
Lantmnnen Unibake
Denmark
Division Director:
Trine Egsgaard
Bakeries: Hatting,
Holstebro, Hasselager,
Fristrup, Doense
Number of employees: 689
Lantmnnen Schulstad
Denmark
Division Director:
Carsten Lyngs Thomsen
Bakeries: Pandrup,
Avedre, Viborg
Number of employees: 733
Lantmnnen Unibake
Norway
Division Director:
Trond Aar
Bakery: Langhus
Number of employees: 106
Lantmnnen Unibake
Poland
Division Director:
Jacek Gorecki
Bakery: Nieporet
Number of employees: 190
Lantmnnen Unibake
Finland
Division Director:
Marko Laine
Bakery: Vantaa
Lantmnnen Axa
Poland
Division Director:
Grzegorz Stupnicki
Bakery: Poznan
Number of employees: 59
Bakery Report
2011
21
scope
Lantmnnen Unibake
Russia
Division Director:
Ekaterina Zaplatina
Bakery: Yegorievsk
Lantmnnen Unibake
Spain
Division Director:
Luis Roca
Sales office: Barcelona
Bakehouse
South Africa
National Account
Manager: Monia Parker
Sales office: Montague
Gardens
Lantmnnen Unibake
Sweden
Division Director:
Lasse Gustafsson
Bakeries: rebro, Mantorp
Number of employees: 364
Lantmnnen Unibake
The Netherlands
Commercial Manager:
Hans Van Den Bosch
Sales office: Driebergen
Bakehouse
United Kingdom
Managing Director:
Tony Brown
Sales office: Bagshot
Lantmnnen Unibake
United Kingdom
Division Director:
Sren Landtved
Sales company: Bakehouse
Bakeries: Milton Keynes,
Bedford
Number of employees: 439
Lantmnnen Unibake
USA
Division Director:
Scott Kolinski
Bakery: Florida
Sales office: Chicago
Number of employees: 143
22
The Baker
He takes the best
from nature, mixes it with
know-how, and adds love
and a little magic.
Bakery Report
2011
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www.lantmannen-unibake.com