Bakers in France do not have the same wealth of experience to make and bake GF bread products as those in the UK, Michelle Berriedale-Johnson told FoodManufacture.co.uk in this exclusive podcast.
“We’ve been baking GF bread for eight or nine years now and we’ve made the mistakes and we’ve sorted a lot of it out,” added Berriedale-Johnson, who is the founder of the FreeFromFoodAwards and editor of the FreeFromMatters websites.
‘A lot of mistakes to be made’
“I don’t think the French have been at it for quite that long and there are a lot of mistakes to be made.”
UK bakeries had a strong chance of launching in Europe, she said and highlighted the brand Genius as a “path opener”.
“It’s a jolly great market out there and if they [Genius] are doing well in the UK, why would they not want to expand?”
To hear more about how Berriedale-Johnson thinks UK GF businesses can expand into Europe, listen to this podcast.
Meanwhile, look out for our Big Interview with Genius Foods’s founder Lucinda Bruce-Gardyne in October’s Food Manufacture magazine.