Back to The Future of Food

Welcome to our monthly video series where we’re going back to the future of food!

In this special digital video series hosted by ACI Group, you will discover the past, present and future delights of food innovation. Over the next six months, you’ll hear from some of the brightest minds in today’s food and bakery industry, understand the latest industry trends and upcoming innovations, discover real solutions to the challenges the supply chain is experiencing today.

Next up, the team is joined by Greenfield’s Sales Manager, Katarzyna Falenczykowska. Her expert insight using natural ingredients like dried fruit, cocoa fibre and oat-beta glucan fibre to develop on-trend and in-demand bakery applications on Thursday 20th October is not to be missed!

Catch up on demand with our videos below!

Annie Gray

Be ahead of the curve.

Our innovation feature special guests every month to help our Customers with their biggest challenges.


Crumbs! A Cake History by Dr. Annie Gray

Crumbs! A Cake History
by Dr. Annie Gray

In this fascinating presentation by Dr. Annie Gray, you’ll find out why the traditional hot cross bun takes us back to the Tudor period, the reason our quintessential fruit cake needs to be made in a large clean bucket with your hands and understand just how great the Victorians were at converting stale cake into the most scrumptious leftover bakes!

Innovate with Purpose by Greenfield

Innovate with Purpose
by GreenField

Presented by Katarzyna Falenczykowska, GreenField’s Sales Manager, this video shares insight into how bakery brands can innovate with purpose by using clean label ingredients – like cocoa fibre, oat-beta glucan fibre and dried fruit seeds – when bringing new product developments to market. 

Festive Food through the Ages by Dr. Annie Gray

Festive food through the ages
by Dr. Annie Gray

Grab a glass of mulled wine and your favourite festive treat and watch Dr. Annie Gray present Christmas through the ages in this delightful 25-minute video. Learn why plum pottage was the height of luxury before plum ‘Christmas’ pudding was introduced, why the humble mince pie was traditionally made with meat tongue, and the real reason we should eat Christmas cake on 6th January!

Upcoming Videos

Dr Julia Rodrigues

January '23

Dr. Julia Rodrigues


February '23

More details coming soon

Nutrition Integrated

March '23

More details coming soon

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