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DuyGrain targets longer-lasting freshness in bread

Teffie secures Ocado listing with reformulated ancient grain snacks

Baker & Baker acquires free-from bakery brand Lazy Day Foods

Precision fermented egg in cake: where consumers see it fitting and where they do not

Meala FoodTech scales up pea protein production

UK artisan bakery shoppers prioritise treats and craft quality over price, Marriage’s research finds

SALTWELL to present bread and bakery sodium reduction data at Fi Europe

Baking Europe Exclusive

Teff: An ancient grain with a modern opportunity

Naturally gluten-free and traditionally consumed as a whole grain, teff is attracting growing attention from bakery manufacturers.
Professor Geremew Bultosa Geremew, Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources shares the science behind the grain.

Guest Writer

Guest Writer

3 November 2026

Teff: An ancient grain with a modern opportunity
DuyGrain targets longer-lasting freshness in bread
Partner content

DuyGrain targets longer-lasting freshness in bread

Why one gluten threshold is not enough for modern bakeries
Partner content

Why one gluten threshold is not enough for modern bakeries

Baking for a new era with HIFOOD’s nutrient density solutions
Partner content

Baking for a new era with HIFOOD’s nutrient density solutions

MPU
DuyGrain targets longer-lasting freshness in bread
Partner content

DuyGrain targets longer-lasting freshness in bread

Teff: An ancient grain with a modern opportunity
Research

Teff: An ancient grain with a modern opportunity

Comfort food – The new innovation brief for R&D
Exclusives

Comfort food – The new innovation brief for R&D

Searches for comfort food rose sharply during this summer’s heatwaves, pointing to deeper emotional needs among consumers facing economic and social uncertainty. Sally Kemkers of Untapped Innovation explains how R&D teams can translate those needs into bakery and confectionery products that deliver the right sensory experience, from nostalgia-led flavours to convenience without compromise.

Precision fermented egg in cake: where consumers see it fitting and where they do not

UK artisan bakery shoppers prioritise treats and craft quality over price, Marriage’s research finds

British Bakels identifies five ways bakers can build on Christmas favourites

Baked goods

Discover the latest developments in Europe's bakery industry 

Welcome to Baking Europe, your go-to journal for industry content that elevates the baking sector. Dive into a world where applied science and cutting-edge research meet innovation. Our mission is to keep Europe's industrial bakers and confectioners ahead of the curve and ready for the trends of tomorrow.

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