Announcing an exciting collaboration with FEDIMA to launch the European Baking Ingredients Market report 2021
THE EUROPEAN BAKING INGREDIENTS MARKET REPORT 2021
Published in collaboration with the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries (Fedima) and including the Fedima Annual Industry Update.
Dirk Van Ham, Secretary General of Fedima, said: "We are delighted to be collaborating on this publication, as it will give us the opportunity to share our strategic vision as the voice of Europe's bakery, confectionery, and patisserie ingredients manufacturers and suppliers. This is a great opportunity for Fedima and other industry players to share knowledge and expertise with regulators, industry observers, and other stakeholders ... [ read more ]
Featured Events
Baking Europe is proud to be media partners at several key events - pick up a copy of our journal or visit us where we have a booth
We are working closely with various events and will post the details when available.
IFF & DuPont's N&B business announce partnership
08 February 2021IFF launched a fresh brand identity on 1st February that is intended to help the Company move forward into a new phase and reinforce its role as a global leader in quality consumer goods and commercial products.
Soya sustainability
24 November 2020AB MAURI has reassured its soya customer base of the sustainability of its products (regardless of bean origin) by making a further commitment to growers associated with Soya UK, the largest supplier of Soya, Lupin and Millet seed in the UK.
FRITSCH makes charitable donation to a children's cancer ward
12 November 2020A recent sale of warehouse pallets to FRITSCH staff has raised more than €1.500 for a children’s cancer ward charity. The donation was then further increased to €2.500 by both managing directors, Andreas Eyd and Frank Gabriel, respectively.
Current edition - spring 2021
Baking Europe journal
Available in Print, PDF and Digital 'Flipbook', Subscribe today to be the first to receive the latest edition
Published quarterly, Baking Europe is renowned for its authoritative, unbiased editorial on core subjects such as ingredients, equipment and technology, through to cutting edge topics that include energy efficiency, automation, packaging and retail in a format never seen before in one place.
-
Plants in, animal out!
Another fad or is this trend really here to stay?
-
The "cronut and the croiffle" are back
But is this "fusion" or "con-fusion?
-
Salt replacement
Potassium is the new serious contender to sodium
-
Gut health
Microbiome activity is finally being understood
-
Food flavouring
Discoveries made using AI
-
Subscribe to receive this issue
To receive all editions free of charge + exclusive extras
-
Baking Europe
SUBSCRIBE now to receive the latest full digital edition of Baking Europe direct to your inbox every 3 months.