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EIT Food Consumer Observatory publishes report on messaging for precision fermented foods

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

Roquette unveils new hydrocolloid ingredient for improved gluten-free baked goods

British Bakels identifies five ways bakers can build on Christmas favourites

Picard brings their French and Portuguese bakery range to the Sainsbury’s frozen aisle

Baking Europe Exclusive

Baking Europe Autumn 2026

How much of what bakery says about itself can actually be proved? The Autumn 2026 edition of Baking Europe explores green claims under new EU rules, what artisan means to shoppers, flour that passes spec but fails on the line and updated food defence guidance. Plus faba bean, sourdough at scale, regenerative agriculture and a vending machine that bakes to order.

Baking Europe

Baking Europe

13 October 2026

Baking Europe Autumn 2026
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

No future without history: INTERPACK 2026
Partner content

No future without history: INTERPACK 2026

MPU
EIT Food Consumer Observatory publishes report on messaging for precision fermented foods
Ingredients

EIT Food Consumer Observatory publishes report on messaging for precision fermented foods

Meala FoodTech scales up pea protein production
Ingredients

Meala FoodTech scales up pea protein production

Roquette unveils new hydrocolloid ingredient for improved gluten-free baked goods
Ingredients

Roquette unveils new hydrocolloid ingredient for improved gluten-free baked goods

Plant-based ingredients specialist Roquette has unveiled Wellence GF 1229, a new functional ingredient solution designed to boost performance and quality in gluten-free baked goods.

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

MOA Foodtech and Espiga I+D join forces on egg reduction for bakery and pastry

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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