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Baking Europe Exclusive
FERMENTATION: Enhancing Bread’s Digestibility and Nutritional Qualities
Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.
Baking Europe
13 May 2025
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Regulation
SBTi Opens Pilot for Revised Corporate Net-Zero Standard: Implications for Industrial Bakers
The Science Based Targets initiative launches pilot testing for Corporate Net-Zero Standard V2, running until August 2025. Industrial bakers can participate to influence climate standards affecting energy-intensive baking operations, supply chain emissions, and regulatory compliance from 2026.
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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.