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.

The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.

Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies.

Wageningen research shows how crust and crumb texture change how fast, and how much, we eat. New KU Leuven research digs into sourdough’s satiety claims.

As we step into the new year, I would like to welcome you to Baking Europe Winter 2025. This issue marks a fresh chapter, one that embraces the transformative ideas reshaping the world of industrial baking. In this edition, we explore how innovation is turning even the most unconventional concepts into everyday essentials. Take, for instance, white Chlorella – once dismissed, it is now a star ingredient in food innovation. This sustainable, neutral-flavoured algae is proving its worth as a...