Discover how a food tech student developed an Instagram-worthy matcha coconut loaf for UK supermarkets. Fresh insights into Gen Z consumer preferences, sustainable ingredient sourcing, and commercial bakery product development methodology.

Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.

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.

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...

From plant-based alternatives to high-tech automation, the baking industry is rising to the challenge of modern demands. FoodBev Media's...

As BE marks its 11th year of publication, much has changed over the years. With the ever-evolving backdrop of health-conscious...

BEIM 2024 Published in collaboration with Fedima, the BEIM Report is recognised as a leading source of baking ingredient market and...