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 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...

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 consumers, sustainability challenges, automation, and AI, BE has kept you up to date with the latest innovations and has itself continued to grow, enjoying an increasing readership in Europe and beyond. This issue is on point with the big trends: healthy mind, healthy body! Bakery Academy’s article on fibre enrichment shows how there is momentum in nutritional foods....

BEIM 2024 Published in collaboration with Fedima, the BEIM Report is recognised as a leading source of baking ingredient market and reference material for Europe's largest industrial bakery manufacturers and stakeholders. This year's edition includes Fedima's annual industry update, which focuses on some of the industry's most pressing issues, such as promoting bread as part of a balanced diet, responsible sourcing and enzymes. A special Q&A session between Fedima and the American Bakers'...

Artisan Bakery Market to Hit USD 47.96 Bn at a growth rate of 5.13 percent- Says Stellar Market Research. Artisan Bakery Market size of...

Seasonal Confusion and Innovation in Baking Are you feeling confused? Don’t know what season it is? Well, let me reassure you, you’re not alone, and yes, you guessed it, I am talking about the weather again. As a British-born citizen, I am used to witnessing four seasons in one day and carrying an ever-ready umbrella. However, with temperatures in some European countries this year reaching 48-52°C, alongside others suffering from severe flooding, concerns are starting to be felt by grain...