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.

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to validate egg replacement and E-471 removal in bakery and pastry formulations.

The French government has proposed a plan to extend its sugar tax on soft drinks to include high-sugar processed foods, a measure aiming to improve public health across the nation.

The global additive-free butter powder market is forecast to nearly double by 2036, with bakery the dominant application and clean-label formulation driving demand across Europe, Asia and North America.

British Bakels has released its autumn/winter 2026 sweet bakery flavour forecast, with salted caramel, cherry and caramelised biscuit leading a list informed by consumer and Mintel data.

Nexture has announced its acquisition of La Crema, a Dubai-based manufacturer of chocolate and food ingredients for bakery, ice cream and fine pastry applications.

MOA Foodtech has closed a €3.3m funding round to scale its AI-driven biomass fermentation platform and expand commercial supply of clean-label bakery ingredients.

A major new study links multi-region drought to 74 per cent of global wheat price fluctuations, with three degrees of warming projected to triple costs.