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 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 Carbon Trust is hosting a free webinar on carbon footprint model assurance, examining how verified environmental data strengthens credibility and supports sustainability reporting.

PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Fedima's General Assembly in Bordeaux elected a new Board and appointed Enric Valls of Puratos as President, along with Vice-Presidents and Treasurer, for a three-year mandate.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.