The global sourdough market is forecast to reach USD 6.67 billion by 2035, as commercial bakeries adopt ready-to-use fermentation systems and grain diversification accelerates.

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.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

A century of French bakery women organising for recognition, from wartime petitions to social media, with parallels from Sweden and Britain's own bakery unions.

Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?

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.

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.