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.

A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.

Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought.

New research reveals that apple pomace, the solid byproduct of juice and cider pressing, may support metabolic health in two powerful ways: inhibiting glucose absorption and stimulating GLP-1 secretion, the same appetite-regulating hormone targeted by weight-loss drugs like Ozempic. Far from being waste, pomace could be a functional ingredient delivering real, cumulative health benefits through everyday foods.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

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.

Scanning electron microscopes at the University of Leicester have captured baking ingredients magnified thousands of times — revealing the structural science behind why bakes succeed or fail.