When the science gets smaller, the impact gets bigger.

The Spring 2026 edition of Baking Europe zooms in on the research reshaping what baked goods can deliver, from the molecular level up.

Discover how targeted proteomics across 403 wheat lines is revealing why protein content alone cannot predict baking quality and which gluten proteins really matter for loaf volume.

Learn how dehydrated apple pomace, a byproduct of the juice and cider industry, can double the total polyphenol content of baked goods at just 5% inclusion, with research revealing health benefits that go far beyond its fibre content alone.

Find out why acorn flour, sourced from drought-resilient oak species native to Mediterranean agroforestry landscapes, is re-emerging as a serious reformulation ingredient with clean label, fibre and glycaemic benefits.

Plus, with the European Commission considering legally binding maximum levels for acrylamide, we assess two decades of mitigation progress and what tighter regulation could mean for manufacturers across the baking sector.

From ohmic baking technology that reduces baking times by up to 98% to the growing nutritional credentials of yeast as a complete protein source, this edition proves that the most exciting developments in baking are often the ones you cannot see with the naked eye.