Old ingredients, new answers. The future of baking looks to the past.

Some ingredients have been feeding us for thousands of years. Others are only just revealing what they can do. The Summer 2026 edition of Baking Europe spans both, exploring the ancient and the cutting-edge in equal measure.

Discover why teff, the Ethiopian grain consumed for millennia, is emerging as one of the most compelling ingredients in modern gluten-free bakery, with a nutritional profile spanning dietary fibre, iron, calcium and a naturally low glycaemic index that speaks directly to today's reformulation priorities.

Learn why reducing fat and sugar in cakes is far more complex than it sounds and why meeting HFSS legislation demands a systems-level rethink of how ingredients interact rather than simple substitution.

Find out what new research from the University of Hohenheim reveals about potato flakes and acrylamide formation, and why the findings have significant implications for any bakery using potato ingredients above 7.5% inclusion.

Plus, explore how enzyme technology is quietly transforming bakery operations, from reducing waste and improving dough resilience to extending freshness across frozen dough, flatbreads and speciality formats.

From the food safety rigour of allergen gap analysis to the unexpected cultural significance of an elaborately piped celebration cake, this edition proves that the most interesting stories in baking are rarely the obvious ones.