When ingredients become unreliable, innovation becomes essential—and European bakers are transforming challenges into breakthrough solutions.

In this issue of Baking Europe, we explore how supply chain disruption and commodity volatility are driving strategic R&D that strengthens rather than replaces baking fundamentals.

Discover how pulse-based sourdough innovations are achieving protein levels up to 18.96%—far exceeding what wheat alone can deliver, while addressing the 282% surge in consumer demand for high-protein bread.

Learn why palm fat alternatives developed at Queen Margaret University are delivering 86% reduction in saturated fat and 70% lower carbon emissions using locally-sourced rapeseed oil, fiber and protein.

Plus, we reveal how European brewing and distilling co-products, representing 7.8 million tons of annual waste, are being transformed into high-value protein ingredients through advanced extraction technologies that turn disposal costs into functional resources.

From novel fermentation systems for clean-label preservation to carob-based chocolate alternatives addressing cocoa price volatility, this edition showcases research that expands what's possible while respecting what makes bread, bread.

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