Baking Europe Magazine
Exclusives
Baking Europe Winter 2026
Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.
Exclusives
Baking Europe Autumn 2025
Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.
Innovation
Baking Europe Summer 2025
Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies.
Exclusives
Baking Europe Spring 2025
Wageningen research shows how crust and crumb texture change how fast, and how much, we eat. New KU Leuven research digs into sourdough’s satiety claims.
Exclusives
Baking Europe Winter 2025
As we step into the new year, I would like to welcome you to Baking Europe Winter 2025 . This issue marks a fresh chapter, one that...
Exclusives
Baking Europe Autumn 2024
As BE marks its 11th year of publication, much has changed over the years. With the ever-evolving backdrop of health-conscious...
Exclusives
Baking Europe Summer 2024
Seasonal Confusion and Innovation in Baking Are you feeling confused? Don’t know what season it is? Well, let me reassure you, you’re not...
