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

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.

Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies.

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.

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...

As BE marks its 11th year of publication, much has changed over the years. With the ever-evolving backdrop of health-conscious...

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...