Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries. From enzyme toolkits for high-protein baking to natural malt enhancements, discover technologies that reinforce tradition while meeting today's demands for sustainability, safety and nutrition. Technology that serves tradition and tradition that inspires technology.

Move over protein, fibre's the new star of the show. Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies. Featuring research from leading universities and practical solutions for industrial baking.

The Bread That Fills You Up Wageningen research shows how crust and crumb texture change how fast, and how much, we eat. Even margarine...

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...

A Glimpse into the Unpredictable Have you ever seen daffodils growing? One day it is winter, and the next, you notice the once bare oak...

In the UK, consumers suffering the effects of inflation have been buying their food in bulk to economise and they are making simpler meals.