The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

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

New enzyme technology extends bread shelf life to 34 days through advanced biotechnology. Industrial bakeries explore enzyme solutions for texture preservation, reduced waste, and operational efficiency in commercial bread production.