Popular news
Meala responds to demand for vegan and clean label bakery solutions with single-ingredient egg replacer
Baking Europe Exclusive
EXCLUSIVE: Inside Lesaffre's Lille Campus – Two Days That Changed How I See Bread
Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.
Claire de la Porte
30 September 2025
Regulation
New ISO Standard Establishes Technical Framework for Baker's Yeast Quality
ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.
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Discover The latest Developments In Europe's Bakery Industry
Welcome to Baking Europe, your go-to journal for industry content that elevates the baking sector. Dive into a world where applied science and cutting-edge research meet innovation. Our mission is to keep Europe's industrial bakers and confectioners ahead of the curve and ready for the trends of tomorrow.