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Popular news

German cookie giant Griesson de Beukelaer acquires U.S. Pirouline maker

What 'High-Protein' actually means: Claim thresholds for fortified bread

Summer 2026: What's driving bakery flavour and format trends

Vertical farming and the bakery: What's the link?

Aryzta brings SEB distribution in-house with Bordeaux acquisition

ABF completes Hovis acquisition, launches new merged Hovis Bakeries group

A fibre ingredient 15 years in the making just landed on the EU's Novel Foods list

Baking Europe Exclusive

PFAS and the bakery: What bakers need to know

PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

Claire de la Porte

Claire de la Porte

6 August 2026

PFAS and the bakery: What bakers need to know
Baking for a new era with HIFOOD’s nutrient density solutions
Partner content

Baking for a new era with HIFOOD’s nutrient density solutions

No future without history: INTERPACK 2026
Partner content

No future without history: INTERPACK 2026

Vegebrite Orange Carrot and Golden Yellow: Concentrated colour solutions
Partner content

Vegebrite Orange Carrot and Golden Yellow: Concentrated colour solutions

MPU
Freshly baked: Why other industries are trying to bottle bakery's greatest asset
Flavours & colours

Freshly baked: Why other industries are trying to bottle bakery's greatest asset

PFAS and the bakery: What bakers need to know
Regulation

PFAS and the bakery: What bakers need to know

Girl power: The hidden networks of France's boulangères
People

Girl power: The hidden networks of France's boulangères

A century of French bakery women organising for recognition, from wartime petitions to social media, with parallels from Sweden and Britain's own bakery unions.

What 'High-Protein' actually means: Claim thresholds for fortified bread

Baking Europe Summer 2026

Imperial launches accelerator to bridge sustainable food's lab-to-market gap

Baked goods

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.

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