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Baking Europe Exclusive

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Guest Writer

Guest Writer

28 April 2026

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?
Vegebrite Orange Carrot and Golden Yellow: Concentrated colour solutions
Partner content

Vegebrite Orange Carrot and Golden Yellow: Concentrated colour solutions

The Five Consumer Shifts Reshaping Food and Drink in 2026
Partner content

The Five Consumer Shifts Reshaping Food and Drink in 2026

EXCLUSIVE: Inside Lesaffre's Lille Campus – Two Days That Changed How I See Bread
Partner content

EXCLUSIVE: Inside Lesaffre's Lille Campus – Two Days That Changed How I See Bread

MPU
MPU
Delice de France's Spring refresh, served with nostalgia
New products

Delice de France's Spring refresh, served with nostalgia

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?
Research

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?

Finsbury Food Group buys Flower & White to expand healthier snacking and direct-to-consumer reach
Mergers & Acquisitions

Finsbury Food Group buys Flower & White to expand healthier snacking and direct-to-consumer reach

Finsbury Food Group has acquired 100% of Flower & White as part of its push into faster-growing bakery segments.

Fortification: A cornerstone of public health, food product innovation and regulatory challenges

Dairy in the dough: What shifting home baking habits mean for industrial producers

Raising the stakes of high-quality baked products: The microbiome-gut-brain axis and nutritional psychiatry

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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