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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

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

A meeting of the minds at the Lesaffre Bread Symposium

Baking Europe Exclusive

Baking Europe Summer 2026

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.

Baking Europe

Baking Europe

27 July 2026

Baking Europe Summer 2026
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
PFAS and the bakery: What bakers need to know
Regulation

PFAS and the bakery: What bakers need to know

Crespel & Deiters introduces new coloured crumbs for breadings and toppings
New products

Crespel & Deiters introduces new coloured crumbs for breadings and toppings

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

Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?

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

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

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

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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