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One ingredient, two jobs: Tackling sugar reduction and fibre enrichment in sweet bakery

Loaf format, croissant soul: St Pierre enters new bakery territory

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

Bridor acquires Panamar bakery group in largest deal yet for Le Duff

Valeo foods moves into Bulgaria with Prestige-96 acquisition

Reformulation without compromise: How fibre and natural sweeteners are reshaping industrial bakery

Baking Europe Exclusive

Bialystoker Kuchen: The forgotten roll that deserves a place on our radar  

Where it all began The Bialy, properly known as the Bialystoker Kuchen, takes its name from the city of Białystok in north-eastern Poland. The full name derives from the German Bialystoker Kuchen or the Yiddish Byalestoker kukhn, both meaning simply ‘bread from Białystok.’ The shortened form, Bialy, became the common usage after the roll was brought to the United States by Jewish immigrants from the region in the late nineteenth and early twentieth centuries. In Białystok itself, the roll...

Claire de la Porte

Claire de la Porte

15 May 2026

Bialystoker Kuchen: The forgotten roll that deserves a place on our radar  
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

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

The Five Consumer Shifts Reshaping Food and Drink in 2026

MPU
MPU
Fedima elects new leadership at Bordeaux General Assembly
People

Fedima elects new leadership at Bordeaux General Assembly

New York Bakery brings potato buns to UK retail with launch of Legendary Burger Buns
New products

New York Bakery brings potato buns to UK retail with launch of Legendary Burger Buns

Baking Europe Spring 2026
Exclusives

Baking Europe Spring 2026

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

Apple pomace and the GLP-1 connection: what the latest research means for food-based metabolic health

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?

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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