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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

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

Fedima reports €7.8bn turnover as bakery ingredients sector navigates regulatory shifts

Baking Europe Exclusive

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

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

Guest Writer

Guest Writer

18 March 2026

Raising the stakes of high-quality baked products: The microbiome-gut-brain axis and nutritional psychiatry
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
Baker Street reformulates core rolls range with shorter ingredient lists
New products

Baker Street reformulates core rolls range with shorter ingredient lists

Scotland's bakery sector posts solid numbers — But the detail tells a more nuanced story
Collaboration

Scotland's bakery sector posts solid numbers — But the detail tells a more nuanced story

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?

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.

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

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

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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