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MOA Foodtech and Espiga I+D join forces on egg reduction for bakery and pastry

ARTY viennoiserie by Bridor released in a ready-to-bake format

Suzanne Fanning appointed chair of IDDBA board of directors

French government proposes extension of beverage sugar tax to cover processed foods

White Rabbit expands frozen gluten-free pizza range with sourdough reformulation

St Pierre rolls into lunchtime

Clean-label drive puts additive-free butter powder market on course to double by 2036

Baking Europe Exclusive

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.

Claire de la Porte

Claire de la Porte

13 August 2026

Girl power: The hidden networks of France's boulangères
Why one gluten threshold is not enough for modern bakeries
Partner content

Why one gluten threshold is not enough for modern bakeries

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

MPU
MOA Foodtech and Espiga I+D join forces on egg reduction for bakery and pastry
New products

MOA Foodtech and Espiga I+D join forces on egg reduction for bakery and pastry

ARTY viennoiserie by Bridor released in a ready-to-bake format
New products

ARTY viennoiserie by Bridor released in a ready-to-bake format

Baking Europe Autumn 2026
Baking Europe magazine

Baking Europe Autumn 2026

How much of what bakery says about itself can actually be proved? The Autumn 2026 edition of Baking Europe explores green claims under new EU rules, what artisan means to shoppers, flour that passes spec but fails on the line and updated food defence guidance. Plus faba bean, sourdough at scale, regenerative agriculture and a vending machine that bakes to order.

Salted caramel is the topping on the British Bakels' autumn/winter flavour forecast

Millbio and Thimus bring sensory neuroscience to functional bread development

Sourdough market forecast to double by 2035 as fermentation goes industrial

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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