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Carbon Trust webinar: Model assurance and the future of environmental credibility

Why one gluten threshold is not enough for modern bakeries

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

Penske Logistics automates bakery fulfilment with Cimcorp gantry system

Millbio and Thimus bring sensory neuroscience to functional bread development

Nexture strengthens Middle East presence with acquisition of Dubai’s La Crema

MOA Foodtech closes €3.3m round to scale fermentation-derived bakery ingredients

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
MPU
Carbon Trust webinar: Model assurance and the future of environmental credibility
Regulation

Carbon Trust webinar: Model assurance and the future of environmental credibility

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

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

Why one gluten threshold is not enough for modern bakeries
Partner content

Why one gluten threshold is not enough for modern bakeries

Romer Labs on why shared lines, expanding gluten-free ranges and frequent changeovers mean gluten control must extend well beyond the finished product.

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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