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Popular news

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

Iran Bans Agri-food Exports Amid Escalating Conflict

Bakery Sector in 2026: Strategic Shifts in Pastry Development and Café Supply

Morgan Freeman Narrates Warburtons' 150-Year Family Baking Legacy

Bridor Launches 120g Maxi Croissant as Sandwich Operators Chase Crodwich Demand

ARYZTA Invests €40m in Portuguese Bun Bakery as Part of Iberian Expansion

Warburtons Launches High-Fibre Range as Survey Reveals UK Knowledge Gap

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

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

Valeo foods moves into Bulgaria with Prestige-96 acquisition
Business

Valeo foods moves into Bulgaria with Prestige-96 acquisition

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

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

Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.

Pana

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

The Hidden Cost of Minor Line Interruptions in Bakery Production

Spooner Launches Free Decarbonisation Guide for Industrial Bakeries

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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