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Popular news

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

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

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

Tiger Granulat: Powdered Crust System for Bakery Production Lines

Why Fermentation Variability Costs More Than You Think

Iran Bans Agri-food Exports Amid Escalating Conflict

Spooner Launches Free Decarbonisation Guide for Industrial Bakeries

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
From the Australian biscuit tin to the British free-from aisle
New products

From the Australian biscuit tin to the British free-from aisle

Edouard Gestat appointed to lead Baking with Lesaffre
People

Edouard Gestat appointed to lead Baking with Lesaffre

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.

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

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

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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