In this Edition

Sustainable packaging is on the move through design, process, production and
its end-of-life
The latest standards in hygienic design
Giving rise to your gluten free bakes
The next dimension in baking
The ultimate smell of home baking and comfort
... and much more!

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Every issue of Baking Europe aims to present new ideas and the latest innovative thinking and concepts.

Each issue will include incisive and engaging editorial looking at all aspects of the baking, confectionery, snack, sandwich and patisserie product markets from ingredients and additives, machinery through a unique look at market intelligence and energy.


Regular articles and editorial is accompanied by our 'Features' section examining the hot-off-the-press topics.


The 'Sponsored Innovation Feature' section provides a unique platform to promote new technology, innovation and products and services.


Each edition of Baking Europe will be published quarterly, in standard A4 format, and distributed throughout the European baking market.


Recipients include senior executives/buyers, production and plant directors and master bakers, food scientists, designers and technical managers in major plant bakeries, in-store supermarket in-store bakery purchasing groups, multiple bakery groups, and the major master baker groups in Europe and the European Free Trade Association.


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Editorial Submissions

If you would like to submit an editorial or paper for consideration for inclusion in a future edition of the Baking Europe journal, please click here to send a synopsis of no more than 100 words.


(Unbiased, non-commercial submissions only please)

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Baking Europe journal is available to subscribers as a download PDF and Digital 'Flipbook'.
Published quarterly, Baking Europe is renowned for its authoritative, unbiased editorial on core subjects such as ingredients, equipment and technology, through to cutting edge topics that include energy efficiency, automation, packaging and retail in a format never seen before in one place.