Baking Europe (BE) was created to help bakers better understand the application of the latest science and research projects on every aspect of the baking industry through incisive editorial presented in a clear, concise, impartial manner.


Now celebrating its 10th year of publication, BE is well recognised and highly esteemed in the large scale bakery industry and affiliated scientific community.



With the vast majority of content written by the world's top food scientists, researchers and professionals from leading international universities and research establishments, BE has a proven track record in uncovering cutting edge innovation that directly affects Europe's industrial bakeries and their ability to manufacture to a high standard whilst staying competitive.


Our editorial team selects and publishes the latest developments from our vast and expanding network of over 250 of the world's top universities.




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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.