Online Features


Read a selection of cutting edge features from industry suppliers and learn about the latest trends in innovation and research.


(Please mention Baking Europe when making contact with the organisations)

Oven-fresh trends for the baking industry at INTERNORGA 2024

The offerings of bakeries and pastry shops have changed massively. In addition to traditionally handcrafted breads and baked goods with regional ingredients, the selection has multiplied: snacks, vegan pastries, coffee and tea specialties are the drivers of lucrative additional business.

Raising the Pulse: Beans IN toast for sustainable healthy eating

In the UK, nearly everybody eats bread and 90% buy white bread, which in most cases contains soya flour, as an improver. Now, researchers at the University of Reading are encouraging the bakery industry to switch to faba bean flour, making white bread both healthier and more sustainable.

Feature your Research

If you would like your editorial featured on our site please contact us...

Contact us

Baking Europe journal