As we step into the new year, I would like to welcome you to Baking Europe Winter 2025. This issue marks a fresh chapter, one that embraces the transformative ideas reshaping the world of industrial baking. In this edition, we explore how innovation is turning even the most unconventional concepts into everyday essentials.

Take, for instance, white Chlorella – once dismissed, it is now a star ingredient in food innovation. This sustainable, neutral-flavoured algae is proving its worth as a versatile substitute for dairy and eggs, reducing environmental impact while enhancing nutrition. Similarly, banana flour is emerging as a gluten-free, eco-friendly alternative packed with resistant starches, and edible insects continue to challenge perceptions while offering incredible potential as a sustainable protein source.

Beyond ingredients, this issue delves into the broader ecosystem of industrial baking. The Tritordeum Regen’ initiative demonstrates how regenerative agriculture can revolutionise food systems, while a revolutionary linen bag with nanofibre technology offers a solution to the age-old problem of stale bread. We also explore strategies for bakers to rise above the competition and the importance of traceability platforms that connect every step of the supply chain, all the way back to the farmer.

Innovation isn’t limited to products and processes; it extends to the very air we breathe. Advances in heat recovery ventilation demonstrate how sustainability can save energy and cut costs in industrial environments, proving that every aspect of our industry can be a part of the solution.

As the baking world evolves to meet environmental and consumer challenges, I am honoured to serve as your guide and collaborator in this journey. Together, let’s celebrate breakthroughs, share knowledge, and inspire one another to rise to new heights. Here’s to a year of bold ideas and delicious success!