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Baking Europe journal archive
Listed below is a complete archive of all our previous publications, which can be downloaded as a PDF or viewed online.
Winter 2022/2023
- Modern Sustainable Packaging. Modern sustainable packaging. Good for the planet, bad for our health?
- "Smart" Baking Solutions. How getting Smart reduces costs and increases sustainability
- Baking with Herbs. A herb a day keeps the doctor away!
- Enset Fruit. The False banana making dreams of food security come true
- Gluten Sensitivity Research. Sourdough – is slowly becoming a rising star
[ download pdf ] [ read online ]
Autumn 2022
- Waste a Minute. Is it truly waste if it can be put to good use?
- Disgusting or Delicious?. A journey of consumer perception
- Healthier Jam on your Toast. It's all about the pectin
- The Nut, The Whole Nut and Nothing but the Nut. There is more to an almond than marzipan
- Silence of the Bees. What about the crops when the buzz dies down?
[ download pdf ] [ read online ]
Summer 2022
- When the usual is no longer an option. We search far and wide for the new usual. From re-discovered fl ours and misunderstood gums, to new coff ee oils and glycerol alternatives
- Xanthan Gum. Does it have the X Factor?
- Bucking the trend. Discovering new wheats on the block
- Sonic Boom! Process times faster than the speed of sound
- The heat is off. Reducing time and energy with Vacuum cooling
[ download pdf ] [ read online ]
Spring 2022
- BRRR It's Getting Cold in Here. Why we are turning the temperature down to save waste
- I'm a Baker: Get me Ooutta Here. Insects are the future; we find out how and why
- Biscuits, Biscuits Everywhere, But Which One Can I Eat? The latest research into what shoppers are really looking for
- Sustainable Snacking. We find out how snacking correctly is better for the consumer and the planet
- Airport Style Scanning for Your Loaf – Making theRight Choice! No, your bread isn't preparing for a flight, but it will be safe to eat
[ download pdf ] [ read online ]
Winter 2021
- Sustainability Special. How the baking industry will rise to the challenge
- Revisiting an Overlooked Protein Source. The latest research on microbial proteins
- Thinking Outside the Box. Product design is no longer just how it looks
- Baking Industry Innovations. How today’s research will harvest a greener tomorrow
[ download pdf ] [ read online ]
Autumn 2021
- Allergens and Food Safety. Keeping your food production safe. From Natasha's law to shellfish allergies
- Can't Eat, Won't Eat. Malnutrition in the elderly isn't always what it seems
- Browned Off. The latest research on reducing acrylamide production
- The Wrong Way Round. Can you really eat food the wrong way?
- Technology Special. Hot off the press – A quicker bake with Thermal energy?
[ download pdf ] [ read online ]
Summer 2021
- The Tortilla Market is Growing Again. Are you ready to rise to the challenge?
- Sprouted Wheat Products. Time for a fresh look at this
- Food Additives and Hidden Dangers. Current research on sulphiting agents and carrageenan
- Food Names. Getting this wrong could spell a marketing disaster
- New Baking Academies Now Open. Two more machinery manufacturers open their doors
[ download pdf ] [ read online ]
Spring 2021
- Plants In, Animal Out! Another fad or is this trend really here to stay?
- The "Cronut and the Croiffle" are Back. But is this "fusion" or "con-fusion?
- Salt Replacement. Potassium is the new serious contender to sodium
- Gut Health. Microbiome activity is finally being understood
- Food Flavouring. Discoveries made using AI
[ download pdf ] [ read online ]
Winter 2020
- "Sustainability – Natural – Traceable – Organic" The consumer message is deafening – should you be listening more closely?
- Healthy snacking Stay ahead of this growing trend
- Bread! Is it going out of fashion?
- Packaging Seaweed might be the golden bullet to recyclable packaging
- Intellectual property Do your brands need legal protection?
[ download pdf ] [ read online ]
Autumn 2020
- Back to baking? It’s a gas. Four essential gases make for the perfect loaf. Why does this matter?
- What will the bakery supply chain look like post Brexit?
- Prunes in baking. This once ugly-duckling is a highly nutritious and functional fruit
- Loss of smell and taste due to Covid-19. Temporary or permanent?
[ download pdf ] [ read online ]
Spring/Summer 2020
- Flour improvers. Can they be natural?
- Investigating Eggs. The natural multi-vitamin
- Energy – new design of solar panels. Huge savings possible
- Refrigeration. Legislating for consumers' fridges being set correctly
- Food safety. Interview with Klüber Lubrication's technical experts
[ download pdf ] [ read online ]
Winter 2019
- Plant-based proteins. Sustainable, but how effective are they against animal proteins?
- Allergens. Reduce your risks
- Shoppers with impaired vision. New technology vs Braille
- Nutritious snacks... ...for those on-the-go
- Sustainability. Eco-friendly equipment
[ download pdf ] [ read online ]
Autumn 2019
- Food safety. Dealing with physical contamination
- Oats and barley. Reducing glycaemic response
- Artificial tongue. Let this do your tasting
- Alternative packaging materials. Make plastics old school
- Anniversary supplement. Milestone birthdays for three major bakery organisations
[ download pdf ] [ read online ]
Summer 2019
- Food safety. Non-baked fillings and creams – how safe are they?
- 3D food printing. The key to personalised nutrition
- Gluten-free bread. The holy grail of good loaf volume is in touching distance
- From the USA. A reprieve for refined grains? Is this another case of historical injustice?
- Two major up and coming shows. IBIE in Las Vegas & Südback in Stuttgart
[ download pdf ] [ read online ]
Spring 2019
- INNOVATION, INNOVATION, INNOVATION From universities to suppliers - it's all over this issue like a rash
- Cultured plant cells. The solution to global resources
- How fluffy are your cakes? It's all in the maths
- Coloured products = greater sales Choose the right colour for success – and that could mean purple
[ download pdf ] [ read online ]
Winter 2018
- HEALTHIER BISCUITS Lower sugar content; Calorie reduction using hydrogels; Saturated fat replacement
- Automation in Despatch - A Case Study. Boost the efficiency of your picking and packing operation
- Calorie Reduction Using Hydrogels. a solution that could help to reduce obesity through the use of hydrogels
- EHEDG Congress. Highlights of the European Hygienic Design Group's annual conference
[ download pdf ] [ read online ]
Autumn 2018
- BETTER LAMINATED PASTRY! Are your bubbles the right shape?
- Adding vegetables for better bread. Vegetable-bread to improve human health
- Perfect pizzas – the solution is in the science!. The secrets of baking the perfect pizza
- Brexit. Need to know health claims, organic status, food information
- Exhibition fever is upon us. Iba, EHEDG, Food Matters Live
[ download pdf ] [ read online ]
Summer 2018
- BAKING WHERE NO ONE HAS BAKED BEFORE! The first extra-terrestrial mini bakery is being tested on the (ISS) International Space Station
- Snacks And Food-On-The-Go. Everyone seems to be in a hurry so we feature healthier, sugar reduced cakes and bars
- Oats. The latest healthy gluten-free ingredient - find out why you should be getting yours
- Plastic "Eating" Proteins. Plastic packaging waste – your days are numbered
- Revolutionary Cleaning System Using - Bubbles. Innocuous air pockets that can clean surfaces at microscopic levels
[ download pdf ] [ read online ]
Spring 2018
- STABILISATION How robust are your cakes and foamed products? A refreshing look at the science and new solutions
- Zinc Fortification. Are Europeans really getting enough?
- Dietary Fibre. Step aside grains – blackcurrant pomace could soon be on-trend
- Yeast and Enzymes. Cosier bed-pals than you might think
- Floating Food! Is it time to ditch the cutlery? A bizarre new technology could soon see your food delivered to your restaurant table or cinema seat in mid-air! Intrigued? Then read on – it is happening right now!
[ download pdf ] [ read online ]
Winter 2017
- ASTON FOODS. VACUUM COOLING An Interview with the new CEO at Aston Foods International
- Sugar. Sweet success a bitter taste
- Energy Efficiency. Use those Kws wisely!
- Smart/multisensory packaging. How sandpaper was used in research
- Egyptian Flatbreads. Baladee
- LEDs used in surface disinfectant
[ download pdf ] [ read online ]
Autumn 2017
- ACTIVE PACKAGING MATERIALS ARE ON TREND Longer shelf-life – safer – eco-friendly
- Insects as bakery ingredients?. Where there's yuck, there's brass! Coming soon to a bakery near you?
- Dough rheology Be not afraid! Time to go with the flow?
- Allergen labelling. The rules, the regs, the debate
- Automated sandwich production for small batch runs
[ download pdf ] [ read online ]
Summer 2017
- AUTOMATION Now in smaller packages for smaller bakeries. And the ROI could be more attractive than you thought
- Sandwich Production. New robotics
- Fats and Salt. New research that could change your recipe books for good!
- Spraying Wastage. How much are your spray nozzles costing you?
- Gluten Free. Has the holy grail of dough volume finally been discovered?
- ...much more innovation and science from "Across the pond"
[ download pdf ] [ read online ]
Spring 2017
- GLUTEN-FREE DOUGH PROCESSING The challenges and possible solutions examined
- Yeasts. New developments
- Food colours from autumn leaves
- Vacuum cooling
- No-stick coatings
- Energy and waste efficiencies
[ download pdf ] [ read online ]
Winter 2016
- HYGIENIC DESIGN Is your bakery plant really clean?
- Students' Corner. A new section
- Blueprinting for Food Products
- The Psychology of Portion Size
- Minimising Packaging Waste
- Vitamin D
[ download pdf ] [ read online ]
Autumn 2016
- WHY SHOULD BAKERIES INVEST IN MACHINE VISION AND ROBOTS?
- New Studies in Multisensory Perception
- Personalised Nutrition. Passing Fad or the Future?
- Bubble Stability. New Research into an Old Problem
- Ingredient Traceability
[ download pdf ] [ read online ]
Summer 2016
- OBESITY - IS IT NOW THE TURN OF BAKERS'S YEAST TO STAND IN THE DOCK? NTNU Norway presents their case for the prosecution
- Sensory Profiling
- Microbiological Safety
- Plant Sterols
- Energy Efficiency
- Barcoding
[ download pdf ] [ read online ]
Spring 2016
- 3D PRINTING - FROM PC TO BAKERY A 21st Century food revolution or just another fad?
- Proteins. New science, new developments new applications
- Dough Rheology. A close look at the gluten network
- Humidity Control. The secret of a great crust?
- Folic Acid. Special report on flour fortification
- Spore Contamination. What's hiding in your bakery plant?
[ download pdf ] [ read online ]
Winter 2015
- TASTE! A SINGLE WORD BUT A HIGHLY COMPLEX SUBJECT We take a peek down the microscope
- Additives. The good the bad and the functional!
- Reformulation. Salt/fat/sugar replacement
- Chocolate. 'Personalised' flavouring
- A Revolutionary Compressor Design
- Edible Packaging
[ download pdf ] [ read online ]
Autumn 2015
- GLUTEN FREE:- OPPORTUNITY OR CHALLENGE? Mixes and textural characteristics
- iba Bakery Fair Munich
- Hygienic Design. Who's responsible?
- Chemical Migration in Packaging. Have you got the problem wrapped up?
- Special Report from ASEMAC. The Spanish Bakery Association celebrating 25 years
- PPMA Show Birmingham UK
[ download pdf ] [ read online ]
Summer 2015
- SPECIAL ISSUE: ENERGY EFFICIENCY IN THE BAKERY – PART 2 Bakery Equipment and Ovens
- iba 2015 Preview
- Gluten Free. Enzymes
- Vacuum Cooling
- Ancient Grains
- Scottish Schools Programme
[ download pdf ] [ read online ]
Spring 2015
- SPECIAL ISSUE: ENERGY EFFICIENCY IN THE BAKERY – PART 1 THE BUILDING From solar power, heat recovery to straw bale construction – medieval technology in the 21st Century!
- GLUTEN FREE: Gluten free Guarantee Faba beans
- BAKE-OFF: New ingredient developments
- FLOORING:. Is it really hygienic? Is it durable?
[ download pdf ] [ read online ]
Winter 2014
- GLUTEN-FREE: A report from Coeliac UK. Sourdough products. Gluten free oats
- Pizza in Space!. "One small slice for man?" 3-D food printing for astronauts
- Frozen Dough and GI Response
- Food Information Regulations
- Eco-friendly Packaging
- Energy Efficient Refrigerated Transport
[ download pdf ] [ read online ]
Autumn 2014
- PPMA SHOW BIRMINGHAM, UK An in-depth look at automation, robotics and packaging
- Vacuum Cooling Technology. Latest R&D from Campden BRI
- Protection for Suppliers to UK Supermarkets. We interview Christine Tacon, the UK Grocery Codes Adjudicator
- Taste Perception. From enzymes to genetics – what are the driving forces?
[ download pdf ] [ read online ]
Summer 2014
- DOUGH STABILITY A special report from Campden BRI
- Dough Processing. IGV explains the benefits of continuous kneading
- Bananas!. Innovative uses for Europe's favourite fruit CIRAD
- Energy Efficiency in Bakeries. Significant energy savings are discussed by Jörg Schulz of ttz Bremerhaven
- Infrared Sterilisation. 21st Century hygiene technology in the bakery. Rego Herlitzius discusses this cost effective technology
[ download pdf ] [ read online ]
Spring 2014
- 'FREE-FROM' A considered look at the current research
- Healthy Convenience Foods. More than oxymoron? The AIBI explains
- Salts and Fats. FEDIMA lifts the lid on a simmering issue
- Baking with Sound! Research at the speed of ultrasound - you heard it here first
- LEDs and OLEDs. Luger Research: lighting the way to 50% energy savings
- Nuts and Juices! INC and AIJN examine some remarkable health benefits
[ download pdf ] [ read online ]
Autumn/Winter 2013
- SPECIAL COUNTRY FOCUS ON THE GERMAN BAKERY & PATISSERIE MARKET 300 types of bread. EUR 13.4 billion sales. 6.4 million tons of bread
- Dried Fruit and nuts. The new super-foods?
- Food Safety. Are acrylamides back? Reduce spoilage – Leatherhead Food Research explains how
- Hygienic Design. EHEDG's new Bakery Subgroup kicks off
- Enrgy Optimisation. It's not just about the oven temperature! Innovative research by Campden BRI
[ download pdf ] [ read online ]