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Publications Archive

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.

 

Baking Europe autumn 2022Autumn 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?

 

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Baking Europe summer 2022Summer 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

 

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Baking Europe spring 2022Spring 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

 

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Baking Europe winter 2021Winter 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

 

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Baking Europe autumn 2021Autumn 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?

 

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Baking Europe summer 2021Summer 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

 

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Baking Europe spring 2021Spring 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

 

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Baking Europe winter 2020Winter 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?

 

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Baking Europe autumn 2020Autumn 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?

 

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Baking Europe spring 2020Spring/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

 

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Baking Europe winter 2019Winter 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

 

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Baking Europe autumn 2019Autumn 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

 

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Baking Europe summer 2019Summer 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

 

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Baking Europe spring 2019Spring 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

 

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Baking Europe winter 2018Winter 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

 

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Baking Europe autumn 2018Autumn 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

 

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Baking Europe summer 2018Summer 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

 

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Baking Europe spring 2018Spring 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!

 

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Baking Europe winter 2017Winter 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

 

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Baking Europe autumn 2017Autumn 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

 

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Baking Europe summer 2017Summer 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"

 

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Baking Europe spring 2017Spring 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

 

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Baking Europe winter 2016Winter 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

 

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Baking Europe autumn 2016Autumn 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

 

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Baking Europe summer 2016Summer 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

 

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Baking Europe spring 2016Spring 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?

 

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Baking Europe winter 2015Winter 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

 

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Baking Europe autumn 2015Autumn 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

 

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Baking Europe summer 2015Summer 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

 

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Baking Europe spring 2015Spring 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?

 

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Baking Europe winter 2014Winter 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

 

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Baking Europe autumn 2014Autumn 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?

 

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Baking Europe summer 2014Summer 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

 

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Baking Europe spring 2014Spring 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

 

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Baking Europe autumn/winter 2013Autumn/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

 

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