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latest european baking industry news trends baking europe top of page home menu latest news events company directory beim report baking europe magazine contact us privacy policy about us foodbev media subscribe categories business collaboration distribution equipment events exclusives facilities flavours colours foodservice funding investment health ingredients logistics manufacturing marketing new products nutrition packaging people production regulation research retail safety hygiene science sustainability technology subscribe subscribe popular news one ingredient two jobs tackling sugar reduction and fibre enrichment in sweet bakery loaf format croissant soul st pierre enters new bakery territory fortification a cornerstone of public health food product innovation and regulatory challenges dairy in the dough what shifting home baking habits mean for industrial producers bridor acquires panamar bakery group in largest deal yet for le duff valeo foods moves into bulgaria with prestige 96 acquisition reformulation without compromise how fibre and natural sweeteners are reshaping industrial bakery baking europe exclusive apple pomace and the glp 1 connection what the latest research means for food based metabolic health new research reveals that apple pomace the solid byproduct of juice and cider pressing may support metabolic health in two powerful ways inhibiting glucose absorption and stimulating glp 1 secretion the same appetite regulating hormone targeted by weight loss drugs like ozempic far from being waste pomace could be a functional ingredient delivering real cumulative health benefits through everyday foods claire de la porte 6 may 2026 partner content no future without history interpack 2026 partner content vegebrite orange carrot and golden yellow concentrated colour solutions partner content the five consumer shifts reshaping food and drink in 2026 exclusives bialystoker kuchen the forgotten roll that deserves a place on our radar partner content no future without history interpack 2026 exclusives baking europe spring 2026 the science of baking has never been more exciting spring 2026 explores the research reshaping nutrition ingredients and technology across the baking industry delice de france s spring refresh served with nostalgia low asparagine wheat produced using crispr offers a solution to the acrylamide problem in wheat products but when will bakers be able to use it fortification a cornerstone of public health food product innovation and regulatory challenges industry research discover the latest developments in europe s bakery industry welcome to baking europe your go to journal for industry content that elevates the baking sector dive into a world where applied science and cutting edge research meet innovation our mission is to keep europe s industrial bakers and confectioners ahead of the curve and ready for the trends of tomorrow subscribe now trending topics equipment protein uk new products exclusives pasta bakery retail bread artisan discover foodbev media get in touch would you like to be interviewed by foodbev media or share a recent innovation with us click here to contact us foodbev media ltd 8 kingsmead square bath ba1 2ab united kingdom foodbev media ltd 2026 home latest news events company directory baking europe magazine more use tab to navigate through the menu items home latest news business equipment exclusives flavours colours ingredients manufacturing new products packaging regulation safety hygiene sustainability technology baking europe magazine events company directory about us bottom of page