• Baking ingredients
  • Baking research
  • Baking technology
  • Baking innovation
Welcome to Baking Europe

The definitive research and innovation publication for the baking and confectionery industry in Europe.


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Baking Europe is a refreshing and vibrant publishing concept that contains an engaging analysis of the latest research, development, innovation and science in ingredients, technology, market intelligence and energy efficiency never seen before in one place within the competitive and rapidly changing world of the large-scale baking and confectionery industries in Europe.

Current Edition - 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 regulations, the debate
  • Automated sandwich production for small batch runs.
BakingEurope - autumn 2017

News and new innovation from our clients

DÜBÖR - new revolutionary SPRAY technologyRego Herlizius
Clever design/easy to use.
The company's new Managing Director Uwe Paaß explains.

If you would like your company to appear with a profile contact us at enquiry@bakingeurope.eu

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