Contact us: Phone: +44 (0)1372 365049

Publications Archive

Archive of all our publications previews

Listed below is a complete archive of all 16-page previews from our previous publications.


Spring 2019

Baking Europe 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 preview ]

Winter 2018

Baking Europe 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 preview ]

Autumn 2018

Baking Europe 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 preview ]

Summer 2018

Baking Europe 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 preview ]

Spring 2018

Baking Europe 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 preview ]

Winter 2017

Baking Europe 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 preview ]

Autumn 2017

Baking Europe 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 preview ]

Summer 2017

Baking Europe 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 preview ]

Spring 2017

Baking Europe 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 preview ]

Winter 2016

Baking Europe 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 preview ]

Autumn 2016

Baking Europe autumn 2016

  • New Studies in Multisensory Perception
  • Personalised Nutrition. Passing Fad or the Future?
  • Bubble Stability. New Research into an Old Problem
  • Ingredient Traceability


[ download preview ]

Summer 2016

Baking Europe 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 preview ]

Spring 2016

Baking Europe 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 preview ]

Winter 2015

Baking Europe 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 preview ]

Autumn 2015

Baking Europe 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 preview ]

Summer 2015

Baking Europe summer 2015

  • iba 2015 Preview
  • Gluten Free. Enzymes
  • Vacuum Cooling
  • Ancient Grains
  • Scottish Schools Programme


[ download preview ]

Spring 2015

Baking Europe 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 preview ]

Winter 2014

Baking Europe 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 preview ]

Autumn 2014

Baking Europe 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 preview ]

Summer 2014

Baking Europe 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 preview ]

Spring 2014

Baking Europe 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 preview ]

Autumn/Winter 2013

Baking Europe 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 preview ]

Subscribe today FREE

Receive the latest full digital edition of Baking Europe direct to your inbox every 3 months.

How we use your information

We collect your information to process orders, manage your account, and if agreed, to send you offers of other products and services we offer.
To see our full Privacy Notice click here

* all fields are required

If you would also like us to send you a printed edition, please email us with your full name, full postal address, city, country and postcode