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Publications Archive

Archive of all our publications previews

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

 

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

 

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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

 

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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!

 

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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

 

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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

 

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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"

 

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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

 

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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

 

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Autumn 2016

Baking Europe 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

 

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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

 

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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?

 

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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

 

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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

 

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Summer 2015

Baking Europe 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

 

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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?

 

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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

 

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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?

 

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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

 

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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

 

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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

 

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