Baking Europe Journal

Healthy Body, Healthy Mind: Insights from the Baking Europe Autumn Edition This season’s issue guides bakers on how to blend health with indulgence. The Bakery Academy and University of Colorado Boulder delve into fibre enrichment, spotlighting ingredients that nurture the gut-brain connection. And, thanks to ETH Zürich, we uncover a surprising take on #chocolate – it’s not what you’d expect! Shifting our focus beyond the individual, Sciences Po stress tests our food systems with their Food Alert project, while WRAP updates us on the latest greenhouse gas protocols. EIT Food also makes eco-friendly choices clearer with streamlined #ecolabels. Finally, discover why consumers are feeling great about bread, with insights from University of Oxford. And don’t miss Richard Henderson’s exploration of town shopfronts in #Epsom and #Örebro, with help from Örebro University, revealing what they say to your customers. ➕ Downloadable südback 2024 hall plan #industrialbaking #plantbakers #Baking #Sustainability #Innovation #GutHealth #FoodSystems #fiber #fats

Baking Europe Journal is proud to present the 2024 Baking Europe Ingredients Market (BEIM) Report https://lnkd.in/eJd3YjmR -Created in collaboration with FEDIMA - European bakery and pastry ingredients manufacturers, the European leaders in bakery and pastry ingredients. Discover the latest trends, insights, and expert contributions shaping the future of the #bakery industry, with invaluable input from industry heavyweights like Inkwood Research, BENEO, Bakels Group, FMCG Gurus, iba.TRADE FAIR, and AHDB - Agriculture and Horticulture Development Board. Ready to stay ahead of the game? Dive into the report now and gain a competitive edge! #BakeryTrends #BEIMReport #FoodIndustry #BakingInnovation #bakingindustry #industrialbakers #bakeryingredients #plantbakers https://lnkd.in/eJd3YjmR

📣 Calling all subscribers! 📣 Check your inbox. Autumn Edition out now! Covering - #Fibres, #Fats and #Alternativesweeteners. Health benefits and Risks from the #ingredients you consume. The new #greenhousegas policy explained, #flatbreads, stress testing the #foodchain and so much more.... Plus your handy floorplan for südback 2024! #industrialbakery #bakingindustry #sustainablebaking #bakerydisplay Thanks to our sponsors -DIOSNA , BENEO, breAd. & edible labels, AB Mauri, a global business of Associated British Foods plc, Grands Moulins de Paris, iba.TRADE FAIR, IDDBA, FRITSCH Bakery Technologies, Rademaker BV Tortilla Industry Association, BakeMark

🌟 Exciting update to Baking Europe 🌟 We're thrilled to share that FoodBev Media is the new home of Baking Europe, a move that will undoubtedly strengthen our presence in the bakery sector and enhance our offerings to our valued audience🎉 Baking Europe has long been a trusted source of insights, trends, and innovations in the baking industry. This update aligns perfectly with our mission to provide comprehensive coverage and resources for the baking industry. Make sure to sign up for updates on FoodBev.com as we’re looking forward to delivering even more valuable content, connecting industry professionals, and fostering innovation. Stay tuned for exciting updates and initiatives as we embark on this new journey! #FoodBevMedia #BakingEurope #IndustryNews #Baking #FoodAndBeverage

Do you want to bake smarter? Check out Summer BE! This edition discovers a smart crop that thrives in all weathers with University of Hohenheim, Made Smarter UK showcase three #bakeries they have supported on their digital transformation journeys and the #Nutrisight project highlights it's not just consumers that read labels, but also apps like GoCoCo and Open Food Facts. Dimitrios Argyriou of GRAINAR explains how #enzymes could be the future of frozen baked goods, while Nofima looks at making healthier bread. Bubbles and #Rheology go hand in hand and Bogdan Dobraszczyk formerly University of Reading shows us how. We learn how #prunes are a great #ingredient for healthy bones and digestive systems and why #snacking isn't the same for everyone with Washington State University. AOECS - Gluten Free Alliance shares its concerns about bio-based packaging and its potential risks for individuals with #coeliac disease and #gluten sensitivity. Charles Spence from University of Oxford reminds us that sometimes the hands on approach is still very much required. With thanks to those that made this edition happen MIWE Michael Wenz GmbH, BakeMark, AB Mauri UK & Ireland, Rademaker BV, California Prunes International, südback and breAd. & edible labels #bakingindustry #bakinginnovation #appliedscience #ingredients #baking #sustainablebaking #frozenbakedgoods #glutenfree

The Specialty Food Association (SFA) #Trendspotter Panel has picked out the biggest emerging trends at the #2024SummerFancyFoodShow #industrialbakers #bakingindustry #sustainablebaking #lavender

📣 Calling all subscribers! 📣 Check your inbox. Summer Edition out now! Covering - Climate smart crops, Healthy bread, Dough prediction, Enzymes in frozen dough and much more! #industrialbakery #bakingindustry #dough #frozendough #smartcrops #healthybaking #sustainablebaking

LATEST RESEARCH by Cleveland Clinic - By changing ingredients to solve one health issue we could just be creating another. #healthybakes #bakingindustry #sugarsubstitute #foodscience

Palsgaard A/S and Aarhus University are inviting food manufacturers to collaborate on a project to develop new plant-based replacements for egg ingredients. We look forward to hearing who's on board and hearing about the research. #sustainablebaking #bakingindustry #plantbased #eggalternatives #foodresearch #novelingredients

Get out of the lab and into nature! The Torpenhow Cheese Company showed us how it all starts with going back to basics. #Bakingindustry #sustainablebaking #regenerativefarming #cheese #dairyfarming