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Out now - spring 2021

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Baking Europe journal

Every issue of Baking Europe aims to present new ideas and the latest innovative thinking and concepts.

Each issue will include incisive and engaging editorial looking at all aspects of the baking, confectionery, snack, sandwich and patisserie product markets from ingredients and additives, machinery through a unique look at market intelligence and energy.

Regular articles and editorial is accompanied by our 'Features' section examining the hot-off-the-press topics.

The 'Sponsored Innovation Feature' section provides a unique platform to promote new technology, innovation and products and services.


Each edition of Baking Europe will be published quarterly, in standard A4 format, and distributed throughout the European baking market.

Recipients include senior executives/buyers, production and plant directors and master bakers, food scientists, designers and technical managers in major plant bakeries, in-store supermarket in-store bakery purchasing groups, multiple bakery groups, and the major master baker groups in Europe and the European Free Trade Association.

Send for our Media Pack for further details and advertising opportunities.

Editorial Submissions

If you would like to submit an editorial or paper for consideration, please send a synopsis (100 words maximum) to Mike Edmund at :

(Unbiased, non-commercial submissions only please)

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