The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Under the microscope: Molecular detail is reshaping how Europe bakes, reformulates and thinks about bread

The Science of Alternatives. Scarcity sparks innovation in Europe's bakeries

Honouring heritage embracing innovation: the future of bakery starts here

Move over protein: fibre is the new star of the show

Bake it till you make it: the science behind every slice

Baking from the ground up: Ingredients that are good for you and the planet

Mind, body and soul: the ingredients we consume go far beyond just our physical health

Something for everyone: from field to fork, science is shaping our future

Bread smells sell: synthetic aroma or the real thing?

Packed and ready: Sustainable packaging is on the move through design, process, production and its end-of-life

10 year anniversary special: we mixed up the ingredients for the perfect edition

Wheat quality prediction leaving you in a tizz?: artificial intelligence to the rescue