The September – October Issue of European Baker & Biscuit Magazine Is Out Now!

A trend only accelerated by the pandemic, the preference for plant-based ingredients skyrockets as plant power is recognized throughout eating occasions and is becoming a social-media darling. What does this mean for a cereal-based industry? Functional, nutritional, and natural ingredients all around. In this issue’s cover story we take a look at the plant-based trend and the way it is shaping the bakery landscape.

On the technology side, we gathered insights from producers of mixing equipment, analyzing how smart mixers can be the answer to many challenges, from precision dosing to top-efficiency mixing and kneading while fully in control of all machine parameters and dough characteristics.

Looking at the markets, Campden BRI specialists discuss the challenges Brexit will present as the end of the transition period looms. There are still many issues to settle before the UK cuts ties with the EU – including whether wheat flour produced in the UK will be accepted on the EU market after December 31, 2020.

We also analyze the European flatbread market and the ways it has benefited from product innovation – for example, more flatbreads made from vegetable flours (e.g. pea or lentil) have been developed to cater to gluten-free consumers, while products suitable for vegans and/or vegetarians are becoming more apparent.

All these topics, together with exclusive insights, expert opinions and market analysis articles available for free in our European Baker & Biscuit magazine, which you can read by clicking here.