As BE marks its 11th year of publication, much has changed over the years. With the ever-evolving backdrop of health-conscious consumers, sustainability challenges, automation, and AI, BE has kept you up to date with the latest innovations and has itself continued to grow, enjoying an increasing readership in Europe and beyond. This issue is on point with the big trends: healthy mind, healthy body! Bakery Academy’s article on fibre enrichment shows how there is momentum in nutritional foods....

Seasonal Confusion and Innovation in Baking Are you feeling confused? Don’t know what season it is? Well, let me reassure you, you’re not alone, and yes, you guessed it, I am talking about the weather again. As a British-born citizen, I am used to witnessing four seasons in one day and carrying an ever-ready umbrella. However, with temperatures in some European countries this year reaching 48-52°C, alongside others suffering from severe flooding, concerns are starting to be felt by grain...

A Glimpse into the Unpredictable Have you ever seen daffodils growing? One day it is winter, and the next, you notice the once bare oak tree is now kept company by bright flowers in hues of yellow and orange. The magic of spring has swept through the night, banishing winter, dotting flowers in full bloom in celebration of easier times to come. Everything seems reassuringly normal, except, of course, it isn’t. At the time of writing, it should still be winter, but I have just described this...

In the UK, consumers suffering the effects of inflation have been buying their food in bulk to economise and they are making simpler meals.

With Baking Europe turning 10 years old this month, the changes that have profoundly affected the industry in the last decade are too many to list here, but include, Brexit, Covid 19, exceptional climate change from record breaking temperatures, vast wild fires, floods, severe hurricanes and the war in Ukraine, to name but a few. "Necessity is the mother of invention" as the saying goes, proven by the work that the world's food scientists and researchers have done for the baking industry over...

With the world's changing climate, continuing conflict in many countries and radical new consumer demands severely affecting ingredient production, never has there been such a critical time for innovation. As such our editorial contributors and researchers have been working frantically to invent/design new processes and practical solutions: we start off by looking at new applications of olive pomace as a substitute for oils in margarines - courtesy of CSIC. On a similar theme, Surrey...

In this issue our worldly travels have uncovered more eye-opening research and as such we start with a report on the rise of flatbread (no pun intended!) consumption in Europe from the Tortilla Industry Association (TIA). TA Europe conference will run inside the Munich Messe with iba. In our virtual tour we then travel to Spain, where our partners at CSIC publish their research on olive pomace oil - an alternative to sunflower oil. Over the border, now to CIMO in Portugal, where they examine...

Well, let's start with our own celebration: Baking Europe Journal is 10 years old this year! I am proud to say that, thanks to my team, our unique publication has featured a vast array of eclectic subjects over the decade from the usual run-of-the-mill (pun intended!) articles on ingredients and process through to 3D printed pizzas for astronauts (Baking Europe summer 2018, page 59), aerodynamically designed lorries, LED lighting through to artificial intelligence and waste energy recovery...