loaf of bread, pastry or cake at intents and purposes, changed little in the past 100 years. But dig a little deeper and it soon becomes apparent that vast differences can be seen in today's products and manufacturing processes from the basic ingredients, right through to the shop shelf. Presently, the most noticeable change is the introduction, or reintroduction, of 'ancient' grain flours in addition to those being discovered from hitherto unknown sources, in order to economise on wheat use during the current shortages.

Since its launch nine years ago, Baking Europe has covered hundreds of research and innovation topics, but none so much as those of recent years. Driven by the pandemic and other world crises, the latest concepts and ideas are now changing the very essence of baking. Sound dramatic? Then read on, but be sure to put on your track shoes because you will need to start running to catch up; as did we:-