When I think of the Spring Edition of Baking Europe it puts me in mind of lighter, sunnier days, when a host of seasonal ingredients start to grow. However, at a time when we start to think about an abundance of things to eat, there have been shortages.

Repercussions from the conflict and tragedy in Ukraine have been felt on a global scale. At a time when we are reminded that we should not take anything for granted, our article, Counting the Cost of Bread, on page 62, looks timely. This article considers the cost of wasting bread and gives simple and insightful ways for consumers and businesses to reduce waste.

From our longstanding relationship with the loaf to a potentially new one: insects! There are pros and cons with most ingredients, but insects do tick a lot of boxes when it comes to nutrition and sustainability. On page 8 we look at the benefits of using insects as a baking ingredient and BE regular, Dr Charles Spence, considers whether we can change our eating habits to make bugs the next buzz in baking, on page 66.

In other news, it has been good to see bakery exhibitions back, a sign that the sector is getting back to business after the restrictions of the pandemic. Whether you're busy, back at the office or at working from home, when in a rush you're more likely to snack rather than stop for a meal. We all want to eat healthily, even on the go, so find out how natural flavourings can be tasty on page 24 and on page 44, how eye tracking technology is being used to help understand how we choose our favourite snack, biscuits!