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 natural colourants and preservatives. Our journey continues through UK, Turkey, Norway, Holland, Switzerland and finally back to the UK, covering mycotoxins, egg replacements and food safety, right through to new packaging materials made from red onion skins. If you thought you knew your onions, then why not take a little time out to read and be inspired - over a coffee and slice of Baking Europe's virtual celebratory cake.

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