Page 7 - The European Baking Ingredients Market Report 2022 - Volume 1

European Baking Ingredients
Foreword 07
Market Report 2022

Welcome to The European

Ingredients Market Report (EBIM)

2022, Volume 1

‘A team’s recent visit to a very busy From across the Atlantic, Kansas
week is long time in
politics’ so the expression
State University addresses a
Südback exhibition in Stuttgart was
goes, but the last 12
‘sustainability movement’ driving
sufficient proof of that.
months felt like a veritable
lifetime owing to the crises that the This second edition of EBIM Report the research on pulses for use in
healthy snacks plus other reports
world and its food industry now faces. Volume 1 focuses on some very on salt intake through to the effect
important technical challenges of waste incineration on some raw
So where to start, ongoing Covid facing the baking ingredients ingredients.
pandemic, rapid inflation, Ukraine industry; we start with a special
invasion, grain, oil and gas supply report on ‘smart farming’ from With an article from CWIF
issues and climate change to Agroscope Research, which on advocating their Honest Labelling
name but a few. On the plus side first impressions resembles an alien campaign our regular contribution
innovators all over the world are invasion! (see inside), while we from Prof. Charles Spence at
leaping in to the breach to find explore neglected and under Oxford University on finger food
innovative solutions (Excuse the utilised crops such as quinoa in will no doubt draw out a smile to
mixed metaphor!). gluten-free. With protein rich foods help mask a little of the gloomy
very much in the cross-hairs of world news.
Now the positives so take a deep discerning consumers, AZTI shares
breath – and relax safe in the their research on alternative proteins
knowledge that people still need and their respective properties Graham Pendred
bakery products – indeed my when used in food products. CEO/Publisher

www.ebimr.com