Page 7 - Baking Europe Journal - Winter 2022

Baking Europe celebrating FOREWORD
WINTER 2022/2023 7
1 YEARS

2 0 1 3 – 2 0 2 3

WELCOME

Welcome to the Winter 2022/2023 edition of Baking Europe journal.

ou may have noticed that the As our celebratory year commences, project on the use of hydrogen
winter edition of our journal is therefore, I am delighted to see a energy, with Professor Charles
now being published in the new plethora of remarkable creativity and Spence Oxford University providing
year instead of late December. innovation emanating from our us with some light reading on the
Before you ask, yes this was an contributing authors; the world’s top “tactile stimulation” (Spence) of
intended move, fi rstly from a practical food scientists, researchers, industry making your own bread at home that
point of view: our authors and professionals et al for whom I give my increased dramatically during the last
production staff not having to juggle heartfelt thanks for their hard work two Covid ridden years.
editorial duties and Christmas thus far.
arrangements and I hope you enjoy this lighter touch to
you, our readers, can look forward We start this edition with a special brighten these short dark days (for
to some stimulating and (hopefully) feature addressing the problems of those of you in Northern Europe) and
entertaining reading to lighten up food contamination from chemical urge you to go forth and temper the
what some have dubbed the migration from biobased materials gloom that is the world news, with the
January blues! followed by a project on the gut- tastes and smells of freshly baked
health benefi ts of eating sourdough bread and confectionery.
Well, let’s start with our own bread. We also examine an oft
celebration: Baking Europe Journal is dismissed ingredient related to the
10 years old this year! I am proud to banana, the enset, a fruit widely eaten
say that, thanks to my team, our as a staple and used to make a type of
unique publication has featured a vast bread in east Africa that now off ers
array of eclectic subjects over the signifi cant potential to solve
decade from the usual run-of-the-mill ingredient shortages in Western
(pun intended!) articles on Europe and beyond.
ingredients and process through to
3D printed pizzas for astronauts Elsewhere we cover more research on
(Baking Europe summer 2018, page sugar replacements (Surrey
59), aerodynamically designed lorries, university), fl atbreads – a modern
LED lighting through to artifi cial twist, culinary medicine that “blends
intelligence and waste energy recovery the art of food and cooking with the Graham Pendred
from ovens to name but a few. science of medicine.” a research Publisher

BAKINGEUROPE Winter 2022/2023
www.bakingeurope.com