With Baking Europe turning 10 years old this month, the changes that have profoundly affected the industry in the last decade are too many to list here, but include, Brexit, Covid 19, exceptional climate change from record breaking temperatures, vast wild fires, floods, severe hurricanes and the war in Ukraine, to name but a few.
"Necessity is the mother of invention" as the saying goes, proven by the work that the world's food scientists and researchers have done for the baking industry over this period, with a range of technological advancement and economies of scale benefiting bakers and consumers alike.
As we enter autumn and winter of 2023, our 10th anniversary edition explores innovation which is no less remarkable. Lupin flour has now been developed that shows exceptional capabilities to enhance cake production. On the equipment front, we cover Loughborough University's continuing, first class research on the use of ultrasound to improve the texture of edible foams and emulsions. Indeed, Baking Europe's first edition in 2013 covered early research on ultrasound from the same team. It is great to see not only the results, but the backstory to progress and continued success in baking science.
