As BE marks its 11th year of publication, much has changed over the years. With the ever-evolving backdrop of health-conscious consumers, sustainability challenges, automation, and AI, BE has kept you up to date with the latest innovations and has itself continued to grow, enjoying an increasing readership in Europe and beyond.

This issue is on point with the big trends: healthy mind, healthy body! Bakery Academy’s article on fibre enrichment shows how there is momentum in nutritional foods. The University of Colorado Boulder offers fascinating insight into supporting not only physical but mental health, by eating well to benefit our microbiome gut-brain axis.

Sustainability is a common theme in today’s industry. In this edition, WRAP brings us up to date with the latest need-to-know information on greenhouse gases. Then we have a different kind of sustainability to consider – Europe’s supply chain. Can it take the strain if we see more shocks to what may already be a fragile system? Check out the article by Food Alert to find out more.

What would a bakery journal be without an article on bread? Dr. Charles Spence of Oxford University analyses the results of a multi-sensory breadmaking workshop. We also have an article about the popular Swedish pastry, semla – find out why, despite the fact it is a firm favourite, people still love to moan about it at the same time!

Change is inevitable, growth is optional. As the bakery industry continues to make advances on all fronts, change must follow – this applies not only to the science, technology, and psychology, but also to the people. After 42 years in publishing, I have decided that it is time for me to step down as owner of BE and enjoy my retirement. BE publications will now join FoodBev Media’s established portfolio as a specialist global digital and print publisher for food and beverage businesses.

It has been a great privilege to partner the bakery business through the publication of these journals, and I would like to thank heartily the contributions from hundreds of authors and the support from advertisers.

FoodBev Chairman Richard Hall has expressed a warm welcome to our staff and their unsurpassed relationship with academic experts dedicated to baking excellence.

For me, signing off for the final time, I leave you in the capable hands of FoodBev Media and wish you all happy reading.