With the world's changing climate, continuing conflict in many countries and radical new consumer demands severely affecting ingredient production, never has there been

such a critical time for innovation. As such our editorial contributors and researchers have been working frantically to invent/design new processes and practical solutions: we start off by looking at new applications of olive pomace as a substitute for oils in margarines - courtesy of CSIC.

On a similar theme, Surrey university write about oleogels to replace saturated fats in bread and biscuits and INRAE inform us of an exciting innovation on controlling dough rheology using Al.

On nutritional matters, Reading Uni apply their innovative minds to new ways to increase fibre in bread with pulses and *Campden BRI's article on UPF (Ultra processed foods)

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