Editorial

Abstract

As I set about writing this editorial, I have just returned from visiting IBA 2012 – the major baking exhibition held in Germany every 3 years. This year it was held in Munich and as always, I was impressed by the skills, ingenuity and scale of the baking and allied industries. Drawing in bakers, ingredients and equipment suppliers from around the world, i really is a celebration of the diversity of wheat and other grain-based products and their contribution to human nutrition and general well-being.