Dear readers, We are together with our 36th issue.

The world has become a place where the climate changes, health problems become frequent, biodiversity decreases and global warming takes an incredible dimension. One of the most important reasons for this is nutrition. The importance of a healthy diet is increasing day by day, especially when a quality life is at the forefront. Of course, nutrition, which is one of our basic needs, keeps up with the changing world and takes on different styles.

New trends also stand out in bread, the most important link in the food chain. Gluten-free and sourdough products that increase their market share the most are outstanding. With the increasing tendency of healthy nutrition, we now see sourdough bread, which was previously sold in very few places. I expect the popularity and consumption of sourdough bread which dates back to old times to increase.

It seems that the popularity of gluten-free products, one of the preferred diets, will increase more in the coming years. Gluten-free products that celiac patients should consume are included in diet programs by many people. This market is growing rapidly in developed countries. The size of the Gluten-Free Food Market has already exceeded $8 billion worldwide. According to the research, this market is expected to exceed $15 billion by 2026.

Meanwhile, we started the New Year with innovations. We have added valuable new works to our broadcast advisory board. Kastamonu University Food Engineering Department Lecturer Academic Member Dr. Müge Hendek Ertop, Southeastern Flour Industrialists Association Chairman M. Mesut Çakmak; author, postmodern bread master and founder of Tohum Platformu Miner Ataman, La Lorraine Turkey Product Development Manager Merve Burcu Akbulut and Özmermer Flour Board Member Hasan Özmermer are the new persons who will take place in our Editorial Advisory Board. By taking advantage of the ideas of these valuable people, we will be together with you with a more satisfying content in our new issues.

See you in our next issue…