Our first ever online research and development webinars were held on March 10-11.
And while Covid meant the event was hosted virtually, it did not prevent leading researchers and policy experts to speak to members. Attendees heard about the greenhouse gas footprint of milling wheat and what is behind the emissions, as well the implications of gene editing for improving UK milling wheat. We also heard about the latest research on “ultra-processed foods”, how these definitions could affect nutrition policy and how much consumers understand about these labels.
The digital format allowed for good attendance by both the milling and baking industries, but feedback highlighted the value of networking that cannot be captured in a webinar.
The secretariat will be considering how best to organise these events going forward.