When writing about emerging issues, there is always one concern: by the time the article is published, will the list of emerging issues be out of date? As new research evolves and as the demographic of our customer base continues to change, so does the evolution of emerging issues that may keep you up at night. Does the Maillard reaction that gives your product that wonderful, foxy reddish-brown color on your potato bread cause concern for the formation of acrylamide? Are you trying to compete in theundefined world of "natural"? As scientists, we must stay up to date on the scientific and regulatory happenings on issues and events that affect our products. While I do not profess to have all of the answers pertaining to the issues of concern for today's cereal-based foods industry, I will attempt to provide some insight from a baker's perspective.
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