I'm always interested in hearing about developments in science and technology, so when a colleague showed me an article in The Engineer with the word 'gluten' in it, I just had to read it.
Our government has given Herriot Watt University £500,000 to experiment with a new secret process where they use ultrasound somehow to improve the texture of gluten free bread and cakes. It evens out the size of the bubbles apparently.
At the risk of sounding like a stick in the mud I would prefer money went towards the development of a patch that allows coeliacs to eat 'real' bread, or an 'after-gluten' pill to reduce the effects of getting accidentally glutened.
Or maybe some genetic research into how to avoid passing the coeliac gene on, or GM wheat that doesn't effect coeliacs.
There will of course be coeliacs who would just be happy to have a cake with even sized bubbles in it.
And the great misunderstanding tax paying public will believe that since £500,000 has been spent on 'something to do with coeliac' the whole problem will have been fixed.