I think it is understandable that the association wants to be seen as moving with the times. We have TV shows like Bake Off where people are creating marvellous cakes and breads from ingredients that are increasingly exotic. It makes a butter v marge debate look a bit old fashioned. But I think I can understand the traditionalists. It is not just a case of switching ingredients and perhaps accommodating a slight difference in taste and texture, it is about what this change means.

And for some a recommendation for change will feel like they are being told they have been getting it wrong for years. We do need a way to make this a decision that avoids being divisive.