Baking & Snack - June 2018 - 12
Rolling with the changes
Time flies; that part of the adage is true. But in my experience, it doesn't really matter if you're having fun or in the
trenches. It just keeps racing by.
It seems like yesterday my kid was gearing up for preschool, the industry was heading to IBIE 2013 and we
were launching Bakingbusiness.com, the official website
that Baking & Snack shares with our sister publication,
Milling & Baking News. It was all new to us then, and
Baking & Snack didn't even have an editor dedicated to
But someone must've hit the fast-forward button
because Sosland is already hard at work as the official media provider for IBIE in 2019, and Baking & Snack and
Milling & Baking News just launched a new, improved
Bakingbusiness.com on an all-new platform.
We've come a long way in five short years. As a
researched-based publication that focuses on everything happening inside a bakery plant, we have
learned that creating shorter, up-to-the-minute
content has been somewhat of a learning curve
for us. After all, we cover an industry that's
rooted in tradition and often slow to change.
But we've been doing our homework, and we
know the tides are going to turn as we usher in
a new generation of bakers and industry allieds.
While print is still the No. 1 way readers use our
magazine, digital is gaining ground, and today, we
We spent the better part of a year developing this new
site with readers in mind. We built in features such as
personalized content and enhanced search capabilities,
Director of Audience Development Michael Barbee
Audience Development Manager
Audience Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Assistant Manager
Design Services Manager
Design Services Assistant Manager Ryan Alcantara
Senior Design Consultant
Promotions Media Designer
12 Baking & Snack June 2018 / www.bakingandsnack.com
not to mention a clean design, to make the user experience better than ever.
With dedicated digital media staff, we are constantly
developing ways to bring our in-depth editorial coverage
to life on the web. You can still count on our print publication to bring you the best educational tools from the
best in the industry. Just look at this month's plant feature, where Editorial Director Dan Malovany comes to
you from France and walks you through La Mie Caline.
And peruse through our technology features for the latest innovation in bar production, ranging from formulating and R&D through handling a multi-textured, sticky
dough for this product that's sweeping a multitude of categories in baked foods and snacks.
When you're done jotting down notes in the margins and earmarking your favorite pages, browse
Bakingbusiness.com to see the latest videos, slideshows
and web exclusives, and look for new interactive enhancements to the features you see on the pages here.
Yes, time flies. My kid reminds me of that with every
passing school year, and your customers and consumers
are more than happy to remind you, too. As you find new
ways to change with them, we will remain your industry
partners every step of the way, and that was our motivation behind the new Bakingbusiness.com.
Of course, as with any new startup, the website may
have the occasional kink to work out. Be patient with us,
but don't be afraid to reach out with your feedback as you
navigate it. Happy reading, clicking, tapping and learning!
- Joanie Spencer, editor
Digital Media Associate Editor
Chairman and CEO
Charles S. Sosland
L. Joshua Sosland
Chief Financial and
Director of Operations
4801 Main St., Suite 650, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking
and snack food industries. SUBSCRIPTIONS: To apply, log on to www.bakingbusiness.com and select Magazine
Subscriptions. For non-qualified readers, US and Canadian subscriptions are accepted at $36 per year. Foreign
subscriptions (from outside the territory of the US and its possessions and Canada) are accepted at $72 per year.
BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2018 Sosland Publishing
Company, a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents
without written permission is prohibited. Printed in USA