Baking & Snack - August 2021 - 8

editorial
Innovating under pressure
W
While it may be romantic to imagine innovation stems
from inspiration, most often it is need that drives change,
whether it's consumer demand, regulatory requirements
or important societal shifts. We seem to be in such a time
right now. Between consumer buying patterns and workforce
demands, the complexion of entire channels such
as foodservice have changed when it comes to what is
needed from suppliers, whether it's new products to entice
consumers or new operator-friendly formulations
and packaging. It feels as though this industry sits on the
precipice of something new, and it's exciting and scary
at the same time. Those who prove they can innovate
and adapt have the chance to soar to new
heights, while those who don't, for whatever
reason, will suffer.
In my story, " Lead the Pack, " a history of
packaging innovation and a look at what's
to come in honor of Sosland Publishing Co.'s
Centennial, I was struck by how often this happens
in the industry. A need arises - preserve
the freshness of sliced bread, increase throughput,
improve recyclability - and a new material
or machine is created to meet that need. Some in the
industry balk. " That will never catch on, " the naysayers
exclaim. But here we are, buying sliced bread bagged on
automatic bread baggers into polyethylene bags. None
of these baking mainstays initially were ever expected to
gain traction. It leaves one to wonder ... what are we currently
overlooking because it seems too far-fetched?
One of today's " precipice needs " revolves around
sustainable packaging solutions,
something consumers
aren't letting go. And despite foodservice's recovery
from the pandemic, takeout isn't going anywhere. And
with that comes the need for packaging that will deliver
food hot and dine-in ready whether delivered by the
restaurant itself or third-party services. E-commerce,
similarly, has demanded new packaging solutions. And
automating to reduce labor challenges and increase flexibility
is another need spurring the industry to innovate
new solutions.
MAP packaging, robotics and new materials that are
more environmentally friendly hold great promise to resolving
many of these challenges, but all carry their own
issues. These can be costly or imperfect solutions that require
policy overhaul and even shifts in thinking from the
collective society. However, with the pressure today's industry
faces, bakers have shown a willingness to rethink
or recalibrate ROI targets and justify making the investment.
What could be more exciting than to see what the
next " sliced bread " will be?
- Charlotte Atchley, Editor
catchley@sosland.com
PUBLISHING STAFF
EDITORIAL
Publisher
Associate Publisher
National Account Executive
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Sales Enablement Specialist
Mike Gude
James Boddicker
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Jonathan Hawley
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Editor
Executive Editor
Managing Editor
Features Editor
Associate Editor
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Contributing Editors:
Charlotte Atchley
Dan Malovany
Keith Moore
Michelle Smith
Makayla Nicholis
Taryn Parker
Donna Berry
Beth Day
Laurie Gorton
CORPORATE
Chairman and CEO
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Administrative Officer
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Corporate Headquarters
Charles S. Sosland
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Jim Saladin
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Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
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Elisabeth Spillman
Marj Potts
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8 Baking & Snack August 2021 / www.bakingbusiness.com
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Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
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