Baking & Snack - February 2025 - 8

editorial
Baking&Snack
New look, same
trusted voice
It has been 12 years since the last time we redesigned Baking & Snack.
Since Publisher James Boddicker and I took over leadership of the
magazine, it has been on our minds that it was time for another refresh
to suit today's industrial baking and snack industries.
Much has changed in 12 years. Gluten-free is an entire category with
best practices for formulating. The Food Safety Modernization Act is an
integrated part of doing business. Sustainability initiatives have grown
in the minds of business leaders. New allergens have been declared.
And then there was a global pandemic that stretched the industry
beyond capacity during supply chain and labor crunches.
How you expect to receive information has changed, too. We
launched the podcast Since Sliced Bread to help tell your stories in a
new way. We've got an arsenal of webinars you can access to learn
more about the latest research and technology. And we have launched
several video series including Case Studies, Tech Expert, Top Takeaways
at industry events and video interviews to complement the print issue.
All of this fulfills our enduring mission to educate the baking and snack
industries on best practices from the best.
Our new look aims to enhance that
mission, not move away from it. Within these
pages you will still find the in-depth information
you expect but in a more modern package.
Baking & Snack has always prided itself
on delivering technical information sourced
from leading experts and the latest research.
Through this more streamlined design, I
hope that information is more accessible.
We also plan to bring more integration
between our print and digital offerings.
You'll find several new features that appear throughout the year. Every
month, in addition to Featured Tech Expert, we'll feature an expert from
a baking company in Featured Baker. You'll find longer-form news stories
from BakingBusiness.com. You'll be seeing our Pro Tip columnists appear
in our print issues throughout the year. We'll also be sharing " in case you
missed it " insights from Since Sliced Bread.
In this issue, you'll find many familiar stories too: the Baking Hall of
Fame, Capital Spending Report, a tour of Slow Dough Baking Co. We are
honored to be your source for the latest in trends and innovations and
the one you trust to tell your stories. Our commitment to the baking
and snack industries remains the same even as we evolve to remain
relevant to your changing needs. We continue our mission to educate
on best practices from those leading these industries.
CHARLOTTE ATCHLEY EDITOR
catchley@sosland.com
PEFC/29-31-280
8 Baking & Snack | february 2025 | bakingbusiness.com
Editorial
Charlotte Atchley
Dan Malovany
Keith Moore
Michelle Smith
Lucas Cuni-Mertz
Taryn Parker
Donna Berry
Publishing Staff
Mike Gude
James Boddicker
Josh Buttshaw
Tom Huppe
Lauren Juliana
Kathi D. Gilleland
Jim White
Whitney Hartman
Dustin Pickman
Carlea Chance
Jon Hall
Carrie Fluegge
Nora Wages
Kayley Kerns
Elisabeth Spillman
Becky White
Brian Peterman
Corporate
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
Chairman and CEO
President
Chief Financial and
Administrative Officer
Chief Operating Officer
and Executive Editor
Editor
Executive Editor
Managing Editor
Senior Editor
Associate Editor
Digital Associate Editor
Contributing Editor
Group Publisher
Publisher
Media Sales Representative
National Account Executive
Inside Sales Specialist
Senior Director of
Marketing and Promotions
Promotions Manager
Sales Enablement Specialist
Audience Development Manager
Audience Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Senior Design Consultant
Senior Graphic Designer
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Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com; Online: bakingbusiness.com
Baking & Snack is distributed free-of-charge to qualified readers
with managerial responsibilities in the baking and snack food industries.
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Baking & Snack assumes no responsibility for the validity of
claims in items reported. ©2025 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 the USA.
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is 100% recyclable. Thank you.
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Baking & Snack - February 2025

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