Baking & Snack - March 2022 - 22

SOSLAND PUBLISHING
years
Keith Moore
Managing Editor
2021-present
Michelle Smith
Features Editor
2021-present
placement of manual tasks by automated controls and
technician labor. Advances in controls described in the
magazine pages evolved from mainframes to factoryfloor-hardened
PCs, programmable controllers, networks
and intelligent components and from push buttons
to touch screens. Through all of it, Baking & Snack
was there. The disciplines of statistical process controls,
enterprise resource planning and supply chain management
tie plants together to optimize corporate goals and
are described frequently in the magazine.
Simultaneously, a rising tide of automation is lifting
productivity for all segments of the industry. Bread and
buns were the first to replace nuts-and-bolts mechanization
with digitally controlled equipment. This automation
trend has now altered the production of bagels,
cakes, croissants, pastries, pizzas, tortillas and snacks -
all reported in the pages of Baking & Snack.
Constant flux characterizes the product trends.
Consumer interest in health and wellness, well underSosland
Publishing leads the way to IBIE
The International Baking Industry
Exposition (IBIE) continues to play
a key role in the development of
Baking & Snack as the industry's
leading voice.
Not only do the publication's
editors participate in the company's
activities as Official Media
Provider to IBIE, but they also take
what they learn into the pages of
the magazine.
IBIE 2001 first granted Sosland
this status.
" We saw an opportunity to
deepen our commitment to IBIE,
and we ran with it. We were able
to step into a great opportunity, "
Lucas Cuni-Mertz
Associate Editor
2021-present
Taryn Parker
Digital Media Associate Editor
2021-present
way by the early 1980s, is today's most significant influence
on new food product development. The magazine
offers a steady diet of articles about this new reality. It
has published numerous features about how to make
baked goods and snacks that are low fat, high fiber, reduced
sodium, high protein, plant based, non-GMO,
vegan, organic and made with ancient and whole grains
- and covered a veritable tsunami of new ingredients.
" In the past few years, product development has become
front and center, " Mr. Gude said. " So, the magazine
has broadened its scope in coverage and circulation. We
now reach readers in the functions of R&D, new product
and process development, packaging and marketing, and
the management of these functions, including the c-suite.
All these areas affect the equipment and vice versa. "
A related trend, also closely reported in the magazine's
pages, is the burgeoning desire among consumers
to avoid chemically derived ingredients. Although
popular demand pushes hard for natural ingredients,
said Mike Gude, publisher of
Baking & Snack, Milling & Baking
News and Food Business News.
" We bring our all-in attitude,
subject expertise and editorial resources
to promote and cover this
event. It's a unique relationship in
all of trade publishing. "
Baking & Snack celebrated its
25th year in business at IBIE 2004.
Before each every-three-years
show and during it, Sosland editors
tell the baking industry what's
next and what to look for at IBIE.
All of Sosland's baking-related
titles participate. Baking & Snack
is assigned the lead role in managing
and producing the Sosland
editorial projects, including the
Show Daily, which is produced onsite
at the show in Las Vegas.
" This event offers a good moment
to step back and look at the
big picture, " said Charlotte Atchley,
editor of Baking & Snack. " It helps
us check the pulse of the industry
and our coverage of it.
" We hope that IBIE 2022 - and
iba 2023 - give us back the opportunity
to again meet face-toface
with bakers and key industry
contacts. "
IBIE will be held in Las Vegas,
Sept. 17-22.
22 Baking & Snack March 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - March 2022

Table of Contents for the Digital Edition of Baking & Snack - March 2022
