Editor Archive | Baking Management
Keep the innovation going
Although the Conference Board Consumer Confidence Index shows a steady increase in consumer confidence since last October, a number of economic indicators...
First Lady correct to embrace childhood obesity initiative
The American Baking Association (ABA) applauds the First Lady for tackling the complex, emotional and daunting social problem of obesity. Bakers have...
Your information partner
Through the years, Baking Management has strived to distinguish itself within the commercial baking industry trade press by offering new approaches and...
Outsourcing value
Vendors are essential to your business. Whether you use this print edition or source the Buyers’ Guide on our website at www.baking-management.com, we hope you seek value from your vendors. It might be essential to your bakery’s future growth....
The debut of the Influential 20
This month's issue of Baking Management includes the premier debut of a special feature called the Influential 20. Baking Management recognizes those...
Countering all the bunk
It's that time of year time for me to unload all of my frustrations on so-called public interest groups, such as the Center for Science in the Public...
Sustainability has staying power
Sustainability is a recurrent theme found throughout this month’s issue of Baking Management, although it isn’t always spelled out in plain and simple terms....
Paying the price for sugar
Alarm bells are sounding once again for food manufacturers who use sugar as an ingredient in their formulations. The United States will end the next fiscal...
Could the FDA move any slower?
Consumers are reportedly becoming savvier about purchasing decisions because they're spending more time reading product labels. But what if those labels...
Innovation yields savings
As a former product developer, I'm obviously intrigued by new and interesting food industry-related products. While trying to keep up with all of the...
Stop attacking high fructose corn syrup
Sugar was the old devil, and high fructose corn syrup (HFCS) is the new devil, says Marcia Mogelonsky, senior analyst, Mintel, in a recent New York Times...
Keeping the bureaucracy out of food safety
Here I am, harping on food safety again, although not from the standpoint of the necessity of it, but the government's role in managing the problem. Is...
Consumers send mixed messages on healthful eating
Consumers want more healthful and nutritious products. That's the message frequently heard in the media today. But, a recent study conducted by the American...
Paying the price for peanuts
As any baker knows, even one foodborne-illness outbreak or product contamination scare can not only cause irreparable harm to a company's image, but permanently...
A new design for an industry in flux
We, at Baking Management, are excited to reveal our redesigned magazine this month. Naturally, building brand equity was foremost in our minds as we launched...
Winds of change
I just returned from visiting a wheat field in Manhattan-New York that is, not Kansas. As I walked through this temporary wheat field staged by the Wheat...
Editor’s note: Factoring sustainability into innovation
This Problem Solver Guidebook, provided by some of the leading suppliers to the baking industry, showcases innovative solutions for many of the challenges...
Editor Archive | Baking Management
Collaborating on the supply chain
In difficult economic times such as these, the best solution for managing one's supply chain might be to follow a model of collaboration. Although collaboration...
Valuing Ingenuity
As a food scientist who worked in product development, I have a great appreciation for creativity, which constantly draws my attention to innovative new...
Biotech crops may ease the pain
During my internship with IBA last month (see News Analysis, p. 50), I heard a staggering statistic about U.S. cropland. Reportedly, land tied up under...
Identifying new opportunities
One of the overriding themes of this month's Operations Review story on Cleveland-based Orlando Baking Co. is how the bakery sought new opportunities...
Not a one size fits all solution
I'm borrowing part of a headline from one of our stories that appears in this month's issue. Although in this case, I'm not referring to the article on...
