Baking Management is seeking nominations for its 2010 Innovators of the Year. These innovators will be recognized for their ability to create a new product or process that effects a positive change for their wholesale bakery, or the baking industry. The new product or process may result in quality improvements, cost savings, or it may open up new market opportunities.

Winners will be selected in three categories as described below:

Innovative Bakery of the Year will be given to a bakery that:

• Uses engineering and maintenance skills to improve process efficiencies, reduce downtime, save energy and improve quality
• Uses product development skills to produce distinctive, high quality products that consumers demand
• Has a positive impact on the wholesale baking industry by developing new solutions for challenges
• Can be described as a proactive leader in the wholesale baking industry

Innovative Finished Baked Product of the Year:

• Is a finished baked product (i.e., bread, muffin, cake, etc.) that is distinctive in the wholesale baking industry
• Meets consumer demand for a particular need
• Perhaps contains unique, functional ingredients or opens up new market opportunities for the wholesale baking industry

Innovative Package of the Year:

• Meets consumer demand for a particular need
• Meets retailers demand for a particular need
• Helps extend shelf life or provides some other quality benefit
• Is one that is distinctive in the wholesale baking industry

Nominations are welcome from those involved in the wholesale baking industry, including bakers, equipment suppliers, ingredient suppliers, distributors, brokers, foodservice operators and retailers. Wholesale bakers can nominate themselves.

The deadline for nominations is August 10th. Winners will be profiled in September’s issue of Baking Management.