59 February 2013 Vol. 35, No. 1 Trends Snacks Get Healthier New Product Spotlight 59 134 Formulation Consumers Expect Proper Texture Going Natural with Antioxidants Salt-reducing Salt 67 77 85 Equipment Attaining the Best Bake Sheeters Deliver Versatility and Variety Vertical Packaging Modernizes Bagging 89 97 105 Operations Q&A: ANSI Update Joe Stout: Food Safety 111 114 Innovations Ingredient News Products & Packaging New on the Shelf 67 & 89 “ 120 122 126 Editorial News People Meeting Preview: IBIE Calendar of Events Advertisers’ Index 12 14 18 115 119 133 Everyone knows they’d rather be in the baking industry than the banking industry. “ 30 Marjorie Troxel Hellmer, Cypress Research Associates www.bakingandsnack.com February 2013 / Baking & Snack / 11http://www.linkedin.com/groups/Baking-Snack-Sosland-Publishing-2076956?gid=2076956 http://www.facebook.com/BakingandSnack https://twitter.com/BakingSnackMag http://www.bakingandsnack.com