59 October 2013 Trends Par-Baked Breads High-Protein Bread Trends New Product Spotlight Formulation Weight Management Formulating with Salt Clean-Label Malt Extract Equipment Mixers Take Control of Dough The Warm Side of Freezing Wrappers Seal in Quality Operations Jim Kline: Performing Due Diligence Q&A: Joe Stout on Food Contact Surfaces Innovations Ingredient News Products & Packaging Patents New on the Shelf 67 & 77 “ Editorial News Calendar of Events Advertisers’ Index Vol. 35, No. 9 37 45 114 47 59 65 67 77 87 92 95 98 100 102 104 12 14 97 113 Organic consumers are very optimistic. They think it’s a better way for their future, and we share that optimism with them. 22 Doug Radi, Rudi’s Organic Bakery “ October 2013 / Baking & Snack / 11http://www.linkedin.com/groups/Baking-Snack-Sosland-Publishing-2076956?gid=2076956 http://www.facebook.com/BakingandSnack https://twitter.com/BakingSnackMag