Baking & Snack - February 2016 - 12

EDITORIAL STAFF
Editorial Director
Dan Malovany
dmalovany@sosland.com
Executive Editor
Laurie Gorton
lgorton@sosland.com
Editor/Managing Editor
Joanie Spencer
jspencer@sosland.com

The irony of an icon

W

When I think of a Twinkie, the word "healthy" has never been the first to
come to mind. But I recently had the opportunity to get to know Hostess a
little better, and I'm singing a bit of a different tune.
Just three years after totally flat-lining, Hostess Brands, LLC is back in
business and healthier than ever, thanks to strategic investments from its
new ownership. But it's not just the company - or the newly renovated
lines at the Emporia, KS, plant - that are in fine fettle. The company's
comeback has invigorated an entire category.
Sweet baked goods are supposed to be fun. So, when Twinkie the Kid
came riding back in on top of the iconic snack cake, he brought the fun
with him. I should know ... the goodies I took home from a recent visit
to the Emporia bakery had my 6-year-old son begging me to pack them
in his lunch.
In addition to being granted an exclusive tour at Emporia, Josh Sosland
and I also had the privilege of sitting down with Hostess President and
CEO Bill Toler, who said the packaged snack good area has seen 3 to 4%
growth since Hostess' comeback. Not bad for a category that had gone flat.
In fact, he described the return of Hostess brands, including Twinkies,
CupCakes, DingDongs and Donettes, as "growth for all." You see, competition is good. It's healthy. When shoppers have choices, they get excited
- especially these days, when consumers are more adventurous than ever
and constantly on the lookout for the next big thing - and when they're
excited, they're apt to spend.
Of course, every business is in it to win it, but if you can push your competitor to be a little better, you're becoming a little better, too. And that's
better for everyone. Or, as Mr. Toler explained, "It's healthier when the category is such that innovation by all makes each of us stronger, and that
makes our customers stronger."
You can see more of our conversation with Mr. Toler on Page 45.
And check out "Technology Transplant" on Page 50, where Executive
Editor Laurie Gorton and I provide a rare glimpse into what's happening at Hostess' Emporia plant, where millions of "Twinks"
and "Cups" - as Mr. Toler affectionately called them - are
turned out every day.
The Hostess comeback is about more than bringing back
nostalgic products into the hearts and hands of consumers.
It's about rebuilding a company, reinvigorating a category
and, perhaps, rewriting history. "It was a once-in-a-lifetime
opportunity with this brand," Mr. Toler said, remembering
when he got the call to step in as CEO. "It's the stuff that stories
are written about."
- Joanie Spencer, editor/managing editor
jspencer@sosland.com

12 Baking & Snack February 2016 / www.bakingandsnack.com

Senior Editor

Charlotte Atchley
catchley@sosland.com

Multimedia Editor

Matt Hamer
mhamer@sosland.com
Contributing Editors:
Donna Berry
donnaberry@dairy-food.com
Theresa Cogswell
bakercogs@sbcglobal.net
Jim Kline
jkline@theensolgroup.com
Joe Stout
joe.stout@cf-san.com
DESIGN STAFF
Design Services Manager Sadowna Conarroe
Associate Design
Services Manager
Ryan Alcantara
Designer
Brian Peterman
Manager of Advertising Design Becky White
Classified Ad Layout
Nick Martens
PUBLISHING STAFF
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
President Emeritus
Mark Sabo
Publishing Director
G. Michael Gude
Publisher
Paul Lattan
Associate Publisher
Steve Berne
Vice-President and CFO
Melanie Hepperly
Audience Development Director Don Keating
Director of E-Business
Jon Hall
Advertising Manager
Nora Wages
Ad Materials Coordinator
Debbie Maniez
Digital Systems Analyst
Marj Potts
Circulation Manager
Whitney Hartman
Director of Online
Advertising & Promotions Carrie Fluegge
Promotions Marketing Manager Jim White
Editorial and Midwest Sales Office
4801 Main St., Suite 650, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
Internet: www.bakingandsnack.com

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©2016 Sosland Publishing Co., a division of Sosland
Companies, Inc. All rights reserved. Reproduction of the
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Baking & Snack - February 2016

Table of Contents for the Digital Edition of Baking & Snack - February 2016

Baking & Snack - February 2016
Table of Contents
Table of Contents
Editorial - The irony of an icon
Newsfront - Oprah declares bread and weight loss compatible
Dietary Guidelines provide good news for enriched grains
Consumers ditching diet products
IBIE 2016 exhibit space increases
People/In Brief/In Memoriam
Equipment Trends - Let the Good Times Roll
Diverse survey focuses on larger companies
2016 Baking Hall of Fame - A Class of Innovators
Man of Vision
Centered on Innovation
Educator and Promoter
Inventive Engineers
Hostess Brands - Century-old Startup
Socializing B2B
Technology Transplant
Ingredients at light speed
Artisan, Premium Breads - Breaking Bread
Chemical Leavening - Multi-faceted systems
Deciphering the alphabet soup
Translucency in tortillas
pH’s role in color
Fats & Oils - Designing Pho-free Shortenings
FDA to review PHO food additive petition
Ingredient App - Label-friendly functionality
Dough Handling - Pump, Kibble and Chunk
Conveyors - Moving with a hitch
Inspection Systems - Check, please
Industry Insight - Systematic Control
Meeting Preview: ABA - Power of leadership
IBA co-locating with ABA
Meeting Preview: B&CMA - The tradition continues
Technical Conference Session Schedule
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2016 - Baking & Snack - February 2016
Baking & Snack - February 2016 - 2
Baking & Snack - February 2016 - 3
Baking & Snack - February 2016 - 4
Baking & Snack - February 2016 - 5
Baking & Snack - February 2016 - 6
Baking & Snack - February 2016 - 7
Baking & Snack - February 2016 - 8
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - 10
Baking & Snack - February 2016 - Table of Contents
Baking & Snack - February 2016 - Editorial - The irony of an icon
Baking & Snack - February 2016 - 13
Baking & Snack - February 2016 - 14
Baking & Snack - February 2016 - 15
Baking & Snack - February 2016 - Dietary Guidelines provide good news for enriched grains
Baking & Snack - February 2016 - 17
Baking & Snack - February 2016 - Consumers ditching diet products
Baking & Snack - February 2016 - People/In Brief/In Memoriam
Baking & Snack - February 2016 - 20
Baking & Snack - February 2016 - Equipment Trends - Let the Good Times Roll
Baking & Snack - February 2016 - 22
Baking & Snack - February 2016 - 23
Baking & Snack - February 2016 - 24
Baking & Snack - February 2016 - 25
Baking & Snack - February 2016 - Diverse survey focuses on larger companies
Baking & Snack - February 2016 - 27
Baking & Snack - February 2016 - 28
Baking & Snack - February 2016 - 29
Baking & Snack - February 2016 - 30
Baking & Snack - February 2016 - 31
Baking & Snack - February 2016 - 32
Baking & Snack - February 2016 - 2016 Baking Hall of Fame - A Class of Innovators
Baking & Snack - February 2016 - 34
Baking & Snack - February 2016 - Man of Vision
Baking & Snack - February 2016 - Centered on Innovation
Baking & Snack - February 2016 - 37
Baking & Snack - February 2016 - Educator and Promoter
Baking & Snack - February 2016 - 39
Baking & Snack - February 2016 - Inventive Engineers
Baking & Snack - February 2016 - 41
Baking & Snack - February 2016 - 42
Baking & Snack - February 2016 - 43
Baking & Snack - February 2016 - 44
Baking & Snack - February 2016 - Hostess Brands - Century-old Startup
Baking & Snack - February 2016 - Socializing B2B
Baking & Snack - February 2016 - 47
Baking & Snack - February 2016 - 48
Baking & Snack - February 2016 - 49
Baking & Snack - February 2016 - 50
Baking & Snack - February 2016 - Technology Transplant
Baking & Snack - February 2016 - 52
Baking & Snack - February 2016 - 53
Baking & Snack - February 2016 - 54
Baking & Snack - February 2016 - 55
Baking & Snack - February 2016 - 56
Baking & Snack - February 2016 - 57
Baking & Snack - February 2016 - 58
Baking & Snack - February 2016 - 59
Baking & Snack - February 2016 - Ingredients at light speed
Baking & Snack - February 2016 - 61
Baking & Snack - February 2016 - 62
Baking & Snack - February 2016 - 63
Baking & Snack - February 2016 - 64
Baking & Snack - February 2016 - 65
Baking & Snack - February 2016 - 66
Baking & Snack - February 2016 - Artisan, Premium Breads - Breaking Bread
Baking & Snack - February 2016 - 68
Baking & Snack - February 2016 - 69
Baking & Snack - February 2016 - 70
Baking & Snack - February 2016 - 71
Baking & Snack - February 2016 - 72
Baking & Snack - February 2016 - 73
Baking & Snack - February 2016 - 74
Baking & Snack - February 2016 - 75
Baking & Snack - February 2016 - 76
Baking & Snack - February 2016 - Chemical Leavening - Multi-faceted systems
Baking & Snack - February 2016 - Deciphering the alphabet soup
Baking & Snack - February 2016 - 79
Baking & Snack - February 2016 - Translucency in tortillas
Baking & Snack - February 2016 - 81
Baking & Snack - February 2016 - pH’s role in color
Baking & Snack - February 2016 - 83
Baking & Snack - February 2016 - 84
Baking & Snack - February 2016 - Fats & Oils - Designing Pho-free Shortenings
Baking & Snack - February 2016 - 86
Baking & Snack - February 2016 - 87
Baking & Snack - February 2016 - 88
Baking & Snack - February 2016 - FDA to review PHO food additive petition
Baking & Snack - February 2016 - 90
Baking & Snack - February 2016 - 91
Baking & Snack - February 2016 - 92
Baking & Snack - February 2016 - 93
Baking & Snack - February 2016 - 94
Baking & Snack - February 2016 - Ingredient App - Label-friendly functionality
Baking & Snack - February 2016 - 96
Baking & Snack - February 2016 - Dough Handling - Pump, Kibble and Chunk
Baking & Snack - February 2016 - 98
Baking & Snack - February 2016 - 99
Baking & Snack - February 2016 - 100
Baking & Snack - February 2016 - 101
Baking & Snack - February 2016 - 102
Baking & Snack - February 2016 - 103
Baking & Snack - February 2016 - 104
Baking & Snack - February 2016 - Conveyors - Moving with a hitch
Baking & Snack - February 2016 - 106
Baking & Snack - February 2016 - 107
Baking & Snack - February 2016 - 108
Baking & Snack - February 2016 - 109
Baking & Snack - February 2016 - 110
Baking & Snack - February 2016 - 111
Baking & Snack - February 2016 - 112
Baking & Snack - February 2016 - 113
Baking & Snack - February 2016 - Inspection Systems - Check, please
Baking & Snack - February 2016 - 115
Baking & Snack - February 2016 - 116
Baking & Snack - February 2016 - 117
Baking & Snack - February 2016 - Industry Insight - Systematic Control
Baking & Snack - February 2016 - 119
Baking & Snack - February 2016 - Meeting Preview: ABA - Power of leadership
Baking & Snack - February 2016 - IBA co-locating with ABA
Baking & Snack - February 2016 - Meeting Preview: B&CMA - The tradition continues
Baking & Snack - February 2016 - Technical Conference Session Schedule
Baking & Snack - February 2016 - 124
Baking & Snack - February 2016 - Events
Baking & Snack - February 2016 - 126
Baking & Snack - February 2016 - 127
Baking & Snack - February 2016 - Ingredients & Formulating
Baking & Snack - February 2016 - 129
Baking & Snack - February 2016 - Equipment & Packaging
Baking & Snack - February 2016 - 131
Baking & Snack - February 2016 - 132
Baking & Snack - February 2016 - Patents
Baking & Snack - February 2016 - New on the shelf
Baking & Snack - February 2016 - 135
Baking & Snack - February 2016 - 136
Baking & Snack - February 2016 - Marketplace
Baking & Snack - February 2016 - 138
Baking & Snack - February 2016 - 139
Baking & Snack - February 2016 - 140
Baking & Snack - February 2016 - 141
Baking & Snack - February 2016 - 142
Baking & Snack - February 2016 - 143
Baking & Snack - February 2016 - 144
Baking & Snack - February 2016 - 145
Baking & Snack - February 2016 - 146
Baking & Snack - February 2016 - 147
Baking & Snack - February 2016 - 148
Baking & Snack - February 2016 - Ad Index
Baking & Snack - February 2016 - New Product Spotlight
Baking & Snack - February 2016 - 151
Baking & Snack - February 2016 - 152
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