contents March 2012 Trends Q&A: Making the most of marketing New Product Spotlight 45 118 Vol. 34 No. 2 49 Formulation Fats and oils get a positive spin Alternative leaveners help cut sodium Patented method for natural color Q&A: Gluten-free strategies Theresa Cogswell: Cutting costs 49 57 64 67 71 Equipment Making better cake batter Form/fill/seal with flexibility 81 87 Innovations Ingredient News Products & Packaging Patents New on the Shelf 102 105 108 110 57 81 22 Marc Essenfeld, Tribeca Oven & Editorial News Front People Meeting Preview: BCMA Meeting Preview: iba Calendar of Events Advertisers’ Index 12 14 21 97 98 101 117 “ Together, we’re all about making profitable high-quality products from the get-go. “ www.bakingandsnack.com March 2012 / Baking & Snack / 11http://http:// http://www.linkedin.com/groups/Baking-Snack-Sosland-Publishing-2076956?gid=2076956&trk=hb_side_g http://www.facebook.com/BakingandSnack https://twitter.com/#!/BakingSnackMag http://www.bakingandsnack.com