49 May 2013 Vol. 35, No. 4 Trends Kosher Quality New Product Spotlight 41 122 Formulation Bridging the Fiber Gap Beyond BLV and BBQ The Honey Swap 49 57 65 Equipment Finishing Adds Value Swwet Goods Processing 69 77 Operations Q&A: Arbor Investments Ensuring Accurate Delivery Joe Stout: Sustainable Sanitation Q&A: Prison Bakeries 66 85 91 97 Innovations Ingredient News Products & Packaging New on the Shelf 69 & 85 “ 30 106 108 112 Editorial News People Meeting Preview: IBIE Industry Images Calendar of Events Patents Advertisers’ Index 12 14 21 100 102 105 111 121 We’re not the only game in town, so we have to play it better with quality and consistency. Chad Vilotti, Liscio’s Italian Bakery www.bakingandsnack.com “ May 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