Baking & Snack - May 2017 - 16

Consumer demand drives innovation
In its 2017 "Trends in Food Processing Report," PMMI recently released the most critical processing issues facing food and beverage
manufacturers today.
"Healthier eating is on the rise - sugar and sodium are coming out
of our products. We're putting in better, more fortified ingredients,"
said Donna Ritson, president, DDR Communications, the Chicagobased research firm that conducted the report. Consumer demand
for clean-label products is what's driving the innovation behind these
types of healthier products, she noted.
Increasing SKUs are driving automation advancements. "It's new
flavors, it's new ingredients, it's new foods," Ms. Ritson said, pointing to
an uptick in demand for new and more complex flavor combinations.
Other demands driving processing innovation include portable
foods to eat on the go that play to the ever-growing trend toward

snacking and smaller meals. Packaging comes into play, as well, with a
heavier emphasis being placed on sustainable packaging and materials that can extend shelf life with technology such as modified atmosphere packaging.

Sosland celebrates Laurie Gorton
After 34 years with readers' ears and eyes
and a total 42 years of reporting on the
baking industry, Laurie Gorton, Baking
& Snack executive editor, retired on April
28. Over the decades, Ms. Gorton has visited hundreds of bakeries and snack food
plants in North America and Europe. In
addition to writing 2,000 articles for more
than 500 monthly magazine issues, she rewrote Baking Science & Technology, 4th ed.
"Three decades ago we convinced Ms. Gorton to join Sosland
and help us launch Baking & Snack. As the daughter of an engineer,
she used her solid journalism background, a natural curiosity for
all things mechanical and the love of an industry to become one
of the most well-respected editors in wholesale baking," said Mike
Gude, director of publishing at Sosland.
She has participated in AACC International, AIB International,

the American Bakers Association, the American Society of Baking
(ASB), the Institute of Food Technologists and the Society of
Bakery Women, plus other groups. "Every contact I made helped
me better understand what it means to be you - to be the person charged with engineering a bakery or snack food plant, with
shepherding new products to market and with safely and profitably
operating a business," she noted recently.
Paul Lattan, publisher, Baking & Snack, credited Ms. Gorton
with laying a foundation for the magazine's future success. "In
addition to being an outstanding journalist, Laurie has been the
knowledge authority on all things grain-based foods. Although she
will be greatly missed, we have an exceptional group of talented
editors to lead us into the future. We wish Laurie the very best in
her retirement and new adventures."
Ms. Gorton said she plans to remain involved with ASB and will
continue her participation on the society's Baking Hall of Fame
Advisory Committee.

The breakfast war rages
First, the biscuits came, and in 2012 BelVita
convinced American consumers that it was
okay to eat a cookie in the car for breakfast.
Then came the bars and high-protein snacks
that provided portability and satiety at breakfast time, leaving traditional ready-to-eat cereals in the dark. This is due in part to hurried
lifestyles that are becoming more prevalent
in the US and other international markets,
according to Jared Koerten, senior analyst,
Euromonitor.
In Euromonitor's research, nearly 60% of US
consumers reported eating breakfast during their morning commute, and Mexico and Colombia reported more than 50% and
30%, respectively.

16 Baking & Snack May 2017 / www.bakingandsnack.com

Today, breakfast continues to evolve, and
global trends are leading the charge in the
continued "war on breakfast" that Mr. Koerten
described in his state of snacking report at
SNAXPO, held April 1-4 in Savannah, GA.
Breakfast biscuits have morphed into
sandwiches, including BelVita's latest offering, the BelVita Breakfast Sandwich, featuring a yogurt crème between two whole-grain
biscuits.
When it comes to the modern breakfast,
it's all about convenience, portability and satiety. To compete in the new breakfast wars, producers of more traditional breakfast items and baked foods and snacks need to seize
opportunities with the new and emerging players.


http://www.bakingandsnack.com

Baking & Snack - May 2017

Table of Contents for the Digital Edition of Baking & Snack - May 2017

Baking & Snack - May 2017
Contents
Contents
Editorial - Crickets...
Newsfront - General Mills spending more on food safety
Portability reigns king in traditional and new snacks
Industry gathers for opening of Middleby Bakery Innovation Center
Consumer demand drives innovation
Sosland celebrates Laurie Gorton
The breakfast war rages
News/In Brief
La Brea Bakery - The new age of artisan
Artisan education for the in-store bakery
The ‘living lab’ on La Brea Avenue
Portion Control - Downsizing
Shortenings - Frying up solutions
Fried green PHO solutions
Inclusions - Enter the snack dimension
Why people snack
Ingredient App - The clean path
Snack Technology - Hitting a curveball
Set up for success
Mixers - Keep your cool
Making a mixer ‘sweet’ to clean
Ensure fermentation stays on track
Plant Security - Security and surveillance
Packaging Speed - Keep it rolling
TECHNICALLY SPEAKING - Down to every detail
Industry Images: SNAXPO - Snac-ing in Savannah
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - Baking & Snack - May 2017
Baking & Snack - May 2017 - 2
Baking & Snack - May 2017 - 3
Baking & Snack - May 2017 - 4
Baking & Snack - May 2017 - 5
Baking & Snack - May 2017 - 6
Baking & Snack - May 2017 - 7
Baking & Snack - May 2017 - 8
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - 10
Baking & Snack - May 2017 - Contents
Baking & Snack - May 2017 - Editorial - Crickets...
Baking & Snack - May 2017 - 13
Baking & Snack - May 2017 - Industry gathers for opening of Middleby Bakery Innovation Center
Baking & Snack - May 2017 - 15
Baking & Snack - May 2017 - The breakfast war rages
Baking & Snack - May 2017 - 17
Baking & Snack - May 2017 - News/In Brief
Baking & Snack - May 2017 - 19
Baking & Snack - May 2017 - La Brea Bakery - The new age of artisan
Baking & Snack - May 2017 - 21
Baking & Snack - May 2017 - 22
Baking & Snack - May 2017 - 23
Baking & Snack - May 2017 - 24
Baking & Snack - May 2017 - 25
Baking & Snack - May 2017 - 26
Baking & Snack - May 2017 - 27
Baking & Snack - May 2017 - 28
Baking & Snack - May 2017 - 29
Baking & Snack - May 2017 - Artisan education for the in-store bakery
Baking & Snack - May 2017 - 31
Baking & Snack - May 2017 - The ‘living lab’ on La Brea Avenue
Baking & Snack - May 2017 - 33
Baking & Snack - May 2017 - 34
Baking & Snack - May 2017 - Portion Control - Downsizing
Baking & Snack - May 2017 - 36
Baking & Snack - May 2017 - 37
Baking & Snack - May 2017 - 38
Baking & Snack - May 2017 - 39
Baking & Snack - May 2017 - 40
Baking & Snack - May 2017 - 41
Baking & Snack - May 2017 - 42
Baking & Snack - May 2017 - 43
Baking & Snack - May 2017 - 44
Baking & Snack - May 2017 - Shortenings - Frying up solutions
Baking & Snack - May 2017 - Fried green PHO solutions
Baking & Snack - May 2017 - 47
Baking & Snack - May 2017 - 48
Baking & Snack - May 2017 - 49
Baking & Snack - May 2017 - 50
Baking & Snack - May 2017 - 51
Baking & Snack - May 2017 - 52
Baking & Snack - May 2017 - Inclusions - Enter the snack dimension
Baking & Snack - May 2017 - 54
Baking & Snack - May 2017 - 55
Baking & Snack - May 2017 - Why people snack
Baking & Snack - May 2017 - 57
Baking & Snack - May 2017 - 58
Baking & Snack - May 2017 - 59
Baking & Snack - May 2017 - 60
Baking & Snack - May 2017 - Ingredient App - The clean path
Baking & Snack - May 2017 - 62
Baking & Snack - May 2017 - Snack Technology - Hitting a curveball
Baking & Snack - May 2017 - 64
Baking & Snack - May 2017 - 65
Baking & Snack - May 2017 - 66
Baking & Snack - May 2017 - Set up for success
Baking & Snack - May 2017 - 68
Baking & Snack - May 2017 - 69
Baking & Snack - May 2017 - 70
Baking & Snack - May 2017 - 71
Baking & Snack - May 2017 - 72
Baking & Snack - May 2017 - Mixers - Keep your cool
Baking & Snack - May 2017 - 74
Baking & Snack - May 2017 - 75
Baking & Snack - May 2017 - Making a mixer ‘sweet’ to clean
Baking & Snack - May 2017 - 77
Baking & Snack - May 2017 - 78
Baking & Snack - May 2017 - 79
Baking & Snack - May 2017 - 80
Baking & Snack - May 2017 - 81
Baking & Snack - May 2017 - Ensure fermentation stays on track
Baking & Snack - May 2017 - 83
Baking & Snack - May 2017 - 84
Baking & Snack - May 2017 - 85
Baking & Snack - May 2017 - 86
Baking & Snack - May 2017 - Plant Security - Security and surveillance
Baking & Snack - May 2017 - 88
Baking & Snack - May 2017 - 89
Baking & Snack - May 2017 - 90
Baking & Snack - May 2017 - 91
Baking & Snack - May 2017 - 92
Baking & Snack - May 2017 - Packaging Speed - Keep it rolling
Baking & Snack - May 2017 - 94
Baking & Snack - May 2017 - 95
Baking & Snack - May 2017 - 96
Baking & Snack - May 2017 - 97
Baking & Snack - May 2017 - 98
Baking & Snack - May 2017 - TECHNICALLY SPEAKING - Down to every detail
Baking & Snack - May 2017 - 100
Baking & Snack - May 2017 - Industry Images: SNAXPO - Snac-ing in Savannah
Baking & Snack - May 2017 - 102
Baking & Snack - May 2017 - 103
Baking & Snack - May 2017 - 104
Baking & Snack - May 2017 - Events
Baking & Snack - May 2017 - 106
Baking & Snack - May 2017 - 107
Baking & Snack - May 2017 - Ingredients & Formulating
Baking & Snack - May 2017 - 109
Baking & Snack - May 2017 - Equipment & Packaging
Baking & Snack - May 2017 - 111
Baking & Snack - May 2017 - 112
Baking & Snack - May 2017 - 113
Baking & Snack - May 2017 - Patents
Baking & Snack - May 2017 - 115
Baking & Snack - May 2017 - New on the shelf
Baking & Snack - May 2017 - 117
Baking & Snack - May 2017 - 118
Baking & Snack - May 2017 - MARKETPLACE
Baking & Snack - May 2017 - 120
Baking & Snack - May 2017 - 121
Baking & Snack - May 2017 - 122
Baking & Snack - May 2017 - 123
Baking & Snack - May 2017 - 124
Baking & Snack - May 2017 - 125
Baking & Snack - May 2017 - 126
Baking & Snack - May 2017 - 127
Baking & Snack - May 2017 - 128
Baking & Snack - May 2017 - AD INDEX
Baking & Snack - May 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2017 - 131
Baking & Snack - May 2017 - 132
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
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