Baking & Snack International - February 2006 - (Page 4)

4 Ta b l e o f C o n t e n t s January / February / March Vol. 2, No. 1 Baking&Snack. INTERNATIONA L EDITORIAL STAFF Editor COVER STORY 16 Successful Assortments Productos Gabi, Tutitlán, Edo, de México, operates a 37,000-sq-m production plant selling cookies to local, regional and international markets, while maintaining its family atmosphere. Cover: Productos Gabi offers a wide variety of cookies and biscuits to upscale as well as economy markets with assortments being its forte. ©2006 Mark Lozano Photography Steve Berne sberne@sosland.com Co-Editor, Director of Research Marjorie Troxel Hellmer mthellmer@sosland.com Managing Editor Holly Bradley hbradley@sosland.com Executive Editor Laurie Gorton lgorton@sosland.com Assistant Editor Jessi Withrow jwithrow@sosland.com DESIGN STAFF Design Services Manager Sadowna McClun Designer Valerie Ristau Manager of Advertising Design Becky White PUBLISHING STAFF FEATURES 8 10 12 Chairman Charles S. Sosland Vice-Chairman L. Joshua Sosland Better Baking President Mark Sabo Tips for sanitarians: Essential advice can improve industry practices around the world. Publisher Paul Lattan European Representative Regional Review: Europe Anthony Rochman As Western Europe leads the global bakery market, Eastern Europe is racing to catch up. Vice-President, Chief Financial Officer Country Focus: Ukraine, Romania Director of Production Vance Spearman Audience Development Director Don Keating Niche markets offer the greatest opportunity for East European industrial bakers. Melanie Hepperly Advertising Manager 24 30 The New World of Whole Grains Advertising Coordinator The quest for healthier diets in the US and Europe leads development trends for whole-grain bread in different directions. Digital Systems Analyst A Matter of Taste Understanding the importance consumers place on product taste will help the industry better use flavors and colors. 34 Oven Ready? Equipment requirements and operational sophistication vary between companies and geographic regions, so bakers researching ovens must first identify their own needs. 38 Bag It Right Shelf life and shelf presence lead innovation in bagging and sealing systems for bakery products. Circulation Manager Marketing Communications Coordinator/ Reprint Manager Nora Wages Maren Hamon Marj Potts Sheryl Morrow Carrie Land Editorial and Sales Office 4800 Main St., Suite 100, Kansas City, MO, USA 64112 Phone: (+1)816-756-1000; Fax: (+1)816-756-0494 E-mail: bsinternational@sosland.com Internet: http://www.bakingbusiness.com/bsi/ Newsletter DEPARTMENTS 6 42 43 44 45 48 49 Baking & Snack International Editor's Viewpoint Global New Products Event Preview Equipment Spotlight Products & Services Calendar Advertisers' Index www.bakingbusiness.com BAKING & SNACK INTERNATIONAL is distributed free-of-charge to qualified readers with managerial responsibilities in the baking and snack food industries. SUBSCRIPTIONS: To apply, fill in and mail the request form in this issue. BAKING & SNACK INTERNATIONAL assumes no responsibility for the validity of claims in items reported. ©2006 Sosland Publishing Co. , a division of Sosland Companies,Inc.All rights reserved.Reproduction of the whole or any part of the contents without written permission is prohibited. Printed in U.S.A. http://www.bakingbusiness.com/bsi/ http://www.bakingbusiness.com

Table of Contents for the Digital Edition of Baking & Snack International - February 2006

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Baking & Snack International - February 2006