Charlotte Atchley

Kansas City

Senior Editor, Sosland Publishing at Baking Business

Senior Editor, Sosland Publishing at Supermarket Perimeter

Senior Editor, Sosland Publishing at Snac World Magazine

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Articles

Progress made in closing workforce gender gap, but troubling issues remain

3 days ago | bakingbusiness.com | Charlotte Atchley

Females in Food (FIF)’s inaugural State of Women in Food & Beverage study, conducted and analyzed by Garza Consulting, paints a picture of an industry that has made some strides in supporting women in the workforce while glaring gaps remain. The full report is available for download on FIF’s website. “At the surface, things may look okay — but when you peel back the layers, another storyline unfolds,” said Angela Dodd, founder of Females in Food.
RBA president shares expectations for IBIE 2025

4 days ago | supermarketperimeter.com | Charlotte Atchley

Retail bakers can find answers to their business challenges at IBIE 2025, happening Sept. 13-17 in Las Vegas, through education and networking. The cost of doing business remains high for retail bakeries. Utilities, labor, ingredients and material pricing are stubborn to fall despite a steadying of the marketplace. In an industry with already small profit margins, that can be a heavy burden to bear.
Scaling learning curves at IBIE 2025

5 days ago | bakemag.com | Charlotte Atchley

Retail bakers can find answers to their business challenges at IBIE 2025, happening Sept. 13-17 in Las Vegas, through education and networking. The cost of doing business remains high for retail bakeries. Utilities, labor, ingredients and material pricing are stubborn to fall despite a steadying of the marketplace. In an industry with already small profit margins, that can be a heavy burden to bear.
Automation ups the ante for pastry, Danish processing

5 days ago | bakingbusiness.com | Charlotte Atchley

Automation brings a wealth of benefits to a bakery operation. Bakers can increase throughput and capacity, reduce their reliance on labor while simultaneously improving product quality. With the help of today’s computer controls and data collection — even artificial intelligence (AI) — bakers can eliminate variability and take these goals to the next level.
Dietary fibers contribute nutrition and functionality to bars

1 week ago | bakingbusiness.com | Charlotte Atchley

Listen to the episode here or wherever you listen to podcasts:Bars offer consumers a snackable vehicle in which to get some added nutrition into their diets. They can be packed with both protein and fiber while also providing satiety and a moment of indulgence. In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.
MAHA accelerates formulating trends already in play

1 week ago | bakingbusiness.com | Charlotte Atchley

Five years ago, the pandemic brought with it uncertainty, restrictions on working conditions, high demand for baked goods and constraints on the global supply chain. Under that pressure cooker, we saw simmering trends reach a rolling boil. Remote and hybrid work for office workers became a normal part of life. The labor crunch accelerated on production room floors, and baking companies started adopting automation previously seen as too costly.
Sweeteners play many roles in cookies

1 week ago | bakingbusiness.com | Charlotte Atchley

Sweeteners — whether conventional sugar or alternatives — contribute a plethora of functionality to cookies. While conventional cookies do rely on gluten for some structure, sugar is often the star of these formulations, beyond just the sweet factor. “Sweeteners provide a wide variety of functions including sweetness, color development, shelf life, texture and spread,” said Eric Shinsato, senior project leader, texture and healthful solutions, Ingredion Inc.
IBIE 2025 to cover regulatory changes for the baking industry

1 week ago | supermarketperimeter.com | Charlotte Atchley

The baking industry is experiencing an incredible pace of change since the last International Baking Industry Exposition (IBIE) in 2022. Whether it’s consumer trends, supply chain, government regulations or labor, it seems like bakers and their suppliers are fielding change from every side as they approach IBIE 2025, held Sept. 13-17 in Las Vegas. That pace doesn’t look to be slowing down any time soon.
Collaboration to be a central component of IBIE 2025

2 weeks ago | bakemag.com | Charlotte Atchley

The baking industry is experiencing an incredible pace of change since the last International Baking Industry Exposition (IBIE) in 2022. Whether it’s consumer trends, supply chain, government regulations or labor, it seems like bakers and their suppliers are fielding change from every side as they approach IBIE 2025, held Sept. 13-17 in Las Vegas. That pace doesn’t look to be slowing down any time soon.
IBIE 2025 offers space for collaboration in the face of uncertainty

2 weeks ago | bakingbusiness.com | Charlotte Atchley

The baking industry is experiencing an incredible pace of change since the last International Baking Industry Exposition (IBIE) in 2022. Whether it’s consumer trends, supply chain, government regulations or labor, it seems like bakers and their suppliers are fielding change from every side as they approach IBIE 2025, held Sept. 13-17 in Las Vegas. That pace doesn’t look to be slowing down any time soon.