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

Fermentation systems removes variability from natural leavening

1 week ago | bakingbusiness.com | Charlotte Atchley

With many baked goods, one of the most sensitive variables is the yeast itself. Natural leavening, liquid ferment or a liquid sour are notoriously fickle and react to changes in temperature, water and time. However, these ingredients contribute to the flavor, texture and even shelf life of the finished product.
B.T.R. Nation aims to make bars better

1 week ago | bakingbusiness.com | Charlotte Atchley

Listen to the episode here or wherever you listen to podcasts:Ashley Nickelsen, founder and chief executive officer, B.T.R. Nation, San Francisco, is on a mission to provide people snacks that not only tide them over but support their health and quality of life. “Everyone wants to feel good, everyone is looking for quality of life, longevity, and for us, we feel like you should be able to enjoy your snacks and not have to make them at home,” Nickelsen said in this episode of Since Sliced Bread.
AI, changing regulations top of mind for US baking executives

1 week ago | bakingbusiness.com | Charlotte Atchley

DUSSELDORF, GERMANY — At iba 2025, held in Düsseldorf, Germany, May 18-22, Eric Dell, president and chief executive officer, the American Bakers Association (ABA), and Cordia Harrington, co-chair and founder of Brentwood, Tenn.-based Crown Bakeries, and former chair of the ABA, shared insights into the US baking industry with the global baking community.
Ingredient transfer impacts temperature, humidity and performance

1 week ago | bakingbusiness.com | Charlotte Atchley

Ingredients can be subject to many temperature changes during storage, which will impact how they perform in the mixing bowl. Storing ingredients correctly keeps them at a controlled temperature and humidity levels, but moving ingredients pneumatically can also have an impact on their temperature. Pneumatic conveying uses air to move ingredients through piping to the mixer, and that air temperature can be transferred to the ingredients.
IBIE leans into 'international' in 2025

2 weeks ago | supermarketperimeter.com | Charlotte Atchley

The International Baking Industry Exposition (IBIE) has grown to keep up with the challenges and opportunities facing the industrial and retail baking industries it serves. Much of that has to do with the planning committee taking attendee and exhibitor feedback into consideration, said Michael Cornelis, former IBIE chair and vice president of international sales and development for American Pan, a Bundy Baking Solution.
IBIEducate to give bakers game plan for dealing with industry challenges

2 weeks ago | bakemag.com | Charlotte Atchley

The International Baking Industry Exposition (IBIE) has grown to keep up with the challenges and opportunities facing the industrial and retail baking industries it serves. Much of that has to do with the planning committee taking attendee and exhibitor feedback into consideration, said Michael Cornelis, former IBIE chair and vice president of international sales and development for American Pan, a Bundy Baking Solution.
Temperature, humidity affect ingredient consistency, performance

2 weeks ago | bakingbusiness.com | Charlotte Atchley

When it comes to purchases of baked goods, consumers come back for more when the quality meets their expectations. And they expect that quality to be there with every purchase. That consistency is key to a bakery company’s success. Unfortunately, bakery production is full of unpredictable variables. For yeast-raised products, it can feel like product quality is at the mercy of a wide range of variables: revolving employees, the environment on the plant floor, ingredient quality or even the weather.
Fonte Ingredientes wins Start Up Award at iba 2025

2 weeks ago | bakingbusiness.com | Charlotte Atchley

DUSSELDORF, GERMANY — Fonte Ingredientes, Sao Paulo, took home first place at iba’s Start Up Awards on May 21 in Dusseldorf, Germany. Companies presented their ideas at the iba.Start Up Area, and attendees cast their votes for the winner. This is only the second Start Up Awards competition to be held at the trade show. “We congratulate Fonte Ingredientes,” said Susann Seidemann, iba trade fair director.
KIND Snacks grounds its brand in a foundation of real food

2 weeks ago | bakingbusiness.com | Charlotte Atchley

Listen to the episode here or wherever you listen to podcasts:When consumers reach for a snack bar they are often looking to meet several needs: good nutrition, clean label ingredients, and great taste and texture. Nutrition needs often manifest as high protein and reduced sugar. The balance between high nutrition and great taste, however, is one that can be tricky to thread.
BEMA Convention brings industry together

2 weeks ago | bakingbusiness.com | Charlotte Atchley

The BEMA Convention’s strength is its unique networking opportunities and the connections they forge. The annual event brings together equipment and ingredient suppliers with bakers to learn how they can address the challenges facing the industry. This year’s convention, held June 25-28 in Coco Beach, Puerto Rico, will prove to be no exception. “BEMA Convention is a different level of connection,” said Clay Miller, BEMA chairman and president of Burford Corp., a Middleby Bakery brand.