Dan Malovany

Chicago, United States

Executive Editor at Baking Business

Executive Editor at Snac World Magazine

Executive Editor at The Bakery Production & Marketing Newsletter

Dan Malovany is Executive Editor at Baking & Snack magazine.

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Articles

Take the guesswork out of mixing

4 days ago | bakingbusiness.com | Dan Malovany

The trick is in the mix. Get it right, and all goes well. Do it wrong, and say farewell. Fortunately, digital tools provide the critical information needed to prevent errors and wave bye-bye to batches of improperly developed dough. That data, if managed well, becomes especially relevant with today’s ever-widening loss of knowledge due to the workforce gap.
Advances in technology enhance the snack making process

1 week ago | bakingbusiness.com | Dan Malovany

Technology is constantly evolving when it comes to extrusion and processing of other snacks and baked goods. GEA Bakery’s new extruder model, for instance, comes with an open head design that significantly improves accessibility, making it easier for operators to reach and maintain the internal components of the machine, noted Matteo Pasquali, applications manager, soft dough and cookies, for the company. It also reduces downtime, thus enhancing overall productivity.
Create the next generation of high-protein snacks through extrusion

1 week ago | bakingbusiness.com | Dan Malovany

New protein ingredients present loads of opportunities, but many of them have different properties that impact dough consistency and final product quality. “Any ingredient like pea or whey protein is going to absorb moisture differently in a dough,” said Nico Roesler, North American snack equipment sales manager, Reading Bakery Systems (RBS).
Extruders provide a tool for creating innovative snacks

2 weeks ago | bakingbusiness.com | Dan Malovany

Innovative snack makers are searching for versatile systems to create products that capture the imagination of consumers. “They may want to have a quick changeover from a circle-shaped product to a heart or star or even in the shape of the state of Texas,” said Andres Lopez, business development director, Handtmann Inc.
Legendary snack family keeps its legacy growing

2 weeks ago | bakingbusiness.com | Dan Malovany

For decades, the Warehime family has been a fixture in the snack industry — first with the ownership of Snyder’s of Hanover, led by the late Michael Warehime, the former chairman who made the brand a household name. He’s also recognized by SNAC International as one of its Circle of Honor recipients for his lifetime achievements.
Extrusion often comes down to shear pressure

2 weeks ago | bakingbusiness.com | Dan Malovany

While some go low, others go high when developing different snacks and baked goods with extrusion technology. “Low-pressure extrusion sees pressures ranging from 60 to 100 psi. This pressure is better for more delicate doughs,” said Nico Roesler, North American snack equipment sales manager, Reading Bakery Systems (RBS).
G&S Foods takes co-packing to the next level

3 weeks ago | bakingbusiness.com | Dan Malovany

G&S Foods is a pure play when it comes to private label and co-packing. Its website states “our brand is your brand,” meaning the Hanover, Pa.-based company doesn’t have a brand that competes with its customers. Founded and named after Steve Garvick and Dale Spahr in 1996, G&S Foods broadened its capabilities by purchasing Tasty Snack Quality Foods in 1999. The business was then acquired in 2018 by MAW Acquisitions LP, run by the Warehime family who had owned Snyder’s of Hanover for decades.
Rabobank identifies overseas opportunities for US, European bakeries

4 weeks ago | bakingbusiness.com | Dan Malovany

ORLANDO, FLA. — While the United States and Europe are similar in the size of their population, the baking industry is decisively different when it comes to the amount and type of baked goods consumed and where people buy their products. These differences, however, are providing several opportunities for both North American and European bakeries seeking to expand beyond their geographic markets.
G&S Foods builds snack plant for the future

4 weeks ago | bakingbusiness.com | Dan Malovany

Starting up a new plant, especially one with several lines, requires a ton of preparation and planning, especially one the size of G&S Foods new operation in Hanover, Pa.The co-packer and private label producer last fall opened its 350,000-square-foot greenfield facility that’s part snack and part confectionery with almost a dozen state-of-the-art salted snack and enrobing production lines and room for more.
Extruders create products that pack a punch

4 weeks ago | bakingbusiness.com | Dan Malovany

Better-for-you (BFY) products become better than ever with the use of extrusion. That’s what bakers and snack producers are discovering with new products that pack a punch not only with protein, but with other nutrition, flavors, textures and handheld snacks that provide meals to go. It’s easy to see why. A consumer study by Glanbia indicates protein snacks are most often eaten at a computer in the home (43%) followed by before or after sports activities.