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.

Featured in: Favicon

bakingbusiness.com Favicon

snacintl.org Favicon

newsbreak.com Favicon

foodbusinessnews.net Favicon

meatpoultry.com Favicon

bakemag.com Favicon

petfoodprocessing.net Favicon

supermarketperimeter.com Favicon

dairyprocessing.com Favicon

snackandbakery.com

Articles

Artisan bakers find ways to cut to the chase

3 weeks ago | bakingbusiness.com | Dan Malovany

Not all slicers handle every bread type equally. Rather, some are just a cut above the best when it comes to Old World breads. That’s why selecting the proper slicer is crucial for seamless transitions and minimal product damage, noted Simon Roy-Croteau, product team leader, AMF PackTech, a part of AMF Bakery Systems. “Breads with seeds, nuts or dried fruit can cause premature blade wear or uneven slicing if not handled properly.
Snacks feed the appetite for health and wellness

3 weeks ago | bakingbusiness.com | Dan Malovany

Snack makers must navigate the swirling headwinds and tailwinds in today’s market ranging from burgeoning health and wellness trends to the ultra-processed food movement that’s gaining ground through social media influencers. While no map ensures smooth sailing, snack manufacturers are guiding their companies through these turbulent times with a robust pipeline of new product innovation that can react to however the wind blows.
Bakers need to focus on new consumer shopping patterns

3 weeks ago | bakingbusiness.com | Dan Malovany

NEW ORLEANS — When it comes to scouting out the latest in bakery trends, using the same old lens doesn’t work anymore to accurately view where consumers are shopping now and in the foreseeable future.
High-speed bakeries balance packaging efficiency and flexibility

1 month ago | bakingbusiness.com | Dan Malovany

Sliced bread producers can follow several paths to drive efficiency in their packaging departments. “Bakeries should choose equipment with a compact footprint, high flexibility, reduced changeover time and proven reliability,” said Bernardo Zermeno, marketing director, Rexfab. Formost Fuji has two automatic bag changing systems that go from one bag to another in about 5 to 7 seconds.
Snacks branch out into more eating occasions

1 month ago | bakingbusiness.com | Dan Malovany

When it comes to expanding the market for their products, some snack manufacturers are expanding their horizons and looking beyond their conventional categories to grow sales. Rudolph Foods, for instance, is promoting its Krutones, or pork rind croutons, which make consumers see the snack in a new way. The 2-oz packs come in Italian Herb or Butter and Garlic flavors.
Bakeries need to go with the flow when packaging artisan breads

1 month ago | bakingbusiness.com | Dan Malovany

Co-packers and full-service bakeries that serve the foodservice industry or have a ton of SKUs rely on multiple packaging formats. That can provide a challenge when it comes to the packaging line. However, smaller buns and rolls can be packed in vertical baggers or in a pre-made bag while brioche and other items can be flow wrapped, noted Josh Becker, bakery and confection segment manager, Harpak-Ulma.
Baking crackers with the proper texture

1 month ago | foodbusinessnews.net | Dan Malovany

Bakers and snack makers often pair ovens with dryers to create baked snacks and crackers with their desired crispy or crunchy texture. John Price, sales director for Sponer Vicars, a Middleby Bakery company, recommended the hybrid oven that combines direct-gas fired (DGF) thermal heat with high-temperature dryers to remove moisture and bake consistent crackers.
Take the guesswork out of mixing

1 month ago | foodbusinessnews.net | 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.
Innovation makes snacks the leader of the pack

1 month ago | bakingbusiness.com | Dan Malovany

It’s not exactly a do-or-die situation, but when it comes to snacks, most people just have to have them. In fact, Mondelez International’s latest State of Snacking study revealed that 66% of respondents — and 73% of millennials — agreed with the statement: “I couldn’t live without snacks.” Snacking is also becoming more rampant and is replacing main meals in many cases.
Packaging made easy for sliced artisan breads

1 month ago | bakingbusiness.com | Dan Malovany

No matter how they’re sliced, boules, sourdoughs and an entire farmland of country homestyle and crusty artisan breads can wreak havoc in the packaging department. That’s especially true if these loaves are purposely formed to give them a homemade appearance or if they accidentally spent a little too much time in the proofer or fermentation room.