Michelle Smith

Features Editor at Sosland Publishing

Features Editor at Baking Business

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Articles

IBIE 2025: Students have until April 30 to apply for immersion program

3 days ago | supermarketperimeter.com | Michelle Smith

College and trade school students interested in the baking industry have until April 30 to apply for the International Baking Industry Exposition (IBIE) Student Immersion Program, which pays for the costs of attending the show. Students from all areas of the baking industry are encouraged to apply. Those chosen for this scholarship will be hosted as special guests, meeting leaders, networking with exhibitors, touring a bakery and exploring the show floor.
Application deadline for IBIE Student Immersion Program approaches on April 30

6 days ago | bakemag.com | Michelle Smith

College and trade school students interested in the baking industry have until April 30 to apply for the International Baking Industry Exposition (IBIE) Student Immersion Program, which pays for the costs of attending the show. Students from all areas of the baking industry are encouraged to apply. Those chosen for this scholarship will be hosted as special guests, meeting leaders, networking with exhibitors, touring a bakery and exploring the show floor.
Beneo opens first pulse-processing plant

6 days ago | petfoodprocessing.net | Michelle Smith

PARSIPPANY, NJ. — Beneo, a manufacturer of functional food and feed ingredients, recently dedicated its first pulse-processing plant in Obrigheim, Rhineland-Palatinate, Germany. The plant, a nearly $65 million investment by the Südzucker Group, which owns Beneo, will process pulses such as local fava beans, into food and feed ingredients. It sits next to an existing Beneo plant that produces sugar replacer Isomalt and smart carbohydrate Palatinose.
Food producers soon facing state fees to pay for package recycling

1 week ago | foodbusinessnews.net | Michelle Smith

ORLANDO, FLA. — A patchwork of regulations in five states requiring food manufacturers to pay fees to manage the recycling of their products is growing closer to implementation. Meanwhile, a handful of other states are considering similar regulations, and snack companies need to be ready for them. “This issue is no longer a nice-to-do.
Deadline is April 30 for students applying for IBIE Immersion Program

1 week ago | bakingbusiness.com | Michelle Smith

KANSAS CITY — College and trade school students interested in the baking industry have until April 30 to apply for the International Baking Industry Exposition (IBIE) Student Immersion Program, which pays for the costs of attending the show. Students from all areas of the baking industry are encouraged to apply. Those chosen for this scholarship will be hosted as special guests, meeting leaders, networking with exhibitors, touring a bakery and exploring the show floor.
Beneo dedicates pulse-processing plant in Germany

1 week ago | bakingbusiness.com | Michelle Smith

PARSIPPANY, NJ — Beneo, a manufacturer of functional food and feed ingredients, recently dedicated is first pulse-processing plant in Obrigheim, Rhineland-Palatinate, Germany. The plant, a nearly $65 million investment by the Südzucker Group, which owns Beneo, will process pulses such as local fava beans, into food and feed ingredients. It sits next to an existing Beneo plant that produces sugar replacer Isomalt and smart carbohydrate Palatinose.
Donuts offer limited calories but are oh-so-indulgent treats

1 week ago | bakingbusiness.com | Michelle Smith

Donuts represent true indulgence. They are sweet treats, and consumers don’t seem too concerned about putting limits on that. Still, there are ways that donuts deliver on limited indulgence, starting with them being individually portioned goodies. “The vast variety of donuts allows consumers to control their level of indulgence,” pointed out Dawn Aho, principal of client insights, bakery vertical at Circana. “There are old-fashioned donuts and crullers that have no added sweetness (glaze).
Bakers need adaptable, flexible equipment on high-speed bar lines

2 weeks ago | bakingbusiness.com | Michelle Smith

When switching products on bar processing lines, bakers want equipment that can keep changeovers as quick and painless as possible. “When handling different sizes or textures of bars, equipment must be flexible and easy to adjust to maintain operational efficiency,” said Brad Baker, senior sales director, Americas, Syntegon.
Food producers soon facing state fees to pay for package recycling

2 weeks ago | bakingbusiness.com | Michelle Smith

ORLANDO, FLA. — A patchwork of regulations in five states requiring food manufacturers to pay fees to manage the recycling of their products is growing closer to implementation. Meanwhile, a handful of other states are considering similar regulations, and snack companies need to be ready for them. “This issue is no longer a nice-to-do.
Latin America an important market for snack makers

3 weeks ago | bakingbusiness.com | Michelle Smith

ORLANDO, FLA. — Inflation and other economic problems have impacted Latin American snack trends, but the large population in these countries is still an important part of the snack industry, representing more than $52 billion in annual sales. That was the message from Daniela Balcazar, leader of new business for Mexico with NielsenIQ, who was speaking about Latin American snack trends at SNAXPO25, which was held March 30-April 1 in Orlando, Fla.