The Bakery Production & Marketing Newsletter

The Bakery Production & Marketing Newsletter provides a weekly overview of the latest news in grain-based foods. It includes three pages dedicated to baking news, along with one page featuring market analysis and insightful quotes, ensuring that readers stay informed about key industry updates. The newsletter is delivered to subscribers every Friday via email or fax, keeping the information timely and relevant. Subscribers can choose their preferred delivery method from the options below (email or fax).

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Bakers can choose from a variety of strategies to reduce fat

3 days ago | bakingbusiness.com | Donna Berry

The term “shortening” describes how saturated fats function. They shorten gluten development, leading to a more tender texture in the final product. “Flour, primarily composed of carbohydrates and a small percentage of protein, forms a protein matrix when mixed with water,” said Roger Daniels, vice president, research, development and innovation, Stratas Food. “This matrix… creates elasticity but can also result in a tough texture. Shortenings contain both solid fats and liquid oils.
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.
Monte’s Fine Foods receives $2 million investment

1 week ago | bakingbusiness.com | Brooke Just

NEW YORK — A $2 million investment from consumer venture studio Night and Shrug Capital is growing Monte’s Fine Foods’ team, product line and national distribution. “Most of our bets are on helping artists become CEOs,” said Ben Mathews, general partner at Night. “But with Monte’s, we found a CEO who’s already a star — and building a brand with the same gravitational pull.
Utz announces changes to leadership team

1 week ago | bakingbusiness.com | Brooke Just

HANOVER, PA. — Utz Brands, Inc. has named William J. Kelley Jr. as executive vice president, chief financial officer and principal accounting officer, effective May 1. Kelley will succeed Ajay Kataria, who is stepping down from the position. Kelley joins the snack manufacturer from Tropicana Brands Group, Inc., where he most recently was global chief financial officer. Earlier, he was with TreeHouse Foods as executive vice president and CFO.
US weather extremes raise production concerns

1 week ago | bakingbusiness.com | Drew Lerner

KANSAS CITY — Highly volatile weather across the Great Plains and into a part of the Midwest in recent weeks has raised some production concerns for winter wheat and will soon raise some greater concern for corn planting across the Midwest and Great Plains.
Julia Kinnaird, trade association leader and lobbyist, dies at 70

1 week ago | bakingbusiness.com | Russell Redman

ARLINGTON, VA. — Longtime industry lobbyist and trade organization executive Jula Kinnaird has died. She was 70. Kinnaird passed away on April 9 after a recent illness. Born Aug. 19, 1954, in Lexington, Ky., she moved with her family to Virginia and graduated magna cum laude with a bachelor of arts degree from Randolf-Macon Women’s College and was a member of Phi Beta Kappa. Kinnaird’s career spanned four decades.
Former Coca-Cola exec joins Pladis

1 week ago | bakingbusiness.com | Brooke Just

WHITE PLAINS, NY. — Pladis, parent company of Godiva, Flipz, Turtles, McVitie’s, Carr’s among others, has named Jeremy Faa as managing director of Pladis Americas, effective May 1. Faa succeeds Carlos Canals, who is taking on a new position as chief business development officer for the company’s global operations. Faa joins the company from The Coca-Cola Co., where he most recently eas president of its North America (South zone).
Innophos develops egg replacer for commercial bakeries

1 week ago | bakingbusiness.com | Brooke Just

CRANBURY, NJ. — Innophos expanded its Levair portfolio with the addition of Levair Egg Replace. Levair Egg Replace is an egg replacement solution for commercial bakeries. “Our new technology seamlessly integrates into bakery formulations, ensuring consistent quality and performance,” said Erhan Yildiz, senior manager, product development at Innophos. “It provides manufacturers with an opportunity to reduce costs and ensure a stable supply chain while maintaining the functionality of eggs.
Meet the Expert: Middleby’s Scott McCally

1 week ago | bakingbusiness.com | Lucas Cuni-Mertz

Ask Scott McCally why he joined the baking industry, and he’ll tell you it’s the industry that chose him. While completing his engineering degree at The University of North Texas, McCally worked as a drafter at a mechanical engineering consulting company, followed by five years running his own home construction business and then as a commercial greenhouse manufacturer.
Miller Milling celebrates opening of expanded mill

1 week ago | bakingbusiness.com | Josh Sosland

SAGINAW, TEXAS — Marking the completion of a multi-year expansion, Miller Milling Co. hosted 130 guests at the grand opening of its updated flour milling complex in Saginaw, Texas. Included in the project were the additions of a D-mill unit as well as an innovation and technical center.