Lucas Cuni-Mertz

CHICAGO — A successful relationship with a co-manufacturer is critical to many emerging brands growing their business.

Source: Baker's Quality Pizza Crust and Sosland Publishing Co.

CHICAGO — The snack category has endured stagnating volume and unit sales amid recent economic pressures, but it’s now showing signs of recovery. Total food and beverage volume sales increased in Q3 of 2024 for the first time in three years, and core snack unit losses softened from -1.8% in Q3 2023 to 0.8% in Q3 2024, according to Circana.

Stephanie Doan has always had a natural gift for smell and taste. While studying at the University of California, Davis, she realized she could put this gift to use.

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Baking and snack manufacturers are looking to fine-tune their operation at every turn, whether it’s boosting throughput, enhancing product consistency or reducing the need for skilled labor.

Cost reduction is top of mind for many baking operations, especially in recent years as inflation and ingredient shortages have raised prices throughout the supply chain. These challenges are often felt through bakers’ dairy and egg ingredients, which can be subject to volatile price swings.

WASHINGTON — The American Bakers Association (ABA) announced a transition in leadership for its Commodity and Agricultural Policy (CAPC) Professional Group. Ahmet Hepdogan, senior vice president, supply chain and procurement, North America, Dawn Foods, will succeed Hayden Wands, vice president of global procurement, commodities, Grupo Bimbo, Mexico City, as the group’s new chair.

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Even when a cooler or freezer has been designed to maximize capacity and product quality, there will eventually come a time when problems arise and maintenance is needed. And with the labor shortages and growing knowledge gap found in many baking and snack facilities, it’s easier for these problems to snowball.