Lucas Cuni-Mertz is an associate editor at Baking & Snack. He covers the latest trends in food manufacturing, food safety, and consumer packaged goods within the baking and snack industries. Cuni-Mertz has been featured in notable publications such as Pet Food Processing, World Grain Magazine, and Food Business News.
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Lucas Cuni-Mertz predominantly covers the food and beverage industry, with a focus on bakery, desserts, food trends, and baking technology. His articles often include press releases and data citations.
Given his coverage attributes and themes covered, Lucas would likely be receptive to pitches that offer newsworthy developments in the food industry, especially related to innovative products or manufacturing techniques. He may also be interested in exclusive data insights or expert commentary from reputable sources within the food and beverage sector.
As there is no specific geographic focus mentioned for Lucas' coverage area, he appears open to global perspectives within the food industry.
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A single mother in rural Alaska, Molly Blakeley was down to her last $150.
By: Lucas Cuni-Mertz
Mixer automation is easing bakers’ workforce woes by simplifying the operation of machinery, allowing even the newest of employees to manage the process with ease.
DALLAS — The make America healthy again (MAHA) movement is poised to impact the snack landscape significantly, according to two speakers at the SNX
DALLAS — The rise of GLP-1 weight loss drugs is creating two distinct consumers, said Candace Nelson, founder of Sprinkles Cupcakes and Pizana, during her discussion at SNX 2026.
By: Jammer Gene, Lucas Cuni-Mertz
The protein craze has shaken up just about every bakery and snack category recently, and pretzels are no exception.
Today’s bakeries are under pressure to reduce production costs, improve sanitation, increase throughput and accommodate a growing mix of product types and packaging sizes, all within existing facility constraints. Standard, one-size-fits-all systems can’t keep up with the operational complexity of modern baking operations, so more bakeries are requiring custom conveying solutions. Challenges bakers face include cost reduction and efficiency, product variability, allergen control and line segregation, sanitation and cleanability, facility space constraints and the need for higher production speeds and reliability.
By: Lucas Cuni-Mertz
Winston Samuels is passionate about innovation. While this passion helped him build a successful career as a food scientist across medium-sized and multinational corporations, he knew he wanted to do more with it. In 2004, Samuels left the corporate world behind to found Maxx Performance, a family-owned supplier of microencapsulated ingredients for bakery, confectionery, beverages, meat and supplements. His goal was to build a business focused on speed to market, exceptional customer service and continuous innovation.
ORLANDO, FLA. — The bakery buying power of Generation Z and millennials is growing rapidly.
By: Lucas Cuni-Mertz
More than 800 purchasing professionals gathered in Kansas City on May 31-June 2 at the Loews Kansas City hotel for the 49th annual Sosland Publishing Seminar.
COLLEGEDALE, TENN. — Honey Buns. Nutty Buddy. Oatmeal Creme Pies. For more than 60 years, Little Debbie and her iconic cakes have anchored the snack aisle as staples of popular culture.
