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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Jim Martin is a baker. At just 9 years old he began working in his family’s one-car garage bakery, peeling the potatoes used in their signature potato rolls.
STOCKHOLM, SWEDEN — Barebells is expanding its protein bar portfolio in the United States with a Mint Chocolate Crisp variety. The bar offers 20 grams of protein and no added sugar.
Joe Tordella didn’t plan on joining the baking industry, but when his work as an engineer brought him to the field, he quickly fell in love with it. Tordella joined Bühler in 2010 as a field engineer, traveling to food sites across the world and fueling his passion for the industry.
By: Lucas Cuni-Mertz
While investments in new equipment or lines are eventual necessities for most baking operations increasing their capacity, many bakers first look to squeeze every drop of throughput out of the lines they already have. Even small changes to these lines can make a big difference.
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.
