Zachary Sosland is an associate editor at Milling & Baking News. He covers a range of topics within the food and beverage industry, including food manufacturing, corporate sustainability, and consumer packaged goods, while also touching on themes of entrepreneurship and food safety. Zachary's work has been featured in notable publications such as Digital Trends, Collider, and Food Business News.
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By: Zachary Sosland
Limited-edition treats can be topped with banana-flavored sugar.
Satiating flavors lead the field of new product introductions.
By: Zachary Sosland
New product line is gluten free, contains no artificial flavors.
Second product collaboration after last year.
Satiating flavors lead the field of new product introductions.
Some bakeries already switching to unbromated flour.
Part of eighth annual startup program.
Startup program to test new ideas in “real industrial environments.”
Limited-edition cookies include first-ever purple wafers.
Part of effort to expand presence throughout country.
