Evan Bail
- Communications Coordinator, DLR Group
Kansas City
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Commercial Baking,
Craft to Crumb
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Articles by Evan Bail
Cake: A staple for all occasions
KANSAS CITY, MO — The balancing act of celebrating the little moments, but not overdoing it, is a fine line. Enjoying a slice of cake after a long day is seen as a reward; however, eating an entire cake is seen as gluttony. Along those lines, bakeries have started incorporating smaller portion sizes and individually wrapped packaging into their menus and marketing strategies.
What’s hot in the cake category
KANSAS CITY, MO — Cake has always been a traditional way to mark memorable moments in life. From birthdays to weddings to local events, cutting into a cake symbolizes a joyous occasion. As consumers commemorate everyday moments with cakes, the category is predicted to grow. According to Research and Markets data, the cake market is estimated to reach $83.07 billion in 2024 and is expected to hit $97.85 billion by 2029.
Sweet Loren’s broadens portfolio with frozen doughs
LOS ANGELES — Sweet Loren’s, known for its gluten-free cookie dough and breakfast biscuits, is expanding its reach in sweet goods and in the savory category with three new products. Thin & Crispy Pizza Crust, Flaky Puff Pastry and Flaky Pie Crust all follow the same allergen-friendly take as other Sweet Loren’s products. They are also all nut-free, vegan, non-GMO, 100% whole grain and made with kosher ingredients.
How innovation continues to develop even at the C-level
THOMASVILLE, GA — There’s an innate entrepreneurialism a person must possess before jumping into a newly defined role. A move like that also requires courage, ambition and, above all, trust. As the first-ever chief innovation officer for Thomasville, GA-based Flowers Foods, Penny Patterson-Smith has it all. With extensive work in innovation and brand management, Patterson-Smith’s experiences are like the stones that paved the path toward this opportunity.
MoonPie marks total solar eclipse with custom "survival kits"
CHATTANOOGA, TN — MoonPie, the self-proclaimed sponsor of the total solar eclipse which will cross North America on April 8, is marking the occasion with limited edition Solar Eclipse Survival Kits. The “blackout boxes” feature mini MoonPies available in three flavors: chocolate, vanilla or banana. “The solar eclipse of 2017 was massive for us, but we knew we had to go even bigger this time,” said Tory Johnston, VP of sales and marketing at Chattanooga Bakery, Inc.
SNAC International announces SNAC Tank finalists
ARLINGTON, VA — SNAC International named the five finalists that will compete in the third biennial SNAC Tank — a pitch competition for emerging snack brands — at SNX 2024 in Dallas. The finalists will have to pitch the brand’s vision, product and business model to a panel of judges with the chance to win a $10,000 grand prize along with valuable connection opportunities with industry mentors.
Bridgetown Natural Foods set to establish operations in Tennessee
LEBANON, TN — Bridgetown Natural Foods (BNF) officials, Tennessee Gov. Bill Lee and Stuart C. McWhorter, department of economic development commissioner, have announced the company will invest $78.3 million in a manufacturing and distribution facility in Lebanon, TN, to expand BNF’s Oregon-based operations. “At Bridgetown, our community is an important stakeholder in our business,” said Dan Klock, CEO of Bridgetown Natural Foods.
Think! introduces mini protein bars
DOWNERS GROVE, IL — Think!, under the Glanbia Performance Nutrition umbrella, has named MINIS Protein Snack Bars the newest addition to its lineup.
Hostess spurs innovation with Meltamors
ORRVILLE, OH — Hostess, a J.M. Smucker Co. brand, launched its latest innovation, Hostess Meltamors. Available in the Double Chocolate and Chocolate Creamy Caramel flavors, the fluffy mini-cake has a chocolate-flavored drizzle and a chocolate- or caramel-flavored center. When warmed up in the microwave for just a few seconds, Meltamors resemble the popular lava cakes.
Carrot Cake hops into Crumbl weekly lineup
LINDON, UT — Crumbl continues its roll out of non-cookie dessert offerings with its latest innovation: Carrot Cake. The two-tiered carrot cake combines spices, coconut, pineapple and carrots, and is complete with a layer of glaze, vanilla cream cheese frosting pecan topping.
Registration opens for NEXUS 2024
WASHINGTON, DC — Registration for NEXUS 2024, set for October 1-3 at the Hyatt Regency Washington on Capitol Hill, is now open. In its second year, the event, powered by BEMA and the American Bakers Association (ABA), will continue to host and expand on its Spark Sessions, which were introduced at the inaugural NEXUS last fall. Supplier companies interested in bypassing the matching and questionnaire will have the option to purchase a limited number of Spark Supplier Suites.
BEMA taps Alex Weber as 2024 Convention keynote speaker
OVERLAND PARK, KS — BEMA has announced the keynote speaker for its 2024 Convention, set for June 28 – July 2 in Rancho Palos Verdes, CA. Alex Weber, international keynote speaker, award-winning leader, author and American Ninja Warrior competitor and host, will speaking on June 29 and share his Unstoppable strategy to inspire engagement, gain a competitive edge and unlock record-breaking achievements.
Ritz dunks two new flavors into its Toasted lineup
EAST HANOVER, NJ — As an official sponsor of the 2024 NCAA Men’s and Women’s Basketball Tournaments, the Ritz brand, underneath the Mondelez umbrella, added two new flavors of Ritz Toasted to its lineup: Sweet Habanero and Honey BBQ. This is the second year in a row that the brand released a new flavor before the March Madness tournament, releasing Everything Toasted Chips in 2023.
Nominations for 2024 Packaging & Processing Hall of Fame now open
HERNDON, VA — Nominations for this year’s Packaging & Processing Hall of Fame, organized by PMMI, are now open. Recognizing the career packaging and processing professionals for their contributions to the industry, the award is the highest honor packaging or processing professionals can receive. Previous winners are leaders who have dedicated themselves to the industry through expanding knowledge and added to the advancement of the packaging and processing field.
In Memoriam: Ali Elmusa, bakery R&D veteran
OVERLAND PARK, KS — Baking industry vet Ali Elmusa passed away after a prolonged battle with cancer on March 13. He was 74 years old. Elmusa was a well-respected member of the baking industry. With experience at the Continental Baking Co. and Wonder Bread, he developed an interest in advanced baking science. In turn, he joined Archer Daniels Midland and worked in its R&D lab for twenty years developing several successful products and contributing to multiple food product patents.
How Hearthside’s leadership is rebooting its operational standards
DOWNERS GROVE, IL — To say the baking industry has changed would be the understatement of the decade. But for contract manufacturing in particular, the evolution is dramatic. What was once considered a resource based strictly on volume and capacity is now often a centrifuge of innovation for bakery brands of all types and sizes.
Royal Kaak CEO receives Order of Oranje-Nassau distinction
TERBORG, NETHERLANDS — Lodewijk van den Borg, CEO of Royal Kaak, has been appointed officer in the Order of Oranje-Nassau by the King of Netherlands. Recognizing his over a dozen years as CEO of the baking equipment company, van den Borg has distinguished himself through his dedication to innovation and societal progress.
Say “I do” to these wedding cake trends
KANSAS CITY, MO — Symbolizing a couple’s love and commitment to one another, wedding cakes are a public display— and work — of love. What used to be served as a tradition to bring the newlyweds and guests good luck has now turned into a centerpiece of a wedding and, on some occasions, isn’t even served to preserve the look of the cake.
Fourteen Flowers Foods bakeries achieve 2023 Energy Star Certification
THOMASVILLE, GA — Fourteen Flowers Foods bakeries earned an ENERGY STAR certification in 2023, placing them in the top 25% of all US commercial bread and roll bakeries for energy efficiency. To qualify for the certification, bakeries must meet strict energy efficiency performance levels set by the Environmental Protection Agency. “Becoming an Energy Star-certified facility takes teamwork and dedication,” said Margaret Ann Marsh, VP of safety, sustainability and environmental at Flowers Foods.
Harvest Snaps revamps Selects to Crunchy Puffs
FAIRFIELD, CA — Calbee America’s is reinventing a new look and feel for its puffed navy bean snacks as Harvest Snaps Crunchy Puffs. Originally called Selects, the certified gluten-free snack puffs are available in three varieties: Honey Dijon, Loaded Taco and White Cheddar Jalapeno. Each bag has 4 grams of plant protein and 3 grams of fiber due to navy beans being the No. 1 ingredient.
La Brea Bakery products shine in (M)eat Carnival
LOS ANGELES — La Brea Bakery’s artisan bread will be featured throughout (M)eat Carnival, in a variety of meals curated by a culinary team led by Chef Itamar Abramovitch. (M)eat Carnval is a celebration of Mediterranean-inspired dishes with unique preparations and flavors. The culinary lineup includes over 20 hand-held dishes featuring meat, seafood, fresh products, La Brea Bakery breads and more.
Kodiak grows leadership team
PARK CITY, UT — Kodiak, known for its high-protein whole grain products, has declared the appointment of Steve Katzenberger as COO and Sonali Dalvi as VP of product development. “We are excited to have both Steve and Sonali join the Kodiak team,” said Valerie Oswalt, CEO of Kodiak. “At Kodiak, we are committed to creating the highest quality offerings to fuel a healthier future, and we know getting the right products in the hands of our consumers starts with the right team.
Levain Bakery welcomes citrusy seasonal cookie to menu
NEW YORK — Levain Bakery is bringing citrus to its customers this spring with the release of its newest cookie. The Lemon Cookie is made with lemon chips to evenly disperse the notes of citrus and sweetness. “Our new Lemon Cookie is the perfect spring treat,” said Pam Weekes and Connie McDonald, founders of Levain Bakery.
Farmer Direct Foods commemorates facility expansion
NEW CAMBRIA, KS — Completing a significant milestone for the company, Farmer Direct Foods held a ribbon-cutting ceremony for its facility expansion on March 7. The Salina Chamber of Commerce was in attendance at the celebration to support Farmer Direct Foods on its impact to the region. Two of Farmer Direct Foods’ customers — King Arthur Baking Co. and Farm to Market Bread Co. — were also in attendance.
Editor’s Note: Culture Club
KANSAS CITY, MO — Maybe it’s the “new year, new you” vibe, but I’ve been thinking a lot about culture lately. As our company grows, we’re rethinking about who we want to be … as a business and an employer. This year, we’re implementing things like a hybrid office schedule, more documentation for our Impact Report, and a suggestion box a-la Ted Lasso. Culture is such a nebulous term, but it’s critical to how companies function today.
Krispy Kreme Canada set to open doors to new location
TORONTO — Krispy Kreme Canada is expanding this spring with its first location in Winnipeg, Manitoba. The 4,600-square foot Hot Light Theatre Shop offers a complete Krispy Kreme experience, such as witnessing the process of the freshly made donuts. “We are thrilled to bring the magic of our fresh, hot, light and airy doughnuts to our friends in Winnipeg,” said Levi Hetrick, chief growth officer at Krispy Kreme Canada.
Catalina Crunch welcomes three additions to its leadership team
INDIANAPOLIS — Catalina Crunch has welcomed three new additions to its leadership team: Lauri Luker as COO; Jim Duddleston as senior VP of national accounts and West; and Kristy Vigil as senior VP of natural channel and East. The three will help the snack brand in its next stage of growth. “We are thrilled to welcome Lauri, Jim, and Kristy to the Catalina Crunch family,” said Krishna Kaliannan, founder of Catalina Crunch.
Wheat Foods Council creates culinary resource for bakers
LITTLETON, CO — The Wheat Foods Council, with the help of Sterline-Rice Group (SRG) created a culinary resource for foodservice professionals with the goal of redefining the culinary landscape around wheat foods. The brochure features more than 150 wheat-based recipes, from artisanal bread to gourmet meals to fast-casual dishes. Each recipe reflects a blend of innovation and taste spanning across regions, cultures and dayparts.
The duality of trends in the baking industry
CHICAGO — During the American Society of Baking’s BakingTECH 2024, held February 27-29, Catherine Hogan, North America category marketing leader for the Bakery and Bars & Confectionery categories at IFF, presented Duality in Bakery: Sensorial Explorations and Holistic Health & Wellbeing Trends during a breakout education session.
Voyage Foods and Rudi’s partner to construct allergen-friendly PB&J
OAKLAND, CA — Voyage Foods and Rudi’s Mountain Bakery have partnered to launch a line of nut-free Sandos.
Otis Spunkmeyer reveals website redesign
LOS ANGELES — To better showcase its baked goods portfolio and more, Otis Spunkmeyer, an Aspire Bakeries brand, unveiled a fully redesigned website. “Our primary goal during the redesign process was to create a valuable, user-centric, and responsive resource across all platforms and devices that talk to the variety of Otis Spunkmeyer customers, from businesses to busy moms,” said Paul Stippich, director of marketing of Otis Spunkmeyer.
Wheat Foods Council unveils culinary innovations for foodservice industry
LITTLETON, CO — The Wheat Foods Council, with the help of Sterline-Rice Group (SRG) created a culinary resource for foodservice professionals with the goal of redefining the culinary landscape around wheat foods. The brochure features more than 150 wheat-based recipes, from artisanal bread to gourmet meals to fast-casual dishes. Each recipe reflects a blend of innovation and taste spanning across regions, cultures and dayparts.
Tate’s Bake Shop reveals latest innovation
SOUTHHAMPTON, NY — Bringing innovation to the cookie aisle, Tate’s Bake Shop is rolling out four new products to its permanent lineup: Tiny Tate’s Chocolate Chip and Snickerdoodle cookies in 5.5-ounce resealable bags and Core Crispy Cookies in Salted Caramel Chocolate and Snickerdoodle flavors.
ASB shares new vision, calls for vote on bylaws
CHICAGO — After celebrating its 100-year anniversary, the American Society of Baking (ASB) reviewed its strategic plan, which included investing in a continuous improvement process to meet the evolving needs of the association and its membership. During ASB’s BakingTECH conference, which took place Feb. 27-29 in Chicago, leaders from the organization shared progress that was made throughout the 2023-24 term and what members can expect in the coming year.
Industry innovations to streamline efficiency
Story by Evan Bail and Annie Hollon KANSAS CITY, MO — Efficiency within bakeries is a key topic discussed throughout the industry, especially with the uncertainty of the future workforce. According to a workforce study conducted by the American Bakers Association in partnership with ndp | analytics, a gap in the future workforce is imminent.
Junior’s Restaurant and Bakery opens West Coast location
LAS VEGAS — Junior’s Restaurant and Bakery held its official grand opening at Resorts World Las Vegas (RWLV) on Feb. 28. Junior’s selected RWLV as the property to host its first West Coast location since the food chain’s inception due to its lively atmosphere. This partnership is expected to attract locals and visitors who are seeking a taste of Brooklyn culture on the Las Vegas Strip.
Grupo Bimbo receives recognition for climate change efforts
HORSHAM, PA — Grupo Bimbo was recognized by The Carbon Disclosure Project (CDP) for its global efforts to combat climate change. CDP is a non-profit organization which manages and produces analysis for publicly traded companies to disclose their environmental impact. The global baking company has achieved the “A” rating in The A-List 2023 ranking, the highest quality in this area.
Utz puts a twist on traditional pretzels
HANOVER, PA — Utz, a salty snack food brand, has released the newest addition to its snack food offerings, Mixed Minis. “At Utz, we work with a relentless pursuit of snack perfection with a core focus on fresh, crunchy, and big flavor snacking experiences,” said Jennifer Bentz, chief marketing officer at Utz Brands, Inc.
Oreo digs into new flavor offerings
EAST HANOVER, NJ — Oreo, a Mondelez International brand, is expanding its flavor lineup with two new flavors rolling out next month. Returning for a limited time, the nostalgic Dirt Cake flavor is the cookie brand’s take on a classic mud-pie dessert. The seasonal flavor features a chocolate basecake with a layer of brownie creme and chocolate creme with Oreo wafer crumb and gummy worm-inspired sprinkles on top.
Rich Products expands Morristown, TN, manufacturing facility
NASHVILLE, TN — Rich Products (Rich’s) officials, Tennessee Gov. Bill Lee and Stuart C. McWhorter, commissioner of the Department of Economic and Community Development, announced that the family-owned food company is set to invest $27 million on its Morristown, TN, manufacturing facility to expand production.
Nothing Bundt Cakes brings back customer-favorite flavors
DALLAS — Making its debut out of the vault, the Chocolate Turtle variety is returning to Nothing Bundt Cakes bakeries nationwide for a limited time. The reimagined flavor features a Chocolate Chip Bundlet baked with butter-roasted pecans and topped with the company’s signature cream cheese frosting along with a caramel drizzle. In addition to the return of Chocolate Turtle, Nothing Bundt Cakes is also temporarily bringing back its Oreo Cookies & Cream flavor.
Krispy Kreme dives into new chocolate collection
CHARLOTTE, NC — Krispy Kreme’s latest collection is crafted for chocolate lovers. “For chocolate and donut lovers, Krispy Kreme donut and Hershey’s chocolate is the ultimate pairing,” said Dave Skena, global chief brand officer of Krispy Kreme. “But our Chocomania Collection is on an entirely new level.
Sprinkles spreads business with global expansion
AUSTIN, TX — Sprinkles is making its way across the globe with its strategic franchise expansion into South Korea. As the first step in its plan to bring the cupcake brand to new markets, Sprinkles is set to open 18 bakeries internationally in 2024, with the next locations being in Singapore and Malaysia. “Sprinkles’ legacy is rooted in creating moments of joy and celebration,” said Brett Willis, VP of development for Sprinkles.
Takis wrangles up new flavor: Buckin’ Ranch
COPPELL, TX — Know for its spicy rolled tortilla chip, Takis, a Barcel USA brand, is entering the ever-popular ranch flavor category. The new addition to the Takis portfolio, Buckin’ Ranch, is a non-spicy offering with a zesty and creamy taste. “Ranch ranks third among best-selling tortilla chip flavors, and we’re excited to deliver an intense unforgettable snacking experience that is Buckin’ Good,” said Sandra Kirkpatrick, senior marketing director for Takis.
How startups are reaping the benefits of accelerator programs
KANSAS CITY, MO — Smaller companies or startups that have already launched brands typically participate in accelerator programs when they encounter barriers to growth. Creating a winning product falls flat without the ability to get it to market and grow the business. That was one reason Milwaukee-based Milwaukee Pretzel Co. participated in the FaBcap program offered by Food and Beverage Wisconsin in collaboration with the University of Wisconsin’s Food Finance Institute (FFI).
Corbion earns high marks from CDP for sustainability efforts
AMSTERDAM — Global ingredients supplier Corbion earned an A- score for its climate change mitigation efforts from environmental non-profit CDP. Every year, CDP evaluates more than 20,000 companies on their environmental disclosure, and it is considered the gold standard of environmental reporting. Corbion submitted data in response to CDP’s 2023 climate change, water and forest questionnaires.
SFA reveals trends from 2024 Winter Fancy Food Show
NEW YORK CITY — The Specialty Food Association (SFA) Trendspotter Panel identified five emerging trends seen through the products showcased at the 2024 Winter Fancy Food Show, held Jan. 21-23 at the Las Vegas Convention Center. “The Winter Fancy Food Show gave participants an advance look at the year ahead in specialty foods,” said Bill Lynch, president of SFA.
Pepperidge Farm provides a new LTO to “sip” on
CAMDEN, NJ — Pepperidge Farm, a Campbell Soup Co. brand, is inviting consumers to have a taste of spring with its latest release, Milano London Fog. Inspired by the popular drink, the cookies have an Earl Grey tea flavor, milk chocolate and vanilla combination sandwiched between two cookies. “At Pepperidge Farm, we believe that great taste is found in the details,” said Danielle Brown, VP cookies and cracker marketing at Campbell’s Snacks.
Little Debbie presents springtime treats and two new additions
COLLEGEDALE, TN — With Punxsutawney Phil predicting an early spring, brands have begun rolling out their spring product lineups. Little Debbie, under the McKee Foods umbrella, is extending its seasonal portfolio to include two additions: Spring Mini Donuts and Spring Mini Muffins – Lemon. “At McKee Foods, we believe every bite should be a moment of enjoyment, and these new additions perfectly embody that philosophy,” said Snigdha Sewlikar, product development manager for McKee Foods.
Siete Foods releases new grain-free cookie varieties
AUSTIN, TX — Siete Foods, a better-for-you Mexican-American foods brand, has introduced two new varieties of its grain-free cookies. Available in Fresas con Crema and Hint of Mexican Vanilla Chocolate Chip, the brand transformed the beloved childhood treats into bite-sized cookies. The varieties expand Siete Foods’ cookie portfolio to five, joining Mexican Wedding, Mexican Shortbread and Mexican Chocolate. Both varieties are gluten- and dairy-free and made with almond flour and coconut oil.
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