The beginning of the new year means time for a change and a fresh start. So that’s exactly what we’ve done here at Snack Food & Wholesale
Bakery. As you peruse our pages this month, you’ll first notice our new cover. In fact, the entire issue has a new graphic approach and a new organization to how our articles are treated. We collectively revived the look and feel of the print issue of the magazine and also have renamed our weekly enewsletter “The Weekly Mix” to better reflect what we present and represent.
The way the articles in the print issue flow remains much the same, but many of the covers will focus most on the star of the show, the bakery and snack food products themselves. Our art director, Patty Catini, updated the typefaces and the layouts of the articles with a cleaner, more contemporary style. She also revamped the table of contents. And we continue to include our monthly contributing columns from Judi Adams, president of The Wheat Foods Council; Robb MacKie, president/CEO of the American Bakers Association; Shelley Case, nutrition expert and author; Gale Prince, author and president/founder of SAGE Food Safety Consultants; Sylvia Melendez-Klinger, registered dietitian and founder of Hispanic Food Communications; and Jim Munyon, president of AIB International.