Snack Food & Wholesale Bakery is pleased to announce that Maxine Weber has joined the editorial team as a contributing writer specializing in content development related to ingredients. She is a seasoned food industry professional with significant practical experience working for both food manufacturers and ingredient suppliers, with the majority of her work experience as a team leader for product innovation projects.

Most recently, Weber worked in business development for Firmenich. She has also held positions at Pinnacle Foods, Vlasic Foods International and Campbell Soup Co.

Weber received a B.A. in biochemistry from the University of Pennsylvania and an MBA from the Tepper School of Business at Carnegie Mellon University.

About Snack Food & Wholesale Bakery

Snack Food & Wholesale Bakery—serving the grain-based snack and bakery industries for over 100 years—covers snack and bakery industry trends related to new products, ingredients, equipment, technology and packaging to help improve business issues throughout product development, including research and development, supply-chain management, formulation, processing, packaging, warehousing and distribution. Its annual State of the Industry reports—one for snack foods and one for baked goods—define where the industry and markets are today, and where they are heading. Readership consists of top executives, marketing professionals, food scientists, bakers, production managers and technical experts, as well as at supporting businesses.