Over the course of my career as a food industry journalist, I’ve always maintained a primary goal of accurately reflecting the industry, but always with an analytical eye to the future—structuring the content to reliably serve the business needs of both today and tomorrow.
When finely attuned to an industry’s current and impending needs, a uniquely representative voice emerges in the message.
These pages have long been home to voices from essential industry associations like the American Bakers Association, with steady Regulatory input from its leader Robb MacKie, as well as the Grain Foods Foundation and the strong Better-for-You insights we receive from Christine Cochran. AIB International, long synonymous with best practices in baking, remains our go-to resource for Food Safety.
Back in 2015, food Allergens guru Steve Taylor from FARRP at the University of Nebraska joined our expert panel of columnists. And a year ago, we added a strong voice for Artisan baking from celebrated educator and author Richard Miscovich.
Just last month, we brought additional voices into the fold, helming new regular columns. Chef Anne-marie Ramo from pioneering natural and organic R&D consultancy CuliNex is now our go-to expert on Clean Label, and Chef Michael Holleman, a seasoned Whole Grains Council advisor, Research Chefs Association leader, and grains innovator from InHarvest, will bring a fresh Culinary perspective.
And just this month, we are pleased to announce a new collaboration with BEMA and its influential Baking Industry Forum (BIF), whose members will now contribute perspectives on operational Efficiency. We have also added the strong Sustainability voice of Steve Williams from strategic insights leader NMI.
Together with these accomplished talents, we seek to continually provide a reflection of the current state of snack and bakery—and a collective voice keenly resonant with a profitable pathway into the future.