MILLING & BAKING NEWS
Since 1922, Milling & Baking News has been the ultimate source for timely news on the grain-based foods industry. Known for comprehensive coverage crucial to executives and managers whose jobs demand thorough and accurate reporting, Milling & Baking News offers an in-depth look at the marketplace. . . industry news and analysis, ingredient markets and feature articles focusing on the issues and events important to grain-based foods.
1-year subscription: $135
BAKING & SNACK
Baking & Snack magazine is the premier information source for the grain-based foods industry. With a focus on processing and in-plant operations, Baking & Snack is written for managers and decision makers responsible for the development, production, packaging and distribution of grain-based foods. Whether you have a preference for print or electronic media, Baking & Snack is accessible at the highest level. Baking & Snack is the clear leader in the category by every measure.
As the official magazine of SNAC International, SNAC World is a stand-alone, quarterly magazine published in cooperation with Baking & Snack. With four issues including the Annual State of the Industry Report, SNAC World is distributed to an audience of all SNAC International business and associate members both domestically and internationally. Whether you are an established supplier to the snack food category or wish to grow your business, SNAC World should be at the base of your marketing plans.
DIRECTORY & BUYERS GUIDE
The Directory & Buyers Guide provides vital wholesale baking and snack information in a single volume. It’s the only all-in one source containing a directory and buyers guide that’s organized into two sections for easy reference. The Directory provides names, locations, key personnel and products for both multiple-unit and single-unit snack and baked food plant locations in North America. The Buyers Guide section lists more than 600 product and service categories of ingredients, equipment and packaging along with suppliers’ contact information.
PET FOOD PROCESSING
From the publisher of industry-leading MEAT+POULTRY and Baking & Snack magazines, Pet Food Processing provides in-depth coverage of food safety issues, processing and ingredient technologies and consumer trends as they apply to pet food production.
Pet Food Processing is a stand-alone magazine distributed quarterly and is free to personnel in the pet food and related industries in the United States and Canada. It is available in both print and digital editions beginning in March 2018.
This online community for professionals in wholesale and retail baking features the editorial and data resources of Baking & Snack and Milling & Baking News. In addition to digital editions of the magazines, the site offers daily news, extensive article archives, grain-based foods industry statistics and company data, technology and production information, and a products and services buyer’s guide. A multimedia section on www.bakingbusiness.com brings together exclusive podcasts and videos, as well as slideshows from industry events and bonus images from our in-depth plant coverage.
Sosland Publishing has combined forces with the major trade associations in the category to launch esource, a cooperative electronic resource for the wholesale baking industry in the form of a online buyer’s guide. As the premier, industry-wide resource for information and suppliers to the wholesale baking industry, esource will be a go-to site for everything baking. www.esourcebaking.com
BAKING & SNACK OPERATIONS UPDATE
The weekly e-newsletter from Baking & Snack provides news and information on engineering, production, packaging, maintenance and sanitation topics.
BAKING & SNACK INTERNATIONAL
Baking & Snack International e-newsletter offers the most pertinent headlines and articles from news outlets around the world. Readers can gain knowledge through exclusive reports from industry experts such as Euromonitor and Mintel.
BAKING & SNACK FORMULATIONS UPDATE
This Baking & Snack e-newsletter focuses on new products, ingredients and formulations.
The bakingbusiness.com Daily e-newsletter offers the day's top headlines categorized by subject.
This newsletter is delivered every Friday morning and covers the hottest topics of the week. This month long exclusive sponsorship provides the opportunity to deliver a unique product or company message each week.
Discover the latest innovations happening in the marketplace. The monthly Innovation Spotlight newsletter explores the latest, most up-to-date advances in ingredients, equipment, packaging and new bakery products.
FOOD SAFETY MONITOR
If food safety is a part of your job description you can’t afford to not have a resource like the Food Safety Monitor at your disposal. Published every other week, the Food Safety Monitor aggregates the most important food safety stories published by Sosland Publishing’s staff of industry leading editors into a convenient format.
SOSLAND MORNING BRIEF
Sent out by 9 am CST every business day, the Morning Brief updates readers on the top news stories that occurred over night as well as the results of overnight trading in the key commodity markets of interest to food and beverage manufacturers.
1-year subscription: $660
SOSLAND SWEETENER REPORT
The Sosland Sweetener Report provides prices, data, analysis and industry news for U.S., Mexican and global cash sugar and corn sweetener markets, New York sugar futures. In addition, a brief daily update is provided after New York sugar futures close with information and prices on the latest cash and futures market. It is published Wednesdays, 50 weeks out of the year.
1-year subscription: $500
BPM Newsletter provides a snapshot of the week’s most important company, personnel and regulatory news, market analysis, trends and data tailored for the grain-based foods industry. It is sent by e-mail or fax every Friday afternoon.
1-year subscription: $300, 50 weeks a year.
BAKING SCIENCE & TECHNOLOGY: VOLUME ONE
BAKING SCIENCE & TECHNOLOGY: VOLUME TWO
Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods ranging from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes.
The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment systems for tortillas, bagels, pretzels, baked snacks, waffles, wafers and many other products are also covered.
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