Morton Sosland (left) and Neil Sosland
Sosland Publishing is a business-to-business trade publishing company owned and managed by a family of editors and publishers focused on delivering indispensable content to the food industry.
Throughout our history, a content-centric approach has set us apart in the publishing world. This approach remains fundamental to our identity and mission. Through our uncompromising commitment to the highest editorial standards, we are best able to serve our advertisers and the industries we cover.
Sosland Publishing timeline
Brothers David, Sanders and Samuel Sosland (left) decide to launch a milling magazine after being approached by regional millers with the idea.
At the time, Southwestern millers wanted a publication to promote the qualities of flour milled from hard red winter wheat to commercial bakers, as the leading milling publication at the time favored spring wheat millers. With this focus in mind, the brothers formulate plans to introduce a weekly magazine serving the specific interests of flour millers in Kansas, Nebraska, Oklahoma, Colorado and Texas, known as the Southwest.
The Southwestern Miller’s first issue publishes on March 7, 1922. The edition pledges support to Southwestern regional interests on issues such as discriminatory freight rates, inaccurate crop reports, barriers to foreign flour imports and lack of appreciation for hard winter wheat flour on the part of the trade.
Millers quickly see the Southwestern Miller as a useful source of market information and industry news. Readers start calling on the Sosland brothers to take advantage of their insights and confer with them about brokerage connections, personnel problems, company policies and even the purchase or sale of milling properties.
“Our aim was to be a practical publication, moved by realism and idealism,” said Samuel Sosland.
Responding to requests from millers for daily market updates on feed prices, The Southwestern Miller develops the Daily News Card to provide up-to-date information on market levels and price changes. The card is delivered by mail every day and coverage expands to include wheat, flour and export markets.
Over the years, the card’s name changes, and delivery methods adapt to meet reader needs. In 1990, the Daily News Card becomes MarketFax and is delivered via fax. Eight years later, it is sent via email. Today, the report remains a valuable resource and is delivered by email under the title MarketFocus.
At the age of 73, David Sosland (left) dies. His passing marked the end of an era for the company, and the start of a new one for his son Morton , who becomes editor and publisher of The Southwestern Miller. A transition begins that would see Sosland Publishing grow from a one-magazine venture, with a handful of staff mostly named Sosland, to a multi-title business addressing an international audience through the talents of more than 75 staff members.
“Several things helped us rise above the competition,” said Morton Sosland. “We have an extremely strong commitment to keeping abreast and leading readers and the industries we serve with content that must be read by people who want to know what’s going on, especially by those who aspire to advance in their companies. Second, we understand that advertisers deserve much more than simply a medium for advertising, that a whole range of services add value to their investment with us. And third, I would stress the importance of personal contact with the industry, between its leaders and the people who make our magazines work.”
During the late 1960s and into the 1970s, tremendous consolidation in milling and baking prompted many industry publishers to fold. Seizing the opportunity to reach a wider audience, The Southwestern Miller changes its name to Milling & Baking News.
“With the loss of competing magazines, we knew we had a ‘call’ on advertising to bakers that had previously been a hard sell, but we also knew we had to change to capture this opportunity,” said Morton Sosland.
Milling & Baking News breaks global news about the Soviet purchase of US wheat. The Russian Wheat Deal is the biggest story in modern trade history due to the deal’s scale and secretive nature. The sale of American wheat to its Cold War adversary signals the failure of one of the world’s major grain growers to feed its own people. The deal changes the price relationships in nearly all commodities Milling & Baking News readers use.
“There had never been a scoop like this one, not only of great importance to our industry, but of even greater importance in global economics and politics,” said Morton Sosland. “While I don’t know all the reasons, our centrality to the global grain industry at that time — few other magazines or competitive publishers were so well positioned — made us the ‘natural’ place to break this news.”
Sosland Publishing hosts its first Purchasing Seminar. The event brings together 200 purchasing executives and suppliers for an intensive look into commodities markets and creates new networking opportunities for attendees. Over the following decades, the Purchasing Seminar becomes a premier industry event. Today, executives from hundreds of companies touching every corner of the food industry register for the Purchasing Seminar.
Sosland Publishing adopts computerized editing and production methods to increase efficiencies and keep pace with the changing publishing landscape.
“We discovered early on that if you did not keep up with technological advances, then it became merely a question of time until you could be forced to cease operation,” said Neil Sosland.
Baking Equipment Quarterly debuts as a supplement to Milling & Baking News to cover the technology, processing and formulating side of the wholesale baking industry. Ten years later, the magazine is introduced as the freestanding monthly magazine Baking & Snack Systems, later shortened to Baking & Snack.
Sosland Publishing hosts The China Encounter, the first international grain, milling and baking symposium held in China. The event brings American and European grain-based foods industry leaders to the country to establish relationships with a very large, burgeoning Chinese market. Seminars are held on a range of topics, including expanding the use of US grains in China, improving trade servicing, increasing product quality and automating bakery lines.
Sosland Publishing launches its first website bakingbusiness.com. The website features articles from Milling & Baking News, Baking & Snack and bake, along with affiliated directories and production manuals. Following the success of the website, the company rolls out websites for its other publications.
Sosland Publishing establishes a digital media department as the demand for web-based content and products grows. Initially, the team oversees digital ad placements on websites and newsletters. Over time, the department’s size and responsibilities expand to support the launches of targeted emails, e-zines, webinars, videos, podcasts and custom digital projects.
Food Business News adds Food Entrepreneur as a bi-monthly supplement to provide the latest news on up-and-coming food startups and track related activity in the investment community and consumer packaged foods sector.
That same year, the Food Entrepreneur Experience debuts in response to industry events cancelled due to the coronavirus pandemic. The virtual event offers an interactive experience for retail buyers, marketers, product developers, ingredient suppliers and founders to hear from entrepreneurs and thought leaders driving disruption throughout the food industry.