KANSAS CITY, MO — The digital edition of Commercial Baking’s August | Q3 2025 issue is now available.
Discover what’s included in this issue:
- Read about New Horizons Baking Co., a multi-generational family business that turned a small bun operation for McDonald’s into a blended company of food solutions, with a facility that now runs one of the fastest bun lines in the fast-food chain’s network.
- Meet Alexander Salameh, CEO of Bakery de France, who maintains a bridge between tradition and innovation as a second-generation leader of his family-founded bakery.
- Explore how emerging brand OMG! Pretzels is making its mark on the premium snacking segment with unique two-flavor combinations.
- Discover how growing interest in GLP-1 medications creates opportunities for baking companies to be flexible and innovative with R&D.
- Take a deep dive into the top 10 trends guiding the 2025 Baking Expo, including automation, workforce retention, supply chain resilience, clean-label formulation and more.
- Learn how product developers are using AI tools to accelerate speed-to-market.
- Read how environmental compliance and efficiency have intertwined, paving the way for companies to achieve both with a new era of secondary sustainability.
- See what’s trending in the artisan bakery sector and what could be next to hit commercial production. This content is powered by Craft to Crumb, an Avant Food Media title.
- Plus: Insights on smart manufacturing from Jeff Winter, category insights … and much more.
Commercial Baking focuses on what’s most important to decision-makers and influencers in the baking industry through four quarterly issues, two annual special editions and an IBIE Show Issue, available in interactive digital and print formats.
