The American Society of Baking's whimsical beach shack at the 2007 International Baking Industry Exposition exemplified the association's new attitude. Don't forget to read the ASB's inaugural column in this issue!

He worked for banks in his previous life, but financial wizard Reynaldo Reyna still crunches numbers as president of Bimbo Bakeries USA. There, he oversees a $1.4 billion business, 13 plants and 7,000 employees. Find out just what makes this man — and the large-scale bread, roll, bun, bagel, tortilla and sweet goods bakery he manages — tick.

By upgrading its bun line last year, Bimbo Bakeries' plant in Fort Worth, Texas, was able to increase efficiencies, reduce downtimes and boost capacity by 20%. How did Bimbo do it?

The legacy continues: Daniel Servitje-Montull takes strength from his roots — namely, his father and uncle, both of whom are recent additions to the American Society of Baking's Hall of Fame. Here, the Grupo Bimbo CEO reveals how he lives up to the reputation set by his company's founders.

Food Network star Robin Miller does more than just cook on national TV. The mother of one also donates her time to various health- and nutrition - oriented organizations, including the Grain Foods Foundation. Check out our exclusive interview with the “Quick Fix Meals” host.

Learn about the Grain Foods Foundation's new logo and March of Dimes participation, as well as Hardee's big new breakfast burrito.

Artisan creations are filling bread baskets in restaurants and redefining sandwiches in fast food chains as the trend toward Old World-style loaves and rolls grows stronger.

Bigger isn't necessarily better when it comes to snacking. New all-natural, organic and whole grain products in portion-control packages are sweeping the nation. Mintel analyst David Morris tells us why.

One in 100 people suffer from celiac disease, a gluten intolerance that can lead to serious illness. How can raisins help?

Chocoholics can rest easy now that dark varieties of one tasty confection have been found to have heart-healthy, antioxidant attributes. As both an ingredient and a snack, dark chocolate's high-cocoa content is a sweet reward.

See what's new on shelves from the Liz Lovely, Pringles, TastyKake and The Baker Organic brands.

A long-term Chicago children's study, tips for getting kids to eat their veggies and products that monkey around are what's on the menu this month.

The recent International Baking Industry Exposition offered the latest in dough conditioners, whole grains and sodium- and trans fat-free solutions … and enough samples to satiate one industry editor.

When it comes to production systems for the baking industry, Reiser is top of mind for many manufacturers. Take a closer look at the company's Vemag bread and roll dividers.

Football season is here. Time to get angry at the Bears QB ... and do some preventative maintenance in your plant. Hut, hut!

In the debut of the American Society of Baking's new monthly column, ASB president Thom Kuk shares his goals of sparking peer-to-peer discussion, while bakers reveal what intrigued them at IBIE.

Ready, set, go: SF&WB's intrepid reporter Dan Malovany takes a look back at the innovations in equipment he encountered at the International Baking Industry Exposition.

What can snack food producers learn from the leaders of the Civil War? A lot, according to speakers — including President Lincoln himself — at the Snack Food Association's recent Management Conference.

Doughnuts may have stood the test of time, but managing editor Deborah Cassell isn't sure how strong her affinity for the glazed cakes really is.