State of the Baking Industry

State of the Baking Industry Webinar

Product Innovation and Development

August 7, 2024 | 2:00 PM ET

In the next installment of the State of the Baking Industry research, conducted by Cypress Research and brought to you by Sosland Publishing, discover the state of product innovation and development in the wholesale baking industry. In this webinar, we’ll explore how the latest trends, ingredient priorities and challenges are influencing how bakers develop new products.


Charlotte Atchley

Baking & Snack

Charlotte Atchley is the editor of Baking & Snack.  She has spent 12 years covering all aspects of the baking industry including formulating, operations, bakery expansions and trends.  She also launched and hosts the magazine’s first podcast, Since Sliced Bread, which features in-depth conversations with leaders in the industry. Atchley has a bachelor’s degree in communication from Southwest Baptist University as well as a master’s degree in journalism from the University of Missouri.

Marjorie Hellmer

Cypress Research

Marjorie Hellmer uses her great passion to help organizations grow by leveraging data-driven insights. Now in its 22nd year, Cypress Research translates insights into actionable strategies for food manufacturers and the supply chain organizations that support them, conducting quantitative and qualitative research with a focus on trends that drive industries, and benchmarking brand, customer and employee experiences with businesses. Hellmer holds a master’s degree in psychology with a specialization in applied research methodology from the University of Missouri at Kansas City.

Penny Patterson-Smith

Chief Innovation Officer
Flowers Foods

Penny Patterson-Smith is chief innovation officer at Flowers Foods where she leads Flowers’ research and development, product lifecycle management, innovation, renovation, and agile teams. She is responsible for driving innovation that supports the company’s growth agenda, builds on the strengths of its brands and accelerates funnel development. Her career spans 30 years of experience working with leading CPG companies, including Kraft/Nabisco, Mars and The Hershey Co.

Sergio Machado

Senior Director of Research Development and Applications

Sergio Machado is the senior director of research development and applications for Corbion. Machado draws on more than three decades of experience in various industries including baking, confectionery, breakfast cereals, snacks, ingredients and functional blends. Throughout his career, he has held responsibilities that included fundamental research, innovation planning and execution, formula and process development, technical service, and product/process optimization.

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