State of the Baking Industry

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State of the Baking Industry

Sustainability and the Future of Baking Webinar

AUGUST 9, 2023 - 2:00 PM ET

In the latest installment of the State of the Baking Industry research, conducted by Cypress Research and brought to you by Sosland Publishing in partnership with the American Bakers Association, learn how the industrial baking industry is approaching sustainability.

In this webinar, you will learn how industrial bakers are defining sustainability, prioritizing it in their decision-making and which areas of their business they’re pursuing greener practices to make an impact.


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.  Ms. Atchley also launched and hosts the magazine’s first podcast, “Since Sliced Bread,” which features in-depth conversations with leaders in the industry. Ms. 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. Ms. Hellmer holds a master’s degree in psychology with a specialization in applied research methodology from the University of Missouri at Kansas City.

Chris Wolfe

Senior Director, Corporate Environmental/Sustainability
Bimbo Bakeries USA

Chris Wolfe has worked in the food industry since 1996 and has held numerous positions with Butter-Krust Baking Company, ConAgra Foods, Sara Lee Fresh Bakery and Bimbo Bakeries USA, Inc. (BBU). He is the senior director, corporate environmental/sustainability for BBU and is responsible for leading environmental/sustainability efforts at operations throughout the United States and select Canadian locations while also being active in sustainability efforts at BBU’s parent company Grupo Bimbo S.A.B. de C.V.

Mr. Wolfe participates in the Food Industry Environmental Council and is co-chair of the American Bakers Association’s Energy & Environmental Committee. Mr. Wolfe has a bachelor’s degree in environmental science from Susquehanna University and a master’s degree in business administration from Bloomburg University.

Mark Hotze

Vice President, Sustainable Food Solutions, NAM

Mark Hotze serves as the vice president of Corbion’s Sustainable Food Solutions division in North America. Mr. Hotze spearheads the sales, marketing, applications, technical service and customer support teams to deliver exceptional products and services to the markets they serve. Before joining Corbion, he played significant roles in the manufacturing and commercial operations of companies like Sara Lee, Burford and Danisco. He has been actively involved in industry associations for more than two decades, serving as the program chair for the American Society of Baking and as chairman of BEMA.  Mr. Hotze has a bachelor’s degree in business from the University of Oklahoma.

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