Hello, I’m Charlotte Atchley, editor of Baking & Snack. I hope the weather is finally cooling off where you live, and I hope you’ll enjoy it with our October issue, available online now. Here are the stories that caught my eye as we were putting this issue together.

Dan Malovany got to celebrate Utz Brands’ 100^th anniversary by touring one of their potato chip facilities in Hanover, Pa. I found the company’s transformation into a national snack powerhouse to be a great story, and I think you will too.

I hope you check read Michelle Smith’s sodium reduction story. She takes a look at how bakers are helping schools meet strict targets for sodium while still nailing the taste profile that picky students are looking for. 

 I also really enjoyed reporting this month’s technical feature on mixers. I had the chance to talk to some leading experts on how to maintain your mixer to extend its life cycle. I hope you’ll find some tips in there to help you get the most out of your mixer.

That’s our October issue of Baking & Snack. And I hope you also give a listen to our latest season of Since Sliced Bread, available now wherever you listen to podcasts. In it you’ll hear the latest update on the state of the foodservice industry. As always, we at Baking & Snack would love to hear your story, so don’t hesitate to reach out.