Donna Berry is a contributing editor to Food Business News. She has covered ingredient technology in the baking industry for nearly 20 years. She writes for many magazines at Sosland Publishing Company, including Dairy Processing, Baking & Snack, Meat + Poultry and Pet Food Processing. She has a bachelor’s degree in food science from the University of Illinois, Urbana-Champaign.
May
2024
Spring has sprung—with new sandwiches.
New product introductions tap into trending consumer flavors.