Josh Sosland

Josh Sosland is president of Sosland Publishing Company, editor of Milling & Baking News and Food Business News magazines and has been a member of the editorial staff of Sosland for 35 years. He is a 1982 graduate of Harvard College.

Spring wheat trials positive for biostimulants

07.11.2019

By Josh Sosland

Developer says company on track for 2022 commercialization.

Former Kellogg c.f.o. join cannabis company

07.10.2019

By Josh Sosland

Fareed Khan named chief financial officer at Surterra Wellness.

Neglecting grains poses risks, D.G.A.C. warned

07.03.2019

By Josh Sosland

Grain Chain sends wide-ranging comments to Dietary Guidelines committee.

Nestle launching edible cookie dough

06.28.2019

By Josh Sosland

Introduction comes 10 years after major recall.

Hostess Iced Cinnamon Rolls and Cream Cheese Danish

UBS foresees impressive growth at Hostess Brands

06.25.2019

By Josh Sosland

Now rates baker a ‘buy’ with share price target of $17.

Pepperidge Farm Farmhouse Thin & Crispy Toffee Milk Chocolate cookies

Pepperidge Farm business strong in third quarter

06.06.2019

By Josh Sosland

Segment’s results prompt Campbell Soup to raise guidance.

Nagle says scientific research to form basis of checkoff program

05.23.2019

By Josh Sosland

Offers insights into what breadbasket promotion effort will include.

Per capita flour consumption up slightly in 2018

05.20.2019

By Josh Sosland

Modest population growth, strong flour imports help.

Todd Vilsack, former Secretary of Agriculture

Vilsack to testify on climate change

05.17.2019

By Josh Sosland

Hearing convened by Senate Ag committee.

McMullian describes mindset shift at Flowers

05.17.2019

By Josh Sosland

Ahead of transition, credits Shiver for bold restructuring initiative.

Josh Sosland

ARTICLES

Spring wheat trials positive for biostimulants

Former Kellogg c.f.o. join cannabis company

Neglecting grains poses risks, D.G.A.C. warned

Nestle launching edible cookie dough

UBS foresees impressive growth at Hostess Brands

Pepperidge Farm business strong in third quarter

Nagle says scientific research to form basis of checkoff program

Per capita flour consumption up slightly in 2018

Vilsack to testify on climate change

McMullian describes mindset shift at Flowers

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