ABOUT

Why Us?

Our audience ranks Food Business News as the most reliable source for news and information.1

 

Our audience is made up of consistent readers, with 83% reporting that they have read three of four of the four most recent issues of Food Business News. 1

 

Sources: 1 | Baxter Research Report - March 2016

R&D/QC

36.4%

MANAGEMENT

32.1%

  • Our Mission

    Our mission is to provide the food industry with the up-to-date and actionable content they need to make good business decisions. Allowing food industry marketers the best opportunity to build their brands and ultimately create sales.

  • About Us

    Food Business News was launched in March of 2005. Celebrating our tenth anniversary in 2015 we have seen remarkable growth in print audience and even greater growth in our digital products and offerings.

OPERATIONS

10.5%

PURCHASING

9.6%

MARKETING

9.3%

OTHER

2.1%

Source: BPA - June 2016 (Print + Digital Edition)

Our Team

Morton Sosland

Neil Sosland

Josh Sosland

Keith Nunes

Editor-in-Chief

 

Executive editor, markets

 

Editor

 

Executive Editor

 

Jay

Sjerven

Eric

Schroeder

Ron

Sterk

Jeff

Gelski

Senior editor, markets

 

Managing Editor

 

Senior editor, markets

 

Associate editor

 

Laura

Lloyd

Monica Watrous

Rebekah

Schouten

Assistant editor, markets

 

Internet editor

 

Internet editor

 

Contributors

Donna Berry

Contributing Editor

 

 

Our Team:Sales

Mike

Gude

Dave DePaul

Bruce Webster

Lily

O'Kane

Director of Publishing

Associate Publisher

Associate Publisher

Classified Sales

Matt

O'Shea

North American Sales

Timely Content = Effective Advertising

advertising.foodbusinessnews.net

Food Business News is the food processing industry's go-to source for timely news, new products and food ingredient markets and innovations.  There is no more effective way to reach the $804 billion food processing industry with your marketing message.

4801 Main St. Suite 650

Kansas City MO 64112

 

Tel. 816-756-1000

 

@2017 SOSLAND PUBLISHING COMPANY