Sheldon Baker, Chief Executive Officer, Baker Dillon Group

Sheldon Baker is the Chief Executive Officer and team leader at Baker Dillon Group. With more than 30 years of creative management experience, Sheldon has developed and directed a wide range of corporate marketing programs, celebrity promotion and product branding.

Saw Palmetto Capsules Spilled from a Bottle

Prostate Awareness Month: Spotlight on Saw Palmetto

Why USP Certification matters for saw palmetto.

September 24, 2025

Sheldon Baker, Chief Executive Officer, Baker Dillon Group

Take a look at the science-backed benefits of saw palmetto, and expert insights on key quality factors with nutritional supplements.

Young woman choosing a fresh salad standing with basket at the food market.

Outlook on Organic Foods

An interview with Tom Chapman, co-CEO of the Organic Trade Association (OTA).

February 25, 2025

Sheldon Baker, Chief Executive Officer, Baker Dillon Group

How can organic food not only drive sustainability but also redefine the retail experience? What consumer trends are emerging? Get the answers to these Qs and more.

Hand of human holding circular economy icon.

2025 Trends

Innovations in Upcycling

An Interview with Dan Kurzrock, Founder & CEO, Upcycled Foods, Inc.

February 11, 2025

Sheldon Baker, Chief Executive Officer, Baker Dillon Group

Upcycled ingredients are incredibly versatile and can add value across a wide range of product categories in both retail and foodservice environments. Find out more!

Sustainable Foods Summit Focuses on Sustainability and Upcycling

Attendees and presenters share key insights on the future of the food industry.

February 14, 2024

Sheldon Baker, Chief Executive Officer, Baker Dillon Group

The Sustainable Foods Summit focused on developments with upcycled foods and emerging sustainability programs in the food industry, while also exploring new horizons.

Employment Trends Evolving in the Nutraceutical and Food Industry in 2021

March 9, 2021

Sheldon Baker, Chief Executive Officer, Baker Dillon Group

The nutraceutical and food workplace seem to be evolving to different types of platforms. Many CEOs have commented that even though the future (with COVID-19) is still uncertain, employees have learned to work on a remote basis. In the beginning, there was a lack of productivity, but as businesses have...