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KiMs, one of Scandinavia’s leading snack food producers, continually strives for efficiency improvements.One of the first areas the company looked at was the quality-assurance testing on the modified atmosphere packaging (MAP) line at its factory in central Denmark. After doing so, it decided to invest in Dansensor’s new MAP Check 3 on-line gas analyzers on three of the plant’s MAP lines.
Snack food professionals will mosey on down to Dallas, March 1-4, to attend SNAXPO 2014, the Snack Food Association’s annual exhibition and conference. Attendees will be able to check out more than 125 exhibits, attend educational sessions, network with colleagues and more at the Kay Bailey Hutchison Convention Center and the Omni Dallas Hotel.
More bakery products and snacks must be packaged to be shelf-ready for retailers, so product-handling equipment must offer flexibility for the changing marketplace. To meet this need, equipment manufacturers are developing more systems incorporating advanced robotics and sophisticated transport systems. Even plastic pallets are now multifunctional.
Modular designs and sophisticated electronics, as well as easy cleaning, food safety, remote servicing and environmentally friendly designs, are just some of the highlights of today’s palletizing systems.
The right ingredient-handling equipment can do more for a baker and snack manufacturer than simply handle ingredients. It can reduce energy and ingredients costs, improve production line efficiency, address sanitation issues, reduce changeover times and more.
Consumers seek better-for-you baked goods and snacks that taste good, are packed with nutritious ingredients and fit their lifestyles. Ingredient manufacturers are providing what bakers and snack manufacturers need to develop products to meet those important consumer demands.
International flavors and foods are gaining popularity, but cautious consumers remain a challenge for bakers and snack producers. Successful manufacturers encourage purchase at the production line and at retail.
To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?
John B. Sanfilippo’s (JBSS) 1-million-sq.-ft. headquarters and production complex in Elgin, Ill., is a real powerhouse, with a whopping 85 production lines for nut and snack processing. The company has witnessed steady growth and the challenges that go with it. And with more than 90 years of experience and a keen focus on customer and consumer solutions, JBSS tackles the tough nuts to crack head on.
Demonstrating how much the company has grown over the years, John B. Sanfilippo’s impressive 1-million-sq.-ft. production facility/corporate headquarters/distribution center in Elgin, Ill., is outfitted with speedy, state-of-the-art equipment and technology to produce thousands of nut products, snacks and nut mixes.
February’s story visit was with John B. Sanfilippo & Son at its massive corporate headquarters in Elgin, Ill. We viewed the processing of nuts and snacks on what comprises 85 production lines.
The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.