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Optimized efficiency is a moving target. That's why terms like "continuous improvement" enter into discussions related to snack and bakery operations on a regular basis.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

The latest form/fill/seal (FFS) packaging systems are more versatile and more adaptable to different bag types, film types and bag sizes than previous versions. That is good news as consumers continue to demand smaller, on-the-go, resealable packages for their snacks and baked goods, and retailers demand packaging formats that bring convenience to their customers.

With better-for-you trends dominating virtually every food and beverage category, how do puffed and extruded snacks fare? As it turns out, this category is in a unique position to capitalize.

Software that can provide facility-wide traceability, from the point where ingredients and packaging enter a facility, to the point of finished product distribution, is very important in the food industry.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

Infrastructure maintenance is vital to snack and bakery facility safety. If any plant area is not maintained properly, recalls and other potentially expensive negative consequences are bound to occur. Regular maintenance is crucial, and many types of software and other tools can aid this process.

Private label has been stepping up its game lately, and people, particularly millennials, are starting to take notice. Retailers are adding more premium items to their store brand lines, and people are actively seeking to buy private label products instead of choosing them just because they are less expensive than the national brand equivalent (NBE).

The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

Manufacturers today face many challenges when it comes to designing packaging materials for the snack and bakery market, especially as the consumption cycle of packaged foods grows longer.