The combined snack and bakery industries continually work toward improving operational best practices related to preventative food-safety concerns. However, this fundamental aspect of manufacturing has commanded the spotlight over the past few years as the requirements of the Food Safety Modernization Act (FSMA) come into effect.
I have a former boss who used to say that whatever food a consumer liked, chances are they would like it even more if it were topped with cheese. Considering all of its dairy splendor, it’s no wonder that cheese is big business.
New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.
Some snack categories today are tough to crack. According to data from IRI, Chicago, dollar sales in the crackers category during the 52 weeks ending September 4, 2016 rose 0.98 percent to reach $7.4 billion.
ABIMAPI, the Brazilian Manufacturers Association of Biscuits, Pasta, Industrialized Breads & Cakes, recently held its 15th International Congress in Florianópolis, Brazil. The event brought together Brazilian bakery executives to strengthen and grow their business, as well as international retail buyers and media seeking to learn more about Brazilian bakery products.
Today’s market for better-for-you extruded snacks is skyrocketing, with products like veggie straws and other puffed/expanded products finding appeal among shoppers seeking alternatives to traditional offerings.
PLMA’s annual Private Label Trade Show will take place Nov. 13–15 in Rosemont, IL at the Rosemont Convention Center, conveniently located near Chicago’s O’Hare International Airport. The convention center is within walking distance and short shuttle bus rides from major hotels.
Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.
For snack food and select baked goods producers today, flexibility is the most sought-after feature of form/fill/seal (FFS) packaging equipment. Manufacturers also seek modular designs that provide scalable solutions and flexible layout configurations.