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Marketplace trends are fueling the expansion of robotics in the baking and snack industries. While robots are primarily being used by bakers and snack manufacturer to package product, they have many other uses, thanks to machine vision and interface tools.
Implementing stringent equipment maintenance and sanitation programs in their facilities will enable bakers and snack producers to better comply with the Food Safety Modernization Act. New and improved equipment and supplies make the job easier.
Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.
The landscape is changing for commercial bakers and snack manufacturers as the Food Safety Modernization Act grants the Food and Drug Administration a wider reach. Will the act shift the responsibility for food safety of imported foods to the importer? And do all companies have the expertise they need to handle preventative measures?
We’re always multitasking, so when you can’t decide whether to have something sweet or savory, why not have both? Consumers can, with a variety of new sweet and savory options.
Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.
As a dietitian and mom, I know first-hand that whole-grain breads and snack products have lots of health benefits, including reducing the risk of heart disease, Type 2 diabetes, obesity and some forms of cancer.
Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers.
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.
Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year.
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.