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.
It’s never easy moving product through the supply chain. The continued evolution of logistics software, however, is making it easier for bakers and snack manufacturers to more efficiently track and move their products.
Fail-safe metal-detection operation and data-logging functions are in demand today, as bakery and snack food producers look for increased performance, fewer false rejects, durability and protection from misuse.
Plenty of educational sessions, networking opportunities and tabletop exhibits make BEMA’s Winter Summit on March 1 and the American Society of Baking’s BakingTech 2014, March 2-4 in Chicago, must-attend events for baking professionals and industry allieds. Both gatherings will be held at the Marriott in downtown Chicago.
Educational sessions, networking opportunities and a luxurious environment in which to enjoy both await members of the American Bakers Association, the baking and allied trades industries and their guests, March 16-19 at the 2014 ABA Convention in Scottsdale, Ariz.
From inclusions and replacers to pre-mixes and dough conditioners, bakers and snack manufacturers have plenty of ingredients from which to choose when creating products to meet consumer demand for healthful, clean-label foods and increasing government mandates.
Crafting artisan breads, café loaves, pastries and more since 1993, Metropolitan Bakery’s Philadelphia production facility mixes clever flavor combinations with a pinch of automation, European equipment and top-quality ingredients to churn out incredibly fresh baguettes, rolls and country breads, seven days a week.