For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.
In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.
Advances in fleet management are being driven by routing and scheduling software linked to in-cab vehicle tracking equipment that streamlines the delivery process. These advances can help cut costs and better monitor delivery of products in a market where on-time delivery is crucial.
When it comes to packaging materials, one of the biggest consumer demands cited by bakers and snack producers is the need for extended shelf life—packaging that makes food last longer on the store shelf and in the refrigerator.
Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.
In today’s bakery industry, a diverse and wide-ranging collection of initiatives come together under the umbrella of environmental sustanability, touching on equipment design, bakery management, ingredient sourcing, product packaging, operational logistics and more.