Family-owned Ballreich Bros., Tiffin, Ohio, has a large fan base that pines for its various potato chips as well as crispy new shoestring potato sticks, popcorn, pretzels and other snacks.
“A World of Tortillas” is the theme of the Tortilla Industry Association’s 25th Annual Convention & Trade Exposition, May 30-31, at Caesars Palace in Las Vegas.
The popularity of Hispanic cuisine, interest in better-for-you foods and mealtime versatility are just some of the reasons why consumers and foodservice operators are buying more tortillas.
Bakers and snack manufacturers want hygienically designed scales that feature enhanced connectivity, data integration and wireless options among their top choices.
New and redesigned pan-handling equipment, pans and pan coatings can help bakers and snack producers address production costs, downtime, changeover times and a host of other issues.
Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.
Though breakfast is considered the most important meal of the day, you wouldn’t know it by the way many people bypass it. Now, it’s becoming easier to eat on-the-run as more bakers and breakfast food manufacturers add grab-and-go products to their offerings.
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.