Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
With escalating demand for variety packs and various shipping-case configurations that must be shelf-ready, bakers and snack manufacturers need flexible packaging technology.
Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.
Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.
Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
Kyla Fisher, corporate sustainability director at paper converter PaperWorks, Philadelphia, discusses some of the innovative materials and processes driving the recycling of paperboard packaging.
Expanding to a new tortilla and corn chip plant paved the way for a new conveying, seasoning and bagging line featuring computer control and uniform results, as well as nonstop weighing and packaging efficiency.