Gluten-free products abound in the marketplace. While consumers might select gluten-free products for several reasons, the manufacturers of gluten-free products must protect the segment of those consumers who are highly sensitive to the ingestion of gluten.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”