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The company has opened a new 63,000-sq.-ft. food-grade grain-processing plant in Sioux Falls, S.D., that produces MeadowPure flaxseed ingredients as well as a growing portfolio of chia, quinoa and other ancient grain ingredient solutions.
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.
Wisconsin-based Jack Link’s purchases Unilever’s meat snacks business, primarily sold under the BiFi and Peperami brands in Europe, the United Kingdom and Ireland.
Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.
Balchem Corp., a human and animal health and wellness company in New York., plans to purchase all of the outstanding shares of St. Louis-based Performance Chemicals & Ingredients Co., dba SensoryEffects.
SensoryEffects, Defiance, Ohio, plans to integrate the newly acquired Anderson Custom Processing manufacturing facility in Sleepy Eye, Minn., into its SensoryEffects Powder Systems business.
AM Manufacturing Co., a dough-processing machine builder, plans to begin relocating its Dolton, Ill., headquarters to Munster, Ind., later this year. The move is expected to create up to 40 new jobs by 2016.
Automation boosts stacking and loading capabilities to facilitate packaging tasks, reduce labor and speed up production. Equipment must be flexible, in order run a variety of package sizes, shapes and materials.
The landscape is changing for commercial bakers and snack manufacturers as the Food Safety Modernization Act grants the Food and Drug Administration a wider reach. Will the act shift the responsibility for food safety of imported foods to the importer? And do all companies have the expertise they need to handle preventative measures?
Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.
Our March issue highlights Angelic Bakehouse, Cudahy, WI.
The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.