‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want.
Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation.
Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so.
New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations.
Enjoy Life Foods’ cookies, snack bars, chips, cereals, granolas and trail mixes are made in an allergen-free, gluten-free facility, and the company’s 40,050-sq.-ft. production plant is bulging at the seams to accommodate growing demand for its products. Enjoy Life is expanding at such a rapid pace, it may need to add a facility or relocate to a larger one.
It’s Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization (GFCO). In business 12 years, Enjoy Life’s mission is to make great-tasting, allergy-free, gluten-free cookies, bars and grab-and-go foods that nearly everyone can ‘eat freely’ without worry.
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.
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.
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.