May 2, 2013
Utz Quality Foods has been making potato chips for years and expanded into other snack foods such as pretzels, and its now-famous cheese balls. The Hanover, Pa., company shares how it makes its fantastic orange, bite-size snacks.
April 9, 2013
Snak King has added a second snack production location, its recently acquired Vitner’s plant.Read More
March 11, 2013
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.Read More
February 18, 2013
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.Read More
Simple 7 Snacks works diligently to provide healthier , tasty extruded snacks
February 11, 2013
Launching its own snack brand only three years ago, Simply 7 Snacks has copacked snacks for customers across the country for years.Read More
January 11, 2013
Popular Labriola Baking Co. recently relocated to a spacious, 175,000-sq.-ft. plant in Alsip, IllRead More
Updated formats and new flavors keep pork rinds on track and thriving in today’s snack race.
November 29, 2012
Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.Read More
November 12, 2012
Axium Foods’ 130,000-sq.-ft, corn-based snacks operation in South Beloit, Ill., has expanded several times, thanks in part to the success of the many private-label products it packs and products it copacks. It’s also launching its own line of Mystic Harvest purple tortilla chips, which contain powerful antioxidants. Outfitted with seven highly flexible production lines, Axium produces 150 different stock-keeping units of snacks each week.Read More
September 11, 2012
Masada Bakery’s 100,000-sq.-ft. bakery operation in Norcross, Ga., continues to grow, even in a slumping economy, thanks in part to the dramatic success of several customers. Read More
Frito-Lay North America’s core snack food production facility in Casa Grande, Ariz., may be the most sustainable food facility in the U.S.
August 13, 2012
Chipping in for a “greener” future, Frito-Lay North America’s snack manufacturing facility in Casa Grande, Ariz., is the company’s first Leadership in Energy and Environmental Design (LEED) Gold snack unit—a remarkable achievement in its own right. But the plant, which Frito-Lay calls its Near Net Zero project showcase, is also the result of a highly ambitious sustainability project that took the location “off the grids,” running primarily on renewable energy sources and recycled water, while producing zero landfill waste. The plant could be the most sustainable food production facility of its kind in the U.S.Read More