Plant Features

‘Green’ Performance with Purpose

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.
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Custom pan solutions made in America

July 3, 2012

Lloyd Pans, Spokane, Wash., produces its pan products in the good ’ole USA, using a proprietary stick-resistant coating that cleans easily and is 100% PTFE-free. What’s interesting, though, is that it sells almost all of the baking pans online.


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State of the Industry Report—Frozen Pizza—A Nice Slice

While times have been rough for some bakery categories, frozen pizza manufacturers continue to find their sweet spot by introducing products with creative flavors, premium toppings and affordable prices.
June 21, 2012
Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.
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Software, Solid Solutions

New and updated software applications enable bakers and snack producers to better manage logistics and fleets to efficiently and effectively deliver their goods to customers and keep costs in check.
May 18, 2012
Like all manufacturers, bakers and snack producers know that their success (and profitability) depends on more than just regularly introducing new products. Controlling overhead, operating and equipment costs is a major part of the equation.
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Artisan Dough-How with a High-Tech Twist

Take a tour of Hudson Bread’s production facility, near the Big Apple. Among its many features, the 60,000-sq.-ft. plant sports a brand new stress-free production line that’s helping to keep pace with product demand.
May 16, 2012
Hudson Bread, North Bergen, N.J., is rather a paradox. Starting out in 1994 as a small, fully artisan bakery owned and operated by president/chief executive Mariusz (Mark) Kolodziej, Hudson Bread became a favored producer, as its scrumptious baguettes, boules, rolls, brioche, buns, Ciabattas, Pullman loaves and much more gave it plenty of momentum to grow and expand.
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Smooth Operators

New lubricants are formulated for specific food-processing machinery and applications to help bakers and snack producers address a host of industry issues.
April 23, 2012
Bakers and snack makers are well-acquainted with the saying, “Time is money.” A malfunctioning oven, depositor or conveyor system can result in production delays that negatively impact customers, as well as the bottom line.
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Pizza Plant with Pizzaz

March 14, 2012
We visit one of three of Little Lady Foods’ production facilities, which are all about customization. The frozen food manufacturer produces about 100 stock-keeping units that vary with customer desires, and as many as five million pizzas and three million sandwiches each week.
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Newest production facility for baked chip snacks

February 17, 2012

Kangaroo Brands’ newest production facility produces a popular line of baked pita chip snacks, which consumers can’t seem to get enough of. A few miles away from the main pita bread plant, the chip facility has three speedy production lines that can produce as much as 4,000 lb. of chips per hour.


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Producing and Celebrating Bread

January 19, 2012
Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.
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Tortilla Technology Galore

December 15, 2011
Don Pancho Authentic Mexican Foods’ state-of-the-art tortilla production facility in Halifax, N.C., is now fully onstream, paving the way for tortillas to become a weekly staple in the non-Hispanic market. Adding three more production lines at the Halifax location, the company is offering an array of new, better-for-you tortillas, wraps and chips that are helping make the most of its dynamic tortilla business.

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Angelic Bakehouse

Our March issue highlights Angelic Bakehouse, Cudahy, WI.

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

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.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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Organic Production and Food Quality: A Down to Earth Analysis

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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