Consumer engagement in sustainability continues to increase. To that end, many consumers not only look to corporations for leadership in this area, but are also drawn to companies specifically because of their sustainability efforts.
Sanitation probably tops the list, but safety, speed, reliability, ease of use, and resource efficiency are also among the watchwords for snack and bakery manufacturers when it comes to replacing or upgrading their plant’s belts and conveyors equipment.
PACK EXPO International 2016, taking place at McCormick Place in Chicago on Nov. 6–9, will serve as a hub innovation across a wide range of industries. PACK EXPO International is North America’s largest processing and packaging event.
Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.
To combat the widening workforce skills gap in baking and manufacturing, the American Bakers Association (ABA) and the American Society of Baking (ASB) earlier today released an anticipated and comprehensive multi-phase study – The Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions.
Boulart Inc. has expanded its line-up of already clean label breads to add USDA Organic certification to its core assortment. The USDA certification means that Boulart’s iconic ciabatta baguette is now available Organic, Parvé, Non-GMO and Vegan.
Nellson, the leading full-service nutrition bar and powder provider in North America, continues its forward movement in the world of nutrition, with the addition of a new high-speed production line in its Lachine, Quebec nutritional bar manufacturing facility and the unification of the Canadian operations in Lachine and Anjou, Quebec under the leadership of Jean Filion, former CEO of MultiBar and current President Nellson Canada.