ABIMAPI, the Brazilian Manufacturers Association of Biscuits, Pasta, Industrialized Breads & Cakes, recently held its 15th International Congress in Florianópolis, Brazil. The companies highlighted in this slideshow participated in the event, either at the Congress in Florianópolis or as part of a post-Congress media tour. For more information, see “ABIMAPI holds bakery congress in Brazil.”
Check out the newest developments in belts and conveyors, including equipment from Dynamic Conveyor, Goodway Technologies, Powder Solutions, VAC-U-MAX, and more.
Formica Bros. Bakery, famous for its Atlantic City submarine sandwich breads, has diversified its business over the past century to find success in artisan baking, foodservice, co-packing and more.
For the complete story on Formica Bros. Bakery, see “Formica Bros. Bakery and the legacy of Atlantic City artisan bread.”
Way Better Snacks builds momentum as a leader in better-for-you snacking, featuring a range of sprouted ingredients in its clean-label tortilla chips and crackers.
For the complete story on Way Better Snacks, see “Way Better Snacks sets the pace for better-for-you snacking.”
Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.
For the complete story on Lantmännen Unibake USA, see “Unibake USA builds strategy for artisan bread success.”
Unique Pretzel Bakery astutely combines equal measures of Pennsylvania Dutch tradition and modern-day innovation to catalyze its success.
For the complete story on Unique Pretzel Bakery, see “Inside the 2016 Snack Producer of the Year, Unique Pretzel Bakery.”
Innovative Bakery Resources brings a new level of specialization to its bread products through unique capabilities for using high levels of inclusions, swirls, toppings, fillings, enrobing and more.
For the complete story on Bakery on Main, see “Innovative Bakery Resources sets a new gold standard for specialty breads.”
Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades and brought forth a flurry of innovation in the wake of expansion into a new plant.
For the complete story on Bakery on Main, see “Bakery on Main: gluten-free snack sensations.”
Kettle Brand fuels natural chip creativity with a new Innovation Center and new automation in its Oregon plant.
For the complete story on Kettle Brand, see “Natural chip leader Kettle Brand continues innovation.”
Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.
For the complete story on Boulart, the 2015 Snack Food & Wholesale Bakery “Bakery of the Year,” see “Industrial artisans extraordinaire.” All images courtesy of Boulart/Luc Robitaille.