Snack Food & Wholesale Bakery Magazine

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Blue Diamond Growers’ dream plant cooks up healthy almond snacks

By Lauren R. Hartman
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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. 


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High-tech almond processing at Blue Diamond Growers

By Lauren R. Hartman
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Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation. 


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Portion control, healthy snacks reign in snack, bakery industries

By Jen Roth
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As eating habits continue to shift from the typical three-meal schedule, portion-controlled snack and bakery products may be small bites, but they’re also becoming a big part of the overall marketplace.


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Demand for chocolate in snack and bakery items continues to grow

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Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 


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A look at new mixing technology

By Romy Schafer
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New mixing technology enables bakers to create more and superior products, while addressing costs, labor, sanitation and other production issues. 


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New tray-packing equipment offer bakers, snack producers new features

By Neal Lorenzi
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Tray-packing equipment now offers even quicker changeover capabilities as well as enhanced automation and flexibility. Equipment designs are more compact so that machinery fits into tight floor spaces.


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Flexible automatic systems address customization needs

By Neal Lorenzi
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Today’s bakers and snack producers say customers want mass customization, smaller case counts and more product varieties. 


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Ingredient functionality for tortilla improvements

By Romy Schafer
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Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.


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TIA goes to Texas

By Romy Schafer
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Educational sessions, facility tours, tabletop exhibits and plenty of networking opportunities await attendees at the Tortilla Industry Association’s 2014 TIA Technical Conference in Texas. 


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In this issue and on our website

By Lauren R. Hartman
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Ah, even in what used to be called “the lazy days of summer,” people are busier than ever before. And because of this, consumers’ eating habits are changing and straying from the typical three-meal-a-day habit. 


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Filling the fiber gap with healthy whole grains

By Christine Cochran
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It’s no surprise that fiber, with its significant consumption benefits, is a frequently discussed nutrient. I strive to serve my family a balanced dinner that helps meet our fiber goals. Still, my family struggles with meeting the goals. And we’re not alone. 


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The ins and outs of gluten-free labeling in North America

By Shelley Case
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As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 


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Controlling foreign material contamination

By Gale Prince
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The number of firms recalling product due to foreign material contamination has increased by 157% in the past six years. While metal fragments have been the leading cause, there have been several food product recalls related to plastic fragments. 


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August 2014: Ingredient Briefs

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Ingredient briefs from various suppliers. Check it out!


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August 2014: Equipment Briefs

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Equipment Briefs from various Suppliers. Check it out!


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Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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