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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.