Our industry columnists discuss news, issues and industry observations that bakers and snack manufacturers need and provide details and observations from the production floor or news on industry happenings.
With great trepidation that this column will become immediately obsolete or at least very dated in the short time from submitting it to publication, I want to address the whirlwind of regulatory relief announcements from the new Trump Administration.
As 2017 is underway and Food Safety Modernization Act (FSMA) implementation is in progress, food manufacturing facilities have an opportunity to review and revise their good manufacturing process (GMP) programs.
The topic for this article, conveyor efficiency, offers unique viewpoints from both an OEM and a baker. With modern day bakeries having hundreds to thousands of feet of conveyor, this is certainly a moving subject.
I’ve long felt that the food industry presents the best of all worlds. Tradition holds considerable strength in food. A handful of cornerstone companies continue to drive the lion’s share of revenue across snack and bakery.