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.
Representing one of the fastest-growing segments of the baking industry, the Tortilla Industry Association (TIA) Annual Convention & Trade Show is a much-anticipated event by everyone in our industry, as well as all those interested in exploring it.
Is it too late to jump on the snack- and protein-bar bandwagon? Maybe not. Though to say the snack- and energy-bar market is overwhelmingly crowded doesn’t even begin to describe the current climate of the landscape.
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.
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.