Keeping snack and bakery operations productive through the coronavirus pandemic
Ever since public health officials first identified the novel coronavirus in Wuhan, China in December 2019, the insidious virus rapidly spread, infecting millions of people around the world and largely shutting down the global economy. But while many industries have ceased or seen a significant slowdown, food production continues as an essential businesses. In order to learn more about how the coronavirus pandemic is impacting day-to-day operations in the grain-based snack and bakery industry, we reached out to gain insight from three members of BEMA’s Baking Industry Forum (BIF): Scott Bieker, vice president bakery sales, Corbion, Lenexa, KS; Craig Souser, president and CEO, JLS Automation, York, PA; and Mike LaValle, corporate account manager, bakery & snack team, Intralox, Harahan, LA.