Snack Food & Wholesale Bakery was recently able to speak to Arjan Stephens, general manager, Nature's Path, about its new updates, which will eliminate viruses like airborne influenza.
Snack Food & Wholesale Bakery was recently able to talk to Pilar Arellano, marketing director, Nature's Bakery, about its new Baked-Ins bars, as well as some current healthy snacking trends.
Snack Food & Wholesale Bakery was recently able to talk to Ryan Hanan, chief operating officer, Hanan Products Company, about how the business "Kosherizes" for Passover.
How does proper lubrication impact the performance of machines in snack food and wholesale bakery facilities? And how does that relate back to their use of sensors for processing-related issues like quality assurance and control, food safety, efficiency and productivity, and product verification?
Snack Food & Wholesale Bakery was recently able to talk to Jill Bommarito, founder of Ethel's Baking Co., about baking gluten-free desserts and also the company's new expansion.
Snack Food & Wholesale Bakery was recently able to talk to Stacey Kinkaid, vice president of product development and innovation, US Foods, Rosemont, IL, about the COVID-19 pandemic, new sanitation protocols, and holiday offerings.
Snack Food and Wholesale Bakery was recently able to speak with Greg Thorsgard, COO of Hazelnut Growers of Oregon, and Quality Control Manager Mark Clute, on getting SQF Certified, as well as challenges from the COVID-19 pandemic.
Snack Food & Wholesale Bakery recently was able to talk to Todd Hassenfelt, senior director of eCommerce, Simple Mills, about COVID-19 trends and how Simple Mills has driven online sales by addressing these opportunities
Snack Food & Wholesale Bakery was recently able to talk to Paula Labine, marketing director, baking, milling & starch, ADM, about consumers' behaviors and trends during the COVID-19 pandemic.
