When it comes to day-to-day bakery items such as bagels, buns and rolls, consumers are looking for healthful options and a little bit of variety to keep things fresh.
Bakers and snack producers can reap a plethora of benefits by using premixes in their production processes: Product consistency, convenience
and cost savings, to name just a few.
With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.
Several leading packaging material producers discuss issues influencing the type of packaging bakers and snack producers are using to meet consumer needs and their own.
Food safety and sanitation have always been top concerns for bakers and snack producers and may be even more so now that the Food Safety Management Act is law.
Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
With escalating demand for variety packs and various shipping-case configurations that must be shelf-ready, bakers and snack manufacturers need flexible packaging technology.
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