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Chemicals and sanitation products are essential in the food industry, and recent product advancements help improve snack and bakery facility sanitation.

Optimized efficiency is a moving target. That's why terms like "continuous improvement" enter into discussions related to snack and bakery operations on a regular basis.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Advances in technology have changed how we record information and use technology for trending and tracking of food safety data. But with these advances come questions about the authenticity of the data. This is especially true when electronic data and signatures are being used to prove that your food safety plan’s preventive controls are being monitored and verified.

With better-for-you trends dominating virtually every food and beverage category, how do puffed and extruded snacks fare? As it turns out, this category is in a unique position to capitalize.

Software that can provide facility-wide traceability, from the point where ingredients and packaging enter a facility, to the point of finished product distribution, is very important in the food industry.

Baking clean label bread introduces its fair share of challenges. However, with growing demand, it's worth the challenge. And with an understanding of baking systems and a little help from new innovations, baking clean label bread has never been easier.

It has never been a better time to be in artisan baking. We are living in a time of heirloom wheat rediscovery and renewed appreciation for ancient grains.