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It should come as no surprise that taste is king and is one of the most important attributes when it comes to the success of a food or beverage product.

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

In select spots across the freezer case, sales are heating up, despite consumer trends that seem at odds with growth.

The Baking Industry Forum, a special group aligned to the Bakery Equipment Manufacturers and Allieds organization (BEMA), is in place to tackle the issues of the baking industry in a collaborative forum

Technologies that maintain and track temperatures in environments for finished products, from point-of-storage in snack and bakery facilities through distribution to the end customer, are becoming more connected.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

Ingredient handling equipment, such as batchers, hoppers, pneumatic conveyors, sifters, sorters and storage silos, helps snack and bakery operations store, refine, prepare, measure and transport ingredients, streamlining production.

When it comes to product handling equipment, snack producers and bakeries are looking for flexible machines that can run a variety of products and offer quick or completely automatic changeovers.

Snack producers and bakeries are making efforts to include more fruit ingredients in the products they offer to appeal to consumers looking for healthier, better-for-you food choices. Use of real fruit ingredients resonates with consumers, since it communicates a fresh, real, wholesome message.

Recently, Snack Food & Wholesale Bakery's Doug Peckenpaugh was able to speak on an industry podcast hosted by Lin Carson, SF&WB's clean label bakery strategies columnist.