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Snack and bakery facilities have many concerns when it comes to their production areas and warehouses, and food safety is at the top of the list.

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

For a culture focused on convenience and clean-label nutrition, bars continue to deliver. Sales of snack and granola bars on the whole have grown 2.9 percent during the 52 weeks ending October 7, 2018, according to data from IRI, Chicago, hitting a value of $6.2 billion.

In snack and bakery production, the internet of things (IoT) is essential, it can streamline production via connected sensors or RFID, and then feed data back for analysis.

I'll sell you on lean and efficiencies, if you'll buy into change and experimentation.

When it comes to snack and bakery products that feature dairy ingredients, consumers are demanding flavor innovations, as well as clean label and environmentally friendly dynamics.

Some people place such a high emphasis on quality that they hang their shingle on it, like Publican Quality Bread has in Chicago. Just bite into any of the signature artisan breads the bakery distributes to restaurants throughout the city and you'll have all the personal experience you need to define quality bread for yourself.