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Flavors of the future infographic, 2018

Synergy Flavors research reveals flavors of the future

October 30, 2018

New research from Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, highlights new and inspirational flavors for the North American and Latin American sports nutrition markets.


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Savory and sweet cracker diversity from 34 Degrees

Savory and sweet cracker diversity from 34 Degrees

34 Degrees brings diversity—and even a touch of sweetness—to the cracker category
doug peckenpaugh
Douglas J. Peckenpaugh
September 25, 2018
Sydney, Australia sits at 34° latitude, and is the city where Craig Lieberman, founder and president, 34 Degrees, Denver, discovered his passion for food and wine while attending graduate school. It's where he had his first taste of Australian crispbread. And it was the inspiration for his foray into the food industry.
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Establishing effective infrastructure maintenance plans for snack and bakery facilities

Establishing effective infrastructure maintenance plans for snack and bakery facilities

Creating and maintaining a strong infrastructure maintenance plan helps prevent food safety risks and saves money
Lis Parker
Liz Parker Kuhn
September 22, 2018
Infrastructure maintenance is vital to snack and bakery facility safety. If any plant area is not maintained properly, recalls and other potentially expensive negative consequences are bound to occur. Regular maintenance is crucial, and many types of software and other tools can aid this process.
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The power of premium private label snacks and baked goods

The power of premium private label snacks and baked goods

Upscale products continue to attract key demographics like millennials and Generation X to private label
Lis Parker
Liz Parker Kuhn
September 21, 2018
Private label has been stepping up its game lately, and people, particularly millennials, are starting to take notice. Retailers are adding more premium items to their store brand lines, and people are actively seeking to buy private label products instead of choosing them just because they are less expensive than the national brand equivalent (NBE).
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Snack and bakery companies seek hygienic, efficient ovens and proofers

Snack and bakery companies seek hygienic, efficient ovens and proofers

Baked snack producers and bakery companies search for improved ovens and proofers.
Ed Finkel
September 20, 2018
The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.
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Pacpro Inc. case study

Case study - Automating dough product production: faster packaging, more flexibility, less labor

Bakeries and manufacturers are increasingly packaging dough products using dedicated, high throughput interleavers and automated equipment that dramatically speed production and decrease labor.
September 14, 2018

One of the hot topics in a panel discussion featured at the 2018 BEMA Convention this year was addressing operational dynamics like how equipment can help meet ever-changing product development demands.


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