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New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

Some snack categories today are tough to crack. According to data from IRI, Chicago, dollar sales in the crackers category during the 52 weeks ending September 4, 2016 rose 0.98 percent to reach $7.4 billion.

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

Advanced Ultra-Violet Systems, llc. (AUVS) has announced its medical-quality infection prevention technology is now available to the food processing and food service industries.

When it comes to pizza, crust is king. According to Technomic, Chicago, the most-popular crusts at limited-service restaurants (LSRs) are thin and crispy.

Enjoy Life Foods, the leading brand in the Free-From category, announced the addition of two new globally-inspired flavors to its allergy-friendly line of Plentils chips.

If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.

The Private Label Manufacturers Association’s (PLMA’s) newest report, How America’s Eating Habits are Changing, focuses on millennials and their eating habits, and it found that although they purchase from many different sources, they frequently shop at supermarkets.

Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.

New and updated equipment makes short work of slicing, cutting and portioning dough, as well as other snack and bakery essentials.