Snack and Bakery Top Stories - Articles - Page 101

Sanitary design and food safety impact new form/fill/seal machines

Form/fill/seal systems offer improved sanitation features.

November 19, 2021

The latest form/fill/seal (FFS) systems are designed for versatility and are adaptable to many different bag types, film types, and bag sizes, which is good news for bakery and snack producers. They also incorporate improved sanitary design and can handle green sustainable materials such as paper packaging.

Puffed and extruded snack manufacturers look for opportunities to innovate

Puffed and extruded snacks category caters to consumer trends through ongoing innovation.

Liz Parker Kuhn

November 18, 2021

The puffs and extruded snacks category has moved beyond just cheese puffs—pork rinds, baby puffs, and vegan options are now in play.

Traceability technologies for food industry regulatory compliance

Digital end-to-end traceability technologies are the new status quo for snack and baking.

Douglas J. Peckenpaugh

November 17, 2021

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

Q&A with Cindy Lou's Cookies on cookie trends, ecommerce, and more

November 17, 2021

Snack Food & Wholesale Bakery was recently able to talk to Cindy Kruse, founder and owner of Cindy Lou's Cookies, on the appeal of boutique bakeries, ecommerce, and some cookie trends.

Snack and bakery companies search for better-for-you nutritional ingredients

Consumers’ interest in health and well-being drives demand for great-tasting, better-for-you products.

Joyce Friedberg

November 16, 2021

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.

Q&A with Frito-Lay: Sustainable packaging alternatives

Douglas J. Peckenpaugh

November 3, 2021

An interview with Frito-Lay on its new sustainable packaging alternatives.

Q&A with Nature's Bakery on pandemic snacking trends

Liz Parker Kuhn

November 2, 2021

Snack Food & Wholesale Bakery was recently able to talk to Pilar Arellano, marketing director at Nature's Bakery, about pandemic trends, snacking changes, and consumer demand.

Exclusive interview with DSM: Boosting the health appeal of baked goods

Liz Parker Kuhn

October 29, 2021

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

Transatlantic bakery traditions

Vandemoortele and its Banquet d’Or have established bakery market impressions around the world, and most recently in the U.S.

Douglas J. Peckenpaugh

October 29, 2021

Countries around the world offer unique perspectives through their bakery traditions. Sometimes, the differences are slight, but perhaps culturally meaningful. Other variances stand out with distinct poignancy, resonating, and leaving cultural impressions in their wake.

Better dough mixing through customization

Add-ons for dough customization bring flexibility, energy efficiency, automation, improved quality, and more.

Ed Finkel

October 28, 2021

Industrial commercial bakeries look to dough customization machines like water chillers, water meters, ice makers, and automated dough scoring units to improve and automate the dough process, primarily during mixing.