Snack and Bakery Top Stories - Articles - Page 166

Ingredient handling equipment helps snack and bakery companies improve efficiency and safety

Snack and bakery companies search for a variety of ingredient handling equipment

February 8, 2019

Ingredient-handling equipment used by snack producers and bakeries ranges from automated batching and dosing machines to pneumatic conveyors, as well as equipment like sifters to prepare ingredients for addition to batches of dough.

Product handling for secondary packaging goes robotic

Flexible, automated systems reduce labor-intensive processes

Neal Lorenzi

February 7, 2019

Product-handling equipment, mincluding cartoners and case erectors, packers and loaders, are more automated and more flexible than ever, offering quick changeovers between package formats.

Frozen bakery sees strong 2018 thanks to inspired R&D innovations

Sales of select frozen items, including waffles and pizza, are seeing sound momentum thanks to R&D innovation

Douglas J. Peckenpaugh

February 6, 2019

Two areas of frozen bakery products that have seen strong traction over the past year are frozen breakfast items like waffles and frozen pizza, with trends like clean label, premium offerings and health-conscious considerations factoring into growth.

Advances in cold chain technology for snack and bakery warehousing and transport

Cold chain technology continues to grow more sophisticated in the face of increased demand for traceability

Liz Parker Kuhn

February 5, 2019

It's important to be able to trace the movements of a product or ingredient that requires refrigerated or frozen transport or storage throughout its life cycle, and this is where cold chain technology comes into play.

Fruit provides an option for consumers looking for less sugary snacks

Fruit delivers taste, texture, visual appeal, and more

Joyce Friedberg

February 4, 2019

Fruits are high in essential nutrients, and the 2015-2020 Dietary Guidelines for Americans recommends adults eat at least 1½ to 2 cups per day. According to the CDC, though, only 12 percent of adults meet those guidelines. But snack and bakery product developers have a wide range of options to bolster their wares with more wholesome fruit ingredients.

Quinn Snacks gluten-free peanut butter pretzel nuggets

Quinn Snacks Gluten Free Peanut Butter Filled Pretzel Nuggets

January 31, 2019

Quinn Snacks continues to innovate with the launch of the world’s very first Gluten-Free Peanut Butter Filled Pretzel Nuggets and Dark Chocolate’y Peanut Butter Filled Pretzel Nuggets.

The Good Crisp announces investment to fuel 2019 expansion

Company readies to take on $8 billion potato chip market

January 30, 2019

The Good Crisp Company, a brand of guilt free stacked chips, has announced the closing of a new round of financing from CircleUp Growth Partners, a leading venture fund for innovative early-stage consumer brands.

Snack sales rise across the board leading up to Super Bowl

January 28, 2019

For the second year, SNAC International, the international trade association for the snack industry, examined just how many snacks Americans purchased for the Super Bowl.

Fudge-covered OREO and Nutter Butter cookies

January 28, 2019

Fudge Covered OREO cookies and Fudge Covered Nutter Butter cookies will be available beginning January 28 wherever OREO cookies and Nutter Butter cookies are sold.

Ohly and Lallemand enter strategic partnership

Ownership of Ohly's yeast production site in Hutchinson, MN to be transferred to Lallemand with long term supply agreement in place

January 25, 2019

Ohly announced that it has agreed to divest its Hutchinson Torula Yeast facility and associated Torula whole cell business to Lallemand, a global producer of yeast and bacteria based products, with immediate effect.