Articles by Romy Schafer

Skyrocketing ingredient prices, stricter government sanitation regulations, growing consumer demand for whole-grain baked goods and a host of other factors are prompting some bakers to take a hard look at their current equipment and decide to invest in new machinery.

Baked goods and snack foods made with whole grains and ancient grains, such as amaranth, oats, quinoa and spelt, used to be sold primarily in specialty natural and organic food stores, healthfood stores and in mom-and-pop stores catering to local ethnic groups. Now, products containing such grains are starting to appear more readily in bakery departments and bread aisles throughout the United States.

As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.

Bakery and snack producers want durable conveyors that are easy to clean, maintain and versatile for current and future production needs. Manufacturers say new equipment designs address these objectives.