Variety is the spice of life when it comes potato chips. While classic chips still own the lion's share of the U.S. market, salty snack companies are offering new flavor combinations in a variety of packaging sizes. New flavors include spicy buffalo, hot BBQ and cauliflower, and many new offerings are gluten-free and Non-GMO Project verified.

Pizza is essential to a high percentage of Americans, a fact reflected in the over $6 billion annual sales for this market segment in frozen retail pizzas alone. While diversification of crusts and ingredients is attracting health-conscious consumers, there is still demand for high quality, Italian-style premium frozen pizza.

Sustainability initiatives are driving innovation in closing and bagging equipment, such as baggers, closers, twist ties, clips, zippers, resealable closures, heat sealing and ultrasonic sealing. As consumers become more eco-conscious, there is a strong demand to use packaging materials that are compostable, biodegradable, light-weighted, recyclable or made with recycled materials.

Sanitary design, high levels of accuracy, easy maintenance and smart technology are features of new ingredient packaging machines, which process snack and bakery ingredients such as spices, flour, grains, and sugar. The equipment also is compatible with sustainable packaging solutions.

The latest packaging materials research and innovations target sustainability.

The latest X-ray, metal detection, checkweighing, and vision systems feature multi-scanning capabilities, machine connectivity, and improved operator learning tools.

The latest advances in convenience packaging options, single-serve, re-sealable, portion-controlled, on-the-go, offer retailers and consumers greater convenience, reliable containment, and sustained freshness. Increased recyclability and sustainability are other features. This is good news for bakery and snack producers who are striving to meet consumer demand.

As in other areas of the business world, the COVID-19 pandemic has changed the way bakery and snack producers are implementing sanitation strategies and chemicals in the workplace.

Consumer trends are driving bakery/snack production in the areas that form/fill/seal (FFS) systems accommodate.

Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.