Articles by Neal Lorenzi

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.

The nature of snack and bakery operations poses challenges to manufacturers of robotics equipment. Space is an issue. Also, the equipment must be able to handle a wide range of products of different shapes and sizes at high speeds while not damaging the goods.

The pretzel market continues to grow, with core offerings showing strength and strategic formulation twists bringing in some added diversity.

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

A desire for sustainability is one of the key factors driving the latest packaging innovations in baggers, closing equipment, twist ties, clips, zippers, resealable materials, heat sealing, and ultrasonic sealing.

Manufacturers and researchers worldwide are striving to develop new ways to keep snack and bakery products safe and fresh over the course of their intended shelf life.

Bakery and snack warehouse operations have little room for error when it comes to delivering fresh goods to market.

The latest technological advances in label production provide bakery and snack producers with the flexibility to run a wide range of label sizes and types. New systems also enhance product appeal and better communicate information on food content.

The latest product handling equipment, cartoners, case erectors and packers, loaders and palletizers, features maximum flexibility in terms of product handling and packaging styles, which is good news for bakery and snack producers.