Liz Parker Kuhn

The impact of COVID-19 on U.S. shopping habits and the snack and baking industry

Liz Parker Kuhn

March 30, 2020

COVID-19 is changing the way U.S. shoppers do their shopping.

Snacking in the age of the coronavirus

Liz Parker Kuhn

March 25, 2020

On Friday, March 13th, the coronavirus fears had started to become serious.

Exclusive interview: Q&A with snack leaders on coronavirus and its impact on business

Exclusive interview: Q&A with snack companies on coronavirus and its impact on business

Liz Parker Kuhn

March 24, 2020

Snack Food & Wholesale Bakery was recently able to talk to Samuel Kestenbaum, CEO of ParmCrisps, as well as Mark Singleton, VP of sales and marketing, Southern Recipe Small Batch, about the coronavirus and how it's affecting business.

Sanitary equipment design improvements make snack and bakery production safer

Snack and bakery equipment suppliers continue to make design improvements to their machines

Liz Parker Kuhn

March 17, 2020

In order to do their best to help minimize and prevent issues that can arise in a snack and bakery production environment, suppliers continue to make safety improvements to their equipment.

New technology improves traceability solutions in food manufacturing

Snack and bakery companies today need to track incoming ingredients from production, to finished product, to sale

Liz Parker Kuhn

March 10, 2020

Traceability is essential in the snack and baking industry. Ingredients always need to be tracked, and this is especially important in the case of a recall. These days, implementing a comprehensive software suite is often an essential step in establishing a strong food safety program.

Exclusive interview: Q&A with Samuel Kestenbaum, CEO of ParmCrisps

Liz Parker Kuhn

March 6, 2020

Snack Food & Wholesale Bakery recently got the chance to talk with Samuel Kestenbaum, CEO of ParmCrisps, about how the company got started and his experience being a millennial in the world of business.

Consumers search for sweet and salty confectionery combinations

Snack and bakery companies strive for interesting flavors, coatings

Liz Parker Kuhn

March 1, 2020

Sweet and salty has always been a winning combination, and salty snacks featuring confectionery coatings have recently seen a strong level of popularity.

Improving food safety and sanitation through facility layout and design

Streamlining sanitation needs from the start will improve food safety and cleaning efficiency

Liz Parker Kuhn

February 18, 2020

Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.

Improving snack and bakery operations with advances cold chain technologies

Improving snack and bakery operations with advances in cold chain technologies

Cold chain technologies are essential for many snack and bakery companies to ensure food safety, quality, and compliance

Liz Parker Kuhn

February 11, 2020

Cold chain technologies help companies monitor temperature in sensitive areas of its operation. This includes ingredient storage areas, finished product storage, refrigerated storage, and more.