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Even though consumers have largely been staying home of late due to the COVID-19 pandemic, they are still seeking out desserts and treats like snack cakes.
Cookies have long been an easy treat. Consumers regularly search for comfort foods, and few edible pleasures can compare to sweet taste of a perfectly baked cookie.
Our State of the Industry: Bakery issue will be arriving shortly, both in print and online, and it's been interesting to see how snacking habits have shifted since the start of the coronavirus pandemic.
Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.
Food Safety Strategies was recently able to talk to Steve Gidman, president, Fortress Technology, about best inspection practices and inspection protections.
Snack Food & Wholesale Bakery was recently able to talk to Ryan Richard, vice president, retail grocery, GS1 US, Ewing, NJ, about the impact of the coronavirus on the grocery community.
Snack Food & Wholesale Bakery was recently able to talk to Christine Cochran, executive director, Grain Foods Foundation, Washington, D.C., about the current COVID-19 pandemic and what it means for the snack and bakery industry.
