Articles by Liz Parker

Sanitation software evolves, becomes paperless

Sanitation frequency, protocols, allergens are top of mind for snack and bakery companies

April 17, 2020

Food industry software solutions are evolving to include sanitation protocols, as paperless solutions are increasingly desired. In addition, allergen concerns factor into operational considerations, and software can help keep track of those concerns, too.

Exclusive interview: Q&A with Zipline Logistics on COVID-19's effects on domestic food supply

Liz Parker

April 16, 2020

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Snack Food & Wholesale Bakery was recently able to talk to Andrew Lynch, president and co-founder of Zipline Logistics, about the coronavirus's effect on the domestic food supply.

Exclusive interview: Q&A with Biena Snacks on coronavirus quarantine snacking habits

Liz Parker

April 15, 2020

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Snack Food and Wholesale Bakery recently was able to talk with Poorvi Patodia, founder and CEO, Biena Snacks, about how the coronavirus quarantine is affecting consumers' buying and snacking habits.

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

Liz Parker

March 30, 2020

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

Snacking in the age of the coronavirus

Liz Parker

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

March 24, 2020

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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

March 17, 2020

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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

March 10, 2020

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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

March 6, 2020

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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

March 1, 2020

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

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.

Articles by Liz Parker

Sanitation software evolves, becomes paperless

Exclusive interview: Q&A with Zipline Logistics on COVID-19's effects on domestic food supply

Exclusive interview: Q&A with Biena Snacks on coronavirus quarantine snacking habits

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

Snacking in the age of the coronavirus

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

Sanitary equipment design improvements make snack and bakery production safer

New technology improves traceability solutions in food manufacturing

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

Consumers search for sweet and salty confectionery combinations

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