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New Packaging Equipment: September 2020
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.
New Processing Equipment: September 2020
Bakeries and snack makers in the market for ovens, proofers, fryers, and dryers have a healthy list of features and benefits in mind. These include capabilities for customization and flexibility, reliability and consistency, temperature control, faster processing times and continuous production, and automation that operators can control and monitor remotely.
New Packaging Equipment: August 2020
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.
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The Snack Food & Wholesale Bakery “Ingrained Insights” podcast features insightful interviews with snack and bakery industry leaders on a variety of timely topics, including:
- Artisan Baking
- Better-for-You Product Development
- Entrepreneurial Brand Building
- Food Safety Developments
- Improving Plant Efficiency
- Production Dynamics
- Regulatory Updates
- Snack & Baking Industry History
- Snack Trends
- Workforce Development
On the podcast, Douglas J. Peckenpaugh, group editorial director, Snack Food & Wholesale Bakery, welcomes guests from across the industry, including leadership from top snack and bakery companies, emerging entrepreneurial brands, and supporting organizations like AIB International, American Bakers Association, American Society of Baking, BAKERpedia, BEMA, Grain Foods Foundation, and SNAC International, among others.
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