February's Snack Food & Wholesale Bakery publication features our cover report: Organic bakery pioneer Rudi's Organic Bakery continues its path of success; plus much more!
When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.
Ingredient handling equipment, such as batchers, hoppers, pneumatic conveyors, sifters, sorters and storage silos, helps snack and bakery operations store, refine, prepare, measure and transport ingredients, streamlining production.
Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.
The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year, and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.
Technologies that maintain and track temperatures in environments for finished products, from point-of-storage in snack and bakery facilities through distribution to the end customer, are becoming more connected.
When it comes to product handling equipment, snack producers and bakeries are looking for flexible machines that can run a variety of products and offer quick or completely automatic changeovers.
Snack producers and bakeries are making efforts to include more fruit ingredients in the products they offer to appeal to consumers looking for healthier, better-for-you food choices. Use of real fruit ingredients resonates with consumers, since it communicates a fresh, real, wholesome message.
The Baking Industry Forum, a special group aligned to the Bakery Equipment Manufacturers and Allieds organization (BEMA), is in place to tackle the issues of the baking industry in a collaborative forum
In 2016, the Food Waste Reduction Alliance (FWRA) released its most-recent "Analysis of U.S. Food Waste among Food Manufacturers, Retailers and Restaurants" report
Over the holiday, I was playing with two of my nieces when one asked the other an age-old question, "If you were trapped on a desert island, and you could only eat one thing for the rest of your life, what would it be?"
AFFI-CON, presented by the American Frozen Food Institute (AFFI) and taking place March 3–6 at The Cosmopolitan in Las Vegas, is annually attended by over 1,500 food industry professionals.
Natural Products Expo West, presented by the New Hope Network, is a leading trade show in the natural, organic and healthy products industry, attracting over 80,000 industry professionals and 3,100 exhibitors from around the world to network and learn.