2019 November

Foodservice bakery solutions

Main Street Gourmet has emerged as a leader in custom bakery product development for ISB and foodservice.

November 20, 2019

With the right recipe and conditions for growth, greatness can arise from humble beginnings. Such is the case with Main Street Gourmet, located in Akron, OH, a bakery company founded by lifelong friends Steve Marks, co-founder, member of the board of directors and former co-CEO, and Harvey Nelson, co-founder and CEO.

Machine essentials for lubricants in snack and bakery production

Proper storage, use, employee training and documentation helps ensure safe use of machine lubricants

Neal Lorenzi

November 19, 2019

Lubrication is critical to equipment functionality and longevity. And in food production environments like snack and bakery facilities, it's also imperative that lubricants do not contaminate products and pose a health hazard.

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek

Joyce Friedberg

November 11, 2019

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Improving snack and bakery production efficiency through smart design and production

Improving snack and bakery efficiency through smart design and production

Snack and bakery companies have many pathways toward improved efficiency

Ed Finkel

November 18, 2019

Achieving greater efficiency in snack food and bakery plants can come from a variety of different initiatives. The initial design and construction of facilities can be thoughtfully laid out and executed with efficiency in mind.

Snack and bakery customers seeking new slicers and cutters look for innovation

Shapes, sizes, sanitation, automation are among the top-ranked criteria for today’s slicing and cutting equipment.

Ed Finkel

November 15, 2019

Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.

Form/fill/seal systems advance, accommodate more options

Machines handle more packaging styles and materials at high speeds

Neal Lorenzi

November 14, 2019

Today's form/fill/seal (FFS) systems accommodate a wide range of packaging options at high speeds, and provide packaging formats that bring convenience to shoppers.

Puffed and extruded snacks seek bases with better nutritional benefits

Consumers seek non-traditional proteins in puffed and extruded snacks

Liz Parker Kuhn

November 13, 2019

Puffed and extruded snacks, a subset of the salty snacks category, continue to rise in popularity as snack producers continually bring ingredient and product format innovations to the table.

Traceability solutions for maximum food safety in snack and bakery production

Investigating paperless solutions to ensure traceability for maximum food safety

Liz Parker Kuhn

November 12, 2019

A big part in food safety management is traceability, and companies need to account for their product from start to finish.

Regulatory perspectives on labeling coconut and sesame as allergens

Elaine Meloan

November 14, 2019

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.

Introducing the updated 2019 IBIE BEST in Baking Program

IBIE review: Baking’s best

November 15, 2019

The 2019 International Baking Industry Exposition (IBIE), the most comprehensive event in the Western Hemisphere for the grain-based food industry, recently wrapped up its largest show to date in Las Vegas.

Process solutions for clean-label baking

Lin Carson

November 13, 2019

Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.

Douglas J. Peckenpaugh

November 11, 2019

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

Customized bakery mixes to elevate artisan baking

Ed Reinwald

November 12, 2019

As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

Snack Food & Wholesale Bakery eMagazine

Cover Story