Snack food and wholesale bakery companies looking for new or upgraded belts, conveyors, and associated equipment are looking for options that are more compact, offer easier cleanability, permit greater automation, have faster delivery time, the welcome the ability to handle gluten-free and other specialized products, among other qualities.
New research and innovations in packaging materials are focused on sustainability, which is important for bakery and snack producers who strive to achieve green solutions in their everyday packaging operations. Sustainability also is a key concern for consumers who prefer materials made from recycled materials.
The latest trends in labeling for bakery and snack producers involve advances in printers, software, inks, and marking/coding technology.
Modernized bakeware including pans, tins, trays, and coatings, as well as automated pan handling systems.
The latest X-ray, metal detection, checkweighing, and vision systems feature multi-scanning capabilities, machine connectivity, and improved operator learning tools. These upgrades allow the equipment to better detect small foreign objects, reduce false rejects, and handle a wide range of products to ensure maximum food safety. Bakery and snack producers use inspection and detection equipment to improve their quality control and food safety programs.
Automation, ease of operation, simple cleanability, hygienic design, operator safety, and the ability to process nontraditional and healthier ingredients are among the top of mind requests for snack and bakery operators looking to buy or upgrade laminators or sheeters.
The latest advances in convenience packaging options, single-serve, re-sealable, portion-controlled, on-the-go, offer retailers and consumers greater convenience, reliable containment, and sustained freshness. Increased recyclability and sustainability are other features. This is good news for bakery and snack producers who are striving to meet consumer demand.
Consumer trends are driving bakery/snack production in the areas that form/fill/seal (FFS) systems accommodate. The types of packaging formats being requested by retailers and consumers is a major factor. As a result, the latest FFS systems can produce single-serve, portion-controlled packs at high speeds while offering quick changeover.
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.
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.