Snack and bakery customers in the market for dough-handling equipment like dividers, depositors, and rounders are looking for versatility, greater precision, higher capacity, longer maintenance intervals, adjustability of qualities like width and weight, and machines that can handle natural, clean-label, and gluten-free products.

A desire for sustainability is one of the key factors driving the latest packaging innovations in baggers, closing equipment, twist ties, clips, zippers, resealable materials, heat sealing, and ultrasonic sealing.

Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.

Third-party logistics (3PL) can be useful when snack and bakery companies need to outsource logistics and distribution needs.

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

Bakery and snack warehouse operations have little room for error when it comes to delivering fresh goods to market.

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.

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.

With consumers more focused on health and nutrition today, and empowered by the internet to follow the latest trends, food companies that cater to their needs will be rewarded and those who lag behind punished by a growing segment of the market.