Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.

Since the beginning of 2020, when the COVID-19 pandemic began its destructive spread across the earth, the baking industry has seen highs and lows unlike any other time in history. This unprecedented challenge has reshaped our world, and much of the industry is emerging stronger than ever.

Companies in the market for new or improved mixers for snack and bakery dough applications have displayed a recent focus on specific features and benefits. These include efficiency, cost savings, pre-hydration, handling of ancient grains, automation of processes, and stepped-up sanitation and maintenance, especially in the wake of COVID-19.

Throughout the year, whenever you pick up a sandwich away from home, there is a good chance you have Bimbo Bakehouse to thank for your bread.

Compact belts and conveyors for snack and bakery production meet demands for cleanability and automation.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.

New technologies to help expand increased refrigerated and frozen snack and bakery product warehousing and distribution.

Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.