Effective and forward-thinking approaches toward water management can help snack and bakery processors save money, produce more efficiently and draw on less energy, resulting in reduced environmental impact.

Snack and bakery manufacturers have a range of parameters in mind when they're in the market for new or improved dough mixers.

New robotics technology is helping to improve primary and secondary packaging applications in snack food and wholesale bakery operations. Areas of innovation include end-of-arm tooling (EOAT), robot learning, sanitation and space optimization.

Taking the time to train bakers early on can save your plant time and money by reducing the number of bad batches and instilling best practices.

Software is a key component of warehouse management systems (WMS) that create today's connected warehouse. It enables centralized management of tasks such as tracking inventory levels and stock locations, order fulfillment, and shipping and receiving.

As presented in this annual "State of the Industry: Bakery" analysis, the U.S. bakery industry is responsible for $51.6 billion in annual sales, covering retail products across 10 vital categories: bars, breads, frozen breakfast, buns and rolls, cookies, desserts, pizza, snack cakes, sweet goods and tortillas.

The right air handling equipment, including supporting equipment, is vital to maintaining effective snack and baking production environments.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Packaging equipment manufacturers are upgrading bagging and closing equipment to improve operational efficiency and hygienic design, while also adding touches of smart technology and sustainability.