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.

Near the end of December 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases that officials eventually tied to a new coronavirus called SARS-CoV-2, now generally known as COVID-19.

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.

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.