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Home » Topics » Trends » Plant Efficiency

Plant Efficiency
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Equipment, technology, ingredients and tactics to improve processing plant efficiency and throughput.

ARTICLES

Upgraded belts and conveyors to improve snack and bakery production

Upgraded belts and conveyors to improve snack and bakery production

Snack and bakery customers seek compactness, cleanability, and automation.
Ed Finkel
March 24, 2021
No Comments
Compact belts and conveyors for snack and bakery production meet demands for cleanability and automation.
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Reviewing sanitation procedures for snack and bakery production

Reviewing sanitation procedures for snack and bakery production

SSOPs deserve a harder look during the COVID-19 pandemic.
Liz200
Liz Parker
March 19, 2021
No Comments
Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.
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Sanitation protocols see updates in the wake of the COVID-19 pandemic

Sanitation protocols see updates in the wake of the COVID-19 pandemic

In the midst of the COVID-19 pandemic, snack and bakery companies aim to increase maintenance and sanitation procedures.
Liz200
Liz Parker
February 19, 2021
No Comments
In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.
Read More
Expanding cold chain logistics technologies

Expanding cold chain logistics technologies

Expect to see a steady increase in refrigerated and frozen product warehousing and distribution in the coming years.
My photo2016200
Douglas J. Peckenpaugh
February 16, 2021
No Comments
New technologies to help expand increased refrigerated and frozen snack and bakery product warehousing and distribution.
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ERP software solutions for snack and bakery companies

ERP software solutions for snack and bakery companies

ERP software helps snack and bakery companies improve safety, production, and efficiency.
January 20, 2021
No Comments
Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.
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editors note

Snack and bakery strategies for a better 2021

Snack and bakery industry lessons from 2020 and strategies for an improved 2021.
My photo2016200
Douglas J. Peckenpaugh
January 18, 2021
No Comments
This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.
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Snack and bakery leaders offer pandemic-era insights and strategies

Snack and bakery leaders offer pandemic-era insights and strategies

Snack and bakery leaders offer insights and strategic perspectives on the pandemic—and what comes next.
My photo2016200
Douglas J. Peckenpaugh
January 18, 2021
No Comments
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.
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Safe and automated dough laminators and sheeters

Safe and automated dough laminators and sheeters

Snack and bakery companies have advanced options with today’s dough laminators and sheeters.
Ed Finkel
December 17, 2020
No Comments
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.
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Introducing automation and safety measures in new snack and bakery facilities

Introducing automation and safety measures in new snack and bakery facilities

As the COVID-19 pandemic continues to disrupt our global society, snack and bakery companies look toward a safer, more-efficient future.
My photo2016200
Douglas J. Peckenpaugh
November 23, 2020
No Comments
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.
Read More
Strategies for using refurbished equipment in snack and bakery production

Strategies for using refurbished equipment in snack and bakery production

When does it make sense to refurbish equipment?
Ed Finkel
November 20, 2020
No Comments
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.
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More Articles Tagged with 'Plant Efficiency'
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  • How the Global Pandemic has Changed Packaging Engineering

    How the global pandemic has changed packaging engineering priorities

Events

June 17, 2020

Roundtable: State of the Industry

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.

April 22, 2021

Clean Label Snack & Bakery Shopper Insights

Food industry dynamics like organic, natural, ingredient avoidance, and overall product simplification continue to drive category growth. Understanding shopper patterns related to these trends helps provide a roadmap for future product strategies. This webinar will highlight shopper intelligence from Thea Bourianne, MBA, RD, LDN, manager of solutions consulting for Label Insight, a leading CPG metadata specialist that performs comprehensive ingredient analysis to identify unique product attributes across over 30,000 brands and a leading collaborator with IRI.
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