Olam Cocoa held the opening of its latest Cocoa Innovation Centre in Willowbrook, IL, which will provide innovation capabilities to support Olam Cocoa’s North American customers.
Todd Southerland, senior vice president and food & agribusiness industry manager at SunTrust Bank looks at strategies smaller food companies are using to capture more of the market.
Consumer engagement in sustainability continues to increase. To that end, many consumers not only look to corporations for leadership in this area, but are also drawn to companies specifically because of their sustainability efforts.
Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years
If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.
From the moment an ingredient comes through the door of a manufacturing facility, to the moment the finished product is delivered to the store, rapid traceability is a must. Thankfully, new technology makes error-free traceability easy.
Automation has begun to take over the world of sorting and ingredient handling among snack and bakery products, especially in the area of continuous batching and delivery systems.
The topic for this article, conveyor efficiency, offers unique viewpoints from both an OEM and a baker. With modern day bakeries having hundreds to thousands of feet of conveyor, this is certainly a moving subject.
It is widely understood that the idea of sustainability—being environmentally friendly and not depleting natural resources—is growing among consumers in both their attitudes and actions.