Sustainability

RSS

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.

Snack Food & Wholesale Bakery has named industry game-changer Quinn Snacks its 2017 Snack Producer of the Year. 

Inventory control is an important part of a supplier’s day-to-day operations for snack production and bakeries.

Sustainability means different things to different people. For some, it’s all about minimizing emissions or reducing the carbon footprint. For others, it’s strengthening local economies and communities.

Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.