Consumers are demanding a much wider range of snack products and baked goods. By adapting the packaging design and look of their product, producers can easily update their portfolio to help maintain visibility and market relevance.

The combined snack and bakery industries continually work toward improving operational best practices related to preventative food-safety concerns. However, this fundamental aspect of manufacturing has commanded the spotlight over the past few years as the requirements of the Food Safety Modernization Act (FSMA) come into effect.

I have a former boss who used to say that whatever food a consumer liked, chances are they would like it even more if it were topped with cheese. Considering all of its dairy splendor, it’s no wonder that cheese is big business.

New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

Some snack categories today are tough to crack. According to data from IRI, Chicago, dollar sales in the crackers category during the 52 weeks ending September 4, 2016 rose 0.98 percent to reach $7.4 billion.

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.

Advanced Ultra-Violet Systems, llc. (AUVS) has announced its medical-quality infection prevention technology is now available to the food processing and food service industries.

When it comes to pizza, crust is king. According to Technomic, Chicago, the most-popular crusts at limited-service restaurants (LSRs) are thin and crispy.

Enjoy Life Foods, the leading brand in the Free-From category, announced the addition of two new globally-inspired flavors to its allergy-friendly line of Plentils chips.

If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.