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.

Keeping up with changing consumer desires is a constant activity. The shifting perceptions of snack and bakery categories are no different.

The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons.

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.

In honor of National Heart Health Month in February, this month’s column has a focus on the known cardiovascular benefits associated with grain-based foods, both whole and enriched.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

These are some of the most-popular products on snackandbakery.com—and in homes across the U.S.

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

We often equate January with the start of diet season. The past two months of overindulging are now behind us, and it’s time to be responsible eaters again.