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.
A quick survey of the food marketplace identifies a range of foods that fill specific market niches such as dairy-free, nut-free, peanut-free, egg-free and even allergen-free.
Keeping up with consumers’ growing demand for delicious, natural, authentically flavored snack foods can pose challenges even for the most seasoned product developer.
I’ve long felt that the food industry presents the best of all worlds. Tradition holds considerable strength in food. A handful of cornerstone companies continue to drive the lion’s share of revenue across snack and bakery.
Sanitation probably tops the list, but safety, speed, reliability, ease of use, and resource efficiency are also among the watchwords for snack and bakery manufacturers when it comes to replacing or upgrading their plant’s belts and conveyors equipment.
Thanks to over 50 years of experience in crusty bread, and after years of research, MECATHERM, a pioneer and world leader in the industrial baking segment, has designed and developed a new process, the HQ process.
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.
The human-machine interface (HMI) is essential in an operator’s daily work, as it represents how he or she can use and control the equipment, via technology. These days, using an HMI is all about fostering an easy user experience.