Trends - Articles - Page 66 | Snack Food & Wholesale Bakery

2020 Food Safety Summit to address emerging issues; provide effective solutions/implementation guidance and gather the community

January 21, 2020

Good Manufacturing Processes (GMP), Cleaning and Sanitizing, Preventing Cross-Contamination, Temperature Control, and Quality Control will be some of the emerging issues featured during The 2020 Food Safety Summit educational program taking place May 4-7 at the Donald E. Stephens Convention Center in Rosemont, Illinois.

Allergen control and training for snack and bakery production

Companies rise to the challenge of allergen control

Liz Parker Kuhn

January 20, 2020

In every level of snack and bakery production, allergen control is of utmost importance. Training operations staff on best practices is vital, and systems to keep personnel continually on track are also essential.

What's in your sustainability tool kit?

Key considerations for brands and OEMs implementing eco-friendly packaging solutions

Jorge Izquierdo

January 18, 2020

The move toward sustainable practices, products and materials is no longer on the horizon but ever-present.

Keeping up with the e-commerce expansion

Tom Egan

January 17, 2020

As consumers demand greater convenience, e-commerce sales continue to rise.

Understanding quality and safety considerations for cannabis-infused baked goods

Understanding ingredients dynamics is essential before entering the market for cannabis-infused foods

Douglas J. Peckenpaugh

January 16, 2020

The 2018 Farm Bill cleared the pathway for legal cultivation of industrial hemp in the U.S. Botanically, non-psychoactive industrial hemp and psychoactive cannabis are identical, classified as Cannabis sativa.

Hygiene, flexibility among top priorities for belt, conveyor customers

Customers want easy-to-use belts and conveyors that also maximize energy efficiency and durability.

Ed Finkel

January 15, 2020

Snack and bakery industry customers want belts and conveyors that are fast and easy to clean, maximize energy efficiency, offer strength and durability, require as few tools as possible, and provide flexibility to either switch out products and/or run multiple products at once.

Inspection/detection continues to advance in the snack and baking industry

X-ray, metal detection, checkweighing and vision systems improve quality control

Neal Lorenzi

January 13, 2020

X-ray, metal detection, checkweighing and vision systems continue to advance, offering bakery and snack producers many ways to improve their quality control programs. Today's sophisticated inspection equipment can detect smaller foreign objects, reduce false rejects, and handle a wider range of products to assure maximum food safety along with higher productivity.

2020 food trends: Let grain foods be thy medicine

Michael Holleman

January 10, 2020

Hippocrates is famously credited with saying, "Let food be thy medicine and medicine be thy food." Often referred to as "The Father of Medicine," Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell.

ERP software improves features, product development for 2020

Companies look for efficiency and clarity in ERP software for the snack and baking industry

Liz Parker Kuhn

January 9, 2020

Enterprise resource planning (ERP) software is extremely useful for snack and bakery companies, including its ability to track ingredients and other tasks, thereby making companies more efficient.

Increased demand for reduced sugar drives sweetening solutions

Keeping an eye on added sugars is the new normal

Joyce Friedberg

January 8, 2020

Sugar is now squarely top of mind for consumers. According to the 2019 International Food Information Council (IFIC) "Food & Health" survey, limiting sugar intake is one of the top ways in which consumer diets have changed over the past several years, and 80 percent of consumers are trying to limit and/or avoid added sugars.