Haas-Meincke food technologists helped develop Hup Seng recipes for its cookie assortment, which have been awarded with the Monde Selection International High Quality Trophy.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).

DEBAG Deutsche Backofenbau GmbH took along its latest products to this year’s Südback (23rd - 26th September 2017) in Stuttgart, Germany’s largest trade fair for bakers and confectioners.

Snack and bakery equipment companies have been busy updating ovens and proofers in recent months. Recently released and updated ovens have included features like greater energy savings, shorter turnaround time and wireless remote monitoring, sometimes those provided by component subcontractors.

All of Tagliavini's ovens, distributed by Erica Record, are new to the U.S. market, as of April 2017.

Bühler Aeroglide has announced a new hygienic drying innovation that sets more standards for processing coated cereal and granola snacks.

Vibrating fluid bed dryers and coolers from The Witte Co. enable food manufacturers to process gluten-free flours on the same processing lines used for processing wheat, rye, barley, oats and other glutenous products without risk of cross-contamination.

Middleby Bakery Group hosted the grand opening of its $2.3 million Bakery Innovation Center in Plano, TX in April. 

Toby Porter, food market manager, Klüber Lubrication, discusses lubrication options available for ovens in pizza production.

Haas recently released a new sugar cone baking oven.