Featured on Home Page - Articles - Page 61 | Snack Food & Wholesale Bakery

Exclusive interview: Q&A with Bob's Red Mill on its sustainability initiatives

November 29, 2021

Snack Food & Wholesale Bakery was recently able to talk to Bob's Red Mill about its sustainability initiatives, including environmental responsibility.

Snack and bakery facilities search for best air handling equipment

During the COVID-19 pandemic, it’s essential to have the right air handling equipment in your facility.

Liz Parker Kuhn

November 29, 2021

Now more than ever, in the midst of a global pandemic, it is imperative for companies to have stringent maintenance and sanitation protocols, prioritizing employee safety. Luckily, many companies are upping their game, and even installing new maintenance and employee relief areas.

Bakery workforce development strategies

Baking industry leadership strategies seek to solve workforce development challenges.

Douglas J. Peckenpaugh

November 24, 2021

The snack and bakery industry continues to face a difficult road when it comes to staffing. Challenges related to filling open positions for skilled and unskilled production personnel have persisted for years. But the past several months have proven particularly trying as employers seek to fill available jobs with individuals from an increasingly wary, pandemic-weary America.

Cleanability, flexibility, remote support top interests for extruder customers

Extruder customers aim to keep up with consumer trends.

Ed Finkel

November 22, 2021

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

Sanitary design and food safety impact new form/fill/seal machines

Form/fill/seal systems offer improved sanitation features.

Neal Lorenzi

November 19, 2021

The latest form/fill/seal (FFS) systems are designed for versatility and are adaptable to many different bag types, film types, and bag sizes, which is good news for bakery and snack producers. They also incorporate improved sanitary design and can handle green sustainable materials such as paper packaging.

Puffed and extruded snack manufacturers look for opportunities to innovate

Puffed and extruded snacks category caters to consumer trends through ongoing innovation.

Liz Parker Kuhn

November 18, 2021

The puffs and extruded snacks category has moved beyond just cheese puffs—pork rinds, baby puffs, and vegan options are now in play.

Traceability technologies for food industry regulatory compliance

Digital end-to-end traceability technologies are the new status quo for snack and baking.

Douglas J. Peckenpaugh

November 17, 2021

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

Q&A with Cindy Lou's Cookies on cookie trends, ecommerce, and more

November 17, 2021

Snack Food & Wholesale Bakery was recently able to talk to Cindy Kruse, founder and owner of Cindy Lou's Cookies, on the appeal of boutique bakeries, ecommerce, and some cookie trends.

Snack and bakery companies search for better-for-you nutritional ingredients

Consumers’ interest in health and well-being drives demand for great-tasting, better-for-you products.

Joyce Friedberg

November 16, 2021

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.