Featured on Home Page - Articles - Page 77 | Snack Food & Wholesale Bakery

Introducing automation and safety measures in new snack and bakery facilities

As the COVID-19 pandemic continues to disrupt our global society, snack and bakery companies look toward a safer, more-efficient future.

Douglas J. Peckenpaugh

November 23, 2020

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Strategies for using refurbished equipment in snack and bakery production

When does it make sense to refurbish equipment?

Ed Finkel

November 20, 2020

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

New and updated form/fill/seal packaging systems deliver to consumer trends

Form/fill/seal systems handle wide range of packaging sizes and styles.

Neal Lorenzi

November 19, 2020

Consumer trends are driving bakery/snack production in the areas that form/fill/seal (FFS) systems accommodate.

Exclusive interview: Q&A with HighKey, on pandemic cookie sales and the growth of the cookie market

Liz Parker Kuhn

November 17, 2020

Snack Food & Wholesale Bakery was recently able to talk to Joe Ens, co-CEO of HighKey, about cookie sales and adapting during the COVID-19 pandemic.

Developing new, enticing varieties of puffed and extruded snacks

Better-for-you snacks continue to show impressive growth.

Liz Parker Kuhn

November 17, 2020

Puffed and extruded snacks never go out of style. Top brands like Cheetos and Fritos will probably always will be staples in many Americans' homes.

Using food safety technology to improve snack and bakery product quality

Companies seek to improve their food safety software and technology.

Liz Parker Kuhn

November 16, 2020

There are many ways to improve food safety using software and technology. Blockchain, going paperless, and audit software are just a few options, and many companies are constantly innovating and improving their technologies.

Exclusive interview: Q&A with GreenSeed on pandemic snacking and packaging

Liz Parker Kuhn

November 13, 2020

Snack Food & Wholesale Bakery recently was able to talk to David Gray, CEO, GreenSeed, about pandemic snacking and the right packaging for it.

Inside the history of innovation at Rich Products Corp.

As Rich Products Corp. celebrates its 75th anniversary, we look back at its history of innovation—and catch up with the company’s progress during the pandemic.

Douglas J. Peckenpaugh

November 13, 2020

History marks select years with unilateral distinction. Consider 1945 and the conclusion World War II, closing a door on a turbulent time in our global history, and opening a new door to an exciting new time in America, marked by significant growth and prosperity over the ensuing decade.

Pizootz almonds and peanuts, with new packaging

November 13, 2020

Pizootz flavor-infused premium Virginia artisan peanuts and almonds are all natural with no artificial colors, no artificial flavors, no GMO’s, no preservatives, no MSG, no trans fats and are gluten-free.

Why comfort foods are important during a pandemic

Liz Parker Kuhn

November 11, 2020

I was watching the TV show Black-ish a few weeks ago, and they decided to incorporate COVID-19 into the show—which I suppose makes sense, since Rainbow (one of the main characters) is a doctor.