As some snacks become healthier, or at least attempt to, others are becoming better-for-you, while others still are turning to fun and unusual flavors to lure customers.
Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features.
Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation.
‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want.
Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation.
Ah, even in what used to be called “the lazy days of summer,” people are busier than ever before. And because of this, consumers’ eating habits are changing and straying from the typical three-meal-a-day habit.
Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so.
Snackers should celebrate. This is their year. In this issue, our annual State of the Industry report on the snack market uncovers all sorts of news on what’s trending in snacks, both from the perspective of snack manufacturers, as well as marketers, brand leaders and industry researchers.
