Articles by Ed Finkel

Pest control in snack and bakery production facilities

Specialists share best practices on how to keep rodents, insects, and more out of your facilities

December 13, 2018

Snack and bakery facilities need to control and prevent pests such as rodents and insects in and around their facilities to help ensure the integrity of their products.

New dough laminators and sheeters offer advances in product flexibility

Advanced dough-handling equipment meets demands for flexibility and specialization

Ed Finkel

December 11, 2018

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

Automation, sanitation, safety, speed are top priorities for cutting, slicing and portioning equipment

Customers seek higher standards of automation, sanitation, and speed.

Ed Finkel

November 9, 2018

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Snack and bakery companies seek hygienic, efficient ovens and proofers

Baked snack producers and bakery companies search for improved ovens and proofers.

Ed Finkel

September 20, 2018

The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

Water management systems a key element in snack, bakery success

Efficient delivery and use of water, management and treatment of wastewater among goals

Ed Finkel

August 15, 2018

Snack food and bakery facilities need to efficiently deliver water for sanitation and cleaning tasks, using just the right amount, while reusing what they can. They also often need to manage, treat and/or recover wastewater, maintaining peak sanitary standards and food safety, including proper placement of drains, to help save time and money.

New dough mixers bring operational benefits to snack and bakery facilities

Mixer updates improve upon speed, durability, food safety, easy CIP and more

Ed Finkel

August 13, 2018

Snack food and bakery facilities have a long list of requests for manufacturers of mixers, including improved speed, efficiency, throughput, durability, food safety, batch uniformity and labor reduction, as well as the flexibility to easily switch out recipes and easily perform cleaning and sanitation tasks.

State of the Industry 2018: Snack mixes, nuts provide natural, tasty options

Shoppers are drawn to plant-based protein, clean labels and, increasingly, bolder flavors

Ed Finkel

July 20, 2018

Snacking has become increasingly more popular, especially among the millennial generation, and luckily both millennials and older consumers are in search of options that provide qualities like higher protein, cleaner labels and bolder, more creative flavors.

State of the Industry 2018: Breakfast focuses on flavor, health, convenience

Manufacturers experiment with new flavors, ingredients and portion sizes to catch consumer interest in the morning

Ed Finkel

June 13, 2018

New and different flavors, portions and sizes styled for families on the go, and a mix of healthier ingredients including more protein are front and center for manufacturers of frozen breakfast products like pancakes, waffles and French toast.

State of the Industry 2018: Snack bars focus on nutrition

Manufacturers profit from marrying overall appeal with healthier ingredients in the bar category

Ed Finkel

June 12, 2018

Healthier ingredients, bolder tastes and more convenient, on-the-go formats are top trends in the snack bar category. This healthier mindset has brought an emphasis on higher protein, along with and lower carbs, higher fiber and a cleaner label.

Snack and bakery facilities revamp ventilation systems to address common issues

Snack and bakery operators need right air-handling equipment design to keep production environments safe.

Ed Finkel

May 21, 2018

Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.

Hear from various experts on what is driving these consumer preferences, how to determine what shades and flavors are most likely to engage shoppers’ senses, and how to develop products that hit all the marks.

Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

See More Products

Articles by Ed Finkel

Pest control in snack and bakery production facilities

New dough laminators and sheeters offer advances in product flexibility

Automation, sanitation, safety, speed are top priorities for cutting, slicing and portioning equipment

Snack and bakery companies seek hygienic, efficient ovens and proofers

Water management systems a key element in snack, bakery success

New dough mixers bring operational benefits to snack and bakery facilities

State of the Industry 2018: Snack mixes, nuts provide natural, tasty options

State of the Industry 2018: Breakfast focuses on flavor, health, convenience

State of the Industry 2018: Snack bars focus on nutrition

Snack and bakery facilities revamp ventilation systems to address common issues

Talking trends at Expo West 2025

New Product Spotlight: February 2025

New Product Spotlight: January 2025

Showcasing the Food Solutions & Exchange Conference 2025 with Anritsu Infivus Inc President & CEO Erik Brainard

Snack on the latest trends, news, and developments!

Stay in the know with Snack Food & Wholesale Bakery, the premier source of information for snack, bakery, and confectionery professionals.