Snack Food & Wholesale Bakery was recently able to talk to Samuel Kestenbaum, CEO of ParmCrisps, as well as Mark Singleton, VP of sales and marketing, Southern Recipe Small Batch, about the coronavirus and how it's affecting business.
In order to do their best to help minimize and prevent issues that can arise in a snack and bakery production environment, suppliers continue to make safety improvements to their equipment.
Traceability is essential in the snack and baking industry. Ingredients always need to be tracked, and this is especially important in the case of a recall. These days, implementing a comprehensive software suite is often an essential step in establishing a strong food safety program.
Snack Food & Wholesale Bakery recently got the chance to talk with Samuel Kestenbaum, CEO of ParmCrisps, about how the company got started and his experience being a millennial in the world of business.
Sweet and salty has always been a winning combination, and salty snacks featuring confectionery coatings have recently seen a strong level of popularity.
Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.
Cold chain technologies help companies monitor temperature in sensitive areas of its operation. This includes ingredient storage areas, finished product storage, refrigerated storage, and more.