Our State of the Industry: Bakery issue will be arriving shortly, both in print and online, and it's been interesting to see how snacking habits have shifted since the start of the coronavirus pandemic.
Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.
Food Safety Strategies was recently able to talk to Steve Gidman, president, Fortress Technology, about best inspection practices and inspection protections.
Snack Food & Wholesale Bakery was recently able to talk to Ryan Richard, vice president, retail grocery, GS1 US, Ewing, NJ, about the impact of the coronavirus on the grocery community.
Snack Food & Wholesale Bakery was recently able to talk to Christine Cochran, executive director, Grain Foods Foundation, Washington, D.C., about the current COVID-19 pandemic and what it means for the snack and bakery industry.
Food industry software solutions are evolving to include sanitation protocols, as paperless solutions are increasingly desired. In addition, allergen concerns factor into operational considerations, and software can help keep track of those concerns, too.
Snack Food & Wholesale Bakery was recently able to talk to Andrew Lynch, president and co-founder of Zipline Logistics, about the coronavirus's effect on the domestic food supply.
Snack Food and Wholesale Bakery recently was able to talk with Poorvi Patodia, founder and CEO, Biena Snacks, about how the coronavirus quarantine is affecting consumers' buying and snacking habits.