2020 February

February's Snack Food & Wholesale Bakery publication features our cover report: Barcel USA, the 2020 'Snack Producer of the Year,' brings the heat when it comes to snack innovation; plus much more!

2020 Snack Producer of the Year - Barcel USA

Barcel USA brings the heat when it comes to snack innovation

Douglas J. Peckenpaugh

February 19, 2020

In the world of snacks, some innovations are hotter than others, and sometimes burn so brightly that the entire industry feels the heat.

Improving food safety and sanitation through facility layout and design

Streamlining sanitation needs from the start will improve food safety and cleaning efficiency

Liz Parker Kuhn

February 18, 2020

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.

Equipment to streamline snack and bakery ingredient handling

Equipment for ingredient handling adds operational precision, efficiency and safety

Ed Finkel

February 14, 2020

Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.

Forging new frontiers for the next generation of gluten-free snacks and baked goods

Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products

Kimberly Decker

February 17, 2020

When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.

Product handling systems evolve

Secondary packaging equipment features flexibility and quick changeover

Neal Lorenzi

February 13, 2020

The latest product handling equipment, cartoners, case erectors and packers, loaders and palletizers, features maximum flexibility in terms of product handling and packaging styles, which is good news for bakery and snack producers.

R&D inspirations for next-generation pizzas

Healthy and flavorful crusts can provide a differentiating factor and align with prevailing trends

Melissa Kvidahl Reilly

February 12, 2020

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

Improving snack and bakery operations with advances cold chain technologies

Improving snack and bakery operations with advances in cold chain technologies

Cold chain technologies are essential for many snack and bakery companies to ensure food safety, quality, and compliance

Liz Parker Kuhn

February 11, 2020

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.

Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

Interest in healthy, plant-based foods creates opportunities for fruits and vegetables in snack and bakery products

Joyce Friedberg

February 10, 2020

The 2015-2020 Dietary Guidelines recommends consuming 2 cup equivalents of fruit and 2 and a half cup equivalents of vegetables per day, based on a 2,000-calorie diet.

The art of Fuego

Douglas J. Peckenpaugh

February 13, 2020

So goes the tagline on much of the recent marketing surrounding Takis rolled tortilla chips, the flagship line from Barcel USA - the SF&WB 2020 "Snack Producer of the Year."

Consumer environmental concerns drive food processors toward sustainability

Sustainable and responsible

Steve French

February 12, 2020

It comes as no surprise that consumers have become more environmentally and sustainably conscious in recent years.

Food safety risk assessment priorities

February 11, 2020

The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing