Light, leavened naan bread is the model for Maya Kaimal Fine Indian Foods’ double-baked Maya Kaimal Naan Chips.

Each 10-oz holiday-themed bucket includes two 2-oz bags of Haribo Goldbears and two bags of Orville Redenbacher’s Butter Microwave Popcorn. 

We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.

Whether you are a banker or a baker, we all need WOO. WOO, otherwise known as “Window of Opportunity,” is that moment when we can make a difference, make a sale, influence an employee or teach a new hire.

A baker’s dozen is a familiar expression that has been around for generations and even centuries. Why has the baker’s dozen continued on as a perpetual phrase? For ideas, products, even industries to perpetuate, they must connect to a sense of truth or emotional certainty. There are two values the baker’s dozen phrase aligns with, no matter what the conception. Those two values are integrity and generosity.

The gluten-free (GF) market is booming and becoming very competitive.  

Get ready for some very hard, yet rewarding, work. Being an agent of change for the better is always rewarding, no matter what the industry, profession or hobby. Anything worth accomplishing is going to take a lot of work—just look at what we have seen at the recent Summer Olympics.

I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality. 

If your customers require a system to eliminate all nonconforming products—in other words, a 100%-specification system—will your manufacturing plant survive? 

The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014. 

Pistachios and cashews join almonds in new line of flavored nut blends.

The muffins are reportedly infused with flavors of rich cocoa and sweet mini marshmallows.

Like all manufacturers, bakers and snack producers know that their success (and profitability) depends on more than just regularly introducing new products. Controlling overhead, operating and equipment costs is a major part of the equation.

Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.

Lloyd Pans, Spokane, Wash., produces its pan products in the good ’ole USA, using a proprietary stick-resistant coating that cleans easily and is 100% PTFE-free. What’s interesting, though, is that it sells almost all of the baking pans online.

Chipping in for a “greener” future, Frito-Lay North America’s snack manufacturing facility in Casa Grande, Ariz., is the company’s first Leadership in Energy and Environmental Design (LEED) Gold snack unit—a remarkable achievement in its own right. But the plant, which Frito-Lay calls its Near Net Zero project showcase, is also the result of a highly ambitious sustainability project that took the location “off the grids,” running primarily on renewable energy sources and recycled water, while producing zero landfill waste. The plant could be the most sustainable food production facility of its kind in the U.S.

Masada Bakery’s 100,000-sq.-ft. bakery operation in Norcross, Ga., continues to grow, even in a slumping economy, thanks in part to the dramatic success of several customers. 

Launching its own snack brand only three years ago, Simply 7 Snacks has copacked snacks for customers across the country for years.

Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.

Snak King has added a second snack production location, its recently acquired Vitner’s plant.

Utz Quality Foods has been making potato chips for years and expanded into other snack foods such as pretzels, and its now-famous cheese balls. The Hanover, Pa., company shares how it makes its fantastic orange, bite-size snacks.

Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Snack manufacturers are dipping into a new wave pool of offerings for consumers

We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.

Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades and brought forth a flurry of innovation in the wake of expansion into a new plant.

In this role, Rien will leverage years of food industry experience, strong technical expertise, and relationship-building skills to drive growth for AAK in the U.S.

Nutri-Bites Soy Crisps and Soy Balls from Cereal Ingredients Inc. are available in a variety of protein content and sizes.

Fabienne Saadane-Oaks joins ABF Ingredients as CEO, effective March 16.

Proryza Crisps from RiceBran Technologies is an all-natural source of dietary fiber, vegetable protein, vitamins and minerals.

Select segments of salty snacks like extruded snacks, chips and pretzels have aligned with prevailing shopper desires, and their sales numbers show it.

Nadia Leonelli, general manager of clean-label, non-GMO, gluten-free Element Snacks, talks about the company’s background, growth and future.

PL snack and bakery lines have moved beyond the basic and bargain-basement to go toe-to-toe with big-brand offerings.

How the Pipe Trades Giants happens.

It was a very good year ...

Booming construction and remodeling boosts the industry.

Nonresidential construction - education, healthcare, hospitality, etc. - keeps the industry afloat.

Positive attitude prevails despite faltering economy.

Plumbing and mechanical contractors are making the most out of a down economy.

Contractors are working on internal processes to prepare for an improving economy.

Contractors focus on marketing, sales training and business diversification to get more work.

Housing sales gain ground and green construction continues to grow.

Just over a third of respondents reported increased revenue last year from 2012.

The company started with a 100-year-old family cookie recipe, passed down through generations.

In preparation for cookie season, the late-night bakery is offering Insomniacs warm, indulgent flavors.

KMZ last updated Thu, 14 Nov 2024 11:49:32 GMT

Track, Points, and Wind Swath. Shapefile last updated Thu, 14 Nov 2024 11:49:32 GMT

Initial and Forecast Surface Winds. Shapefile last updated Thu, 14 Nov 2024 11:49:41 GMT

KMZ last updated Thu, 14 Nov 2024 11:49:57 GMT

KMZ last updated Thu, 14 Nov 2024 11:49:39 GMT