Cookies are a bakery treat that fit in many places—solo snacking sessions, birthdays, and special occasions, tucked into lunchboxes for school or work consumption, and more. 

Taking place in Rosemont, IL, the event will also stream select sessions online.

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

Snack and bakery producers are demanding more features than ever from extrusion equipment.

Producers are serving up new nutritional ingredients to consumers craving better-for-you foods.

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.

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Top of mind for snack food and wholesale bakery companies who in the market for new or improved mixers are qualities like consistency, temperature control, and the ability to distribute raw materials fast and efficiently.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.

When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

The grain-based snack and bakery industry has a number of vital, perennially important food safety issues to consider as we move into a new year. Food safety has always been important in snack and bakery facilities, and it has ramped up this year due to COVID-19, as well.

According to the company, consumers want grains that fit in with their taste buds and health goals.

A leader from Icon Foods explains BFY trends and products that can satisfy consumers.

The deadline to submit an application is May 3.

The deadline to apply is Oct. 22.

The U.S. EPA's "Fix A Leak Week" runs March 18-24.

The deadline to apply is Dec. 6.

The global CEO of Edelman talks about PR’s strong performance in Cannes, his agency’s financial year, areas of interest for acquisitions and much more.

The Weber Shandwick CEO talks about why she decided to retire — yet stay far away from “retirement” — this fall and discusses her agency’s success across categories at Cannes.

Fresh off a big win in the PR category at Cannes, Matt Neale joins the podcast to talk about award-winning work and more.

Ogilvy’s global CEO talks about award-winning work at Cannes, how different parts of her network contribute to client work and much more.

This week’s podcast is a rare interview with a true legend of the industry and a pioneer for the women in it: Barbara Hunter.

Finzel digs into his own experience at agencies of all kinds and as a political aide to discuss the biggest news stories of the past week.

General Mills’ chief communications officer talks about what he’s most looking forward to as chair of the next PRWeek U.S. Awards.

Kuczkowski reflects what his firm has been up to since it launched 10 years ago and gives advice to others looking to start their own PR agency.

The PRWeek Hall of Famer stops by the podcast to talk about activist attacks on DEI programs and to detail his own firm’s story.

Jeff Hahn joins the podcast to talk about his firm’s unique Austin, Texas-based culture, surviving his own crisis and much more.

Maus joins the podcast to talk about communications for startups and tech brands, the presidential debate and much more.

On this episode, Omnicom’s Foster talks about private equity’s influence on the PR industry and how his holding company approaches major issues.

Nancy Elder’s role goes well beyond ballgames and boxscores. She talks about all that and more on the latest edition of PRWeek’s podcast.

Health and life sciences pioneer Donna LaVoie joins the podcast to talk about the latest innovations in life sciences communications and much more.

Walker talks about campaigns for Discover Puerto Rico and other organizations, as well as her multifaceted agency role.

One of Notified’s top executives joins the podcast to talk about trends in the space and the top marketing and communications news of the week.

On this week’s show: Trump’s McDonald’s visit, agency earnings and much more.

The founder and CEO of the Acceleration Community of Companies drops by a special Halloween edition of PRWeek’s podcast.

Reid talks about her agency’s work as well as the 2024 presidential election.

Who can be nominated? Any professional working in any aspect of the plumbing industry, including plumbers and pipefitters, contracting business owners, professional engineers and plumbing designers, wholesalers, manufacturers and manufacturers reps.

The central theme of Safe + Sound Week is to promote the implementation and enhancement of safety and health programs in workplaces. 

The results were determined after surveying more than 2 million employees from businesses with workforces varying in size from 50 to more than 100,000. 

We are a family-owned business based in Goteberg, Sweden and founded in 1959 as a Trading Company for Technical Fibers. Eureka Safety is the PPE division of Y. Berger & Co AB launched in 2009 as a logical extension of our expertise in technical materials and technical knowledge and history of glovemaking.

The coronavirus continues to claim victims; new incidents at Chevron’s Richmond, California refinery and OSHA launches a website to help it commemorate its 50th anniversary. These were among the top stories featured on ISHN.com this week.

Firefighters’ deaths lead to a lawsuit against a construction company; nurses get the recognition they deserve and new studies show what we’ve known all along: staying active can help you live longer.

Technology to enhance machine guarding safety and enhance field operations and new forms of foot protection are the top occupational safety and health products of the week.

The organization is looking for professionals to teach courses on a variety of safety and health topics.

Together with a Biden-Harris administration interagency effort, the U.S. Department of Labor's Occupational Safety and Health Administration published an Advance Notice of Proposed Rulemaking for Heat Injury and Illness Prevention in Outdoor and Indoor Work Settings on Oct. 27, 2021.

This fall’s SafetyFOCUS immersive education experience from the American Society of Safety Professionals (ASSP) will help occupational safety and health professionals advance their careers and keep workers safe in all industries. But there’s only one week left to secure a discounted rate because early bird registration ends Thursday, Aug. 25.

The new Intertek Alchemy frontline worker lean training courses close that gap by training both frontline workers and their managers to understand the “why” behind the “what” of lean manufacturing, encouraging them to adopt and accelerate lean principles.