RemoteMD enables Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring, as well as technical support.

The Coperion line of ZSK Mv PLUS high efficiency extruders have been upgraded to include options for easier clean design to meet the highest standards of hygiene, ideal for the processing of food products.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

The new bulk weigh filling machine is the first to integrate an in-line metal detector between the filling process and weigh bucket. 

The SiftAI Smart Table from Smart Vision Works, a KPM Analytics brand, promises better contaminant detection and product grading.  

Producers can maximize floor space and cost savings by combining the capabilities of Fortress metal detectors and checkweighers into a robust integrated system.

The company’s integrated lines provide solutions from system design and simulation to machine selection, all the way through FAT testing and installation.

Wraparound case packers are used for their ability to provide a high level of protection and stability for packaged products, says the brand.

The high-capacity system identifies and removes undesirable product defects and foreign material (FM) such as shells, shell fragments, rocks, and wood sticks.

Econocorp will be unveiling the newest addition to its line of secondary packaging machinery, the Spartan M-Pro cartoning machine, at PACK EXPO this year.

Solvaira Specialties has announced that it will now be offering VIDOFIBRES BF Sugar Beet Fiber products.

Munk Pack, winner of the 2017 ‘Best Health School Snacks’ contest, discusses natural, healthy, vegan snacks.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

Fresh bread, bagels and English muffins comprise the largest segment in bakery, valued at over $10 billion per IRI, Chicago. But sales overall remain relatively flat. Nevertheless, several strategic options exist for bakers to infuse new life into bread sales.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.

Crackers maintain far-reaching appeal. But while the category benefits from increased consumer interest in snacking, crackers have experienced intensified competition from other foods within salty snacks and beyond.

There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.

Tate & Lyle is pleased to announce the expansion of its PROMITOR Soluble Fiber range.

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.

The U.S. Food and Drug Administration (FDA) announced that it intends to propose that “Acacia (Gum Arabic),” also known as gum acacia, be included as part of the FDA's definition of dietary fiber.

Increasing the fiber content of everyday UK foods will enable 50 percent more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, new study finds.

Tate & Lyle PLC has announced that it has today completed the acquisition of Quantum Hi-Tech (Guangdong) Biological Co., Ltd (Quantum), a prebiotic dietary fiber business located in China.

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

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.

The ADVANCE generation of Fagor Industrial ovens has one of the widest ranges of ovens on the market in terms of sizes and features, including the choice of gas or electric for all sizes and options. 

Vibrating fluid bed dryers and coolers from process equipment manufacturer The Witte Co., Washington, New Jersey, feature a new, dual shaft drive with an automated greasing system.

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design

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.

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

Food and pet food manufacturers have their own unique way of making products, and therefore there’s a need for a wide range of solutions for the drying stage of production.

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

This month’s digital edition features a range of in-depth features and industry news.

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

The design is intended to offer bakery customers faster installation.

Serving a substantial portion of the Southeast, including the Five Guys hamburger restaurant chain, Masada Bakery has a deep commitment to customer service, quality standards and an ability to flex with a major growth curve in a tough economy. It’s for these and other reasons that we named it our 2012 Wholesale Baker of the Year.

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 

Snack Food & Wholesale Bakery is proud to announce that it has named Enjoy Life Foods its 2017 “Bakery of the Year.”