tna, the global leader in packaging and processing solutions, has launched a new main line spray system which delivers optimum coverage and flavour adhesion. 

Heat and Control offers a sneak peek at its latest equipment developments for frying, oil filtration, conveying, weighing, seasoning, packaging, and inspection.  

Kettle/batch cooker for potato and vegetable chips is offered by FOODesign Machinery & Systems with proven capacities of up to 650 – 700 pounds per hour.  

Cleaning and sanitizing time is greatly reduced with the patent pending removable retaining walls on DynaClean Food Processing Conveyors from Dynamic Conveyor

Heat and Control offers a sneak peek at its latest equipment

Ross Vacuum-rated High Speed Dispersers are a family of tank-mounted and raisable mixers featuring a laser-cut saw-tooth blade that runs to approximately 5,000 ft/min. 

Ross Mixers are now offered with HMI and SCADA Packages for data entry and recipe selection from a color touchscreen. 

Providing one stop fabrication service to manufacturers throughout the food and beverage industries, Ross, a world leader in mixing and blending technology, designs and builds storage tanks, pressure vessels and reactors for virtually any process or application.

Designed for automatic ingredient additions and high-speed mixing, the pictured Solids/Liquid Injection Manifold (SLIM) Mixer is piped to a 400-gallon jacketed tank and mounted on a compact skid. 

Hauppauge, NY, January 27, 2014 – The Ross PreMax is a batch-style rotor/stator mixer designed for ultra-high shear conditions and vigorous flow, an ideal combination that supports high-speed production of fine dispersions and emulsions. 

Hauppauge, NY, January 13, 2014 – The Ross MegaShear Ultra-High Shear Mixer is designed for homogenizing dispersions and disintegrating large solid particles or droplets suspended in liquid. 

From its ancient Mediterranean roots, mint throughout history has been widely used for its medicinal properties, as it is rich in vitamin A, C and other healthy minerals. 

Snacks packed in flexible bags are a challenge for manufacturers of packaging machines. These bags are extremely sensitive and need to be handled with care.

Accurately weigh 0.5 to 50 gram portions at up to 120 per minute using the new Ishida Micro multihead weigher from Heat and Control, Inc.

Campbell Soup Co. plans to reorganize its businesses into three divisions, each headed by a president. In addition, Irene Chang Britt, president–Pepperidge Farm and senior vice president–Global Baking and Snacking, will leave the company.

Great Plains Holdings Inc. will acquire 51 percent of Bonjoe Gourmet Chips LLC, as well as have to option to acquire another 20 percent interest in the gourmet chip maker.

Roberto Marques will be responsible for leading Mondelez International’s $7 billion business in the U.S. and Canada.

POP Gourmet Foods, Tukwila, WA—a manufacturer of high-end popcorn products, as well as chips and croutons—maintains an international customer base in mass merchandise, warehouse/club, specialty and traditional grocery, foodservice, airlines and hotels, among others.

Angie’s BOOMCHICKAPUFF, a new ancient grain snack from Angie’s Artisan Treats, lets consumers enjoy guilt-free noshing.

SexyPop has added another unique flavor to its line of gourmet popcorn: Pineapple Habanero.

The sponsorship bolsters the company’s presence in the sport, as it enters the second year of the #PassTheLove campaign, a fully integrated program to help spread the passion for soccer.

Pamela’s Products’ new line of gluten-free Grahams brings the beloved iconic snack to the gluten-free community.

Mary's Gone Crackers MiNiS are bite-size, gluten-free graham crackers in the shape of the sun, the moon, stars and hearts.

Available until July 31, Hostess Brands’ Sea Salt Caramel Cupcakes have a sophisticated flavor sure to delight dessert connoisseurs.

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

Nearly unheard of a decade ago, the gluten-free market has grown exponentially in recent years. According to the Packaged Facts report, “Gluten-Free Foods and Beverages in the U.S.,” this product group showed a 30% compound annual growth rate between 2006 and 2010, and the category is expected to balloon to more than $5 billion by 2015. These increases are a reflection of the development of new gluten-free products as well as the conversion of existing gluten-containing products to meet consumer demand.

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.

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.

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. 

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.

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.

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

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.

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.

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

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

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

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