The new laminator is said to offer a smaller footprint, flexibility, and easier sanitation and maintenance.

On exhibit at PACK EXPO will be the company's Thiele UltraStar G2 Bagger, Hayssen R300 Flow Wrapper, and OpView HMI.

The unit reportedly allows any existing vertical form fill seal (VFFS) bagger to be converted from traditional pillow-style bags to reclosable zipper bags. 

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

The item is suitable for snack and bakery manufacturing, as well as other production environments.

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.

In partnership with System Square, Prospection Solutions is set to unveil its dual-energy x-ray inspection system at PACK EXPO from November 3–6, in Chicago.

Munk Pack’s line of innovative Protein Cookies line took away top honors in this year's ‘Best Healthy School Snacks’ contest.

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

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.

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 are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

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.

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.

BENEO has announced the expansion of its chicory root fiber and rice starch ingredient portfolio with two new organic solutions.

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."

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

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.

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 iba trade fair in Munich will be opening its doors from September 15-20, 2018.

The latest generation of the MATADOR STORE Colour Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3.

The newly developed thermal-oil-heated tunnel oven combines the constant radiant heat typical for thermal oils with true vertical turbulence for convective heat transfer, and can also work with different baked goods carriers even without conveyor belts.

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.

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors. 

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

RATIONAL has announced the launch of the iCombi Pro in the United States.

Renewable Lubricants new food grade Bio-Extreme High Temperature Oven Lubricants perform at extreme high temperatures up to and over 1000° C, with protection up to 2000° C. 

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. 

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.

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.

Milano Bakery’s recently expanded 40,000-sq.-ft. production facility mixes skillful manual baking procedures with highly automated production.

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.