Wife of the late Tom Lugar served as the secretary of the Cookie and Snack Bakers Association.

Has been with the company for 23 years.

Moisture and fat become critical parameters in precise portioning.

The right type of heat and control determines whether bakers achieve their perfect finished product texture. 

Kevin Bowes was previously mechanical engineering manager.

From mixer to oven, bakers must be able to monitor and adjust to moisture content and other variables.

Companies shine a light on how to harness data and leverage automation to take their businesses to the next level.

Only the imagination is the limit to innovation when it comes to creating snacks, appetizers and handheld baked goods using a variety of extrusion technologies.

A wide variety of tools and components allow snack makers and bakers to roll out new products with their personal signature.

Co-extrusion and other technologies allow companies to mash it up when it comes to new snacks and baked goods.