Every year Baking & Snack partners with Cypress Research to conduct the Capital Spending Survey, sponsored by BEMA. This study offers a trending look at how industrial baking companies are investing capital into new equipment and technologies. In this free live webinar, Baking & Snack Editor Charlotte Atchley will take a look at how the needs of the baking industry today are impacting capital spending for 2023 with panelists Mike LaValle, Intralox; Jim Warren, Reading Bakery Systems, and Jason Stricker, Shick Esteve.

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Can you imagine your finance team on an abacus or even calculator instead of using software? No! And yet most food and beverage operations have done just that to the bulk of their work force, leaving their much bigger production team with paper, Excel, or ancient software. Compared to labor or capital expenditure, digitizing your production floor is inexpensive and immensely impactful, paying off in months, not years. Learn how food-specific WMS and Production management reduces errors, frees up your most critical employees, and even helps with retention.

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Ahead of IBIE 2022, Baking & Snack and Cypress Research, will offer an exclusive first look at the findings of their groundbreaking State of the Industrial Baking Industry survey targeting the US wholesale bakery manufacturing sector. 

Key topics include: 

• Industry and company health
• Company business activity and confidence
• Capital investments
• Bakers' greatest post-pandemic business concerns
• New doors bakers have thrown open in response to these challenging times

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Sanitation in a bakery or confectionery plant is a critical, large-scale effort with a significant cost and if done improperly, it can have long-lasting consequences of which are difficult to recover. This is especially important with the sesame allergen regulation deadline approaching. Implementing an effective sanitation program through automation can help minimize the window of time needed for effective results, reducing downtime, and needed personnel to perform the job successfully. Learn how one of the industry’s leading confectioners implemented sanitation automation for their conveyor belt system to deliver significant labor savings as well as many other benefits.

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As the labor market becomes even tighter, the baking industry’s workforce gap has only widened. Baking companies are turning to automation to stand in that gap. Baking & Snack partnered with Cypress Research to deliver brand new industry research that reveals how bakers are investing in automation to specifically alleviate workforce challenges. In this live webinar, connect the dots between labor concerns and automation with Marjorie Hellmer, Cypress Research; Rowdy Brixey, Brixey Engineering, and Ken Newsome, Markel Food Group.

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Consumer attitudes and preferences are constantly shifting, driving change throughout the food industry, especially in the tortilla market. Tortilla manufacturers can gain a competitive advantage by responding to these consumer driven trends. In this webinar, we will discuss top trends driving the industry as well as a deeper dive into the formulation requirements necessary for manufacturers to develop excellent tortillas.

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This webinar from Lesaffre Corporation will share consumer data on the impact of sensory inputs on food purchase decisions, as well as highlight a unique new topping ingredient that can increase the sensory appeal of your baked goods so you can stand out on-shelf.

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This 20-minute webinar details the findings of a C+R Research study commissioned by Lesaffre Corporation to uncover consumer insights about clean label baked goods. You will gain an understanding of the demographics and purchasing habits of clean label consumers, as well as strategic considerations for clean label reformulation.

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Learn from Diosna and Shick Esteve how artisan dough mixing and pre-dough equipment combined with ingredient handling solutions form reliable automated solutions for your efficient production. In this live webinar you’ll learn how to reduce mixing time, dough temperature and length of ingredients list; and how to increase water absorption of dough, shelf-life and bread flavor. Read More

Learn how you can reduce downtime, pinpoint line/plant-wide inefficiencies, and promote preventative maintenance. Shick Esteve’s next generation Clarity software platform increases efficiency and reduces OPEX by providing customers greater access to their data. Read More

Technology today allows enzymes to be developed with specific activities and produced to deliver the exact level of functionality required. Most often, the perfect solution for a given application will be an enzyme blend tailored to fit formula and process needs. Enjoy Lallemand’s expertise in fermentation and enzymes and join this webinar to learn how today’s enzymes can fix your bakery formulation challenges from process efficiency and dough strengthening, to clean label solutions and extending bread/baked goods shelf life. Read More

Formulating baking and snack foods with honey offers countless benefits ranging from flavor to function to marketing. In this engaging webinar, we’ll tell the story of honey from bee to the bottle, then detail the science behind honey’s composition and how the all-natural, unprocessed ingredient balances flavor, naturally extends shelf life and attracts consumers. Read More

Industry experts from Stratas Foods and QUALISOY will dive into the baking industry’s needs and share results from new functionality tests comparing high-stability oil solutions in bakery applications including U.S. grown high oleic soybean oil. This webinar will cover the solution to the food industry’s constant search for ingredients and technologies that will improve product performance, exceed functionality expectations and meet customer demands for U.S. grown and sustainable ingredients. There will also be an overview of the enzymatic interesterification processing technique as well as a forecast for the future of that technology. Read More

As consumers become more label conscious, shelf stable blends and mixes face the challenge of meeting the consumers desired claims, simplifying labels, and creating entirely new categories of indulgence. Tasting delicious is no longer good enough, you need to deliver indulgence and nutrition. In this webinar, we’ll discuss the current launch and buying trends in the bakery aisle, products that are breaking through the noise with high protein and gluten free claims, and offer some insight into formulating a bakery product that tastes great and meets claims. Read More

Consumers are more informed than ever, spending time reading labels looking for high quality, great tasting foods. Traditional mold inhibition systems are falling out of favor. During the past 3 years, Cain has worked to develop a superior fermented mold inhibitor, AlphaFresh. The AlphaFresh webinar will take you through a brief look at consumer views on clean label and artificial preservatives followed by an in depth look at the effectiveness of fermented / cultured wheat for your bakery applications and how AlphaFresh can deliver the mold free days desired. Read More