Lucas Cuni-Mertz

“Historically, customers gave up tremendous floor space coming out of an oven for a system that either buffered product in case of a downstream issue, or they had a standby flow wrapping system,” he explained. “Schubert developed a method leveraging our core competency, picking and placing, in order to place the product directly into a flow wrapping chain, which is driven by and mounted within our modular framework.”

Nestle, Cargill granted patents Six manufacturers and suppliers were issued patents.

While sandwich bread has struggled in the center store, its performance in the perimeter is a different story.

Nestle, Cargill granted patents Six manufacturers and suppliers were issued patents.

WASHINGTON — The American Bakers Association (ABA) recognized five members of Congress with its Baking Industry Champions Award.

Nestle, Cargill granted patents Six manufacturers and suppliers were issued patents.

Andres Lopez didn't expect to join the baking industry when he began his career as an engineer, but he's glad he did.

Listen to the episode here or wherever you listen to podcasts: Bakery sales are a mixed bag today, but the perimeter is proving promising.

Precise handling keeps dough structure, weight and texture consistent, which matters more than ever as consumers expect “artisan” quality delivered at scale. Today’s products increasingly rely on functional ingredients, which are significantly more expensive than traditional components. The ability to precisely control ingredient weights helps prevent waste, reducing giveaway and delivering substantial cost savings for bakeries. Evolving consumer trends, such as the demand for clean label formulations, also shift the dynamic of product development. In many cases, the product’s requirements now drive the technology, rather than the technology dictating the product as it often did in the past.

Frito-Lay, Radie granted patents Six manufacturers and suppliers were issued patents.