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Achieving greater efficiency in snack food and bakery plants can come from a variety of different initiatives. The initial design and construction of facilities can be thoughtfully laid out and [...]

The article focuses on community colleges operating "living labs" that integrate hands-on experiences into public-facing businesses, such as zoos, hotels, and restaurants. Topics discussed include the Santa Fe College Teaching Zoo in Florida, the hospitality arts program at Kirkwood Community College in Iowa, and the cosmetology department salon at Alamance Community College in North Carolina, highlighting the practical training and public benefits provided by these programs.

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, [...]

Snacking has become increasingly more popular, especially among the millennial generation--and luckily both millennials and older consumers are in search of options that provide qualities like higher protein, cleaner labels [...]

BARS Dollar Sales Dollar Sales Dollar % Chg YAgo Share of BREAKFAST/CEREAL/SNACK BARS $1,324,204,416 3.75 100.00 KELLOGG CO $615,363,200 (4.62) 46.47 BREAKFAST/CEREAL /SNACK BARS GENERAL MILLS INC BREAKFAST $112,654,536 (11.29) [...]

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators [...]

The article discusses how automation is being used to improve maintenance efficiency and effectiveness in rental housing companies. Examples include using timekeeping systems, property management software, and mobile facilities apps to streamline communication, track tasks, and automate inspections and work orders. Companies are also using business intelligence platforms to analyze data and make better decisions. The implementation of automation has led to cost savings, improved staff and resident retention, and increased job satisfaction. [Extracted from the article]

The article discusses the topic of ancillary income in the rental housing industry and whether it is justified or considered "junk fees" by some. The article highlights a panel discussion at the NAA's 2024 Apartmentalize conference in Philadelphia, where experts will explore the issue and the proposed Federal Trade Commission (FTC) rule to prohibit hidden and falsely advertised fees. The panelists aim to educate attendees about the FTC's rule and ensure that rental housing companies operate transparently. The article also mentions the need for rental companies to justify their fee structures and provide upfront information to residents. [Extracted from the article]

Ready-to-eat (RTE) popcorn continues to find a willing audience at both ends of the dietary spectrum, with both health-forward and indulgent options seeing growth. To fuel this ongoing expansion of [...]

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked [...]

Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts [...]

The article discusses the evolution of accreditation processes in higher education, with a focus on community colleges. It mentions changes in accreditation standards, the importance of diversity, equity, and inclusion in accreditation, and the shift towards outcome-based evaluations.It also mentions the option for institutions to seek accreditation beyond their traditional regional boundaries.

The article discusses how community colleges in the U.S. are implementing specialized programs to attract and retain Black male students, with a focus on mentoring as a crucial component. Topics include the success of programs like the "IAAM (I am an African American Male)" initiative, the importance of providing academic and social support, and the need to address life challenges beyond academics to support these students effectively.

Snack and bakery equipment companies have been busy updating ovens and proofers in recent months. Recently released and updated ovens have included features like greater energy savings, shorter turnaround time [...]

While select brands showed stronger-than-average performances over the past year, the overall frozen pizza category--including frozen pizzas and frozen pizza crusts/dough--has leveled off in sales. Nevertheless, frozen pizza remains a [...]

The frozen breakfast food category, including waffles, pancakes and French toast, has seen relatively flat growth overall during the past year--but with pockets of positive sales data pointing toward new [...]

Snack and bakery companies that work with dough, or looser components like batters, fillings or toppings, turn to manufacturers of depositors, dividers and rounders to cut, divide, portion and round [...]

By Ed Finkel, contributing editor Photos by Vito Palmisano Clover Sonoma's four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, [...]

By Ed Finkel, contributing editor Photos by Vito Palmisano Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area [...]

The flexibility to produce different flavors, shapes, sizes and types of products is high on the list of qualities that snack and bakery makers are seeking from manufacturers offering griddle [...]