Manufacturers meet the demand for new product varieties without sacrificing quality
To do this successfully, they must maximize line flexibility, producing a wider range of products in smaller volumes
According to market research firm Mintel, 47 percent of Americans snack at least once a day, and 35 percent eat snacks in place of regular meals.
To shed some light on the trends and innovations driving the baking and snack industry, PMMI spoke with Madinah Allen, senior director, corporate engineering and technology at Snyder’s-Lance, Inc. Allen participates in The Engineering Solutions Group of the Alliance for Innovation & Operational Excellence (AIOE) founded in 2011 by PMMI, The Association for Packaging and Processing Technology.