Ovention’s newest oven cooks 10 times faster 02.03.2021 By Emily Park Ovention is adding a rapid-cook oven with the highest footprint to cavity ratio of any oven in its class., the MiSA™-a12. Read More
Automating donut production at the commissary level 09.30.2020 By Emily Park Moving donut production over to commissary locations has the potential to help the instore bakery make up lost sales from the pandemic. Read More
Multi-Conveyor rolls out new system 06.04.2020 By Emily Park The new conveyor system is designed to transport bags of sugar from three separate filling machines to fill a robotic tray packer.Read More
Chicago Metallic rolls out multi-tiered mini cake pan 05.20.2020 The non-stick pan makes four mini three-tiered cakes, each measuring four inches wide (at the bottom) and five inches tall.Read More
Fabri-Kal forms partnership to provide face shields for healthcare workers 04.01.2020 By Emily Park Fabri-Kal announced it has begun production of plastic medical face shields. Read More
Larger cattle impacting meat cuts 04.01.2020 By Kerri Gehring and Jeff Savell Some traditional beef cuts may disappear as a result of increasing beef carcass weights.Read More
Coextrusion comes to the fore 01.24.2020 By Joanie Spencer Middleby Bakery, Rheon demonstrate product development technology at Bakery Innovation Center seminar.Read More
Handling clean label flatbreads 10.28.2019 By Dan Malovany Authentic flatbreads contain only a fistful of ingredients but a handful of processing challenges.Read More
McCain launches $300 million expansion 10.16.2019 By Sam Danley The $300 million project follows a series of facility investments and new plant openings.Read More