Deadline for sustainable packaging improvements
The EU is on track to apply new packaging rules before the end of the summer. What does it mean to consumers, and what will change for businesses offering packaged baked goods?
Category: Production
A process-driven quality assurance approach
As experts have left the industry, baking brands are uniquely positioned to take more control over their flour quality specifications.
More sustainability with printing
The EU Packaging and Packaging Waste Regulation will not only impact the choices in packaging materials, but also those related to the information that comes with it – the entire message, its content and the ink.
AI: Unlocking consistency, efficiency and insight
Artificial Intelligence makes smart use of key process
data to improve and automate baking processes, while
making the process convenient for the people using
the technology.
Cookies: They’re on a roll!
Consumers’ fondness for cookies is only growing stronger, as the status of this treat is enhanced. Next-level cookies are no longer simply a snack, as they check a unique list of boxes.
Machine learning enhances operator expertise
Artificial Intelligence is one of the moment’s biggest conversations. Tremaine Hartranft, Vice President,
Technical Growth and Strategy at Reading Bakery Systems, shares with Baking+Biscuit International the company’s perspective on AI, its current status and vision for opportunities and further advances.
“350 million cakes need to be packed first”
With growing sales of on-the-go, small pies, US snack pie maker
JTM Foods set out to double its production capacity
to over 350 million units per year. This goal meant
building an entire new factory.
Generative AI is key to better production understanding
Sjoerd Raben, Project Manager, Software Development, Royal Kaak (pictured: right), offers insights into
the company’s work, perspectives on AI concepts, and advances in incorporating game-changing tools in the solutions provided.
One cookie stop shop: RBS
Personalized snacks cater to a greater diversity of nutrition priorities, lifestyles and diets, portion sizes and flavor combinations. Either wire-cut or molded, new and changing cookies are demanding flexible systems to support large-scale production.
Takeharu Shinga, Rheon expertise:“Let the dough flow”
For the past four years, Takeharu Shinga represented the Japanese pioneer in rheology engineering in Europe, as the President of RHEON AUTOMATIC MACHINERY GmbH. Before taking on a new role in Japan this spring, as the Operating Officer, Director of Development & Designing Department, he granted BBI an interview at the company’s Düsseldorf headquarters, speaking about Rheon’s unique perspective on baking industry processes, its approach to innovation and providing bakers in each market with the solution to fit their exact needs.
One cookie stop shop: GEA
Personalized snacks cater to a greater diversity of nutrition priorities, lifestyles and diets, portion sizes and flavor combinations. Either wire-cut or molded, new and changing cookies are demanding flexible systems to support large-scale production.
SOLLICH brings intelligent technology to interpack 2026
SOLLICH KG will showcase its technology updates that make the entire production process more efficient, hygienic, and digitally interconnected, for the confectionery industry.