Baking & Snack - June 2017 - 46
BFY BRANDS
equipment and onto Masipack packaging tables for hand
casepacking. A Wulftec auto shrinkwrapper secures the
pallets before warehousing and distribution.
Transforming the future
At the Middletown plant,
corn is automatically sifted, hydrated and mashed,
then pneumatically transferred to holding tanks in
the popping room.
the latest generation of servo-driven poppers located on
either side of the main pipeline. In all, the room holds 240
patented poppers, or 30 individual machines lined up in a
row, to make up eight processing lines.
After popping, the puffed cakes stream along into
bucket conveyors that feed four PPM seasoning drums.
From there, the snacks travel along Heat and Control
FastBack conveyors to Yamato weighing scales and into
six TNA v/f/f/s baggers at rates up to 140 a minute for
1-oz, single-serve sizes, but at much slower rates for the
larger 7-oz bags. The individual packages pass through
Safeline metal detection, up TNA Roflow distribution
46 Baking & Snack June 2017 / www.bakingandsnack.com
About every 30 minutes, the quality assurance department receives samples to test for titration, moisture, seasoning, texture and taste. Because the snacks are so light,
a typical sample includes 30 pieces to ensure the proper
average weight of the products.
During the past year, the story around Our Little
Rebellion has been about not only brand change but also
refreshing its packaging image.
"We want the packaging to speak better to consumers,
especially to younger consumers such as millennials and
those who have health issues like gluten-intolerance or allergies," Mr. Morgan said. "As we went through the switch
to non-GMO and changed all our ingredients, our packaging shifted to communicate that message."
The packages come in single-serve packs in caddies
or cartons, 24-oz pillowpacks for club stores and various
shipping displays.
Today, Our Little Rebellion and the co-manufactured
snacks produced at Ideal Snacks can be not only found in
the snack aisle but also merchandised in the natural foods
section or in delis.
Let there be no doubt, the rebellion to transform
healthy snacking has just begun. "We're going to move
in a fast and entrepreneurial way to make sure the company grows to take on a greater share of the market,"
Mr. Nardone said.
*
http://www.xebeco.com
Baking & Snack - June 2017
Table of Contents for the Digital Edition of Baking & Snack - June 2017
Baking & Snack - June 2017
Contents
Contents
Editorial - Rebels with a cause
Newsfront - Flowers unveils ‘enhanced’ organizational structure
Information overload causing consumers to doubt food choices
How wholesale bakeries are combating 'factory fear'
Ellison Bakery snags significant investment
Tortilla industry set up to succeed
In Brief/People
FSMA - READY AND WAITING
Working together, leading by example
The war on water
BFY Brands - IN AN IDEAL WORLD
The rebellion goes global
Join the non-GMO revolution, too
Pizza - PREMIUM PIE
Gaining with gluten-free options
Chemical Leavening - Rising to the occasion
Honey and Malt - Dimension of Sweetness
Non-GMO, organic bring challenges
Honey and malt’s nutritional punch
Gluten-Free - Continuous improvement
Ingredient App - GUT CHECK
R&D INSIGHTS - Growing Gluten-Free Options
Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
System design … in the round
Managing system controls
Depositors - Filler up
Process Flexibility - Stretched Too Thin
Take ownership of efficiency
Labeling and Barcoding - Face forward
Warehouse Management - All In and Accounted For
Checking out a logistics partner
SANITATION STRATEGIES - Wet vs. dry
Events
Innovations
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - Baking & Snack - June 2017
Baking & Snack - June 2017 - 2
Baking & Snack - June 2017 - 3
Baking & Snack - June 2017 - 4
Baking & Snack - June 2017 - 5
Baking & Snack - June 2017 - 6
Baking & Snack - June 2017 - 7
Baking & Snack - June 2017 - 8
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - 10
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - Editorial - Rebels with a cause
Baking & Snack - June 2017 - 13
Baking & Snack - June 2017 - 14
Baking & Snack - June 2017 - 15
Baking & Snack - June 2017 - Information overload causing consumers to doubt food choices
Baking & Snack - June 2017 - 17
Baking & Snack - June 2017 - Tortilla industry set up to succeed
Baking & Snack - June 2017 - 19
Baking & Snack - June 2017 - In Brief/People
Baking & Snack - June 2017 - 21
Baking & Snack - June 2017 - 22
Baking & Snack - June 2017 - FSMA - READY AND WAITING
Baking & Snack - June 2017 - Working together, leading by example
Baking & Snack - June 2017 - 25
Baking & Snack - June 2017 - 26
Baking & Snack - June 2017 - 27
Baking & Snack - June 2017 - The war on water
Baking & Snack - June 2017 - 29
Baking & Snack - June 2017 - 30
Baking & Snack - June 2017 - 31
Baking & Snack - June 2017 - BFY Brands - IN AN IDEAL WORLD
Baking & Snack - June 2017 - 33
Baking & Snack - June 2017 - 34
Baking & Snack - June 2017 - 35
Baking & Snack - June 2017 - 36
Baking & Snack - June 2017 - 37
Baking & Snack - June 2017 - The rebellion goes global
Baking & Snack - June 2017 - 39
Baking & Snack - June 2017 - 40
Baking & Snack - June 2017 - 41
Baking & Snack - June 2017 - Join the non-GMO revolution, too
Baking & Snack - June 2017 - 43
Baking & Snack - June 2017 - 44
Baking & Snack - June 2017 - 45
Baking & Snack - June 2017 - 46
Baking & Snack - June 2017 - 47
Baking & Snack - June 2017 - 48
Baking & Snack - June 2017 - Pizza - PREMIUM PIE
Baking & Snack - June 2017 - 50
Baking & Snack - June 2017 - 51
Baking & Snack - June 2017 - 52
Baking & Snack - June 2017 - 53
Baking & Snack - June 2017 - Gaining with gluten-free options
Baking & Snack - June 2017 - 55
Baking & Snack - June 2017 - 56
Baking & Snack - June 2017 - 57
Baking & Snack - June 2017 - 58
Baking & Snack - June 2017 - 59
Baking & Snack - June 2017 - 60
Baking & Snack - June 2017 - Chemical Leavening - Rising to the occasion
Baking & Snack - June 2017 - 62
Baking & Snack - June 2017 - 63
Baking & Snack - June 2017 - 64
Baking & Snack - June 2017 - 65
Baking & Snack - June 2017 - 66
Baking & Snack - June 2017 - 67
Baking & Snack - June 2017 - 68
Baking & Snack - June 2017 - Honey and Malt - Dimension of Sweetness
Baking & Snack - June 2017 - 70
Baking & Snack - June 2017 - 71
Baking & Snack - June 2017 - Non-GMO, organic bring challenges
Baking & Snack - June 2017 - 73
Baking & Snack - June 2017 - Honey and malt’s nutritional punch
Baking & Snack - June 2017 - 75
Baking & Snack - June 2017 - 76
Baking & Snack - June 2017 - Gluten-Free - Continuous improvement
Baking & Snack - June 2017 - 78
Baking & Snack - June 2017 - 79
Baking & Snack - June 2017 - 80
Baking & Snack - June 2017 - 81
Baking & Snack - June 2017 - 82
Baking & Snack - June 2017 - Ingredient App - GUT CHECK
Baking & Snack - June 2017 - 84
Baking & Snack - June 2017 - R&D INSIGHTS - Growing Gluten-Free Options
Baking & Snack - June 2017 - 86
Baking & Snack - June 2017 - Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
Baking & Snack - June 2017 - System design … in the round
Baking & Snack - June 2017 - 89
Baking & Snack - June 2017 - 90
Baking & Snack - June 2017 - 91
Baking & Snack - June 2017 - Managing system controls
Baking & Snack - June 2017 - 93
Baking & Snack - June 2017 - 94
Baking & Snack - June 2017 - 95
Baking & Snack - June 2017 - 96
Baking & Snack - June 2017 - Depositors - Filler up
Baking & Snack - June 2017 - 98
Baking & Snack - June 2017 - 99
Baking & Snack - June 2017 - 100
Baking & Snack - June 2017 - 101
Baking & Snack - June 2017 - 102
Baking & Snack - June 2017 - 103
Baking & Snack - June 2017 - 104
Baking & Snack - June 2017 - Process Flexibility - Stretched Too Thin
Baking & Snack - June 2017 - 106
Baking & Snack - June 2017 - 107
Baking & Snack - June 2017 - Take ownership of efficiency
Baking & Snack - June 2017 - 109
Baking & Snack - June 2017 - 110
Baking & Snack - June 2017 - 111
Baking & Snack - June 2017 - 112
Baking & Snack - June 2017 - 113
Baking & Snack - June 2017 - 114
Baking & Snack - June 2017 - Labeling and Barcoding - Face forward
Baking & Snack - June 2017 - 116
Baking & Snack - June 2017 - 117
Baking & Snack - June 2017 - 118
Baking & Snack - June 2017 - 119
Baking & Snack - June 2017 - 120
Baking & Snack - June 2017 - Warehouse Management - All In and Accounted For
Baking & Snack - June 2017 - Checking out a logistics partner
Baking & Snack - June 2017 - 123
Baking & Snack - June 2017 - 124
Baking & Snack - June 2017 - 125
Baking & Snack - June 2017 - SANITATION STRATEGIES - Wet vs. dry
Baking & Snack - June 2017 - 127
Baking & Snack - June 2017 - 128
Baking & Snack - June 2017 - Events
Baking & Snack - June 2017 - 130
Baking & Snack - June 2017 - Innovations
Baking & Snack - June 2017 - 132
Baking & Snack - June 2017 - Ingredients & Formulating
Baking & Snack - June 2017 - 134
Baking & Snack - June 2017 - 135
Baking & Snack - June 2017 - Equipment & Packaging
Baking & Snack - June 2017 - 137
Baking & Snack - June 2017 - 138
Baking & Snack - June 2017 - Patents
Baking & Snack - June 2017 - New on the shelf
Baking & Snack - June 2017 - 141
Baking & Snack - June 2017 - MARKETPLACE
Baking & Snack - June 2017 - 143
Baking & Snack - June 2017 - 144
Baking & Snack - June 2017 - 145
Baking & Snack - June 2017 - 146
Baking & Snack - June 2017 - 147
Baking & Snack - June 2017 - 148
Baking & Snack - June 2017 - 149
Baking & Snack - June 2017 - 150
Baking & Snack - June 2017 - 151
Baking & Snack - June 2017 - 152
Baking & Snack - June 2017 - AD INDEX
Baking & Snack - June 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - 155
Baking & Snack - June 2017 - 156
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