Cookie dough bars to offered on domestic flights.

Companies of all sizes are turning to more complex and sophisticated technologies.
 

Expanding a fryer’s volume isn’t that easy in the short run, but snack makers still have options to meet strong demand for their products.
 

Facilities pumping in more filtered air than is being exhausted create positive pressurization.
 

These processes provide a moment of truth for the fermentation process. 
 

Suzanne Kasunich will transition from her current role at the company.

Company adding to tortilla, snack and frozen foods lines.

Snacks, in general, performing well.

Food scientists could consider land, animals and energy when formulating.