Baking & Snack - February 2019 - 34
EQUIPMENT TRENDS
A snapshot of the industry
For nearly 20 years, Sosland Publishing Company has commissioned Cypress Research to survey commercial bakers on
capital spending, economic outlook and equipment purchasing. In 2015, Baking & Snack revamped its annual Commercial
Baking Capital Spending Study into a three-part series on
economic outlook, capital spending and equipment trends.
2018 marked the second year to conduct the Equipment
Trends Study, which was fielded in October and November
and resulted in 167 participants. Of the study sample, 40% of
executives were directly responsible for approving or authorizing equipment purchases, 34% made purchase recommendations, and the remaining 26% were involved peripherally in
the purchasing decision-making process. Companies represented producers of pan bread, buns and rolls; cakes, pies
and sweet goods; cookies and crackers; artisan-style bread;
frozen dough; salty snacks; tortillas; and bars (all types). More
than half (56%) represented companies with $100 million to
more than $500 million in annual gross sales. Participatnts included 42% corporate management/administration, 32% plant
operations/production and 24% represented engineering.
Next year's cycle will revisit the Baking Industry Confidence
Survey in the wake of the 2019 International Baking Industry
Exposition, historically known as Baking Expo.
34 Baking & Snack February 2019 / www.bakingandsnack.com
In terms of the baking industry, the attitude has been
generally confident, but capital investments have been
controlled. "The outlook has been positive, but not overwhelming amounts were going back into business," she
said. "We saw an uptick in that over the past year, and it
looks to continue into 2019."
As the industry gears up for the International Baking
Industry Exposition (IBIE), to be held Sept. 7-11 in Las
Vegas, it's worth peering behind the curtain to see what
that increased spending looks like for bakery equipment.
Investing in machinery
According to this year's survey, bakers' optimism toward the economy is translating into investment plans.
For starters, 61% of survey participants projected an increase in spending for capital investments over the next
two years, a 10% increase from the same survey in 2015.
Only 19% indicated their spending would stay the same
as the current year (2018), as opposed to about a third
(31%) of respondents in the previous survey.
What's more, in 2018, two-thirds (67%) indicated a
http://www.vantagespecialties.com
Baking & Snack - February 2019
Table of Contents for the Digital Edition of Baking & Snack - February 2019
Baking & Snack - February 2019
Contents
Contents
Editorial - We’re never really finished learning
Newsfront - Facebook IQ predicts a bread revival
General Mills bar business takes step back
Record number BBU plants earn Energy Star status
Nestle details plans to reduce use of plastics
Sosland Publishing Company partners with IBIE
AMF, Tromp Group integrate to unify global strategy
Eli’s Cheesecake earns advocacy award
In Memoriam
Formost Fuji names Gunnell president
Americans go to Nutrition Facts Label for information
In Brief/People
2019 Baking Hall of Fame - the FUTURE'S in the PAST
The journey to the Hall of Fame
the FUTURIST
leading THE WAY
Equipment Trends - ALL SYSTEMS GO
A snapshot of the industry
IBIE Preview - IBIEVOLUTION
All about artisan
The kickoff party returns
International Delights - Delight IN EVERY BITE
Good tips for building a better bakery
Loyalty requires a two-way street
Sourdough - A STEADY RISE
Fighting the sourdough stereotype
Chemical Leavening - BALANCE THE VARIABLES
Ancient Grains - the new WHOLE WHEAT
A story worth sharing
Pack in the nutrition
Pan Bread Processing - LESS CAN BE MORE
The push and pull of spongeand- dough or straight dough
Sifting - SCREEN SHOT
Screen checks are critical for risk management
Cooling and Freezing - BEHIND CLOSED DOORS
Cold Chain secures safe, reliable food
Energy Management - Gold Standard
Hunting for alternative LEEDs
Labeling and Barcoding - IF...OR WHEN?
Trays and Baskets - LEANING TOWERS OF DISTRIBUTION
Case Study: Porto’s Bakery - TWO BIRDS ONE STONE
Meeting Preview: ProFood Tech - CENTERS OF SOLUTIONS
Meeting Preview: ABA - MAKING WAVES IN THE INDUSTRY
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - February 2019 - Baking & Snack - February 2019
Baking & Snack - February 2019 - Baking & Snack - February 2019
Baking & Snack - February 2019 - 2
Baking & Snack - February 2019 - 3
Baking & Snack - February 2019 - 4
Baking & Snack - February 2019 - 5
Baking & Snack - February 2019 - 6
Baking & Snack - February 2019 - 7
Baking & Snack - February 2019 - 8
Baking & Snack - February 2019 - Contents
Baking & Snack - February 2019 - 10
Baking & Snack - February 2019 - Contents
Baking & Snack - February 2019 - Editorial - We’re never really finished learning
Baking & Snack - February 2019 - 13
Baking & Snack - February 2019 - 14
Baking & Snack - February 2019 - 15
Baking & Snack - February 2019 - Record number BBU plants earn Energy Star status
Baking & Snack - February 2019 - 17
Baking & Snack - February 2019 - In Memoriam
Baking & Snack - February 2019 - 19
Baking & Snack - February 2019 - Americans go to Nutrition Facts Label for information
Baking & Snack - February 2019 - 21
Baking & Snack - February 2019 - In Brief/People
Baking & Snack - February 2019 - 23
Baking & Snack - February 2019 - 24
Baking & Snack - February 2019 - The journey to the Hall of Fame
Baking & Snack - February 2019 - the FUTURIST
Baking & Snack - February 2019 - 27
Baking & Snack - February 2019 - leading THE WAY
Baking & Snack - February 2019 - 29
Baking & Snack - February 2019 - 30
Baking & Snack - February 2019 - 31
Baking & Snack - February 2019 - 32
Baking & Snack - February 2019 - Equipment Trends - ALL SYSTEMS GO
Baking & Snack - February 2019 - A snapshot of the industry
Baking & Snack - February 2019 - 35
Baking & Snack - February 2019 - 36
Baking & Snack - February 2019 - 37
Baking & Snack - February 2019 - 38
Baking & Snack - February 2019 - 39
Baking & Snack - February 2019 - 40
Baking & Snack - February 2019 - IBIE Preview - IBIEVOLUTION
Baking & Snack - February 2019 - 42
Baking & Snack - February 2019 - 43
Baking & Snack - February 2019 - 44
Baking & Snack - February 2019 - All about artisan
Baking & Snack - February 2019 - The kickoff party returns
Baking & Snack - February 2019 - 47
Baking & Snack - February 2019 - 48
Baking & Snack - February 2019 - 49
Baking & Snack - February 2019 - International Delights - Delight IN EVERY BITE
Baking & Snack - February 2019 - 51
Baking & Snack - February 2019 - 52
Baking & Snack - February 2019 - 53
Baking & Snack - February 2019 - 54
Baking & Snack - February 2019 - 55
Baking & Snack - February 2019 - 56
Baking & Snack - February 2019 - Good tips for building a better bakery
Baking & Snack - February 2019 - 58
Baking & Snack - February 2019 - Loyalty requires a two-way street
Baking & Snack - February 2019 - 60
Baking & Snack - February 2019 - 61
Baking & Snack - February 2019 - 62
Baking & Snack - February 2019 - Sourdough - A STEADY RISE
Baking & Snack - February 2019 - 64
Baking & Snack - February 2019 - 65
Baking & Snack - February 2019 - 66
Baking & Snack - February 2019 - 67
Baking & Snack - February 2019 - Fighting the sourdough stereotype
Baking & Snack - February 2019 - 69
Baking & Snack - February 2019 - Chemical Leavening - BALANCE THE VARIABLES
Baking & Snack - February 2019 - 71
Baking & Snack - February 2019 - 72
Baking & Snack - February 2019 - 73
Baking & Snack - February 2019 - 74
Baking & Snack - February 2019 - 75
Baking & Snack - February 2019 - 76
Baking & Snack - February 2019 - 77
Baking & Snack - February 2019 - 78
Baking & Snack - February 2019 - Ancient Grains - the new WHOLE WHEAT
Baking & Snack - February 2019 - A story worth sharing
Baking & Snack - February 2019 - 81
Baking & Snack - February 2019 - Pack in the nutrition
Baking & Snack - February 2019 - 83
Baking & Snack - February 2019 - 84
Baking & Snack - February 2019 - 85
Baking & Snack - February 2019 - 86
Baking & Snack - February 2019 - Pan Bread Processing - LESS CAN BE MORE
Baking & Snack - February 2019 - 88
Baking & Snack - February 2019 - 89
Baking & Snack - February 2019 - 90
Baking & Snack - February 2019 - 91
Baking & Snack - February 2019 - The push and pull of spongeand- dough or straight dough
Baking & Snack - February 2019 - 93
Baking & Snack - February 2019 - 94
Baking & Snack - February 2019 - Sifting - SCREEN SHOT
Baking & Snack - February 2019 - 96
Baking & Snack - February 2019 - 97
Baking & Snack - February 2019 - Screen checks are critical for risk management
Baking & Snack - February 2019 - 99
Baking & Snack - February 2019 - 100
Baking & Snack - February 2019 - 101
Baking & Snack - February 2019 - 102
Baking & Snack - February 2019 - Cooling and Freezing - BEHIND CLOSED DOORS
Baking & Snack - February 2019 - Cold Chain secures safe, reliable food
Baking & Snack - February 2019 - 105
Baking & Snack - February 2019 - 106
Baking & Snack - February 2019 - 107
Baking & Snack - February 2019 - 108
Baking & Snack - February 2019 - Energy Management - Gold Standard
Baking & Snack - February 2019 - Hunting for alternative LEEDs
Baking & Snack - February 2019 - 111
Baking & Snack - February 2019 - 112
Baking & Snack - February 2019 - 113
Baking & Snack - February 2019 - 114
Baking & Snack - February 2019 - Labeling and Barcoding - IF...OR WHEN?
Baking & Snack - February 2019 - 116
Baking & Snack - February 2019 - 117
Baking & Snack - February 2019 - 118
Baking & Snack - February 2019 - Trays and Baskets - LEANING TOWERS OF DISTRIBUTION
Baking & Snack - February 2019 - 120
Baking & Snack - February 2019 - 121
Baking & Snack - February 2019 - 122
Baking & Snack - February 2019 - 123
Baking & Snack - February 2019 - 124
Baking & Snack - February 2019 - Case Study: Porto’s Bakery - TWO BIRDS ONE STONE
Baking & Snack - February 2019 - 126
Baking & Snack - February 2019 - 127
Baking & Snack - February 2019 - Meeting Preview: ProFood Tech - CENTERS OF SOLUTIONS
Baking & Snack - February 2019 - 129
Baking & Snack - February 2019 - Meeting Preview: ABA - MAKING WAVES IN THE INDUSTRY
Baking & Snack - February 2019 - 131
Baking & Snack - February 2019 - Events
Baking & Snack - February 2019 - 133
Baking & Snack - February 2019 - 134
Baking & Snack - February 2019 - 135
Baking & Snack - February 2019 - Featured Innovation Center
Baking & Snack - February 2019 - 137
Baking & Snack - February 2019 - 138
Baking & Snack - February 2019 - Ingredients & Formulating
Baking & Snack - February 2019 - 140
Baking & Snack - February 2019 - 141
Baking & Snack - February 2019 - 142
Baking & Snack - February 2019 - Equipment & Packaging
Baking & Snack - February 2019 - 144
Baking & Snack - February 2019 - 145
Baking & Snack - February 2019 - 146
Baking & Snack - February 2019 - 147
Baking & Snack - February 2019 - Patents
Baking & Snack - February 2019 - 149
Baking & Snack - February 2019 - New on the Shelf
Baking & Snack - February 2019 - MARKETPLACE
Baking & Snack - February 2019 - 152
Baking & Snack - February 2019 - 153
Baking & Snack - February 2019 - 154
Baking & Snack - February 2019 - 155
Baking & Snack - February 2019 - 156
Baking & Snack - February 2019 - 157
Baking & Snack - February 2019 - 158
Baking & Snack - February 2019 - 159
Baking & Snack - February 2019 - 160
Baking & Snack - February 2019 - AD INDEX
Baking & Snack - February 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - February 2019 - 163
Baking & Snack - February 2019 - 164
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
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