July-Aug 2026 Issue
This special Who’s Who edition also celebrates the expertise of suppliers working behind the scenes, connecting readers with organisations delivering solutions across ingredients, processing, conveying and packaging.
Our Big Interview features Frank Cristiano, President of Frankie’s Organic Snacks. He discusses how a strong company culture, investment in technology and a continued focus on product innovation are helping the family-owned business grow while remaining committed to better-for-you snacking.
In The Innovator, we turn our attention to SIAL 2026 and the ideas set to define this year’s event. We also feature a Product Spotlight from Roquette, examining the role of ingredient innovation in the development of future snack products.https://www.roquette.com/
Ingredients remain a central theme throughout the issue. I explore how next-generation dosing and metering systems are improving consistency, flexibility and control across snack manufacturing, while our Who’s Who profile of GNT provides further insight into the companies helping shape product development.
In Production & Processing, Features Editor Katie Tracy examines why cooling and drying are becoming increasingly critical to efficiency, quality and throughput. Her feature considers how smarter thermal processing is helping manufacturers respond to rising production demands, reduce waste and improve product consistency. Our Who’s Who coverage also includes Intralox, a key name in conveying and production-line performance.
Packaging continues to evolve just as quickly. I investigate how intelligent weighing, wrapping and sealing technologies are transforming snack lines, giving manufacturers greater precision, flexibility and visibility across their operations.
Meanwhile, our Managing Editor Rebecca Morpeth Spayne looks at the application side of the industry, exploring how busy lifestyles are influencing packaging formats, portion control and product design. As consumers seek convenience without compromising on quality, manufacturers are being pushed to rethink how snacks are presented, consumed and positioned.
