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Texas A&M's 28th Annual Snack Food Processing Course is in-person with a virtual option to attend. The program will cover establishment of snack food facilities, operating principles of the three major types of extruders, supporting equipment, fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.

Join us as we explore what U.S. consumers are snacking on in and out of home from a macro and core snacking perspective, including consumer shifts across the day. Circana’s Sally Lyons Wyatt and Darren Seifer, and SNAC International’s Christine Cochran, will provide their insights on consumer motivations, needs, and goals.The presenters will also give […]