TNA plans to expand its bakery line

Michael Green, MD, TNA, said the business is growing and the newly integrated divisions will allow the company to branch out into other opportunities.

“We’ve been very heavily snack focused in the past but now that we have the spraying and the seasoning division we will shift into more bakery applications and develop speciality bags for that market such as block and quarto bottom bags, quartto, gusseted and canoe packs​,” he said.

Intelli-flav OMS 5​

Showcasing its Intelli-flav OMS 5, on-machine seasoning application at Pack Expo in Las Vegas, Green said everyone is looking for the next big thing in terms of product flavor and launches.

“The OMS 5 can trial products and flavors in one station of your packaging line. You may have 10 stations altogether but you don’t want to run your whole line for testing a product so this machine provides great flexibility and makes it easy to bring new developments to market​,” he added.

“Intelli-flav 5 is the first fully integrated wet and dry seasoning system that uses the one drum. It is primarily used for snack foods where the combination of the oil and dry lets you create new flavor profiles for example, a chili lemon flavored potato chip​. “

Smaller bag sizes​

Green also explained the industry is trending towards smaller bag portion sizes to hit nutritional targets and to develop better portion control.

“The overall trend is to make smaller serves and to take big bags and put them into individual serves rather than family size packs. Factories don’t want to buy separate machines, they want one that can do everything faster​,” he said.

Green added over the coming years TNA will be looking to increase the speed of its Robag FXIS 3ci, which can deliver 165bpm.