The RBS Seminar Series in 2026 will continue to feature innovations in processing technologies and new snack products. These virtual events allow you to see the latest from our team in the comfort and safety of your home or office.
We look forward to connecting with you... virtually!
The baked pet food segment has experienced significant growth in recent years, with a surge of new product launches offering pet owners more choices than ever before. However, in the absence of well-defined regulatory guidelines on the safety standards for baked pet food, manufacturers face considerable financial and reputational risks... [Read More]
- September 22, 2026 at 11 AM SGT
- September 22, 2026 at 11 AM EST
Designing a Flexible Low-Pressure Extrusion Line
Designing an efficient, flexible low-pressure extrusion line requires careful planning across the entire production process. In this virtual seminar, RBS experts will discuss the practical decisions that shape line design, including product characteristics, throughput, mixing and dough handling, extrusion and die capabilities, equipment sizing... [Read More]
- October 6, 2026 at 11 AM SGT
- October 6, 2026 at 11 AM EST
Pretzel / Snack
- Key Factors to Optimize Your Pretzel & Baked Snack Production Lines
- Discover the Future of Healthy Snacking: Dynabites™ Seasoned Pretzels & Baked Potato Sticks
- Innovations in Healthy Pretzel and Baked Snack Production
- Popped Snack Production: Create tasty, healthy snacks that burst with flavor
- Continuous Mixing for Snack Foods: Why Continuous Mixing may be a better choice for your operation
Baked Crisps / Pita Chips
- Innovations in Healthy Sheeted Snack Production
- Snack Innovation, New System for Baked Pita Chips and More
Oven Technology / Baking Efficiency
- Sustainable Processes for the Industrial Baking of Food Products
- Better Baking Begins Here: Snack Oven Theory, Setup & Execution
- The Future of Cracker Baking: New Emithermic XE Oven Design to Replace DGF Baking Technology
- Energy Efficient Biscuit and Cookie Baking
- New Emithermic Oven Zone for Better Baking of Biscuits and Cookies
- Beyond the Purchase Price: Understanding Total Cost of Ownership and Value Traps of Low-Cost Equipment
Efficiency / Automation
- Industry 4.0 in Action: AGV Technology for Smarter Dough Handling in Cracker Production
- Sustainable Processes for the Industrial Baking of Food Products
- Better Baking Begins Here: Snack Oven Theory, Setup & Execution
- RBS eZone: An easier way to request parts and maintain your equipment
- Beyond the Purchase Price: Understanding Total Cost of Ownership and Value Traps of Low-Cost Equipment
Biscuit / Cookie / Cracker
- Key Factors to Optimize Your Cracker Production Line
- The Future of Cracker Baking: New Emithermic XE Oven Design to Replace DGF Baking Technology
- Considerations When Designing a Cookie and Cracker Production Line
- Industry 4.0 in Action: AGV Technology for Smarter Dough Handling in Cracker Production
- Energy Efficient Biscuit and Cookie Baking
- Improve Your Cookie Process with Continuous Mixing
- Key Factors to Optimize Your Hard & Soft Biscuit Production Lines
- New Emithermic Oven Zone for Better Baking of Biscuits and Cookies
- Considerations When Designing a Wirecut Cookie Line
Pet Food
- Baked Pet Food Market Potential and the Path to Success
- Automated Production Systems for Baked Pet Treats & Baked Kibble (with a focus on the Asia Pacific Market)
- Automated Production Systems for Baked Pet Treats & Pet Food
Oven Profiling / SCORPION 2 Profiling Systems
- Validating your Product Using the SCORPION® 2 Profiling System
- Solving Side-to-Side Variation in your Baking Process
- Solving Baking Problems & Predicting Critical Oven Maintenance with the SCORPION® 2 Air Velocity Sensor Array
- Maximizing Product Throughput Using the Scorpion® 2 System
- Bake Perfect Product with the SCORPION® 2 Profiling System
Product Innovation at the RBS Innovation Center
- Innovation In-Action: Advanced forming options for multi-dough cookies, regular and filled bars and cookies, frozen dough applications, and more!
- Better-For-You Veggie Crackers and Reduced Sugar, Apple Bar Bites Developed at the RBS Innovation Center
- See Snack Innovation In-Action: Gluten-Free High Protein Cracker Crisp and a High Protein Chocolate Chip Cookie with Superfood Quinoa
- See Snack Innovation In-Action: Reduced-Sugar Birthday Cake Blondie Cookie Brittle & Gluten-Free Cookies filled with Nut-Free, Dairy-Free Chocolate
- See Snack Innovation In-Action: New Peanut Butter Filled Cheese Cracker and Gluten-Free Crisp Developed at the RBS Innovation Center
- Creating Bake-Stable, Flavorful Cheese Filled Snacks with Kerry Ingredients & RBS
Continuous Mixing
- Higher Dough Capacities Multiply the Benefits for Continuous Mixing
- Improve Your Cookie Process with Continuous Mixing
- Continuous Mixing for Bread and Buns
- Lights Out Mixing: How and why you should implement a fully automated mixing system
- Understanding Rapid Hydration and How It Can Help Improve Your Mixing Process
- Continuous Mixing for Snack Foods: Why Continuous Mixing may be a better choice for your operation
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