The baking industry has always relied on skilled labor, but over the past several years, workforce dynamics have shifted dramatically. Many experienced employees—particularly those nearing retirement—left the field early during the pandemic. At the same time, fewer young people are entering manufacturing roles. The result is a tight labor market where retention is difficult, training is costly, and safety concerns remain high.

For bakeries, automation isn’t just a convenience anymore, it’s a strategic response to these long-term labor pressures. What I’m seeing across the industry is that bakeries aren’t looking to replace people; they’re looking to support the teams they have. Robotic systems are helping move workers out of dull and physically demanding jobs and into safer, more rewarding positions. In many cases, bakers are able to shift employees to production lines that were previously idle simply because they didn’t have enough staff to run them.

One of the most encouraging outcomes is how automation actually creates opportunities for workers who may not have been able to perform certain tasks before. Heavy lifting, repetitive palletizing, or precise cutting are now handled by robots, while operators take on roles that involve monitoring, setup, or process management. When people realize the technology makes their jobs easier—not obsolete—they gain confidence and engagement increases.

Despite the perception that robotics is “high tech,” modern systems are designed to be incredibly easy to use. Bakers who are accustomed to operating ovens, mixers, or proofers quickly pick up how to run a robotic cell. High-tech elements such as integrated vision, advanced sensing, and even AI work quietly in the background to simplify processes, not complicate them. Operators aren’t writing code—they’re selecting recipes, adjusting parameters, or using intuitive drag-and-drop tools on touchscreen HMIs that feel as familiar as a smartphone.

And the range of applications continues to expand. At recent industry demonstrations, FANUC’s CRX cobots showcased just how adaptable automation can be in food environments. In one example, a pair of CRX-20iA/L cobots worked together to bake chocolate chip cookies—one using 3D vision to de-pan and load raw cookies onto a moving conveyor, the other using conveyor tracking to catch the baked cookies as they exited the simulated oven , place them neatly onto trays, and stage those trays onto a roughly placed cart located with 3D iRVision. Beyond the fun factor, the demo highlights real-world capabilities: hygienic design features like NSF H1 food-safe grease, white USDA/FDA food-compliant epoxy coating, and IP67 protection make these cobots suitable for bakery operations where cleanliness and reliability are essential. It’s a clear example of how flexible the CRX platform is—able to handle everything from delicate food placement to heavy-duty palletizing with the same intuitive programming experience.

This is also where FANUC’s Cobot and Go platform is making a meaningful difference. The online tool gives bakeries an easy way to explore ready-to-go CRX cobot systems—especially standardized palletizing solutions that are ideal for secondary food handling. Instead of starting from scratch, users can browse pre-engineered cells by application, robot model, or integrator, making it simple to identify a solution that fits their space, throughput needs, and budget. These standardized systems offer the same reliability and ease of use as FANUC’s standalone cobots, but with the added benefit of “off the shelf” simplicity that accelerates deployment and ROI. For bakeries that need to move quickly, Cobot and Go provides a practical on-ramp to automation without the complexity of a fully custom build.

Real-world deployments show how transformative this can be. In one facility, adopting robotic palletizing allowed operators to build new case patterns simply by entering box dimensions and arranging layers through a graphical interface. They no longer depend on a system integrator to make routine changes, giving them the flexibility to grow and adapt alongside their product portfolio.

If there’s one thing I emphasize to bakeries exploring robotics, it’s that flexibility should be top of mind. Robots can manage multiple SKUs, switch tasks with a simple tool change—or often no hardware change at all—and scale as needs evolve.

For bakers looking to learn more about automation solutions tailored to food production, resources and application examples are available at FANUCAmerica.com. The future of baking is flexible, efficient and worker friendly—and robotic automation is helping lead the way.

The baking industry has always relied on skilled labor, but over the past several years, workforce dynamics have shifted dramatically. Many experienced employees—particularly those nearing retirement—left the field early during the pandemic. At the same time, fewer young people are entering manufacturing roles. The result is a tight labor market where retention is difficult, training is costly, and safety concerns remain high.

For bakeries, automation isn’t just a convenience anymore, it’s a strategic response to these long-term labor pressures. What I’m seeing across the industry is that bakeries aren’t looking to replace people; they’re looking to support the teams they have. Robotic systems are helping move workers out of dull and physically demanding jobs and into safer, more rewarding positions. In many cases, bakers are able to shift employees to production lines that were previously idle simply because they didn’t have enough staff to run them.

One of the most encouraging outcomes is how automation actually creates opportunities for workers who may not have been able to perform certain tasks before. Heavy lifting, repetitive palletizing, or precise cutting are now handled by robots, while operators take on roles that involve monitoring, setup, or process management. When people realize the technology makes their jobs easier—not obsolete—they gain confidence and engagement increases.

Despite the perception that robotics is “high tech,” modern systems are designed to be incredibly easy to use. Bakers who are accustomed to operating ovens, mixers, or proofers quickly pick up how to run a robotic cell. High-tech elements such as integrated vision, advanced sensing, and even AI work quietly in the background to simplify processes, not complicate them. Operators aren’t writing code—they’re selecting recipes, adjusting parameters, or using intuitive drag-and-drop tools on touchscreen HMIs that feel as familiar as a smartphone.

And the range of applications continues to expand. At recent industry demonstrations, FANUC’s CRX cobots showcased just how adaptable automation can be in food environments. In one example, a pair of CRX-20iA/L cobots worked together to bake chocolate chip cookies—one using 3D vision to de-pan and load raw cookies onto a moving conveyor, the other using conveyor tracking to catch the baked cookies as they exited the simulated oven , place them neatly onto trays, and stage those trays onto a roughly placed cart located with 3D iRVision. Beyond the fun factor, the demo highlights real-world capabilities: hygienic design features like NSF H1 food-safe grease, white USDA/FDA food-compliant epoxy coating, and IP67 protection make these cobots suitable for bakery operations where cleanliness and reliability are essential. It’s a clear example of how flexible the CRX platform is—able to handle everything from delicate food placement to heavy-duty palletizing with the same intuitive programming experience.

This is also where FANUC’s Cobot and Go platform is making a meaningful difference. The online tool gives bakeries an easy way to explore ready-to-go CRX cobot systems—especially standardized palletizing solutions that are ideal for secondary food handling. Instead of starting from scratch, users can browse pre-engineered cells by application, robot model, or integrator, making it simple to identify a solution that fits their space, throughput needs, and budget. These standardized systems offer the same reliability and ease of use as FANUC’s standalone cobots, but with the added benefit of “off the shelf” simplicity that accelerates deployment and ROI. For bakeries that need to move quickly, Cobot and Go provides a practical on-ramp to automation without the complexity of a fully custom build.

Real-world deployments show how transformative this can be. In one facility, adopting robotic palletizing allowed operators to build new case patterns simply by entering box dimensions and arranging layers through a graphical interface. They no longer depend on a system integrator to make routine changes, giving them the flexibility to grow and adapt alongside their product portfolio.

If there’s one thing I emphasize to bakeries exploring robotics, it’s that flexibility should be top of mind. Robots can manage multiple SKUs, switch tasks with a simple tool change—or often no hardware change at all—and scale as needs evolve.

For bakers looking to learn more about automation solutions tailored to food production, resources and application examples are available at FANUCAmerica.com. The future of baking is flexible, efficient and worker friendly—and robotic automation is helping lead the way.