Claim OwnershipSince Sliced Bread
Subscribed: 35Played: 610
Subscribe
© Baking & Snack
Description
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.
181 Episodes
Reverse
In this episode of Since Sliced Bread, Sudheer Kosaraju, chief commercial officer, Once Again, shares the company’s challenges that came with expanding into a new segment and what new trends he is seeing emerge in the snack industry.
In this episode of Since Sliced Bread, Mark Singleton, vice president of sales and marketing for Rudolph Foods, shares how the company laid the groundwork to increase pork rinds’ reach beyond the Southwest United States.
In this episode of Since Sliced Bread, Justin Spannuth, vice president and chief operating officer of Unique Snacks, shares how the company has stayed relevant in the snack spaceover its 100-plus year history.
In this episode of Since Sliced Bread, Phil Gusmano, vice president of Better Made Snacks and chair of SNAC International, shares how snack manufacturers can take advantage of the opportunities a diversified snack industry present.
In this season of Since Sliced Bread, you’ll hear from leading snack brands who are balancing consumers’ myriad demands in their latest launches to stay atop the category.
In this episode of Since Sliced Bread, Yannis Varellas, founder and chief executive officer of Olyra, shares how the companyspotlights ancient grains such as stone-ground spelt, barley and oat to meet the needs of today’s consumers.
In this episode of Since Sliced Bread, YCCheng, chief executive officer of Hero Bread, shares how the company balances functional food with taste profile. The products boast low net carb count, no added sugar and contains a boost of fiber and protein.
In this episode of Since Sliced Bread, Greg Tetzlaff, vice president of commercial marketing at Legendary Foods, shares how the company is focused on delivering protein in craveable snacks like donuts, sweet rolls chips and more.
In this episode of Since Sliced Bread, Monica Bhatia, founder and co-chief executive officer of Equii, shares how she developed a line of protein breads that are not only nutritious but also taste good.
In this season, premiering Oct. 22, hear from bakers who are creating products that fit that BFY lifestyle and the lessons they’ve learned as they’ve formulated around the challenges associated with the claims they’re attempting to reach.
In this bonus episode of Since Sliced Bread,Charlotte Atchley, editor of Baking & Snack and host of Since Sliced Bread, was joined by Brian Amick, digital media editor of bake, and Kimberlie Clyma, editor of Pet Food Processing, to share their insights and top takeaways from IBIE 2025 held Sept. 13-17 in Las Vegas.
In this episode of Since Sliced Bread, Dennis Gunnell, president of Formost Fuji and immediate past chairman for IBIE, details how exhibitors can make this tradeshow a successful one for their business.
In this episode of Since Sliced Bread, John Roeser, president of Roeser’s Bakery, shares the many ways IBIE benefits both his business and him as a baker. Listen to hear more about the bakery, its challenges and how it approaches IBIE as a retail business.
In this episode of Since Sliced Bread,Brian LeComte, president of Gold Medal Bakery, shares how IBIE plays a big role in ensuring success for the company.
In this episode of Since Sliced Bread, Bill Quigg, president of Richmond Baking and chair of the American Bakers Association, shares how he and the bakery maximize their IBIE experience and how other bakeries can get just as much from the show.
The IBIE 2025 chair and chief supplychain officer of Grupo Bimbo gives an insider's look at the Western Hemisphere’s largest baking industry trade show.
In this season, you will hear from bakers who have attended IBIE, including IBIE 2025 Chair Jorge Zarate, chief supply chain officer of Grupo Bimbo, Mexico City, as they bring insight and experience into how to prepare for tradeshow. Season 23 premiers Aug. 6.
In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.
In this episode of Since Sliced Bread, Allison Wright, founder of Owl Energy Bar, shares how her love for the outdoors led to creating her own bar company. Wright shares how the company is forging a path in the category and where she sees the category’s trajectory.
In this episode of Since Sliced Bread, Jim Simon, founder and CEO of Jimmy!, shares how his bars meet consumers’ needs for snacks that do more than just satiate.
Comments
Download from Google Play
Download from App Store
United States