Since Sliced Bread Baking & Snack

In this episode of Since Sliced Bread, Tim Bateman, president of Calbee America, shares the company's desire to reach North America as the next frontier for its growth. The company is banking on the globalization of consumer palates, nostalgia and the fact these snacks are new and different to Americans to drive sales and interest.

In this episode of Since Sliced Bread, Dillon Ceglio, founder and chief executive officer of Chubby Snacks, shares how the company has implemented new automation to help meet demand and grow reach as well as launched limited time offerings (LTO) to garner consumer interest.

In this episode of Since Sliced Bread, Mike Fanelli, senior director, snacks marketing for Goldfish, shares the success Campbell’s has seen focusing its efforts on adult consumers with co-branded limited time offerings and even the new potato-based Goldfish Crisps.

In this episode of Since Sliced Bread, Sally Lyons Wyatt, global executive vice president and chief advisor, consumer goods and foodservice, Circana, speaks to why she remains optimistic about the state of the snack industry. 

In this season, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor, talk to snack manufacturers to dive deep into the evolution of snacking and what’s driving new product innovation. From industry leaders to those just getting started, you’ll hear what they’re seeing and the product launches that are tailored for consumer demand.

In this episode of Since Sliced Bread, Charlotte Atchley, editor of Baking & Snack, interviewed Rowdy Brixey, president of Brixey Engineering and chair of the Baking Hall of Fame Selection Committee, in a live podcast recording at American Society of Baking's BakingTech to learn more about the changes to the nomination scoring and what makes a great nomination for the Baking Hall of Fame.