Since Sliced Bread Baking & Snack

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.

In this episode of Since Sliced Bread, Gil Bundy, chief executive officer of Bundy Baking Solutions, shares the importance of the Bundy Baking Museum and what people can expect when they visit.

In this episode of Since Sliced Bread, Fred Springer, retired chief executive officer and president of Burford Corp., reflected on why he always said yes to opportunities to serve the industry in this way.