Since Sliced Bread

Baking & Snack

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.

  1. há 5 h

    How perimeter bakery helped build the flatbread category

    In this episode of Since Sliced Bread, Karen Toufayan, vice president of marketing for Toufayan Bakeries, shares about the company’s 100th anniversary and how the company has seen the flatbread category exist to grow sales.

  2. 26 de ago.

    How baking companies can revive perimeter bakery sales

    Season 27 of Since Sliced Bread takes a close look at the in-store bakery channel. Kicking of the season, JonnaParker, vice president of fresh foods for Circana, gives an update on how sales in the perimeter bakery are doing.

  3. Trailer da temporada 27

    ‘Since Sliced Bread’ puts a spotlight on perimeter bakery

    This season of Since Sliced Bread will uncover just how the perimeter is performing, diving into the trends driving sales growth and how the category is navigating shifting consumer behavior and economic pressure.

  4. 8 de jul.

    Snack R&D centers drive faster, higher-quality product development

    In this episode of Since Sliced Bread, Nico Roesler, North American pretzel and snack equipment sales manager at Reading Bakery Systems (RBS), sits down with Lucas Cuni-Mertz, features editor of Baking & Snack, to share what producers achieve by partnering with RBS’ Science and Innovation center to develop their latest products.

  5. 1 de jul.

    Darlington Snacks navigates strict K-12 product guidelines

    In this episode, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack, interview Heath Browning, director of R&D and co-manufacturing sales, Darlington Snacks.

  6. 24 de jun.

    New product innovation success hinges on knowing the target consumer

    In this episode, Anthony Flynn, chief executive officer and founder of YouBar, sits down with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, features editor of Baking & Snack, to share what he’s learned after 20 years of innovating high-protein products as a co-manufacturer.

  7. 17 de jun.

    Snack consumer trends push multi-benefit product innovation

    In this episode, Jessica Waller, senior vice president, Away From Home, Mars Snacking, explains how consumers’ value propositions are changing and how convenience is influencing new products.

  8. 10 de jun.

    New products adapt to economy that’s squeezing consumers

    In this episode, Jenny Zegler, principal strategist for food and drink at Mintel, shares the research around what’s trending among new baking and snack products with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack.

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Sobre

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.

Informações

  • Criado por
    Baking & Snack
  • Anos de atividade
    2020 - 2026
  • Episódios
    191
  • Classificação
    Livre
  • Copyright
    © Baking & Snack
  • Site do podcast
    Since Sliced Bread

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