Since Sliced Bread

In this episode of Since Sliced Bread, Jane Miller, CEO of Rudi’s Bakery, shares how the company is navigating current market pressures in the natural bread segment and what the wider category can learn.

In this episode of Since Sliced Bread, Shawn Paterakis, director of sales and operations for regional DSD foodservice for H&S Bakeries, shares how bread demands are changing in foodservice, and how that can impact the retail side of bread.

In this episode of Since Sliced Bread, Leslie Vesper, head of marketing for Bimbo USA, shares what the US’s largest bakingcompany has discovered in its consumer insights and how Bimbo is responding to the changing consumer with its product portfolio.

In this episode of Since Sliced Bread , Erin Ball, executivedirector of the Grain Foods Foundation (GFF), shares the latest consumer research from GFF and Ipsos on “Consumer Perspectives on Bread” and the opportunities available to get bread in consumer shopping carts.

Premiering Oct. 21, season 28 of Since Sliced Bread aims to help bakers in the bread category find a way forward through the headwinds to future growth. It’s clear that bread has a role to play in consumers’ lives, but that role is changing. 

In this episode of Since Sliced Bread, Jake Huber, senior director of sales for Bimbo USA, shares how the baking giant’s portfolio is showing up across the perimeter and giving consumers what they want from the category.

In this episode of Since Sliced Bread, Chad Larson, chief executive officer of Mel-O-Cream Donuts, shares how donuts can expand their reach in the in-store bakery and drive excitement for the whole department.

In this episode of Since Sliced Bread, Michael Zaro, co-owner of Zaro’s Family Bakery, shares why the family decided to bring its premium cakes and breads to the perimeter bakery and how these products hit on multiple trends driving bakery today.

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. 

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.

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.

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.

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.

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.

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. 

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 . 

In this season of  Since Sliced Bread , you’ll hear from category leaders who are innovating amidst these headwinds. They’ll dive into the trends driving product innovation and how they aim to stand out with their latest releases. 

In this episode of Since Sliced Bread, Keith Nunes, editor of Food Business News, shares his takeaways from this year’s Expo West and how they’re shaping the snack category. 

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.