Since Sliced Bread

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 episode of Since Sliced Bread , Dan Raatjes, chief customer officer for US of Promise Gluten Free, shares how the company stands out in the gluten-free category with its improved taste, texture and nutrition. 

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.

In this episode of Since Sliced Bread, Ashley Nickelsen, founder and CEO of B.T.R. Nation, shares her mission to provide bars that support health and quality of life.

In this episode of Since Sliced Bread, EmilyStrobel, vice president, brand marketing for KIND Snacks, explains how consumer insights provide the path for how the company can deliver healthy energy sources that is grounded in real food.

Season 22 of  Since Sliced Bread  dives into the pioneering world of bars, examining product innovation from both industry leaders and savvy startups while uncovering the trends propelling this category forward.

In this episode of Since Sliced Bread, Ben Reusser, innovation center manager, Cain Food Industries, shares the challenges in navigating shelf life extension while achieving a clean label.

In this episode of Since Sliced Bread, recorded live at the American Society of Baking’s BakingTech conference earlier this year, Chris Prociv, chief commercial officer of La Brea Bakery at Aspire Bakeries, looks to market the benefits of sourdough better.

In this episode of Since Sliced Bread, Jessica Wood, vice president, consumer insights at Flowers Foods, speaks to thecompany’s broad portfolio and how it serves consumers in today’s market and the shifting bread category. 

In this episode of Since Sliced Bread, Ama Auwarter, vice president, bakery and cookies at Campbell Snacks, shares how the company is reaching consumers, especially Generation Z, and inspiring them to think outside of the box with bakery. Listen to this week’s episode to hear more about how Pepperidge Farm is expanding the bread category.

In this episode of Since Sliced Bread, Erin Ball, executive director of Grain Foods Foundation, shares a recent study that looked at the attitudes of consumers and how bread manufacturers can learn how the category is being perceived.

Season 21 reevaluates the bread category, examining how the pandemic brought bread top-of-mind for consumers and how manufacturers are taking advantage by tapping into new occasions, better-for-you trends, artisan varieties and more.

In the season finale of Since Sliced Bread , Ralf Tschenscher, baking business development manager at Lesaffre, shares how bakers can manage variables such as dough temperature, mixing time, fermentation and more and select the best ingredients to optimize their doughs to create a better dough, a better crust and a better pizza.

In this episode of  Since Sliced Bread , Billy Manzo, certified master pizzaiolo and founder of Billy Manzo Pizza, shares his journey crafting the perfect frozen pizza, the challenges he faced along the way and why it was all worth it.