Since Sliced Bread

In this episode of Since Sliced Bread, Chris Miller, director of operations for Baker’s Quality, shares how it’s threading the needle of offering quality crusts customers expect at a price they can afford. Listen to this episode to learn about the company’s high-quality crusts and its launch into retail.

In this episode of Since Sliced Bread, Jim Viti, vice president of marketing and product development of DeIorio Foods, shares how the company is staying atop the new crust craze in its 100th year of business and how dough manufacturers can learn the trends driving pizza crust innovation and how they can take advantage.

In this episode of Since Sliced Bread, Nick Fallucca, chief product and innovation officer at Palermo’s, shares how the company is offering value across all its brands, whether it’s a premium Screamin’ Sicilian pie or a private label pizza. Listen to hear how Palermo’s is satisfying the needs of every pizza consumer.

Kicking off season 20 of Since Sliced Bread, Sally Lyons Wyatt, global executive vice president and chief advisor for consumer goods and foodservice insights, Circana, shares the latest numbers on the pizza category’s performance across frozen, deli and foodservice. Learn how the category can build on its newfound momentum as it bounces back from inflation’s impact.

Season 20 of  Since Sliced Bread  explores the pizza category’s health and future.

Dennis Gunnell, president of Formost Fuji, shares how packaging automation is helping bakers get the most out of their labor savings that is needed amidst the industry's workforce challenges.

In this episode of  Since Slice Bread , Josh Bickford, president of Clyde's Donuts, shares how the company is delivering better donuts, thanks to its new facility and its investment in automation. 

In this episode of  Since Slice Bread , Brenda Mortenson, director of product development and food scientist at Cheryl's Cookies, shares how the company automated its bakery while maintaining its product quality.

In this episode of  Since Slice Bread , Akeem Babatunde, senior director of supply chain at The Kroger Co., shares how the industry is embracing automation and a mindset of continuous improvement and how this can influence a bakers' approach for attending next year's IBIE, to be held Sept. 13-17, 2025, in Las Vegas.

In this episode of  Since Slice Bread , Monty Pooley, president and chief executive officer of JTM Foods, discusses how automation has boosted employee retention and allowed the bakery to focus on developing a more skilled workforce. Listen to learn how JTM Foods and the industry at large are building better workforces through automation.

In this episode of  Since Slice Bread , Bill Quigg, president and chief executive officer of Richmond Baking, shares how strong vendor relationships are key for bakers when working on automation projects.

In this season, hosts Charlotte Atchley, editor of  Baking & Snack , and Lucas Cuni-Mertz, associate editor, delve into the growing world of automation, speaking to manufacturers about efficient production tactics, and the importance of technological adaptation.

In this episode of  Since Sliced Bread,  Ricardo Rodriguez, marketing manager for bakery, snacks and confectionery at Ingredion, explains the approach bar manufacturers can take to add protein, reduce sugar or both in a bakery product.

In this episode of  Since Sliced Bread,  Justin Spannuth, vice president and chief operations officer of Unique Snacks, speaks to the re-branding of Unique Snacks and his thoughts on expanding the future of snacking.

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 , 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 Fa...

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. 

In this episode of  Since Sliced Bread , Sharp shared her unique perspective on the baking industry as a person working across multiple food industries. In addition to bringing experience from the dairy and snack industries, Sharp’s career was marked by the many others that she poured into over the years.

In this episode of  Since Sliced Bread,  Robert Benton, retired executive vice president of network optimization for Flowers Foods, speaks to how working his way up through the ranks led to plant designs and builds that will impact the baking industry for years to come. Listen to this episode to hear the lessons Benton learned over his 40-year career.

Listen to this episode of  Since Sliced Bread  to hear Giancarlo Turano share the not-so-secret way they endured in growing the family business with their pioneering spirit.

In this episode of  Since Sliced Bread , Baking Hall of Famer Tim Brown, chairman of New Horizons Baking Co., reflects on his career, the lessons he learned and how he achieved success. Listen to Brown share his wisdom as well as his thoughts on the future of the baking industry.