Ingrained Insights Podcast

The increasing interest in better-for-you breads provides bakers with a formidable challenge. Consumers clamor for breads with clean-label benefits while shunning any ingredients that sound artificial, yet they won't compromise on taste, texture, shelf life, or other must-have qualities. Dr. Cropper discusses the challenges, BFY trends, the role potassium bromate plays, and how to swap that ingred...

At the recent Sweets & Snacks Expo, the producer showcased two notable brand partnerships. Guy Fieri's Flavortown Microwave Popcorn features flavors and packaging that match the celebrity chef's fiery personality. Then, Chiquita Plantain Chips, a snack with a main ingredient that goes from farm to table in 24 hours. CEO Hagan talks about the products, the collaborations, and more.

Most protein bars are sweet, which leaves an open opportunity for producers offering savory products. Takeaways is a growing brand delivering on that, making protein bars made with cheese and milk proteins that deliver a light, salty crunch. Founder/CEO Baxter outlines the brand's stand-out qualities and the reasons why she and her team decided to take the innovative path.

The gluten-free waffle producer started off as a labor of love—Skinner wanted to give her kid (living with food allergies) something tasty and healthful to eat. Fast forward to present day, and she is now founder and CEO of the company that's feeding families across the country. She tells us about the origin story, its growth, and efforts to get the product just right.

Today’s bread consumers want it all—how can bakery producers deliver great taste, pleasing texture, clean label, and the long list of other must-haves, while still achieving acceptable shelf life? Jerry Savino, technical service manager for bakery with Kemin Food Technologies, talks trends, outlines some of the challenges bakers face, and shares possible solutions to get the job done. Sponsored by

While meat snack sales have been relatively flat in recent years, brands working in the better-for-you space are outperforming their conventional counterparts. One company with stand-out sticks is Singing Pastures, with unique flavors and clean-label formulations incorporating bone broth. Co-founder Arbuckle shares the story and how the team worked to get their unique snacks just right.

Extended producer responsibility (EPR) is important, but the ins and outs of the requirements are more than a little confusing. Greenberg, a sustainable packaging engineer with the company, shares what producers need to know, how things differ from state to state, and resources available to help sort things out.

Protein isn't going anywhere, but fiber is having a moment as the nutrient consumers are focusing their BFY eating on. Here, Colindres (senior manager for nutrition communication in the Americas) talks about the factors driving the trend, how not all fibers are created equal, and ways producers can incorporate the right ingredients in their items.

Pistachios are having a moment, thanks to the Dubai chocolate craze. Nichols Farms, a family-owned grower and purveyor of the snack nut, has been around for many moments, so the company knows the business very well. Lorraine, president and CEO, talks about the company's history, nut growing, and the future.

A grilled cheese sandwich is a popular toasty treat, but the craving for one doesn't always hit when you have enough time to make one. Enter Lily's Toaster Grills, which aims to deliver a crusty, gooey cheese sandwich that takes a lot less time and hassle. Hearne, CEO of the company, talks about the work behind the company's products as well as its unique do-good mission.

Snack and bakery leaders are constantly tapping into trends to inform the direction of their businesses. Badaracco, with more than two decades of industry experience and intelligence, and her team use an arsenal of tools to offer insights that go beyond reaction and empower producers to take action. Hear how the Culinary Tides process works and how operations can put the information to use.

When the Department of Health and Human Services unveiled the latest edition of the guidelines, food professionals met the news with a combination of cheers, concerns, and questions. Chief Editor Jenni Spinner shares an overview of the guidelines, as well as responses from key industry leaders.

Celiacs used to have relatively few options when shopping for bread products, and even fewer if they wanted a tasty, indulgent treat like garlic bread. Gold, chief innovation and strategy officer with the company, talks about its recently launched GF heat-and-eat garlic bread (found in the freezer case), and the importance of giving gluten-free eaters a chance to have fun.

What drives snacking purchases and practices? According to Waller, general manager, it's different for everyone, which can make planning products a challenge. She shares insights about current trends, BFY desires, and other factors at play in the snack market.

The popular bakery chain has been around for more than two decades, with recent growth and expansion worth talking about. CEO Schultz talks about the brand's fun origin story, tasty innovations, and plans for the future.

Wright, CEO and founder, discusses the brand's unique mix of solid proteins and flavors. The chat touches upon the challenges of putting high-protein ingredients into a chip product, consumer response to the initial idea for the product, and how snack companies can navigate expansion and growth.

Sustainability and innovation are two crucial values at Bedford, a maker of twists, ties, and other accessories used by bakery producers. Its TagBack program, which reclaims tags and other items and gives them new life, is a finalist in the 2025 BEST in Baking program at IBIE; Milbrandt talks about the program and what the honor says about the company.

Snack company Like Air and high-protein product purveyor Prime Bites recently collaborated on some limited-edition treats. Leenas, Like Air director of marketing, and our Multimedia Specialist Brett Parker recently connected to talk about the products, how the flavors were dreamed up, and the TikTok Shop exclusivity.

BFY snacks are booming, and that is especially true for Jackson's—known for processing its savory treats in healthier oils, the company has experienced notable growth and expanded reach in recent years. Reamer, who founded the firm with husband Scott, discusses the producer's success, recent innovations, and what's next.

The overall sustainability of a package goes more than just the eco-friendliness and the recyclability of the material. Muessling, director of business development and sustainability for Fresh-Lock, talks about all the considerations around holistic package sustainability and the possibilities with flexible containers.

Sometimes a little treat is all you need; with its Cyrus O'Leary mini pies, cheesecakes, and other indulgences, Sara Lee Frozen Bakery is offering sweet-toothed consumers just that. Morris, senior brand manager of foodservice for the company, talks about the history of the bakery and the blend of traditional and creative desserts it offers.

Bauducco might have a long history dating back more than 70 years, but that doesn't mean the company isn't breaking new ground (literally, with plans for a new Florida facility in the works). Bastos, international marketing and trade director for the company, talks about the company's recipe for success, which blends tradition and innovation.

McGinnis, All In CEO, discusses the brand's collaboration with Starbucks on its new Madagascar Vanilla Snack Bar, launching in select cafe locations this summer. He explains how the collab came to be, why more snacks could benefit from cleaner ingredients, and what he's learned about the art of snack creation.

Between BFY-minded consumers and regulatory pressure, producers are keener than ever to clean up their labels. Rocheleau, Icon Foods CEO, shares perspective and advice on shifting formulations away from artificial flavors, colors, and sweeteners, as well as the importance of collaborating with experienced partners to get the job done right.

Consumers have been clamoring for clean-label food additives for a while. Adding to that demand is the U.S. government's increasingly negative attitudes toward artificial dyes and flavors. Osborn, marketing manager with CNC, talks about the trend, possible solutions, and advice on going natural.