Since Sliced Bread

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.

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.