Since Sliced Bread

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.

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.