Shows
Let's Talk About SnacksGhoul AidThis week the gang talks bitter noodles and savors Summerween candy in the snews! Support this podcast at https://www.patreon.com/LetsTalkAboutSnacks -- Snack News: Sherbert or Sherbet? It Turns Out, America Is Divided: https://www.foodandwine.com/sherbert-vs-sherbet-11772873 Fruity Pebbles-Flavored Water Is a Real Thing — and It’s Already at Walmart: https://www.foodandwine.com/liquid-death-fruity-pebbles-cereal-criminal-11770142 Haribo celebrates Summerween with Halloween candies: https://www.snackandbakery.com/articles/114100-haribo-celebrates-summerween-with-halloween-candies Taco Bell Is Launching Sweet Chipotle BBQ Crispy Chicken — and Other New Menu Items: https://people.com/t...2025-07-2736 min
Ingrained Insights PodcastEpisode 100: Nolan Lowry, 84.51°January is a great time to look at what the coming year holds in store. Lowry, director of consumer research with data science outfit 84.51°, connected with Chief Editor Jenni Spinner to discuss what consumer trends might drive the snack and bakery field for the rest of 2025.2025-01-2311 min
Ingrained Insights PodcastEpidode 99: Chris Park, Mondelēz InternationalChips Ahoy! has just released its newest innovation, and spoiler, it’s not a cookie: its Baked Bites are an on-the-go version of a blondie. Chris Park, director, Chips Ahoy! and cakes/pastry innovation, chats about the brand’s newest product, and how the company came up with the idea for it.2025-01-0908 min
Ingrained Insights PodcastEpisode 98: Matthew Schueller of Ardent MillsAmericans are more concerned about their gut health than ever before, and they increasingly look to their food purchases (including bakery and snack buys) to help further it. Schueller, director of marketing insights and analytics for Ardent Mills, offers some wisdom in that arena that producers can use to tap into the trend.2024-11-2220 min
Ingrained Insights PodcastEpisode 97: Rebecca Marquez of PMMISnack producers, baking companies, and other food-focused outfits are interested in packaging equipment investment, and many prowled the exhibits at PACK EXPO International 2024 in Chicago to check out the possibilities. Marquez, director of custom research with show organizer PMMI, outlined the packaging industry outlook as shared in the recently released State of the Industry report.2024-11-1919 min
Ingrained Insights PodcastEpisode 96: Hassan Safieddine and Ryan Brothers of DrumrollSafieddine and Ryan Brothers (founders of BFY doughnut maker Drumroll) connected with SF&WB's Brett Parker to discuss their growth since they started the company in 2019, as well as their plans for the future. They also talk about the recent $3 million investment from 7-Mile Brands and plans to harness the funds to fuel future expansion.2024-11-1309 min
Ingrained Insights PodcastEpisode 95: Steve Gardiner of Nature's BakeryNature's Bakery has enjoyed considerable growth in recent years, and Mars is betting big on the baked snack brand's future with investment in a new $237 million facility. CEO Gardiner talks about the upward trajectory, history of BFY innovation, and more.2024-10-2421 min
Ingrained Insights PodcastEpisode 94: Florence Dennis of Flow's Tasty TreatsMultimedia Specialist Brett Parker connected with Dennis (who hails from Ghana) to discuss Flow's Tasty Treats' mission to bring African cuisine into the American mainstream, with items like toasted corn, peanut mixes, and dried coconuts. She also shares insights about her charity work and sales at Costco.2024-10-1806 min
Ingrained Insights PodcastEpisode 93: Eleanor Miller of Glanbia NutritionalsThanks to recent innovations with inclusions, better-for-you baked goods and snacks can be more than tasty and healthy; they can also be fun. Miller talks about some of the company's products that sweeten, sparkle, and otherwise enhance products to help delight consumers.2024-10-1616 min
Ingrained Insights PodcastEpisode 92: Innovations in store for ASB BakingTECH 2025On its 100th anniversary, the American Society of Baking's annual event has more than a few innovations in store for the industry pros attending. Lisa Arato of Spiromatic and Ashley Robertson of Corbion share a sneak peek at some of the notable changes.2024-10-1415 min
Ingrained Insights PodcastEpisode 91: Ali Wing of OobliSweet-toothed consumers increasingly seek treats that are tasty, indulgent, and natural. Oobli, a maker of sweet proteins, is attracting the attention of producers like Grupo Bimbo with its BFY sugar-alternative solutions. CEO Wing shares insights about the sweet solutions and the possibilities in snack, bakery, and candy.2024-09-2618 min
Ingrained Insights PodcastEpisode 90: Dave and Jan Marson of Marson FoodsWhen Dave and Jan Marson sold their wildly successful food brand Nature’s Bakery to Mars, they didn’t rest on their laurels. Instead, they rolled up their sleeves and founded another company: Marson Foods, a producer of waffles, pancake bites, and other items for retail, foodservice, and other clients. The couple shares their fascinating history and shares insights about running not one, but TWO successful food empires.2024-09-2331 min
Ingrained Insights PodcastEpisode 89: James Marino of Jackson'sSince this snack company appeared on the cover of our September 2023 issue it's gone through some impressive growth. According to Marino (president and CEO of the company), it's just getting started. Listen to hear about how the sweet potato chip purveyor has innovated, and how it's planning for an even brighter future.2024-09-1912 min
Ingrained Insights PodcastEpisode 88: Jeff Nichols of Nichols Farm on pistachiosJeff Nichols, vice president of supply chain and grower relations with Nichols Farms, knows a lot about pistachios; his family has been in the business for more than six decades, so you might say it's in his blood. He discusses the company's long history, growth, product innovation, and being a good steward of the land and planet.2024-09-0911 min
Ingrained Insights PodcastEpisode 87: Love + Chew on superfood snackingLove + Chew started out in founder/CEO Lauren Chew's San Francisco apartment, with the idea of crafting plant-based snacks that tasted good but also fit in with her aim of eating better. The idea took off, and now the line of vegan, gluten-free cookies are found on the shelves of thousands of stores, including Whole Foods Markets, Costcos, and other big names. Chew tells us more about the company's healthy mission and growth.2024-08-0815 min
Ingrained Insights PodcastEpisode 86: Kwik-Lok on innovation and sustainabilityNearly every consumer that has had taken bread home also has brought a Kwik-Lok product into their household. The company's distinctive tags and closures are used to close up a significant share of bread bags sold in the U.S. Karen Reed, global director of marketing and communications, shares with SF&WB the company's history, recent innovations, and work on sustainable solutions.2024-07-2613 min
Ingrained Insights PodcastEpisode 85: Frito-Lay and Hasbro collaborationMultimedia Specialist Brett Parker sits down with Melissa Miranda, vice president of marketing for Frito-Lay North America, as they discuss a cross-promotional collaboration this past spring between Frito-Lay and Hasbro that treated consumers to a multi-platform game bringing families closer together with the power of snacks and board games.2024-07-1703 min
Ingrained Insights PodcastEpisode 84: Beneo on weight management and snack solutionsOzempic, Wegovy, Mounjaro, and other drugs aim to help people manage their weight as well as their diabetes symptoms. Denisse Colindres, manager of nutrition communication, North America, Beneo, discusses a recent study that indicates a certain ingredient that stimulates the release of the hormone that helps the drugs work their magic, and what that might mean for snack and bakery producers.2024-07-1213 min
Ingrained Insights PodcastEpisode 83: Calbee America on decades of snack innovationCalbee has been operating in the BFY snack space since its founding in 1949 and has continued to innovate ever since. Calbee America President Tim Bateman sat down with us to discuss the company's history, foundation in better-for-you bites, and plans for the future.2024-06-2816 min
Ingrained Insights PodcastEpisode 82: Wow Bao on growth in frozen snacksChicagoans may be more familiar with the sweet and savory Asian treats produced by the Wow Bao restaurant chain than the rest of the country. However, as the company grows and expands the reach of its retail offerings, that awareness is spreading beyond the windy city. Here, President and CEO Geoff Alexander talks about the company's history and growth strategy.2024-06-2613 min
Ingrained Insights PodcastEpisode 81: Kemin Food Technologies on clean label trendsU.S. consumers are more interested than ever in buying breads, snacks, and other foods with labels that read as ‘natural’ and ‘free from’ certain ingredients. It’s up to producers to deliver such products while also offering items that taste great, have sufficient shelf life, and can be economically produced. Jerry Savino, technical services manager with Kemin Food Technologies, discusses the challenges producers face, what consumers are looking for, and solutions available to make it all happen.
Sponsored by2024-06-2019 min
Ingrained Insights PodcastEpisode 80: Mary’s Gone Crackers on innovating in the BFY snack fieldAs a decades-old company, Mary’s Gone Crackers is one of the pioneers of the better-for-you and organic snack spaces. What’s more, the company continues to grow (it doubled manufacturing capacity earlier this year) and innovate (hello, Mary’s Gone Kookies). CEO Michael Finete talks about the history, future, and messaging of the creative company.2024-05-2418 min
Ingrained Insights PodcastEpisode 79: Bill Quigg on taking over as ABA chairSince Quigg grew up in the baking business (several generations of Quiggs ran Richmond Baking before Bill took over as president and CEO), and he’s held leadership positions at the American Bakers Association before, he seems as apt a candidate as anyone to take over the organization as chair. During the recent ABA Convention, he took time to talk about baking being in his blood, his personal leadership philosophy, and more.2024-04-2913 min
Ingrained Insights PodcastEpisode 78: Chatting about cherries with the Cherry Marketing InstituteNate Chesher, marketing director of the Cherry Marketing Institute, not only appreciates the taste and versatility of the fruit. He also loves talking about it, which he did with SF&WB recently. Listen in on the discussion of the health benefits and myriad uses of cherries in snack and bakery products, and how to use cherries to create foods that delight consumers.2024-04-2214 min
Ingrained Insights PodcastEpisode 77: Nick Graham of Mondelēz on the State of SnackingConsumers around the world love their snacks. The fifth annual State of Snacking Report, courtesy of Mondelēz International, reveals some interesting insights into just how much people prioritize their snacking. Graham, global head of insights and analytics, has the scoop.2024-04-1517 min
Ingrained Insights PodcastEpisode 76: Tom Egan, vice president of Industry Services, PMMIPMMI, the Association for Packaging and Processing Technologies, recently unveiled its 2023 State of the Industry US Packaging Machinery Report. Egan reveals some of the key highlights from the info-packed resource, focusing on what the findings might indicate for the future of packaging and equipment investment for snack makers, bakery producers, and others in the CPG food field.2024-04-0917 min
Ingrained Insights PodcastEpisode 75: Ginger Frank, founder/CEO, Poppy Handcrafted PopcornReady-to-eat popcorn is a popular snack category, with plenty of players on the field. Asheville, NC-based Poppy Handcrafted Popcorn offers a range of unique, premium flavors that make it stand out, in pouches that stand up. Frank discusses the brand’s history, growth, and innovation.2024-03-1323 min
Ingrained Insights PodcastEpisode 74: Kevin Spratt, president for the U.S-Canada region, Rich ProductsRich Products is betting big on the future of its cake and cupcake business. Spratt connected with Snack Food & Wholesale Bakery to discuss the recent $27 million investment in its Middleton, TN facility, and its history of growth and innovation.2024-03-0809 min
Ingrained Insights PodcastEpisode 73: Dr. Sarah Corwin, Senior Principal Scientist for Ingredient Innovation, Ajinomoto Health and NutritionConsumers in the U.S. generally want to eat better, but they struggle to find foods (including snacks and baked items) that meet their healthy eating goals. During this podcast, Dr. Corwin talks about how producers can strive to provide healthier foods, while still delivering on good taste.2024-02-1921 min
Ingrained Insights PodcastEpisode 72: Anish Sheth, operating partner, Redbud BrandsIt’s not enough for a snack to be better for you to capture consumer interest, and keep them coming back. It has to taste good, too. If it combines being healthy and being tasty with being good for the environment, that’s a nice bonus. Anish Sheth talks about Redbud’s hat-trick snack Cheddies Crackers, its attention to quality, and its plans for the future.2024-02-0810 min
Ingrained Insights PodcastEpisode 71: Cristian Chu Salgado, VP of new business development, Luker ChocolateWhen choosing bakery and snack purchases, consumers are interested in eating healthier, but they don’t want to give up indulgence—especially when it comes to chocolate. Cristian Chu Salgado recently connected with Snack Food & Wholesale Bakery to talk about what shoppers are looking for, trends in chocolate, and how producers can harness the power of chocolate to deliver tasty BFY options.2024-01-2512 min
Ingrained Insights PodcastEpisode 70: Seb Margaglio and Bill Heiler, Rich ProductsWhat will 2024 hold for the bakery industry? In this latest podcast, Snack Food & Wholesale Bakery checks in with two experts from Rich Products—Seb Margaglio, customer shopping marketing manager, and Bill Heiler, senior customer shopping marketing manager—to talk trends. The experts share their thoughts on what might show up on bakery shelves in terms of flavors, colors, ingredients, and more.2024-01-0413 min
Ingrained Insights PodcastEpisode 69: Phil Daludado, T. HasegawaPredicting the future can be difficult and risky, but having an idea of what consumers are looking for can be incredibly helpful for snack and bakery pros planning for future success. Daludado, senior food technologist with T. Hasegawa, sat down with Snack Food & Wholesale Bakery Chief Editor Jenni Spinner to talk dessert and confection trends, and what the coming year might hold for producers.2023-12-2212 min
Ingrained Insights PodcastEpisode 68: Jason Wright, Wilde Protein ChipsCreating snack chips out of chicken breast might seem like a wild idea, but it’s one that’s caught on with consumers, who now can purchase the products at Target and other high-profile stores. Wright, founder of Wilde, talks about the company’s early days, notable growth trajectory, and what’s ahead for the brand.2023-12-0617 min
Ingrained Insights PodcastEpisode 67: Andrew Hunter, KikkomanLots of U.S. households have a bottle of soy sauce in their pantry, which they typically employ to season homemade or take-out Asian dishes. However, as Chef Andrew Hunter shares with Chief Editor Jenni Spinner, soy sauce is a much more versatile substance than most consumers realize. The culinary expert explains how soy sauce can be used in a broad range of snack and bakery products, and the difference between chemically produced soy and the company’s painstaking traditional brewing process.2023-09-2518 min
Ingrained Insights PodcastEpisode 66: Megan and Scott Reamer, Jackson’sWhat started out as a labor of love in the Reamers home kitchen has become a rapidly growing national snack brand. Specializing in sweet potato chips cooked in avocado and coconut oils and sprinkled with creative seasoning blends, the company’s products are attracting consumers and winning awards.2023-09-0714 min
Ingrained Insights PodcastEpisode 65: Denisse Colindres of BENEO on heart-healthy ingredientsConsumers aren’t just interested in healthier eating—often, they are seeking out foods that deliver a specific benefit, such as improved heart health. Colindres, BENEO’s nutrition communication manager for North America, explains how bakery and snack producers can hit the mark and deliver with their products.2023-09-0714 min
Ingrained Insights PodcastEpisode 64: Anna Gordon and Steven Hartong, The Good BatchBaking is not a business for the faint of heart, and the challenges of the past few made that saying truer than ever. Experience baker Gordon and husband Hartong spoke with SF&WB Chief Editor Jenni Spinner to share how creative thinking and perseverance helped carry the Brooklyn-based bakery through some very tough times.2023-08-3014 min
Ingrained Insights PodcastEpisode 63: Dan Sonke, Blue Diamond GrowersServing as director of sustainability at the almond growers collective seems like a great career fit for Sonke—as a kid growing up on his family’s almond farm, he knows a lot about almonds and environmental stewardship. In this podcast, he talks about the organization’s mission and dispels some common misconceptions around the sustainability of almonds.2023-08-1716 min
Ingrained Insights PodcastEpisode 62: Jason Lioy of Dawn Foods on DE&I effortsBrett Parker of SF&WB sat down with Lioy, Dawn’s chief people officer, to discuss diversity, equity, and inclusion work at the company. He highlights how a bakery company can successfully implement DEI efforts, what to do if such programs are challenged, and how to be innovative in shaping new techniques.2023-08-1113 min
Ingrained Insights PodcastEpisode 61: Guy Ozery, SeedWiseAfter decades in the baking business, the Ozery family is going against the grain—literally. First, the Ozery Bakery’s SeedWise offshoot came out with grain-free granolas. Now, the company has launched better-for-you cookies that promise better taste. We chatted with CEO/founder Guy Ozery to get the scoop.2023-07-0713 min
Ingrained Insights PodcastEpisode 60: Lauren Koston, Pork King GoodIngrained Insights sits down with Pork King Good Owner Lauren Koston as we explore the unorthodox tastes of her company's snack products. We discuss how to come up with innovative flavors, the struggles of growing an independent snack company, and the benefits of joining SNAC International.2023-06-2306 min.webp?1686332930)
Ingrained Insights PodcastEpisode 59: Poorvi Patodia, Biena SnacksFounder and CEO Poorvi Patodia started the company 11 years ago, on a mission to create healthy snacks for her family that actually tasted good. Now, the chickpea-centric snack purveyor’s wares can be found across the country at Target, Whole Foods Market, Kroger, and more. We chatted about her journey from the kitchen to nationwide retail shelves, and what the producer has planned.2023-06-0923 min
Ingrained Insights PodcastEpisode 58: Allison Hornev, Dawn FoodsIt is never too early to think of holiday bakery offerings. In this podcast, Hornev tells SF&WB’s Brett Parker all Dawn Exceptional Majestic Gingerbread Cake Donut Mix, a hybrid of two delicious bakery tastes fused into doughnut heaven. We discuss the inception of the product, keeping doughnut ideas fresh, and future baking goods her company is focusing on.2023-05-2204 min
Ingrained Insights PodcastEpisode 57: Jerrod Adkins, UnbelievaBunsAfter Jerrod Adkins set out to create low-carb, high-protein bread, he and his team spent seven years coming up with a recipe, fine-tuning and tweaking it until they were satisfied with the balance of flavor, nutrition, texture, and clean label. The UnbelievaBuns founder spoke with SF&WB about the journey, and plans for the brand’s future.2023-05-1711 min
Ingrained Insights PodcastEpisode 56: Highlighting EDDIE, The Edible Printmaker with Mark Strobel of PrimeraIngrained Insights sits down with Mark Strobel, Vice President of Primera Technology, as he discusses EDDIE, The Edible Printmaker which creates immaculate and delicious cookie designs in a matter of minutes. Mark discusses the inception of the product, the art of creating edible ink, and unique feedback from the baking community about the product.2023-05-1520 min
Ingrained Insights PodcastEpisode 55: Kyle Koehler, WildwayWildway is one producer that doesn’t go with the grain—literally. The company specializes in grain-free snacks, granolas, and hot cereals. In addition to being in line with a number of growing consumer and product trends (grain-free formulations, keto, paleo, etc.), the company also focuses on sustainability throughout the operation. We sat down with Koehler, Wildway CEO and founder, to learn more.2023-04-2713 min
Ingrained Insights PodcastEpisode 54: Brittney Cook, Something SweetCook is the co-founder and chief growth officer of Something Sweet Dough, a company that sends delicious ready-to-bake cookie dough straight to your door. Not your typical start-up story, it is a family-owned business that took a personal tragedy and transformed it into a business triumph. She spoke with SF&WB Multimedia Specialist Brett Parker about overcoming challenges, what goes into a memorable cookie, and advice for new snack companies.2023-04-0506 min
Ingrained Insights PodcastEpisode 53, Mukul Shukla, tna North AmericaShukla has only been vice president of the processing and packaging solutions provider, but he’s no stranger to the field, with nearly 10 years of experience at the company and about three decades in the industry. He spoke with Chief Editor Jenni Spinner live from SNAXPO23 in Orlando about the company and issues impacting snack professionals.2023-03-3008 min
Ingrained Insights PodcastEpisode 52: Nathan Norris, Highland Baking Co.Over the course of his career, Norris (director of diversity and inclusion at Highland Baking, Northbrook, IL) has worked to make the family-owned bakery operation a welcoming, inclusive environment. He spoke to SF&WB Chief Editor Jenni Spinner live from the recent ASB BakingTECH event in Chicago about his career, and how producers can launch and run their own DE&I programs.2023-03-2712 min
Ingrained Insights PodcastEpisode 51: Mike Cantore, Carolina IngredientsThe Flavor Pavilion competition is one of the most anticipated events at SNAXPO 2023 (taking place in Orlando, FL, March 19-21). Cantore, vice president of sales with Carolina Ingredients, offers a taste of what attendees can expect at the event and shares insights gained from his years of experience serving the snack and bakery industry.2023-03-0916 min
Ingrained Insights PodcastEpisode 50: Justin Spannuth, Unique SnacksOwned and operated by the Spannuth family, Unique Snacks has been all about pretzels for more than a century. Its latest innovation, Puffzels, marks a foray into new territory while, thanks to the fun pretzel shape, honoring the company’s history. Justin tells us about the new product, growing up in pretzels, and taking on the position of chair of SNAC International ahead of SNAXPO23.2023-03-0729 min
Ingrained Insights PodcastEpisode 49: American Bakers Association President/CEO Eric DellAs the newly appointed leader of the ABA, Dell is responsible for leading the group’s 300+ members in its mission to promote and grow the bakery industry. He spoke with SF&WB Group Publisher Doug Peckenpaugh about the challenges baking professionals face and his vision for the future of the association.2023-02-0908 min
Ingrained Insights PodcastEpisode 48: BENEO on chicory root fiberGut health is a hot topic these days, and consumers are increasingly interested in foods that benefit their microbiome. Denisse Colindres, nutrition communication manager, BENEO, shares trends in this particular space and discusses use of chicory root fiber in snacks and bakery products.2023-01-0912 min
Ingrained Insights PodcastEpisode 47: ADM on flavor and color trends for 2023What kinds of flavors and colors will consumers be hungry for in the coming year? Jennifer Zhou, ADM’s senior director of product marketing for North America, shares insights on what might be in store.2022-12-1910 min
Ingrained Insights PodcastEpisode 46: Hostess Brands, 2022 Bakery of the YearHostess Brands President and CEO Andy Callahan talk about the company’s approach to a range of crucial issues, including sustainability, workforce development, safety, and more.2022-12-1312 min
Ingrained Insights PodcastEpisode 45: BEST in Baking Program at IBIEDave Watson, food, bakery, and snacks engineering SME, The Austin Company, talks about the BEST in Baking Program at IBIE 2022, including its origins and how it has expanded over the years.2022-08-1708 minIngrained Insights PodcastEpisode 44: Packaging design insightsTom Newmaster, Partner, FORCEpkg, relates his experience in packaging design analysis and disruption as an instructor at the Pennsylvania College of Art & Design.2022-08-1020 minIngrained Insights PodcastEpisode 43: Discussing innovation and the supply chain with Quinn SnacksKristy Lewis, chief visionary officer and chairwoman of the board at Quinn Snacks, talks about category and supply-chain innovation.2022-08-0417 minIngrained Insights PodcastEpisode 42: Preparing for IBIE 2022Get a view of the behind-the-scenes planning for the International Baking Industry Expo (IBIE) 2022, taking place on September 17-21 in Las Vegas. Michael Cornelis, vice president of international sales and development for American Pan, highlights the top-notch educational components of the tradeshow.2022-07-2213 minIngrained Insights PodcastEpisode 41: Upcycling byproducts at Renewal MillListen to our discussion with Claire Schlemme, Co-Founder and CEO at Renewal Mill, to learn more about the fight against climate change and global food loss. Renewal Mill focuses on environmental impact through its efforts in upcycling byproducts in food manufacturing into superfood ingredients and premium plant-based pantry samples.2022-07-2212 minIngrained Insights PodcastEpisode 40: Uniting taste, health, and convenience with CAULIPOWERCAULIPOWER’s Founder and Chief Innovation Officer, Gail Becker, shares what's new, including a brand new product. CAULIPOWER is the winner of SF&WB’s 2021 Bakery of the Year Award.2022-07-1912 minIngrained Insights PodcastEpisode 39: Discussing plant-based options in the bakery marketRich Products is a leader in providing toppings and icings for bakery products. In Episode 39, we speak with Julie Altobello, senior marketing manager of health and authenticity at Rich Products, about what consumers consider when selecting bakery products with 100% plant-based options.2022-07-1308 minIngrained Insights PodcastEpisode 38: Insight on the latest global snack flavor trendsListen to the history, fine-tuning, and current trends of Kerry Group's global taste charts with Soumya Nair, an expert with over ten years with the Kerry Insight team.2022-07-1310 minIngrained Insights PodcastEpisode 37: Brioche with St Pierre GroupeDavid Wagstaff, vice president of North America, St Pierre Groupe (SF&WB's "Bakery of the Year" in 2019), discusses the latest trends and growth in the popularity of brioche. St Pierre Groupe produces a wide range of baked goods and has become synonymous with brioche in the U.S.2022-06-2205 minIngrained Insights PodcastEpisode 36: Technical nutrition bar formulation tipsIngrained Insights welcomes Laurie Collins to the show. Laurie is the Senior Technical Business Development Manager Global Ingredients at Blue Diamond Growers, a collaborative of almond growers in California.2022-05-2318 minIngrained Insights PodcastEpisode 35: Better-for-you market dynamics with Veggies Made GreatElliot Huss, CEO of Veggies Made Great, discusses the company’s veggie-rich muffins and other products, and what it takes to make it in today’s better-for-you snack and bakery product market.2022-05-0315 minIngrained Insights PodcastEpisode 34: Addressing supply-chain efficienciesNiranjan Kulkarni, Ph.D., senior director of consulting services for CRB, who has a master’s degree in industrial and systems engineering and is certified Lean Six Sigma Master Black Belt, discusses supply-chain and production efficiencies to better manage disruptions and streamline operations.2022-04-2611 minIngrained Insights PodcastEpisode 33: CHEEZ-IT According to Chef Mason HerefordNew Orleans-based chef & owner of Turkey and the Wolf, Mason Hereford, talks about how he celebrates CHEEZ-IT snack crackers in recipes. Stay tuned for his upcoming cookbook release in summer 2022.2022-04-1811 minIngrained Insights PodcastEpisode 32: Pathways to keto product developmentGuest: Thom King, CEO, Icon Foods
Keto, low-carb, low-sugar, better-for-you2022-04-1112 minIngrained Insights PodcastEpisode 31: Consumer insights strategies for new product developmentGuest: Andrew Livermore, SVP, Product & Partnership Solutions, Curion
Consumer testing, product development, market strategy, sensory insights2022-04-0512 minIngrained Insights PodcastEpisode 30: Product storytelling with honeyGuest: Keith Seiz, National Honey Board
Sweeteners, ingredient storytelling, pollination, natural2022-03-2409 minIngrained Insights PodcastEpisode 29: Workforce development - Improving the employee experienceGuest: Dennis Collins, Architectural Practice Manager, CRB
Workforce, staffing, attracting personnel, employee retention, facilities2022-02-0215 minIngrained Insights PodcastEpisode 28: Philadelphia spotlight - Steamed doughnuts, other bakery trendsGuest: Frank Pantazopoulos, Owner & Operator, Tiffany’s Bakery
Pandemic strategies, better-for-you baking, artisan baking, doughnuts2022-02-0212 minIngrained Insights PodcastEpisode 27: A sneak peek of SNXGuest: Elizabeth Avery, President & CEO, SNAC International
SNX 2022 event details, snack industry event, supply chain2022-01-1309 minIngrained Insights PodcastEpisode 26: SNAXPO21 PreviewGuest: Elizabeth Avery, President & CEO, SNAC International
SNAXPO21 COVID-19 update, show educational highlights, Flavor Pavilion, snack industry supply chain2021-08-1815 minIngrained Insights PodcastEpisode 25: Entrepreneurial Specialty Granola with a MissionGuest: Kiley Fields, Owner, For Good Foods
Oat-free granola, chef-driven foods, entrepreneurial baking, mission-led companies2021-08-0318 minIngrained Insights PodcastEnsuring efficiency and minimizing waste in the flour industryGuest: Charlie Kauffman, Senior Product Specialist for Ingredient Performance, PerkinElmer
For bakers, millers, and food processors, water absorption, stability, and mixing tolerance are important factors to test for in wheat flour. By monitoring these parameters regularly, stakeholders can ensure the quality of their flour is consistent in all products, reducing unnecessary waste downstream. Kauffman shares his thoughts on how calibrated analytical solutions are providing consistency across the supply chain and leading to more efficient and profitable manufacturing processes.
Sponsored By:2021-07-2119 minIngrained Insights PodcastFinding the Right Oil SolutionGuests: Michelle Peitz, Technical Solutions and Marketing Manager, ADM Oils, and Charlie Morris, Director of Customer Portfolio Management, ADM Refined Oils
Consumer oil preferences, improving product quality, oil supply-chain stability, understanding oil flexibility
Sponsored By:2021-07-2014 minIngrained Insights PodcastEpisode 24: Tracking Snack Menu Trends from Local to NationalGuest: Mike Kostyo, Trendologist and Senior Managing Editor, Datassential
Ethnic appetizers, regional food trends, foodservice opportunities, Latin American appetizers, Asian appetizers2021-07-1312 minIngrained Insights PodcastEpisode 23: Preparing for the Next PandemicGuest: Steve Robert, vice president, Global Sales, AIB International
Addressing pandemic preparedness, getting ready for the next pandemic, personnel safety2021-07-0609 minIngrained Insights PodcastEpisode 22: St Pierre Groupe Expands Across the U.S.Guest: Paul Baker, Co-Founder, St Pierre Groupe
Brioche popularity, upscale fresh breads, U.S. retail expansion, artisan bakery trends2021-06-0810 minIngrained Insights PodcastEpisode 21: Building Shopper Trust - Consumer Perceptions on Food SafetyGuest: Jennifer Wasieleski, RD&A Director, Food Protection & Preservation, Kerry
Consumer perceptions, operational food safety, reducing food waste, building shopper trust.2021-05-2513 minIngrained Insights PodcastEpisode 20: Introducing European Bakery PerspectivesGuests: Wim Martens, International Commercial Manager, Croustico & Export Bakery Products, Vandemoortele, and Raoul Dexters, General Manager, Vandemoortele USA
European bakery trends, U.S. market opportunities, artisan bakery perspectives2021-05-1919 minIngrained Insights PodcastEpisode 19: 100 Years of Competitive Edge in the Salty Snack SectorGuest: Luke Mapp, President, Mikesell’s Snack Food Co.
Remaining family-run, achieving growth during the pandemic, and strategically refocusing on customer service.2021-05-1209 minIngrained Insights PodcastEpisode 18: Pathways to Gluten-Free CertificationGuests: Laura Allred, Regulatory Manager, Gluten-Free Certification Organization, and Jeanne Reid, Marketing Manager, Gluten Intolerance Group
Gluten-free product certification, gluten-free product and category trends, beginning gluten-free product development2021-04-2910 minIngrained Insights PodcastEpisode 17: Communication Strategies for Snack & Bakery OperationsGuest: Daniel Sztutwojner, Chief Customer Officer and Co-Founder, Beekeeper
Sophisticated communication platforms, pandemic and recall management, workforce strategies.2021-04-0510 minIngrained Insights PodcastEpisode 16: Sanitary Process PerspectivesGuest: Brock Beach, Vice President of Sales & Marketing, Rodem
Streamlining operations, sanitary process oversight and control, material handling, plant efficiency.2021-03-2410 minIngrained Insights PodcastEpisode 15: Retail Snack & Bakery StrategiesGuest: Nancy Jo Seaton, President, Seaton Food Consultants
Brick-and-mortar, in-store bakery strategies, in-store sampling, the power of aroma.2021-03-1715 minIngrained Insights PodcastEpisode 14: Exploring Personalized NutritionGuest: Brad Schwan, Vice President of Category Marketing, ADM
Healthy snacking, gut health and immunity, ingredient opportunities.2021-03-0210 minIngrained Insights PodcastEpisode 13: From Foodservice to Retail: Cheesecake Success in the SouthGuests: Chris Ortego, Owner, and Shaun Davis, Executive Pastry Chef, Cotton Blues Kitchen + Marketplace
Building retail dessert distribution, single-serve opportunities, hallmarks of dessert quality.2021-02-1211 minIngrained Insights PodcastEpisode 12: Protecting Honey in the U.S.Guest: Jill Clark, Jill Clark, Founding Member and Treasurer, True Source Honey
Preventing honey adulteration, comprehensive honey traceability, consumer assurance, and stopping food fraud.2021-01-2909 minIngrained Insights PodcastEpisode 11: Scone CreativityGuest: Laurie McNamara, Pastry Chef, Cadence Kitchen & Co. and The Foxtail
Baking better scones, seasonal flavors, savory scones, and foodservice shifts during the pandemic.2021-01-2010 minIngrained Insights PodcastEpisode 10: A History of Innovation at Rich ProductsGuest: Ray Burke, President & COO, U.S.-Canada Region, Rich Products Corp.
Snapshots through the years with Rich Products, including recent acquisitions, and celebrating Rich’s 75th anniversary.2021-01-1310 minIngrained Insights PodcastEpisode 9: Equipment Inspection & MaintenanceGuest: Rowdy Brixey, President and CEO, Brixey Engineering
Scheduling inspections and regular maintenance, improving equipment performance, preventing catastrophic breakdowns.2021-01-0612 minIngrained Insights PodcastEpisode 8: Specialty Baking with Dr. Lin, Part 2: Keto BakingGuest: Lin Carson, Ph.D., CEO and founder, BAKERpedia
Specialty diet bakery insights, including ingredient options and strategies.2020-11-1609 minIngrained Insights PodcastEpisode 7: The Growth Potential of Better-for-YouGuest: Cameron Smith, President and Co-founder, Kodiak Cakes
The momentum behind the growth of Kodiak Cakes, the 2020 SF&WB “Bakery of the Year.”2020-10-2912 minIngrained Insights PodcastEpisode 6: Specialty Baking with Dr. Lin, Part 1: Gluten-Free BakingGuest: Lin Carson, Ph.D., CEO and founder, BAKERpedia
Technical, process, and category insights into gluten-free bakery product development.2020-10-2009 minIngrained Insights PodcastEpisode 5: Baking Industry Response to COVID-19Guests: Kerwin Brown, president and CEO, and Emily Bowers, Senior Director, Education & Operations, BEMA
How the baking industry is adapting to production through the COVID-19 pandemic.2020-10-1213 minIngrained Insights PodcastEpisode 4: Dynamics of Better-for-You SnackingGuest: Dustin Finkel, founder and CEO, Ka-Pop! Snacks
Dynamics of Better-for-You Snacking with Ka-Pop! Snacks2020-10-0711 min