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. Miller, 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.

The Mighty Cranberry: this unique superfruit isn’t just a fruit to put on your Thanksgiving dinner table—it’s also incredibly versatile and offers a long list of benefits that draw in health-conscious consumers. Listen to two Ocean Spray Ingredients experts—Christina Khoo, Director of Emerging Science, Nutrition & Reg Affairs; and Charley Morrill, Sr. Research Chef—as they discuss the berry’s myriad benefits, the various cranberry ingredients, and how to best incorporate them into snack and bakery recipes that consumers will crave.

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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.

What does it take to create a great snack prototype? Cargill experts Jana Mauck (senior marketing manager for snacks and cereal) and Chad Rieschl (principal food scientist) share some of the finer points of the sample the team created to showcase at Expo West 2025.

Calbee America has introduced a number of innovations aimed at stateside snackers. With its latest product line (a quartet of potato chips with bold flavors) the producer is hearkening back to its Asian roots. In this conversation, the VP of marketing/R&D for the company's American division talks about the history, the new chips, and what's ahead.

Food safety covers a lot of territory in the bakery and snack field, including keeping products safe from microbial growth and contamination. Charest, senior vice president for functional ingredients and solutions with the company, talks about the importance of keeping items free and clear, and ways to do just that.