Guest: Steve Robert, vice president, Global Sales, AIB International

Addressing pandemic preparedness, getting ready for the next pandemic, personnel safety

Guest: Paul Baker, Co-Founder, St Pierre Groupe

Brioche popularity, upscale fresh breads, U.S. retail expansion, artisan bakery trends

Guest: Jennifer Wasieleski, RD&A Director, Food Protection & Preservation, Kerry

Consumer perceptions, operational food safety, reducing food waste, building shopper trust.

Guests: 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 perspectives

Guest: Luke Mapp, President, Mikesell’s Snack Food Co.

Remaining family-run, achieving growth during the pandemic, and strategically refocusing on customer service.

Guests: 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 development

Guest: Daniel Sztutwojner, Chief Customer Officer and Co-Founder, Beekeeper

Sophisticated communication platforms, pandemic and recall management, workforce strategies.

Guest: Brock Beach, Vice President of Sales & Marketing, Rodem

Streamlining operations, sanitary process oversight and control, material handling, plant efficiency.

Guest: Nancy Jo Seaton, President, Seaton Food Consultants

Brick-and-mortar, in-store bakery strategies, in-store sampling, the power of aroma.

Guest: Brad Schwan, Vice President of Category Marketing, ADM

Healthy snacking, gut health and immunity, ingredient opportunities.