Ingrained Insights Podcast

David 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.

Ingrained 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.

Elliot 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.

Niranjan 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.

New 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.

Guest: Thom King, CEO, Icon Foods

Keto, low-carb, low-sugar, better-for-you

Guest: Andrew Livermore, SVP, Product & Partnership Solutions, Curion

Consumer testing, product development, market strategy, sensory insights

Guest: Keith Seiz, National Honey Board

Sweeteners, ingredient storytelling, pollination, natural

Guest: Dennis Collins, Architectural Practice Manager, CRB

Workforce, staffing, attracting personnel, employee retention, facilities

Guest: Frank Pantazopoulos, Owner & Operator, Tiffany’s Bakery

Pandemic strategies, better-for-you baking, artisan baking, doughnuts