Ingrained Insights Podcast

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.

Vultee, the recently appointed SVP of membership for the SFA, has a deep, diverse background in food, including a stint at Whole Foods Market. She connected with SF&WB recently to discuss her passion for the industry and how she'll use her enthusiasm for food to help members thrive along their growth journeys.

With so many issues impacting the food industry, it is important for snack industry professionals to keep on top of issues and make their voices heard in Washington, D.C. Cochran, president of SNAC International, talks about the organization's upcoming Legislative Summit on June 3-4, and the opportunity for members to connect and make a difference.

There are numerous roles eggs play in bakery products—when looking to remove eggs from the equation, there is no one-size-fits-all replacement option. Jerry Savino, technical service manager for bakery with Kemin Food Technologies, shares an overview of options and offers expert advice on how to select the right one for the job.

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Recent legislation and proposed bans on various artificial colors and flavors have some producers scrambling to clean up their labels. That's it., maker of fruit-based snacks with very short, natural ingredients lists, has less to worry about than those guys. Eshuys, president, talks about the legislation, trends in BFY, feeding kids healthy treats, and more.