Ingrained Insights Podcast

Nearly 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.

Multimedia 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.

Ozempic, 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.

Calbee 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.

Chicagoans 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.

U.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.

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As 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.

Since 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.

Nate 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.

Consumers 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.