Ingrained Insights sits down with Pork King Good Owner Lauren Koston as we explore the unorthodox tastes of her company's snack products. We discuss how to come up with innovative flavors, the struggles of growing an independent snack company, and the benefits of joining SNAC International.

Founder and CEO Poorvi Patodia started the company 11 years ago, on a mission to create healthy snacks for her family that actually tasted good. Now, the chickpea-centric snack purveyor’s wares can be found across the country at Target, Whole Foods Market, Kroger, and more. We chatted about her journey from the kitchen to nationwide retail shelves, and what the producer has planned.

It is never too early to think of holiday bakery offerings. In this podcast, Hornev tells SF&WB’s Brett Parker all Dawn Exceptional Majestic Gingerbread Cake Donut Mix, a hybrid of two delicious bakery tastes fused into doughnut heaven. We discuss the inception of the product, keeping doughnut ideas fresh, and future baking goods her company is focusing on.

After Jerrod Adkins set out to create low-carb, high-protein bread, he and his team spent seven years coming up with a recipe, fine-tuning and tweaking it until they were satisfied with the balance of flavor, nutrition, texture, and clean label. The UnbelievaBuns founder spoke with SF&WB about the journey, and plans for the brand’s future.

Ingrained Insights sits down with Mark Strobel, Vice President of Primera Technology, as he discusses EDDIE, The Edible Printmaker which creates immaculate and delicious cookie designs in a matter of minutes.  Mark discusses the inception of the product, the art of creating edible ink, and unique feedback from the baking community about the product.

Wildway is one producer that doesn’t go with the grain—literally. The company specializes in grain-free snacks, granolas, and hot cereals. In addition to being in line with a number of growing consumer and product trends (grain-free formulations, keto, paleo, etc.), the company also focuses on sustainability throughout the operation. We sat down with Koehler, Wildway CEO and founder, to learn more.

Cook is the co-founder and chief growth officer of Something Sweet Dough, a company that sends delicious ready-to-bake cookie dough straight to your door. Not your typical start-up story, it is a family-owned business that took a personal tragedy and transformed it into a business triumph. She spoke with SF&WB Multimedia Specialist Brett Parker about overcoming challenges, what goes into a memorable cookie, and advice for new snack companies.

Shukla has only been vice president of the processing and packaging solutions provider, but he’s no stranger to the field, with nearly 10 years of experience at the company and about three decades in the industry. He spoke with Chief Editor Jenni Spinner live from SNAXPO23 in Orlando about the company and issues impacting snack professionals.

Over the course of his career, Norris (director of diversity and inclusion at Highland Baking, Northbrook, IL) has worked to make the family-owned bakery operation a welcoming, inclusive environment. He spoke to SF&WB Chief Editor Jenni Spinner live from the recent ASB BakingTECH event in Chicago about his career, and how producers can launch and run their own DE&I programs.

The Flavor Pavilion competition is one of the most anticipated events at SNAXPO 2023 (taking place in Orlando, FL, March 19-21). Cantore, vice president of sales with Carolina Ingredients, offers a taste of what attendees can expect at the event and shares insights gained from his years of experience serving the snack and bakery industry.