Since Sliced Bread

Listen to this episode of Since Sliced Bread to hear Eric Shinsato, senior project leader, innovation and technical service for Ingredion, share how to effectively reduce sugar without negatively impacting the finished product. 

In this episode of Since Sliced Bread, Ashley Findlay, senior director of marketing for The Sola Co., shares how the company got to where it is today and why the company recently reformulated its product lineup, which includes bread, buns, bagels and granola. Listen to learn more about the ups and downs of kept-friendly and reduced-sugar formulating.

In this episode of Since Sliced Bread, Blake Sorensen, founder of Blake’s Seed Based, shares his company’s growth history from creating seed-based bars in 2018 to the challenges of finding a co-manufacturer willing to commit to the company’s strict allergen-free mission.

Lauren Chew, founder of Love + Chew, discovers how to develop high-protein cookies without sacrificing taste or texture. Listen to this episode of Since Sliced Bread to learn more about the evolution of Love + Chew and the pitfalls and triumphs that come with giving consumers exactly what they want. 

In this episode of Since Sliced Bread, Scott Baker, president of 5 Generation Bakers, explains how he finally cracked the code on a CBD-infused baked good and how he has overcome the challenges of baking with CBD, where the category is going next and why he is sticking with it.

In the first episode of season 14 of Since Sliced Bread, Hector Saldivar, founder and CEO of Tia Lupita Foods, shares how the company centers on better-for-you simple and sustainable Mexican-inspired foods. Listen to this episode to more about upcycled ingredients and how Tia Lupita Foods is taking them mainstream.

In season 14, listeners will learn all about the challenges with formulating CBD, added protein, upcycled ingredients and more.

Listen to this episode of Since Sliced Bread to learn from Meaghan Meyer, senior vice president of food safety and quality at CraftMark Bakery, about the American Bakers Association’s Food Technical Regulatory Affairs Professionals group and CraftMark Bakery’s best practices to ensure its food safety program is implemented correctly.

In this episode of Since Sliced Bread, Rasma Zvaners, vice president of regulatory and technical services at the American Bakers Association (ABA) explains how ABA has advocated for the industry and provides baking companies as they incorporate the latest regulatory rules for food safety.

In this week’s episode of Since Sliced Bread, Des Flahive, senior vice president of food safety and quality assurance for Aspire Bakeries, speaks to how Aspire disseminates its food safety protocols and adapts them to each team.