In this episode of Since Sliced Bread, recorded live at the American Society of Baking’s BakingTech conference earlier this year, Chris Prociv, chief commercial officer of La Brea Bakery at Aspire Bakeries, looks to market the benefits of sourdough better.

In this episode of Since Sliced Bread, Jessica Wood, vice president, consumer insights at Flowers Foods, speaks to thecompany’s broad portfolio and how it serves consumers in today’s market and the shifting bread category. 

In this episode of Since Sliced Bread, Ama Auwarter, vice president, bakery and cookies at Campbell Snacks, shares how the company is reaching consumers, especially Generation Z, and inspiring them to think outside of the box with bakery. Listen to this week’s episode to hear more about how Pepperidge Farm is expanding the bread category.

In this episode of Since Sliced Bread, Erin Ball, executive director of Grain Foods Foundation, shares a recent study that looked at the attitudes of consumers and how bread manufacturers can learn how the category is being perceived.

Season 21 reevaluates the bread category, examining how the pandemic brought bread top-of-mind for consumers and how manufacturers are taking advantage by tapping into new occasions, better-for-you trends, artisan varieties and more.

In the season finale of Since Sliced Bread, Ralf

In this episode of Since Sliced Bread, Billy Manzo, certified master pizzaiolo and founder of Billy Manzo Pizza, shares his journey crafting the perfect frozen pizza, the challenges he faced along the way and why it was all worth it.

In this episode of Since Sliced Bread, Chris Miller,

In this episode of Since Sliced Bread, Jim Viti, vice

In this episode of Since Sliced Bread, Nick Fallucca, chief product and innovation officer at Palermo’s, shares how the company is offering value across all its brands, whether it’s a premium Screamin’ Sicilian pie or a private label pizza. Listen to hear how Palermo’s is satisfying the needs of every pizza consumer.