Kicking off season 20 of Since Sliced Bread, Sally Lyons Wyatt, global executive vice president and chief advisor for consumer goods and foodservice insights, Circana, shares the latest numbers on the pizza category’s performance across frozen, deli and foodservice. Learn how the category can build on its newfound momentum as it bounces back from inflation’s impact.

Season 20 of Since Sliced Bread explores the pizza category’s health and future.

Dennis Gunnell, president of Formost Fuji, shares how packaging automation is helping bakers get the most out of their labor savings that is needed amidst the industry's workforce challenges.

In this episode of Since Slice Bread, Josh Bickford, president of Clyde's Donuts, shares how the company is delivering better donuts, thanks to its new facility and its investment in automation. 

In this episode of Since Slice Bread, Brenda Mortenson, director of product development and food scientist at Cheryl's Cookies, shares how the company automated its bakery while maintaining its product quality.

In this episode of Since Slice Bread, Akeem Babatunde, senior director of supply chain at The Kroger Co., shares how the industry is embracing automation and a mindset of continuous improvement and how this can influence a bakers' approach for attending next year's IBIE, to be held Sept. 13-17, 2025, in Las Vegas.

In this episode of Since Slice Bread, Monty Pooley, president and chief executive officer of JTM Foods, discusses how automation has boosted employee retention and allowed the bakery to focus on developing a more skilled workforce. Listen to learn how JTM Foods and the industry at large are building better workforces through automation.

In this episode of Since Slice Bread, Bill Quigg, president and chief executive officer of Richmond Baking, shares how strong vendor relationships are key for bakers when working on automation projects.

In this season, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor, delve into the growing world of automation, speaking to manufacturers about efficient production tactics, and the importance of technological adaptation.

In this episode of Since Sliced Bread, Ricardo Rodriguez, marketing manager for bakery, snacks and confectionery at Ingredion, explains the approach bar manufacturers can take to add protein, reduce sugar or both in a bakery product.