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Since Sliced Bread
By Baking & SnackBusiness
Since Sliced Bread episodes
- KIND Snacks grounds its brand in a foundation of real food
In this episode of Since Sliced Bread, EmilyStrobel, vice president, brand marketing for KIND Snacks, explains how consumer insights provide the path for how the company can deliver healthy energy sources that is grounded in real food.
27 min - ‘Since Sliced Bread’ takes a bite of the innovative bar category
Season 22 of Since Sliced Bread dives into the pioneering world of bars, examining product innovation from both industry leaders and savvy startups while uncovering the trends propelling this category forward.
1 min - Bakers balance extended shelf life with clean label demands
In this episode of Since Sliced Bread, Ben Reusser, innovation center manager, Cain Food Industries, shares the challenges in navigating shelf life extension while achieving a clean label.
20 min - La Brea Bakery rides resurgent sourdough trend
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.
21 min - Flowers Foods well-positioned for ‘bifurcated’ bread consumers
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.
12 min - Pepperidge Farm expands how consumers eat bread
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.
25 min - Changing consumer attitudes shape the future of bread
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.
32 min - ‘Since Sliced Bread’ revisits the bread category
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.
2 min - Bakers must manage all variables to perfect their pizza
In the season finale of Since Sliced Bread, Ralf
Tschenscher, baking business development manager at Lesaffre, shares how bakers can manage variables such as dough temperature, mixing time, fermentation and more and select the best ingredients to optimize their doughs to create a better dough, a better crust and a better pizza.25 min - Billy Manzo embraced his roots to make ‘the best frozen pizza in the world’
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.
37 min
About Since Sliced Bread
From the publisher's feed
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking…
and asking the hard questions about how the industry will overcome its latest challenges.