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.

Listen to this episode of Since Sliced Bread to learn more about how Flowers Foods ensures its breads, buns, bars, snack cakes and more are safe for consumers.

In this episode of Since Sliced Bread, Steve Robert, global vice president of sales, marketing and product innovation for AIB International, walks through how food safety programs have had to shift over the years and why it’s so critical to get food safety right.

In this episode of Since Sliced Bread, Lance Roberie, founder of Food Safety & Quality Services, details how the industry’s approach to food safety has gone from a reactive to a proactive approach and ways baking companies can ensure they have a successful food safety program.