Episodes
184
Latest episode
Jun 2026
Language
EN
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.
In this episode, Jenny Zegler, principal strategist for food and drink at Mintel, shares the research around what’s trending among new baking and snack products with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack.
In this season of Since Sliced Bread, you’ll hear from category leaders who are innovating amidst these headwinds. They’ll dive into the trends driving product innovation and how they aim to stand out with their latest releases.
In this episode of Since Sliced Bread, Keith Nunes, editor of Food Business News, shares his takeaways from this year’s Expo West and how they’re shaping the snack category.
In this episode of Since Sliced Bread, Sudheer Kosaraju, chief commercial officer, Once Again, shares the company’s challenges that came with expanding into a new segment and what new trends he is seeing emerge in the snack industry.
In this episode of Since Sliced Bread, Mark Singleton, vice president of sales and marketing for Rudolph Foods, shares how the company laid the groundwork to increase pork rinds’ reach beyond the Southwest United States.
In this episode of Since Sliced Bread, Justin Spannuth, vice president and chief operating officer of Unique Snacks, shares how the company has stayed relevant in the snack spaceover its 100-plus year history.
In this episode of Since Sliced Bread, Phil Gusmano, vice president of Better Made Snacks and chair of SNAC International, shares how snack manufacturers can take advantage of the opportunities a diversified snack industry present.
In this season of Since Sliced Bread, you’ll hear from leading snack brands who are balancing consumers’ myriad demands in their latest launches to stay atop the category.
In this episode of Since Sliced Bread, Yannis Varellas, founder and chief executive officer of Olyra, shares how the companyspotlights ancient grains such as stone-ground spelt, barley and oat to meet the needs of today’s consumers.
In this episode of Since Sliced Bread, YCCheng, chief executive officer of Hero Bread, shares how the company balances functional food with taste profile. The products boast low net carb count, no added sugar and contains a boost of fiber and protein.
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