Ingrained Insights Podcast

Today’s bread consumers want it all—how can bakery producers deliver great taste, pleasing texture, clean label, and the long list of other must-haves, while still achieving acceptable shelf life? Jerry Savino, technical service manager for bakery with Kemin Food Technologies, talks trends, outlines some of the challenges bakers face, and shares possible solutions to get the job done. Sponsored by

While meat snack sales have been relatively flat in recent years, brands working in the better-for-you space are outperforming their conventional counterparts. One company with stand-out sticks is Singing Pastures, with unique flavors and clean-label formulations incorporating bone broth. Co-founder Arbuckle shares the story and how the team worked to get their unique snacks just right.

Extended producer responsibility (EPR) is important, but the ins and outs of the requirements are more than a little confusing. Greenberg, a sustainable packaging engineer with the company, shares what producers need to know, how things differ from state to state, and resources available to help sort things out.

Protein isn't going anywhere, but fiber is having a moment as the nutrient consumers are focusing their BFY eating on. Here, Colindres (senior manager for nutrition communication in the Americas) talks about the factors driving the trend, how not all fibers are created equal, and ways producers can incorporate the right ingredients in their items.

Pistachios are having a moment, thanks to the Dubai chocolate craze. Nichols Farms, a family-owned grower and purveyor of the snack nut, has been around for many moments, so the company knows the business very well. Lorraine, president and CEO, talks about the company's history, nut growing, and the future.

A grilled cheese sandwich is a popular toasty treat, but the craving for one doesn't always hit when you have enough time to make one. Enter Lily's Toaster Grills, which aims to deliver a crusty, gooey cheese sandwich that takes a lot less time and hassle. Hearne, CEO of the company, talks about the work behind the company's products as well as its unique do-good mission.

Snack and bakery leaders are constantly tapping into trends to inform the direction of their businesses. Badaracco, with more than two decades of industry experience and intelligence, and her team use an arsenal of tools to offer insights that go beyond reaction and empower producers to take action. Hear how the Culinary Tides process works and how operations can put the information to use.

When the Department of Health and Human Services unveiled the latest edition of the guidelines, food professionals met the news with a combination of cheers, concerns, and questions. Chief Editor Jenni Spinner shares an overview of the guidelines, as well as responses from key industry leaders.

Celiacs used to have relatively few options when shopping for bread products, and even fewer if they wanted a tasty, indulgent treat like garlic bread. Gold, chief innovation and strategy officer with the company, talks about its recently launched GF heat-and-eat garlic bread (found in the freezer case), and the importance of giving gluten-free eaters a chance to have fun.

What drives snacking purchases and practices? According to Waller, general manager, it's different for everyone, which can make planning products a challenge. She shares insights about current trends, BFY desires, and other factors at play in the snack market.

The popular bakery chain has been around for more than two decades, with recent growth and expansion worth talking about. CEO Schultz talks about the brand's fun origin story, tasty innovations, and plans for the future.

Wright, CEO and founder, discusses the brand's unique mix of solid proteins and flavors. The chat touches upon the challenges of putting high-protein ingredients into a chip product, consumer response to the initial idea for the product, and how snack companies can navigate expansion and growth.

Sustainability and innovation are two crucial values at Bedford, a maker of twists, ties, and other accessories used by bakery producers. Its TagBack program, which reclaims tags and other items and gives them new life, is a finalist in the 2025 BEST in Baking program at IBIE; Milbrandt talks about the program and what the honor says about the company.

Snack company Like Air and high-protein product purveyor Prime Bites recently collaborated on some limited-edition treats. Leenas, Like Air director of marketing, and our Multimedia Specialist Brett Parker recently connected to talk about the products, how the flavors were dreamed up, and the TikTok Shop exclusivity.

BFY snacks are booming, and that is especially true for Jackson's—known for processing its savory treats in healthier oils, the company has experienced notable growth and expanded reach in recent years. Reamer, who founded the firm with husband Scott, discusses the producer's success, recent innovations, and what's next.

The overall sustainability of a package goes more than just the eco-friendliness and the recyclability of the material. Muessling, director of business development and sustainability for Fresh-Lock, talks about all the considerations around holistic package sustainability and the possibilities with flexible containers.

Sometimes a little treat is all you need; with its Cyrus O'Leary mini pies, cheesecakes, and other indulgences, Sara Lee Frozen Bakery is offering sweet-toothed consumers just that. Morris, senior brand manager of foodservice for the company, talks about the history of the bakery and the blend of traditional and creative desserts it offers.

Bauducco might have a long history dating back more than 70 years, but that doesn't mean the company isn't breaking new ground (literally, with plans for a new Florida facility in the works). Bastos, international marketing and trade director for the company, talks about the company's recipe for success, which blends tradition and innovation.

McGinnis, All In CEO, discusses the brand's collaboration with Starbucks on its new Madagascar Vanilla Snack Bar, launching in select cafe locations this summer. He explains how the collab came to be, why more snacks could benefit from cleaner ingredients, and what he's learned about the art of snack creation.

Between BFY-minded consumers and regulatory pressure, producers are keener than ever to clean up their labels. Rocheleau, Icon Foods CEO, shares perspective and advice on shifting formulations away from artificial flavors, colors, and sweeteners, as well as the importance of collaborating with experienced partners to get the job done right.

The Mighty Cranberry: this unique superfruit isn’t just a fruit to put on your Thanksgiving dinner table—it’s also incredibly versatile and offers a long list of benefits that draw in health-conscious consumers. Listen to two Ocean Spray Ingredients experts—Christina Khoo, Director of Emerging Science, Nutrition & Reg Affairs; and Charley Morrill, Sr. Research Chef—as they discuss the berry’s myriad benefits, the various cranberry ingredients, and how to best incorporate them into snack and bakery recipes that consumers will crave. Sponsored by

Consumers have been clamoring for clean-label food additives for a while. Adding to that demand is the U.S. government's increasingly negative attitudes toward artificial dyes and flavors. Osborn, marketing manager with CNC, talks about the trend, possible solutions, and advice on going natural.

What does it take to create a great snack prototype? Cargill experts Jana Mauck (senior marketing manager for snacks and cereal) and Chad Rieschl (principal food scientist) share some of the finer points of the sample the team created to showcase at Expo West 2025.

Calbee America has introduced a number of innovations aimed at stateside snackers. With its latest product line (a quartet of potato chips with bold flavors) the producer is hearkening back to its Asian roots. In this conversation, the VP of marketing/R&D for the company's American division talks about the history, the new chips, and what's ahead.

Food safety covers a lot of territory in the bakery and snack field, including keeping products safe from microbial growth and contamination. Charest, senior vice president for functional ingredients and solutions with the company, talks about the importance of keeping items free and clear, and ways to do just that.

Vultee, the recently appointed SVP of membership for the SFA, has a deep, diverse background in food, including a stint at Whole Foods Market. She connected with SF&WB recently to discuss her passion for the industry and how she'll use her enthusiasm for food to help members thrive along their growth journeys.

With so many issues impacting the food industry, it is important for snack industry professionals to keep on top of issues and make their voices heard in Washington, D.C. Cochran, president of SNAC International, talks about the organization's upcoming Legislative Summit on June 3-4, and the opportunity for members to connect and make a difference.

There are numerous roles eggs play in bakery products—when looking to remove eggs from the equation, there is no one-size-fits-all replacement option. Jerry Savino, technical service manager for bakery with Kemin Food Technologies, shares an overview of options and offers expert advice on how to select the right one for the job. Sponsored by

Recent legislation and proposed bans on various artificial colors and flavors have some producers scrambling to clean up their labels. That's it., maker of fruit-based snacks with very short, natural ingredients lists, has less to worry about than those guys. Eshuys, president, talks about the legislation, trends in BFY, feeding kids healthy treats, and more.

Chips Ahoy is a brand with some serious staying power, with its origins dating back more than six decades. Since the beginning, the cookie has continued to innovate flavors and formats, and Sierant, senior director for U.S. Chips Ahoy, shares a peek at its history, its future, and notable creations over the years.

Once Again Nut Butter Collective has been offering better-for-you eats for a while. More recently, they've been putting out organic, natural graham sandwich snacks that incorporate the nut butters they've been known for. Orr, marketing director for the company, talks about its history, innovation, and growth path.

The bar category has seen some fun, interesting innovations in recent years. One of these innovative brands is Clio Snacks, whose BFY bars can be found chilling in the refrigerated case. McGuckin, CEO of the company, talks about its unique origin story, recent growth, and what makes its products special.

Companies often talk about putting their people first, but Rich's has put its money where its mouth is with the recent hire of Novomisle, recently named the company's chief people officer. She tells us about the importance of truly supporting a company's workforce, and what that people-centric policy looks like in action.

Producers have been sharing some nutrition information on their package fronts. Depending on how proposed FDA legislation swings, snack and bakery producers might not have a choice whether to put that info on their bags, cartons, and other packs. Skolnick, owner of the snack company, shares why that's a good thing.

Trend reports are always fun and fascinating, and Mondelēz International’s annual State of Snacking dive is no exception. In this discussion, Davies (senior manager of global insights and trendspotting with the snacking giant) highlights some of the key points shared in the report, offers perspective about how Mondelēz puts such insights to work, and shares some of her personal snacking habits.

January is a great time to look at what the coming year holds in store. Lowry,  director of consumer research with data science outfit 84.51°, connected with Chief Editor Jenni Spinner to discuss what consumer trends might drive the snack and bakery field for the rest of 2025.

Chips Ahoy! has just released its newest innovation, and spoiler, it’s not a cookie: its Baked Bites are an on-the-go version of a blondie. Chris Park, director, Chips Ahoy! and cakes/pastry innovation, chats about the brand’s newest product, and how the company came up with the idea for it.

Americans are more concerned about their gut health than ever before, and they increasingly look to their food purchases (including bakery and snack buys) to help further it. Schueller, director of marketing insights and analytics for Ardent Mills, offers some wisdom in that arena that producers can use to tap into the trend.

Snack producers, baking companies, and other food-focused outfits are interested in packaging equipment investment, and many prowled the exhibits at PACK EXPO International 2024 in Chicago to check out the possibilities. Marquez, director of custom research with show organizer PMMI, outlined the packaging industry outlook as shared in the recently released State of the Industry report.

Safieddine and Ryan Brothers (founders of BFY doughnut maker Drumroll) connected with SF&WB's Brett Parker to discuss their growth since they started the company in 2019, as well as their plans for the future. They also talk about the recent $3 million investment from 7-Mile Brands and plans to harness the funds to fuel future expansion.

Nature's Bakery has enjoyed considerable growth in recent years, and Mars is betting big on the baked snack brand's future with investment in a new $237 million facility. CEO Gardiner talks about the upward trajectory, history of BFY innovation, and more.

Multimedia Specialist Brett Parker connected with Dennis (who hails from Ghana) to discuss Flow's Tasty Treats' mission to bring African cuisine into the American mainstream, with items like toasted corn, peanut mixes, and dried coconuts. She also shares insights about her charity work and sales at  Costco.

Thanks to recent innovations with inclusions, better-for-you baked goods and snacks can be more than tasty and healthy; they can also be fun. Miller talks about some of the company's products that sweeten, sparkle, and otherwise enhance products to help delight consumers.

On its 100th anniversary, the American Society of Baking's annual event has more than a few innovations in store for the industry pros attending. Lisa Arato of Spiromatic and Ashley Robertson of Corbion share a sneak peek at some of the notable changes.

Sweet-toothed consumers increasingly seek treats that are tasty, indulgent, and natural. Oobli, a maker of sweet proteins, is attracting the attention of producers like Grupo Bimbo with its BFY sugar-alternative solutions. CEO Wing shares insights about the sweet solutions and the possibilities in snack, bakery, and candy. 

When Dave and Jan Marson sold their wildly successful food brand Nature’s Bakery to Mars, they didn’t rest on their laurels. Instead, they rolled up their sleeves and founded another company: Marson Foods, a producer of waffles, pancake bites, and other items for retail, foodservice, and other clients. The couple shares their fascinating history and shares insights about running not one, but TWO successful food empires.

Since this snack company appeared on the cover of our September 2023 issue it's gone through some impressive growth. According to Marino (president and CEO of the company), it's just getting started. Listen to hear about how the sweet potato chip purveyor has innovated, and how it's planning for an even brighter future.

Jeff Nichols, vice president of supply chain and grower relations with Nichols Farms, knows a lot about pistachios; his family has been in the business for more than six decades, so you might say it's in his blood. He discusses the company's long history, growth, product innovation, and being a good steward of the land and planet.

Love + Chew started out in founder/CEO Lauren Chew's San Francisco apartment, with the idea of crafting plant-based snacks that tasted good but also fit in with her aim of eating better. The idea took off, and now the line of vegan, gluten-free cookies are found on the shelves of thousands of stores, including Whole Foods Markets, Costcos, and other big names. Chew tells us more about the company's healthy mission and growth.

Nearly every consumer that has had taken bread home also has brought a Kwik-Lok product into their household. The company's distinctive tags and closures are used to close up a significant share of bread bags sold in the U.S. Karen Reed, global director of marketing and communications, shares with SF&WB the company's history, recent innovations, and work on sustainable solutions.