Dietary fibers contribute nutrition and functionality to bars
In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.Â
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26:25
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26:25
Owl Energy Bar forges its own path in bar category
In this episode of Since Sliced Bread, Allison Wright, founder of Owl Energy Bar, shares how her love for the outdoors led to creating her own bar company. Wright shares how the company is forging a path in the category and where she sees the category’s trajectory.
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18:50
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18:50
Jimmy! Bar leads the way in functional snacks
In this episode of Since Sliced Bread, Jim Simon, founder and CEO of Jimmy!, shares how his bars meet consumers’ needs for snacks that do more than just satiate.
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32:35
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32:35
B.T.R. Nation aims to make bars better
In this episode of Since Sliced Bread, Ashley Nickelsen, founder and CEO of B.T.R. Nation, shares her mission to provide bars that support health and quality of life.
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35:04
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35:04
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.
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.
Ireland