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.
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19:30
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.
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20:31
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.
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11:30
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.
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24:08
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.
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