Ingrained Insights Podcast

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. McGunkin, 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.

Multimedia Specialist Brett Parker sits down with Melissa Miranda, vice president of marketing for Frito-Lay North America, as they discuss a cross-promotional collaboration this past spring between Frito-Lay and Hasbro that treated consumers to a multi-platform game bringing families closer together with the power of snacks and board games.

Ozempic, Wegovy, Mounjaro, and other drugs aim to help people manage their weight as well as their diabetes symptoms. Denisse Colindres, manager of nutrition communication, North America, Beneo, discusses a recent study that indicates a certain ingredient that stimulates the release of the hormone that helps the drugs work their magic, and what that might mean for snack and bakery producers. 

Calbee has been operating in the BFY snack space since its founding in 1949 and has continued to innovate ever since. Calbee America President Tim Bateman sat down with us to discuss the company's history, foundation in better-for-you bites, and plans for the future. 

Chicagoans may be more familiar with the sweet and savory Asian treats produced by the Wow Bao restaurant chain than the rest of the country. However, as the company grows and expands the reach of its retail offerings, that awareness is spreading beyond the windy city. Here, President and CEO Geoff Alexander talks about the company's history and growth strategy.

U.S. consumers are more interested than ever in buying breads, snacks, and other foods with labels that read as ‘natural' and ‘free from' certain ingredients. It's up to producers to deliver such products while also offering items that taste great, have sufficient shelf life, and can be economically produced. Jerry Savino, technical services manager with Kemin Food Technologies, discusses the challenges producers face, what consumers are looking for, and solutions available to make it all happen. Sponsored by 

As a decades-old company, Mary's Gone Crackers is one of the pioneers of the better-for-you and organic snack spaces. What's more, the company continues to grow (it doubled manufacturing capacity earlier this year) and innovate (hello, Mary's Gone Kookies). CEO Michael Finete talks about the history, future, and messaging of the creative company. 

Since Quigg grew up in the baking business (several generations of Quiggs ran Richmond Baking before Bill took over as president and CEO), and he's held leadership positions at the American Bakers Association before, he seems as apt a candidate as anyone to take over the organization as chair. During the recent ABA Convention, he took time to talk about baking being in his blood, his personal leadership philosophy, and more. 

Nate Chesher, marketing director of the Cherry Marketing Institute, not only appreciates the taste and versatility of the fruit. He also loves talking about it, which he did with SF&WB recently. Listen in on the discussion of the health benefits and myriad uses of cherries in snack and bakery products, and how to use cherries to create foods that delight consumers.

Consumers around the world love their snacks. The fifth annual State of Snacking Report, courtesy of Mondelēz International, reveals some interesting insights into just how much people prioritize their snacking. Graham, global head of insights and analytics, has the scoop.

PMMI, the Association for Packaging and Processing Technologies, recently unveiled its 2023 State of the Industry US Packaging Machinery Report. Egan reveals some of the key highlights from the info-packed resource, focusing on what the findings might indicate for the future of packaging and equipment investment for snack makers, bakery producers, and others in the CPG food field.

Ready-to-eat popcorn is a popular snack category, with plenty of players on the field. Charlotte, NC-based Poppy Handcrafted Popcorn offers a range of unique, premium flavors that make it stand out, in pouches that stand up. Frank discusses the brand's history, growth, and innovation.

Rich Products is betting big on the future of its cake and cupcake business. Spratt connected with Snack Food & Wholesale Bakery to discuss the recent $27 million investment in its Middleton, TN facility, and its history of growth and innovation.

Consumers in the U.S. generally want to eat better, but they struggle to find foods (including snacks and baked items) that meet their healthy eating goals. During this podcast, Dr. Corwin talks about how producers can strive to provide healthier foods, while still delivering on good taste.

It's not enough for a snack to be better for you to capture consumer interest, and keep them coming back. It has to taste good, too. If it combines being healthy and being tasty with being good for the environment, that's a nice bonus. Anish Sheth talks about Redbud's hat-trick snack Cheddies Crackers, its attention to quality, and its plans for the future.

When choosing bakery and snack purchases, consumers are interested in eating healthier, but they don't want to give up indulgence—especially when it comes to chocolate. Cristian Chu Salgado recently connected with Snack Food & Wholesale Bakery to talk about what shoppers are looking for, trends in chocolate, and how producers can harness the power of chocolate to deliver tasty BFY options.

What will 2024 hold for the bakery industry? In this latest podcast, Snack Food & Wholesale Bakery checks in with two experts from Rich Products—Seb Margaglio, customer shopping marketing manager, and Bill Heiler, senior customer shopping marketing manager—to talk trends. The experts share their thoughts on what might show up on bakery shelves in terms of flavors, colors, ingredients, and more.

Predicting the future can be difficult and risky, but having an idea of what consumers are looking for can be incredibly helpful for snack and bakery pros planning for future success. Daludado, senior food technologist with T. Hasegawa, sat down with Snack Food & Wholesale Bakery Chief Editor Jenni Spinner to talk dessert and confection trends, and what the coming year might hold for producers.

Creating snack chips out of chicken breast might seem like a wild idea, but it's one that's caught on with consumers, who now can purchase the products at Target and other high-profile stores. Wright, founder of Wilde, talks about the company's early days, notable growth trajectory, and what's ahead for the brand.

Lots of U.S. households have a bottle of soy sauce in their pantry, which they typically employ to season homemade or take-out Asian dishes. However, as Chef Andrew Hunter shares with Chief Editor Jenni Spinner, soy sauce is a much more versatile substance than most consumers realize. The culinary expert explains how soy sauce can be used in a broad range of snack and bakery products, and the difference between chemically produced soy and the company's painstaking traditional brewing process.

What started out as a labor of love in the Reamers home kitchen has become a rapidly growing national snack brand. Specializing in sweet potato chips cooked in avocado and coconut oils and sprinkled with creative seasoning blends, the company's products are attracting consumers and winning awards.

Consumers aren't just interested in healthier eating—often, they are seeking out foods that deliver a specific benefit, such as improved heart health. Colindres, BENEO's nutrition communication manager for North America, explains how bakery and snack producers can hit the mark and deliver with their products.

Baking is not a business for the faint of heart, and the challenges of the past few made that saying truer than ever. Experience baker Gordon and husband Hartong spoke with SF&WB Chief Editor Jenni Spinner to share how creative thinking and perseverance helped carry the Brooklyn-based through some very tough times.

Serving as director of sustainability at the almond growers collective seems like a great career fit for Sonke—as a kid growing up on his family's almond farm, he knows a lot about almonds and environmental stewardship. In this podcast, he talks about the organization's mission and dispels some common misconceptions around the sustainability of almonds.

Brett Parker of SF&WB sat down with Lioy, Dawn's chief people officer, to discuss diversity, equity, and inclusion work at the company. He highlights how a bakery company can successfully implement DEI efforts, what to do if such programs are challenged, and how to be innovative in shaping new techniques.

After decades in the baking business, the Ozery family is going against the grain—literally. First, the Ozery Bakery's SeedWise offshoot came out with grain-free granolas. Now, the company has launched better-for-you cookies that promise better taste. We chatted with CEO/founder Guy Ozery to get the scoop.