OM DENNE EPISODE
Listen to this episode of Since Sliced Bread to hear Lin Carson's take on how training and investing in flour quality can improve a bakery’s chances at reformulating.
Engelsk
USA
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SØG BLANDT TIDLIGERE EPISODER
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ANDRE EPISODE I DENNE PODCAST
In this episode, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack, interview Heath Browning, director of R&D and co-manufacturing sales, Darlington Snacks.
In this episode, Anthony Flynn, chief executive officer and founder of YouBar, sits down with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, features editor of Baking & Snack, to share what he’s learned after 20 years of innovating high-protein products as a co-manufactu…
In this episode of Since Sliced Bread, Nico Roesler, North American pretzel and snack equipment sales manager at Reading Bakery Systems (RBS), sits down with Lucas Cuni-Mertz, features editor of Baking & Snack, to share what producers achieve by partnering with RBS’ Science and Innovation cente…
In this episode, Jessica Waller, senior vice president, Away From Home, Mars Snacking, explains how consumers’ value propositions are changing and how convenience is influencing new products.
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.
Ansvarsfraskrivelse: Podcasten og kunstværket, der er indlejret på denne side, er fra Baking & Snack , som tilhører dens ejer og ikke er tilknyttet eller godkendt af Listen Notes, Inc.
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