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
UDSKRIFT 🔗
Are you the producer of this podcast?
Add a podcast transcript
Need Audio-to-Text?
Transcribe with Listen411 in Just 60 Seconds
SØK BLANT TIDLIGERE EPISODER
Søk etter gamle episoder av Since Sliced Bread .
ANDRE EPISODE I DENNE PODKAST
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, 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.
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, 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.
Ansvarsfraskrivelse: Podkasten og kunstværket, det finnes indlejret på denne siden, er fra Baking & Snack , som tilhører dens eier og ikke er tilknyttet eller godkjent av Listen Notes, Inc.
REDIG
Takk fordi du hjelper med å holde podkast-databasen oppdatert.
