ABOUT THIS 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.
English
United States
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OTHER EPISODES IN THIS PODCAST
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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, 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, 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, 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.
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