Ingrained Insights Podcast

A grilled cheese sandwich is a popular toasty treat, but the craving for one doesn't always hit when you have enough time to make one. Enter Lily's Toaster Grills, which aims to deliver a crusty, gooey cheese sandwich that takes a lot less time and hassle. Hearne, CEO of the company, talks about the work behind the company's products as well as its unique do-good mission.

Snack and bakery leaders are constantly tapping into trends to inform the direction of their businesses. Badaracco, with more than two decades of industry experience and intelligence, and her team use an arsenal of tools to offer insights that go beyond reaction and empower producers to take action. Hear how the Culinary Tides process works and how operations can put the information to use.

When the Department of Health and Human Services unveiled the latest edition of the guidelines, food professionals met the news with a combination of cheers, concerns, and questions. Chief Editor Jenni Spinner shares an overview of the guidelines, as well as responses from key industry leaders.

Celiacs used to have relatively few options when shopping for bread products, and even fewer if they wanted a tasty, indulgent treat like garlic bread. Gold, chief innovation and strategy officer with the company, talks about its recently launched GF heat-and-eat garlic bread (found in the freezer case), and the importance of giving gluten-free eaters a chance to have fun.

What drives snacking purchases and practices? According to Waller, general manager, it's different for everyone, which can make planning products a challenge. She shares insights about current trends, BFY desires, and other factors at play in the snack market.

The popular bakery chain has been around for more than two decades, with recent growth and expansion worth talking about. CEO Schultz talks about the brand's fun origin story, tasty innovations, and plans for the future.

Wright, CEO and founder, discusses the brand's unique mix of solid proteins and flavors. The chat touches upon the challenges of putting high-protein ingredients into a chip product, consumer response to the initial idea for the product, and how snack companies can navigate expansion and growth.

Sustainability and innovation are two crucial values at Bedford, a maker of twists, ties, and other accessories used by bakery producers. Its TagBack program, which reclaims tags and other items and gives them new life, is a finalist in the 2025 BEST in Baking program at IBIE; Milbrandt talks about the program and what the honor says about the company.

Snack company Like Air and high-protein product purveyor Prime Bites recently collaborated on some limited-edition treats. Leenas, Like Air director of marketing, and our Multimedia Specialist Brett Parker recently connected to talk about the products, how the flavors were dreamed up, and the TikTok Shop exclusivity.

BFY snacks are booming, and that is especially true for Jackson's—known for processing its savory treats in healthier oils, the company has experienced notable growth and expanded reach in recent years. Reamer, who founded the firm with husband Scott, discusses the producer's success, recent innovations, and what's next.

The overall sustainability of a package goes more than just the eco-friendliness and the recyclability of the material. Muessling, director of business development and sustainability for Fresh-Lock, talks about all the considerations around holistic package sustainability and the possibilities with flexible containers.

Sometimes a little treat is all you need; with its Cyrus O'Leary mini pies, cheesecakes, and other indulgences, Sara Lee Frozen Bakery is offering sweet-toothed consumers just that. Miller, senior brand manager of foodservice for the company, talks about the history of the bakery and the blend of traditional and creative desserts it offers.

Bauducco might have a long history dating back more than 70 years, but that doesn't mean the company isn't breaking new ground (literally, with plans for a new Florida facility in the works). Bastos, international marketing and trade director for the company, talks about the company's recipe for success, which blends tradition and innovation.

McGinnis, All In CEO, discusses the brand's collaboration with Starbucks on its new Madagascar Vanilla Snack Bar, launching in select cafe locations this summer. He explains how the collab came to be, why more snacks could benefit from cleaner ingredients, and what he's learned about the art of snack creation.

Between BFY-minded consumers and regulatory pressure, producers are keener than ever to clean up their labels. Rocheleau, Icon Foods CEO, shares perspective and advice on shifting formulations away from artificial flavors, colors, and sweeteners, as well as the importance of collaborating with experienced partners to get the job done right.

The Mighty Cranberry: this unique superfruit isn’t just a fruit to put on your Thanksgiving dinner table—it’s also incredibly versatile and offers a long list of benefits that draw in health-conscious consumers. Listen to two Ocean Spray Ingredients experts—Christina Khoo, Director of Emerging Science, Nutrition & Reg Affairs; and Charley Morrill, Sr. Research Chef—as they discuss the berry’s myriad benefits, the various cranberry ingredients, and how to best incorporate them into snack and bakery recipes that consumers will crave. Sponsored by

Consumers have been clamoring for clean-label food additives for a while. Adding to that demand is the U.S. government's increasingly negative attitudes toward artificial dyes and flavors. Osborn, marketing manager with CNC, talks about the trend, possible solutions, and advice on going natural.

What does it take to create a great snack prototype? Cargill experts Jana Mauck (senior marketing manager for snacks and cereal) and Chad Rieschl (principal food scientist) share some of the finer points of the sample the team created to showcase at Expo West 2025.

Calbee America has introduced a number of innovations aimed at stateside snackers. With its latest product line (a quartet of potato chips with bold flavors) the producer is hearkening back to its Asian roots. In this conversation, the VP of marketing/R&D for the company's American division talks about the history, the new chips, and what's ahead.

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.