Sugar reduction, bread excellence, and fruitcakes: SF&WB multimedia highlights

The latest snack, bakery, and candy chats cover a broad range of fascinating topics.

Photo: Jessica Lewis/Pexels

Each month, the editorial team behind Snack Food & Wholesale Bakery (and its microsite, the confectionery-centric Candy Industry) covers a broad range of topics relevant to producers and their partners. The latest video posts and podcast episodes are no exception, covering everything from clean-label bread insights, to innovation at a long-standing cake company, to the versatile potential of soy sauce to enliven snack and bakery products.

To learn more, check out the latest videos and podcasts listed below.

PODCASTS

Andrew Hunter, Kikkoman

Soy sauce is more than just a household pantry staple you can reach for when your favorite Asian dishes need a little zing. As Chef Hunter explains, soy sauce can be a useful ingredient in a range of snack and bakery products. Listen

Megan and Scott Reamer, Jackson’s

What started out as a labor of love—crafting a delicious, healthful snack that an immunocompromised kid could enjoy with the whole family—has evolved into a growing national snack brand. Listen

Thom King, Icon Foods

Sugar reduction is a huge concern with product developers in most food categories, confectionery included. King outlines formulation trends, innovation, and use of stevia as a natural candy sweetener. Listen

VIDEOS

Rick Meyer, Beatrice Bakery

While Beatrice Bakery is built upon family tradition and a fruitcake recipe that dates back more than a century, the producer (known for its holiday treat) is committed to innovation in fruitcake and other delicious categories. Watch

Nancy Jo Seaton, Seaton Food Consultants

Sometimes a producer’s recipe for bakery success could benefit from one additional ingredient: perspective from an outside expert. Seaton talks about a range of topics, including clean-label bread trends and what consumers want. Watch

Vic Mehren, Sanders

Candy Industry Senior Editor Liz Parker sits down with Mehren, CEO of the Second Nature Brands company, to talk about the confectionery producer’s product lines, recent innovations, and what’s next. Watch

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Jenni Spinner is the chief editor of Snack Food and Wholesale with more than 25 years of experience in business-to-business communications. She has written extensively about food production, safety and packaging; pharmaceutical drug development; concrete and masonry construction; and more. She holds a Bachelor’s in Communications from the University of Illinois. Jenni can be reached at spinnerj@bnpmedia.com.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.