Snack Food & Wholesale Bakery was recently able to connect with Jonathan Finch, senior director of client services, Daymon, to talk about inflation, especially in grocery stores and on restaurant menus.
Snack Food & Wholesale Bakery was recently able to chat with Brian Schiegg, president of consumer brands at Schwan's Company (a subsidiary of CJCJ Food, Americas), about frozen pizza sales during the pandemic and why consumers have made it a pandemic staple.
Snack Food & Wholesale Bakery was recently able to chat with Shanda Franzen, associate marketing manager, Cargill Protein – North America, on Cargill's new partnership with c-store operators, as well as what's new with the brand.
Snack Food & Wholesale Bakery was recently able to chat with Josh Allen, founder, Companion Baking, St. Louis, MO, on filling the niche of supplying high-quality artisan bread in the grocery world.
Snack Food & Wholesale Bakery was recently able to talk to Justin Guilbert, founder & chairman, GOODFISH, about its salmon chip business and what's next for the brand.
Snack Food & Wholesale Bakery was recently able to talk to Steve Broad and Annie Chun, co-founders, gimMe Snacks, on why more consumers are choosing seaweed as a snack, and seaweed's health benefits.
Snack Food & Wholesale Bakery was recently able to catch up with Tim Kenny, vice president of marketing, California Raisins Marketing Board, to ask a few questions about California Raisins' growth and consumers' eating habits.
Snack Food & Wholesale Bakery was recently able to catch up with Christine Cochran, executive director, Grain Foods Foundation, to talk about COVID-19 trends in the grain industry.
Snack Food & Wholesale Bakery was recently able to interview Paul Baker, founder, St Pierre, about how the brand is doing in the U.S., and some recent changes.
Snack Food & Wholesale Bakery was recently able to talk to Steve Kneepkens, VP of sales & marketing at Calbee North America, about pandemic snacking, as well as what's new and upcoming for the brand
