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The Prepared Foods PodcastEpisodes
www.preparedfoods.com
The Prepared Foods Podcast
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Episodes of The Prepared Foods Podcast
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Last year saw DayDayCook acquire two leading consumer brand in the US Asian foods market: Nona Lim and Yai’s Thai. Listen in as Prepared Foods talks Asian food trends and tastes with DDC Founder & CEO Norma Chu.
There’s no putting out the fire on the hot and spicy food trend. Prepared Foods' Executive Editor–Technical David Feder interviews Frito Lay Co.’s Sr. Executive research chef Jody Denton for some inside expert insight into the latest in hot sau
Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.
Prepared Foods' Executive Editor–Technical David Feder interviews ethnobotanist and regular contributor to Prepared Foods Kerry Hughes. She discusses the trending foods, beverages, and ingredients using botanicals that caught her attention at t
In this episode of Reasoned Opinion, Executive Editor–Technical David Feder’s editorial series on trends in the food beverage, nutrition, and ingredient industries, he presents the more interesting ingredients, foods, and beverages that caught
Prepared Foods Editor Bob Garrison recaps Natural Products Expo West trends, tastes and technologies with Carolina Sasson, Chief Operating Officer at Mission Field. Mission Field, Denver, is a global consultant specializing in food & beverage i
Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal ch
Cell-based meat—real meat created without involving the animal—is closer to reality than you think. A food technology company in Israel, Ever After Foods, Ltd., has passed the tipping point in overcoming the barrier of scale-up in cell-based me
Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.
Prepared Foods talks clean label snack trends and technology with Simon Sacal, CEO of Solely Inc. Since 2018-2019, this La Jolla, Calif., company has converted upcycled fruits and vegetables into a growing line of snacks (bars, jerky, dried fru
Prepared Foods chats with Fred Scarpulla, Chief Culinary Officer for Amy’s Kitchen, Inc., makers of healthful, organic prepared foods that include pastas in all shapes and formats.
The plant-based meat analog explosion started out as a disruptor in the prepared foods field and is currently going through some serious growing pains. But the idea of crafting meat, poultry, seafood, and dairy replacers derived from plants and
In an interview with Prepared Foods, Kantha Shelke, PhD, CFS principal of Corvus Blue, LLC, a Chicago-based food science and research firm, shares effective ways to lower sugar content in RTE and heat-&-eat cereal products through both technica
Renewal Mill, Pbc., a California company at the forefront of the new circular economy of food upcycling, has done the front-end work to ensure that it is rescuing valuable resources that would otherwise go to waste or be used in ways that are l
Prepared Foods talks natural and organic product trends with Scott Dicker, market insights director at SPINS LLC in Chicago. In this podcast, Dicker discusses those natural and organic categories that are doing well (think global flavors, at-ho
Prepared Foods' second installment of our two-part interview with Yves Potvin, founder and CEO of Konscious Foods Canada, Inc. Yves discusses deviating from the most common source of plant protein—soy—opting instead to use protein predominantly
What’s next in plant-based proteins and has fungi truly arrived as a protein source? Are cell-based or cultured proteins ready for the market? What other new protein ingredient sources should formulators consider? Prepared Foods talks with Step
Kristi Knowles, chief executive officer, Mother Raw, discusses the brand's mission and new organic product innovations. Under her leadership, the brand has grown from 300 retail listings in 2018, to 8000+ listings across North America. With the
Yves Potvin first created a true soy-based hot dog analog in the 1980s. From there, Yves’ culinary tinkering expanded into plant-based deli slices and until he founded Garden Protein International—a.k.a. Gardein—in 2003, where he created a line
The connection between digestive health and immune function is top of mind for consumers at a level never before seen. But the ingredients that confer good digestive health are not always used to their best effect in the fermented foods—especia
Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob
Prepared Foods talks sustainability with Randi Kronthal-Sacco, senior scholar at the NYU Stern Center for Sustainable Business; and Doug Yolen, VP, Food & Beverage, Media Center of Excellence, Circana. The two organizations study consumer attit
David Feder, Executive Editor-Technical for Prepared Foods, discusses sugar reduction in beverages and dairy products with Kristen Sparkman, Product Developer and Culinologist for CuliNEX, a leading food product development consultancy. Sparkma
Which came first, the chicken or the plant-based egg? Advances in fiber, gum, and protein manipulation have advanced hydrocolloid technology so dramatically that it is possible to make a plant-based cooked egg analog—fried, poached, or hard-boi
David Feder, Prepared Foods' Executive Editor-Technical interviews Marie Spano, MS, RDN, LD, CSCS, sports nutritionist and founder of Spano Sports Nutrition Consulting. Spano is a Certified Strength and Conditioning Specialist, sports nutrition
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