UPFs: The Culinary Science View
from The Prepared Foods Podcast
Prepared Foods’ Executive Editor–Technical, David Feder, reached out to regular contributor and internationally accomplished chef Hinnerk Von Bargen of the Culinary Institute of America in San Antonio. He shares his unique perspectives on the UPF controversy. ▶ Watch the video
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This episode is 13 minutes long.
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This episode was published on June 9, 2026.
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