Episodes
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Plant Milks Go Nuts: The Next Generation of Dairy Alternatives
Prepared Foods Executive Editor–Technical David Feder interviews Frantz-Lairy Obas, PhD, vice president of research and product innovation at Elmhurst 1925, Inc., about the next generation of plant-based milk. Obas discusses how developers are using different plant ingredients to improve protein,...
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Exosomes—A Whole New Class Of Better-For-You Ingredients
New categories of functional ingredients rarely emerge. Exosomes—bioactive compounds derived from milk—are just that, a new-to-the-nutraceutical world product made up of bioactive compounds that are their own natural delivery mechanism.Prepared Foods interviewed Rachelle Neumann, MBA, and Efrat...
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How Vitamin E Supports Immunity with Dr. Dana McCurdy
Throughout the year, Prepared Foods has explored the role vitamins can play in supporting immune health, including discussions on vitamins K and A with fermentation scientist Dr. Dana McCurdy. In this episode, Dr. McCurdy returns to discuss vitamin E and its potential role in supporting healthy...
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Growing an Independent Gluten-Free Snack Brand
New food and beverage brands often face an uphill climb toward national distribution. In this episode, Jennifer Wiese, founder/owner of BeeFree, talks about her brand journey from cottage industry upstart to a national brand carried by Costco and other retailers.
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Reformulation under pressure gets help from AI
Prepared Foods Executive Editor–Technical David Feder interviews Alisia Heath, VP of R&D for The Not Company, Inc., about how advanced AI tools such as Giuseppe-AI are transforming food product development. Heath explains how AI can help developers navigate complex regulatory requirements…
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The Power of Authenticity
Dig inside ethnic food trends to understand the power of authenticity when developing products for both foodservice and retail with insights from Jane Hartgrove of Tres Picosos, a burrito specialist. Read the story: Authentic Mexican Flavors Gain Ground
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Social Impact Strategies for the Food Industry
Learn how your company can develop a "better good" edge with insights from Scott M. Curran, a social impact lawyer with decades of work with organizations like Starbucks and Chobani, the United Nations Foundation, former presidents, and public figures. ▶ Watch the video
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Functional Mushrooms Go Mainstream
The rise of functional mushrooms in foods and beverages has been phenomenal, and while beverages such as coffee, teas, and energy drinks remain the primary vehicles for mushroom infusions, the use of these favored fungi has expanded into items such as chips, jerky, and other snacks. Prepared…
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Chobani ‘Zero Sugar’ Lawsuit Reveals Food Labeling Gaps
A federal appeals court revived a lawsuit claiming Chobani’s "Zero Sugar" yogurt is misleadingly labeled for containing 4g of allulose per serving. In this episode of the editorial series "Reasoned Opinion," the Prepared Foods network’s Executive Editor–Technical David Feder, RDN, exposes how…
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Perspectives on Formulating for GLP-1 Diets
Join Tracy Gensler, RD, a science writer engaged in public policy matters, as she discusses Pollack Communications and Today’s Dietician recently released results from a “What’s Trending in Nutrition” study, which includes information related to how health professionals are talking to patients...
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Natural Cures with Prof. Chef Hinnerk Von Bargen
David Feder, Group Technical Editor for BNP Media and Executive Editor Technical for Prepared Foods, interviews Professor Hinnerk Von Bargen of the Culinary Institute of America in San Antonio on natural curing and vegetable fermentation. Professor Von Bargen will share the techniques and...
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Cabot's Path of Sustainability
Sustainability is a journey, and each company's experiences in this vital area can offer insight. In this episode, Erika Anderson-Putman, Community Marketing Associate and Brand Experience Strategist at Agri-Mark and Cabot, talks about the company's B Corp status and other company initiatives and...
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Designing Functional Foods That Deliver on Taste and Performance
As consumer expectations continue to evolve, developers face the challenge of balancing nutrition, functionality, and sensory appeal. This discussion highlights the formulation challenges and how ingredient systems can create protein-rich, nutrient-dense products that excel in taste, texture, and...
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UPFs: The Culinary Science View
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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Plant-Based Beverage Trends
Join Danone's SVP of Plant-Based Beverages, Kallie Goodwin, and BNP Media's Director of Content Strategy Doug Peckenpaugh, leader of the Prepared Foods team, as they discuss current trends and market strategies related to plant-based beverages, including Danone's pioneering Silk brand.
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Coloring Between the Lines—The shift from artificial to natural colors
As demand for clean-label and naturally colored foods continues to rise, bakery remains one of the most technically challenging categories for going natural when it comes to color. Baked goods subject pigments to prolonged high heat, complex ingredient interactions, and post-bake handling…
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Coloring Between the Lines: Dairy
As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet. In Part 1 of our three‑part series, food scientist Dr. Abbey Thiel reveals why milk’s shifting pH, heat treatments, and constant exposure to...
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RTD Coffee, Tea Innovation
Prepared Foods Chief Editor Bob Garrison talks with Imbibe Marketing Director Ana Rodriguez about new tastes and trends in ready-to-drink coffee and tea beverages.
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A Cross-Functional Look at Food Industry Trends
Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, combine their unique perspectives and discuss the biggest trends impacting the food industry in 2025 and beyond.
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Egg-celent Byproducts!
Can upcycled egg components contribute calcium, minerals and collagen to other products? Prepared Foods Chief Editor Bob Garrison explores sustainable solution angles with Nate Hedtke, vice president, Innovation & Customer Engagement for the American Egg Board, and Dan Kurzrock, founder & CEO of...
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NOT YOUR PARENT'S AI
Alisia Heath, VP of R&D for The Not Company, Inc. chats about NotCo’s Giuseppe-AI, which the company describes as the ultimate R&D engine.
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Hand-Held Meals and Snacks: Where Global Flavors Meet On-the-Go Convenience
Hinnerk presents his insights into the current ingredients and trends—including the global/ethnic flavors and fusions—represented in the vast offerings of today’s hand-held foods and snacks
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Sugar Reduction in Plant-Based Dairy
Sugar reduction is becoming crucial for consumers focused on weight management, while the plant-based food market, especially dairy alternatives, is expected to reach USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy poses unique challenges. Prepared Foods…
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Flavoring Beverages: Trends & Technologies
PF Chief Editor Bob Garrison talks beverage flavoring trends and technologies with Emily Cruz, Manager-R&D, at Talking Rain Beverage Co. This Preston, Wash., business offers a wide variety of beverages under the brands Talking Rain, Sparkling Ice and now, new Popwell.SPONSORED BY SENSIENT
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Protein Beverages: Innovation From all Angles
Protein is one of six ongoing Power Trend topics at Prepared Foods. Chief Editor Bob Garrison explores protein beverage formulation trends with Jason Dompeling, senior manager, product development, at Imbibe. The conversation addresses trends in new protein beverages including high protein,...
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Makin' Bakon
Thrilling Foods sets the highest bar for plant-based bacon analogs
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Color Shift: Change to Natural Colorants from Artificial Moves Into High Gear
Food and beverage makers are switching from artificial to natural colors in double time
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Fine tuning cheese for customized flavors and textures
In this episode, we dive into the booming world of cheese innovation. Join Prepared Foods’ Executive Editor David Feder as he chats with the expert team at Foremost Farms USA about how traditional cheeses like cheddar, mozzarella, and Swiss are being reimagined for today’s food products. From…
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Unique Twist on Pretzels
When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.
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Change, Challenge at the "Tipping Point"
Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food.
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GLP-1’s Botanical Boosters
Dr. McCurdy discusses many other natural botanical boosters of GLP-1 and the science behind how they do their metabolic magic.
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Cheese It Up!
Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board.
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Protein 1.0: An Informal Webinar
In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.
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Natural Products Expo West 2025 Review with Kerry Hughes
Kerry Hughes discusses the trending foods, beverages, and ingredients—especially those using botanicals and other natural functional ingredients—that she spied at the 2025 Natural Products Expo West.
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Food As Medicine with Dr. Keith Ayoob
While there are foods and beverages marketed as contributing to health in order to prevent certain diseases or dysfunctions, to support immunity, or to be generally “better for you,” products presented as medicinal foods are those foods and beverages crafted to address specific disease states....
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Going Up! Natural, Organic Product Sales, Innovation
Natural products industry sales were expected to hit nearly $320B in 2024 with growth across virtually very department. In advance of Natural Products Expo West, Prepared Foods covers everything from innovation to ingredients with Scott Dicker, market insights director at SPINS LLC, Chicago.
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Where Taste Meets Trend
How does the nation’s largest refrigerated foods processor mine the relationship between culinary inspiration and R&D innovation? Prepared Foods talks trends and tastes with Reser’s Fine Foods executives Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary...
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Botanicals of Newtopia
The replacement for Natural Products Expo East, Newtopia Now, launched in the center of the country, kicked off last August in Denver, Colorado. Prepared Foods’ contributing editor Kerry Hughes, MS, ethnobotanist and principal for EthnoPharm covered the inaugural show, sharing highlights of the...
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Ethnic Flavors–Beyond Authenticity
Trends in ethnic flavors and flavor fusion in new product development continue to grow and expand as we move deeper into the 2020s. We seem to be entering a period of culinary development when the flavors and culinary traditions from more countries and regions than ever before are making their…
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Bon Voyage
Interview with Adam Maxwell, CEO and Founder of Voyage Foods, Inc., and Kelsey Tenney, founding team member and VP of R &D of Voyage on their creation of a cocoa-free, allergen-free chocolate analog that perfectly recreates the flavor and organoleptic qualities of real chocolate.
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Natural Appeal
Naturally Colorado supports connection, community to help processors drive natural, organic product innovation.
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Better Coffee—From the Ground(s) Up
Prepared Foods talks with Atomo Coffee Founder & CEO Andy Kleitsch about Atomo’s upcycled beanless coffee.
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In Good Spirits
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 subjectively discusses half a dozen trending whiskey spirits and what they bring to holiday tables. And, of course, he reminds...
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Frontiers in Digestive Health and Immunity
Interview with Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and Dr. Dana McCurdy, Dairy Fermentation Scientist
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Less (Packaging) is More (Appealing)
Prepared Foods talks sustainability with packaging designer Tom Newmaster, owner and partner at FORCEpkg, Lancaster, Pa.
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Formulating Focus: When What’s On Trend is "Off-Premise"
Prepared Foods talks off-premise foodservice trends and consumer eating patterns—with Faye Schoenherr, McCain Foods’ North American Senior Brand Manager for SureCrisp French fries.
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Asian Sauces and Ingredients with Chef Robert Danhi
To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi. Danhi, the award-winning author of “Southeast Asian Flavors” (Mortar & Press, 2008) and host of the TV show Taste of Vietnam, is one of the...
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Clean Label Shelf Life Preservation Strategies and Ingredient Options
Prepared Foods discusses clean label shelf life preservation strategies and ingredient options with Zal Taleyarkhan, Director of Innovation and Corporate Research Chef at Charlie Baggs Culinary Innovations, Chicago. Brought to you by Kalsec
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The Rapidly Growing Use of Mushrooms in Food & Beverage Formulations
Prepared Foods recently welcomed Pam Smith, Culinary Innovator and Leader of Food Service Outreach for the Mushroom Council to walk us through some quick mushroom trends and discuss the rapidly growing use of mushrooms in foods and beverage formulations for flavor, nutrition, and health.