is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels. Look for it in your favorite grocery store. Andress talks about how creating positive disruptions in the industry will encourage us to rethink the future of food. This podcast is sponsored by , natural sweetener solutions to help you reduce the sugar in your product formulations. Find out how they can help you today - and tell them PeasOnMoss sent you!

Education and Content Specialist Sara Kay wrote an interesting article about developing products that allow them to make certain health claims. I reached out on LinkedIn, and then the conversation really got going. Not wanting to hog all the juicy information, I thought, we better get Sara on the show!  Sara wanted to share this with the PeasOnMoss audience: "We have a really exciting event coming up this April in Chicago, April 7-9, called the Specialty Food Business Summit, focused on makers of specialty food and which is open to members and non-members of the SFA. Full information on the Summit can be found at , or people can email me at [email protected]"  This podcast is sponsored by , maker of natural sweetener blends to help you reduce the sugar in your formulas. Contact them and let them know that PeasOnMoss sent you!

Specialty food is a category of food products unto its own and the CPGs that provide products for the various categories that fit within the description have one of the largest and most exciting shows in the food industry - the Fancy Food Show. In this preview Specialty Food Association content and education specialist Sara Kay and I talk about how interesting the industry is and what the SFA is doing to help start-up business owners build successful food businesses.  This podcast is sponsored by , the source for customized natural sweeteners. Contact them to help you solve your sweetener challenges.  Join us at the next show, held twice a year in San Francisco and New York City. Find out if your brand is a good fit for the .

Barton Dewing was one of the Season 1 podcast guests and one of the most popular ones from that season. In this episode we talk about crossing careers and crossing food categories. At one of the dinners at RCA last year, Barton chimed in when one of the younger research chefs expressed concern about changing jobs, and he reminded them and reminds us that we take our experience and knowledge with us, wherever we go. That knowledge helps us pick up and move faster each role and responsibility we take. Hear his thoughts in this episode. This podcast is sponsored by . Find out how their natural sweetener solutions can help you reduce the sugar in your formulas.  Celebrate Handy Seafood's 125th anniversary with them. Check them out and look for them in stores.

Barton Dewing talks about the importance of ingredient specifications and how they impact the success of your finished product.  Join in sponsoring this podcast and keeping us on the air. Go to and check out the sponsor page for details.  Chef Barton is the directory of culinary development at Handy Seafood, an international seafood brand based in Maryland. Handy is celebrating its 125th anniversary this year. Check out all their products and look for them in stores.

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry with his demanding job on the bench. Chef Nick tells us about his journey to becoming a corporate research chef and how being sure to leave all relationships in the most positive way possible was his key to breaking into the field. He wraps it all up with telling us why it’s important for him to give back to the RCA and gives a little call to action to spur us to be more active in our community - whether that’s professional membership or cooking for your neighbors. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements.

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry with his demanding job on the bench. Chef Nick tells us about his journey to becoming a corporate research chef and how being sure to leave all relationships in the most positive way possible was his key to breaking into the field. He wraps it all up with telling us why it’s important for him to give back to the RCA and gives a little call to action to spur us to be more active in our community - whether that’s professional membership or cooking for your neighbors.  This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you.

Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joins us on the podcast to tell us about the work and potential future. In this preview Shannon talks about how her attitude of "vicious optimism" is her secret to walking into new opportunities and not being fearful. Join us next week for the full episode and details about the working group. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you.

Ever approach the threshold of a room full of strangers who are gathered to network? Do you feel excited, or do you feel some fear? Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joins us on the podcast to tell us about the work and potential future. In this preview Shannon talks about how her attitude of "vicious optimism" is her secret to walking into new opportunities and not being fearful. Join us next week for the full episode and details about the working group. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you.

Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early days of the Research Chefs Association. Since then, he has been a big fan and encourager, and I wanted to get him on the show to give a perspective of what he has seen over the past 20+ years with corporate chef work, the research chef industry, and the professional association that ties us together. He recently opened in the Kansas City area. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.