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, plant-based, clear, and carbonated options. It also examines technology issues related to protein drink mouthfeel and stability.

Thrilling Foods sets the highest bar for plant-based bacon analogs

Food and beverage makers are switching from artificial to natural colors in double time

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 pizza to salads, learn how these dairy staples are crafted for flavor, melt, stretch, and performance in modern culinary applications.

When it comes to snacking, crunch is king. And it could easily be said that the king of the crunchy snacks is the pretzel.

Prepared Foods talks tariffs, food color bans, GLP-1 and more with Rob Dongoski, Kearney’s global lead for Agriculture and Food.

Dr. McCurdy discusses many other natural botanical boosters of GLP-1 and the science behind how they do their metabolic magic.

Interview with Barbara Alexander, Culinary Educator and Consulting Partner with the Culinary Institute of America, and spokeschef for the California Milk Advisory Board.

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.