The Prepared Foods Podcast

David Feder, Executive Editor-Technical for Prepared Foods media, interviews Paul Kollesoff, co-founder of The Urgent Co., makers of industry-upsetters Brave Robot animal-free ice cream and Modern Kitchen animal-free cream cheese. Real dairy products made through the process of precision fermentation-derived real dairy proteins.

The media, and especially social media, have gone viral over a recently released study implicating the polyol sweetener erythritol in cardiovascular events such as heart attacks and strokes. If you’ve been following this controversy surrounding erythritol, don’t panic yet. Check in first with David Feder, Executive Editor—Technical for Prepared Foods as he provides some reasoned opinion on the matter.

Executive Editor Technical David Feder interviews Zilian Cheuk, Vice-president of Product Development, and Hugo Perez, an executive for ZenB US, Inc., makers of pastas, sauces, and snacks from yellow peas on how the company’s single-ingredient yellow pea pasta is not only an excellent mimic for wheat pasta but helps promote digestive health, a key aspect of immunity.

Ethnobotanist, herbalist, and author Kerry Hughes, MSc, principal for EthnoPharm shares five botanical ingredients food and beverage developers should be paying close attention to. Some will be familiar, some will be new, and Kerry will tell us what put them on her radar and how product makers can make the best use of them.

Prepared Foods talks all things sugar reduction—from ingredients to formulation strategies—with Lindsay Wisener. Wisener is the owner and principal at WiseBev, a beverage development consultancy specializing in better-for-you beverages. In this podcast, Wisener identifies some of the most active beverage categories for sugar reduction, interesting new finished products, new ingredient options and strategies for overall formulation.

In this podcast, David Feder, Executive Editor-Technical for Prepared Foods, welcomes Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio. Professor Von Bargen, a regular contributor to Prepared Foods, shares his expertise on the trends and techniques that marry together seemingly disparate culinary styles and flavors in order to create new products with a flavor synchronicity that is greater than the sum of its parts.

Gwendolyn Wyard of the Organic Trade Association helps to define regenerative agriculture and how it differs from organic farming.

Nick Fallucca, Chief Product and Innovation Officer of Palermo Villa, Inc., brainstorms pizza with Prepared Foods’ Executive Editor-Technical David Feder.

Prepared Foods talks with executives at OWYN (Only What You Need), a New York City-based processor of plant-based protein and nutrition shakes and powders.

David Feder, Executive Editor-Technical for Prepared Foods, interviews Jackie Kim, product manager for Nasoya, a part of Pulmuone Foods, USA, makers of the Nasoya and Plantspired brands of tofu and plant-based foods.