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.

Prepared Foods talks sustainable packaging design and material trends with R. Andrew Hurley, Associate Professor & Director of Entrepreneurship with Clemson University’s Department of Food, Nutrition & Packaging Sciences.

David Feder, Executive Editor-Technical for Prepared Foods, interviews Allison Rittman, research chef and expert on the art and craft of creating organic foods and beverages. Ms. Rittman gives her in-depth analysis of the challenges facing developers and processors formulating or reformulating for organic certification and the tools they need to overcome those challenges.

What do consumers want in indulgent snacking? Prepared Foods talks with Mike Senackerib, CEO for Dewey’s Bakery Inc., a Winston-Salem, N.C., company that’s growing quickly with new products, nationwide distribution and marketing. Senackerib talks strategy and brand-building solutions from his own 33-year career that’s spanned CPG giants to his own recent start-up.

In this special presentation on trends in kosher and halal certification in product development, David Feder, Executive Editor-Technical for Prepared Foods, interviews Joe Regenstein, PhD, Professor Emeritus of Food Science and head of the Kosher and Halal Food Initiative in the College of Agriculture and Life Sciences at Cornell University. Dr. Regenstein is perhaps the leading authority on these two religion-based certifications in the academic world today.

In an effort to develop healthy and convenient snacks that address sustainability and food waste, Betty Lu of Confetti Snacks, identified rejected "misfit" vegetables as a source for product innovation. In this podcast, we discuss Lu's approach to product development and the importance of sustainability in her company's mission.