David Feder, Executive Editor-Technical for Prepared Foods interviews Dr. Devon Gholam on ingredient trends in new product development for immune support.

Brought to you by EpiCor – a Cargill brand

David Feder, Prepared Foods’ Executive Editor-Technical interview’s heather Terry, CEO of GoodSam Foods, Pbc with a first-hand report on sugar reduction where it is at its trickiest: in chocolate making and cake mixes.

David Feder, Executive Editor-Technical, interviews Erhan Yildiz, PhD, director of the hydrocolloid consulting group SKC, LLC. Dr. Yildiz is one of the nation’s leading experts on hydrocolloids in food and beverage product development and an adjunct professor of food science at Rutgers University. He provides an overview on trends in gums used in making today’s food and beverage products.

Chia oil, one of the most powerful sustainable plant-based nutritional oils available, provides significant opportunities when it comes to food product innovation for special dietary and health needs of today’s consumers . Discover the great taste and food applications of Chia Oil—nature’s omega-3 oil.

Sponsored by Benexia

Prepared Foods Editor Bob Garrison talks immunity-focused products and ingredients with Barbara Brueckner Shpizner, Vice President, Innovation at Mattson, a third-party innovation consultant in Foster City, Calif. This discussion covers recent on-trend finished food and beverage applications as well as trending ingredients for now—as well as 2023.

BAR-U-EAT Co-Founder Jason Friday discusses compostable packaging for the company’s organic snack bars and bites.

Dr. Kantha Shelke, food scientist, lecturer at Johns-Hopkins University, and principal of Chicago-based food science and research firm Corvus Blue, LLC, discusses the current trends in animal-free proteins, from cell- and plant-based to precision fermentation-derived proteins.

Prepared Foods links retail consumer insights to innovation in a discussion with Barbara Connors, Vice President of Commercial Insights at 84.51˚, Cincinnati.

Prepared Foods Editor Bob Garrison talks with Seattle’s Emily Cruz, whose 16-year career includes roles as a chef, nutritionist, product developer and director of innovation. This wide-ranging conversation includes fruit ingredients tips for formulators; on-trend varieties; and new products, ranging from better-for-you applications to new snack and sweet-savory options.

Brought to you by Tree Top Fruit Ingredients

How does almond farming fit into the goals of climate-smart agriculture? Learn about the innovative practices enabling growers to reduce their carbon footprint, improve soil health and water holding capacity, support pollinators and more.

Sponsored by Almond Board of California