The Prepared Foods Podcast

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.

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.