Prepared Foods’ executive editor-technical David Feder discusses plant-based trends with Dr. Miles Woodruff, CEO of Sophie’s Kitchen Plant-Based Seafood.

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Prepared Foods talks protein with Stephanie Lind, founder of Elohi Strategic Advisors and former Senior Vice President of Global Sales at Impossible Foods. In this exclusive podcast, Lind covers everything from finished product trends to ingredient protein technologies. She also looks ahead to 2023 protein trends to watch!

Victor Martinez from Jungbunzlauer chats with Prepared Foods Editor Bob Garrison about the various ways developers can produce better-for-you confectionaries that are still an indulgence!

Sponsored by Jungbunzlauer Inc.

With growing consumer interest in plant-based eating, Innova Market Insights research shows exciting opportunities in alt-dairy innovation. Learn what alt-dairy consumers are looking for and how the category landscape is shifting in response.

Sponsored by Almond Board of California

Consumers continue to seek products to support immune health. Erin Costello, Imbibe, shares her expert insight about ingredients that have proven foundational to the success of functional beverage formulations.

Prepared Foods Chief Editor Bob Garrison talks plant-based seafood and sustainability with Chad Sarno, Co-Founder of Gathered Foods, the Austin, Texas-based parent to Good Catch plant-based seafood. Sarno and Co-Founder Chris Kerr were named by UBS Group AG as “Global Visionaries” for their efforts to preserve and protect the planet's resources through sustainable and plant-based products.

Plant-based foods company Jack & Annie’s recently received $23 million in Series B funding. Prepared Foods Editor Bob Garrison talks with Annie Ryu, Jack & Annie’s founder and CEO, to learn more about the Boulder, Colo., company and its growth plans.

David Feder interviews sweetener expert and research chef Alexa Bosshardt, MS, RDN on the ingredients cereal and beverage makers are turning to instead of nutritive sweeteners in sugary cereals and beverages. She discusses benefits or drawbacks to ingredients such as fruit powders and extracts, allulose, stevia, and others product makers are relying on to meet new mandates for sugar reduction in cereals and beverages, especially for those marketed to children.

What issues and trends are driving natural and organic food innovation? Prepared Foods Editor Bob interviews Scott Dicker, a Senior Market Insights Analyst at SPINS. Dicker shares insights on new tastes and technologies at Natural Products Expo East—and forecasts what’s ahead for 2022.

Minnie Luong, founder and CHI-EO of CHI Kitchen in Pawtucket, RI, makers of hand-crafted kimchis, slaws, and pickles, treats us to the trends, techniques, and processes that go into the very hot trend of fermented foods. Interviewed by David Feder, Executive Editor-Technical.